Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add rotini pasta and cook for 8-10 minutes until al dente. Drain the pasta in a colander.

In a shallow dish, combine grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper. Mix well. In another bowl, whisk together eggs.

Dip each chicken piece into the beaten eggs, then into the breadcrumb mixture, coating thoroughly.

Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Let rest before slicing.

In a large bowl, add drained rotini pasta and basil pesto. Toss until coated. Add olive oil for a silkier texture, if desired.

Serve a portion of pesto pasta topped with slices of crispy chicken. Garnish with grated Parmesan, halved cherry tomatoes, and basil leaves.