Add the basil, pine nuts, garlic, salt, and black pepper to a food processor. Pulse until finely chopped. Add the Parmesan and pulse briefly to combine. With the motor running, slowly drizzle in the olive oil until smooth but still slightly textured. Blend in the lemon juice, then taste and adjust seasoning if needed.

Transfer the pesto to a large bowl and whisk through the Greek yoghurt until smooth and creamy. Cover and refrigerate.

Bring a large pot of well-salted water to the boil. Add the pasta and cook until just al dente, about 9 minutes. Drain in a colander and rinse under cold water until the pasta is just warm. Shake off excess water, transfer to a large salad bowl, and toss with a small drizzle of olive oil.

While the pasta is still slightly warm, toss through about half of the creamy pesto dressing. Cover and refrigerate until completely cooled.

To butterfly the chicken breast, place it flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part, stopping just before cutting all the way through. Open it out like a book so the chicken is an even thickness throughout. This helps it cook evenly and stay juicy.

Pat the chicken dry with paper towel. Drizzle over the olive oil and rub into both sides. Season evenly with the salt, pepper, garlic powder, and onion powder.

Heat a medium non-stick frying pan over medium heat. Once hot, add the chicken and cook for 7 to 8 minutes per side, or until just cooked through. Add a little extra olive oil if needed. Transfer to a cutting board and rest for 5 minutes, then thinly slice.

While the chicken rests, heat a small non-stick pan over medium heat. Add the pine nuts and toast for a couple of minutes until golden. Transfer to a bowl.

Remove the pasta from the fridge. Add the sliced chicken and sun-dried tomatoes and toss gently. Fold through the spinach, then add the remaining pesto dressing gradually until everything is evenly coated.

Finish with the toasted pine nuts and shaved Parmesan. Taste and adjust with extra lemon juice, olive oil, salt, or pepper if needed. Chill for 20 to 30 minutes before serving.