Boil a medium pot of water over high heat. Add drizzle of olive oil and a pinch of salt. Cook pasta 8-10 minutes. Reserve ¼ cup pasta water. Drain pasta.

Meanwhile, cut chicken into bite-sized chunks. Sprinkle salt, pepper, oregano, and parsley all over the chicken.

Heat a skillet on high heat. When the skillet is hot, spray with nonstick spray and add the chicken. Cook undisturbed on each side for about 2-3 minutes. Turn the heat off.

Make the pesto: in a blender, add 2 cups basil, 1 cup spinach, 1 tsp walnuts, ½ tsp salt, ¼ tsp ground black pepper, 3 large garlic cloves, ¼ cup olive oil, and 2 tbsp water. Blend on high until consistency is smooth.

Finish the dish by adding the pasta into the chicken skillet. Stir in all of the pesto. Turn the heat back on to low. Once everything heats through, add in the mozzarella balls and stir together. If things seem a little dry, add in the pasta water 1 tbsp at a time and stir together.

You can top this with some grated cheese or remaining fresh basil leaves!