Heat a saucepan with water and salt.

Add spaghetti pasta to the boiling water and cook until al dente.

Strain pasta and drizzle with olive oil to prevent sticking.

Blend basil leaves, garlic, olive oil, walnuts, parmesan, pepper, and salt to make pesto.

Add water if needed and lemon juice to the pesto.

Cut sun-dried tomatoes into bite-size pieces.

Cube chicken breast and mince garlic.

Sauté minced garlic in olive oil until fragrant.

Add chicken and cook until white and roasted.

Season chicken with salt and pepper.

In a saucepan, combine pesto, boiled pasta, and sun-dried tomatoes.

Toss and stir-fry on medium heat until well combined.

Adjust salt to taste.

Transfer pasta to a serving bowl.

Serve with garlic bread.