(make sure to scroll down and read my *adjustments*)
What you’ll need:
Olive oil
Basil Pesto sauce
Chicken broth
Tomato sauce
Half & half cream
Garlic (cloves or powder)
Penne pasta noodles
2 chicken breasts
Prep work:
Slice chicken breasts in to 1 inch strips.
Mix 2/3 c. olive oil with 2 spoonfuls of Pesto sauce and let chicken marinate. (Ideally for a few hours)
Boil noodles according to package, I used half a box for 3 people.
Pour chicken and marinade in to skillet, cook chicken fully.
Sauce:
2 tbsp olive oil
1 tbsp garlic powder or mince it yourself
2 spoonfuls pesto
1/2 c. chicken broth
1 c. tomato sauce
1/2 c. half&half
Heat olive oil, garlic powder, & pesto in separate skillet.
Add chicken broth, tomato sauce, then cream. Let it heat through fully (doesn’t have to boil)
I posted the recipe as I found it. I added 2 tbsp of flour once I added sauce to chicken (before noodles) to help thicken it up. The original recipe calls for 1 c. tomato sauce and only 2 spoonfuls (tbsp) of pesto, next time I will cut the tomato sauce to 1/2 c. and definitely up the pesto. The tomato sauce is strong and takes away from the taste. I also added a few shakes of basil, sage, and parsley once it was all mixed together. Over all, very easy and tasty. But will definitely make those adjustments next time I make it.
Run For Your Life 
I don't know where you originally found this recipe, so I might be wrong, but I'd be willing to bet you used the "wrong" kind of basil pesto. I'm not trying to be critical, so please don't take what I say that way, just want to help make it better for you for next time. You probably didn't need to use a basil pesto cream sauce since the recipe also called for half & half. That's probably why you didn't get a heavy pesto flavor and had to add flour to thicken it. Next time, use a traditional basil pesto (no cream sauces). If you can click this link (or copy and paste) I'd recommend using something like this: http://www.classico.com/pesto-and-bruschetta/basil-pesto-sauce.aspx