Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.

In a large frying pan over medium heat, add the olive oil. Once heated, reduce the heat to low. Add the shredded smoked chicken and warm it through for a couple of minutes.

Pour in the cream and pesto, stirring the mixture to combine while allowing it to bubble gently.

Once the sauce is bubbling, turn off the heat and add the drained fettuccine to the frying pan. Toss the pasta in the sauce until thoroughly coated. Season with salt and pepper to taste.

Dish the creamy chicken pesto pasta into bowls, top with freshly grated parmesan, and garnish with fresh basil leaves.