Start boiling water and cook pasta according to package directions. While the pasta cooks, start on the vegetables.
Saute onion over medium high heat for a couple of minutes, add the eggplant and red pepper and saute until the vegetables are cooked through but still colorful, about two minutes. Add the garlic and stir until fragrant, about thirty seconds. Lower heat to medium-low, add the chicken breast and ¼ cup pesto and heat through, about two minutes.
When the pasta is finished cooking add about two tablespoons of olive oil so the pasta doesn't stick. Put noodles in individual bowls and then place pesto mixture on top. Garnish with chopped parsley and freshly grated Parmesan.
Recipe by Culinary Mamas at https://culinarymamas.com/veggie-and-pesto-pasta/