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Cook pasta according to package directions.
Meanwhile, melt 1 tablespoon butter in a 12-inch skillet over medium heat; add carrots and cook for 3 minutes. Add chicken; sauté for 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with the remaining 1 tablespoon butter and 2 tablespoons pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan and pepper. Drizzle with olive oil and top with basil, if desired.