Place greens (hard stems removed), herbs, salt, garlic and lemon juice in a food processor. Turn on and slowly pour in oil while machine is running.
Add almonds and pulse until coarsely chopped. Set pesto aside.
Bring a large pot of salted water to a boil and cook the Chickapea penne until al dente.
Reserve about ½ cup (125ml) of the pasta water, then drain the pasta.
Heat a skillet to medium-high heat then drizzle with a tablespoon of oil. Season the chicken breasts with salt, then place in the hot skillet.
The chicken breasts are done when the internal temperature reaches 165°F/75°C. Set them aside on a cutting board to rest for a 5 minutes before slicing.
Add the drained pasta to the same skillet on low heat. Pour in some of the reserved pasta water as well as ¾ cup (180ml) of the pesto. Toss gentle to combine until all the penne is nicely coated in pesto.