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Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander and set aside.
While the pasta cooks, pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4 minutes, until the undersides are golden and release easily from the pan. Flip and continue cooking for 3–4 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
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