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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 pasta cooking water, then drain through a colander and set aside.
While the pasta cooks, heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook undisturbed for 3–4 minutes until the undersides are golden and release easily from the pan. Flip and cook for another 3–4 minutes until the chicken reaches 165°F (74°C) on an instant-read thermometer with no pink remaining at the center. Transfer to a plate and set aside.
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