In a bowl, mix together olive oil, lemon juice, lemon zest, garlic powder, onion powder, Italian seasoning, black pepper, red pepper flakes, and kosher salt. Add chicken breast cutlets to the marinade, ensuring they are well-coated. Let the chicken marinate for 10 minutes while you prepare your grill pan or stovetop.

Preheat a grill pan over medium-high heat. Once hot, place the marinated chicken cutlets on the pan. Grill for about 2-3 minutes on one side until nice grill marks form, then carefully flip and cook for an additional 3-4 minutes. The chicken should reach an internal temperature of 165°F. After cooking, let the chicken rest for 5-10 minutes before slicing.

In a large pot, bring salted water to a boil and add the cavatappi. Cook for 8-10 minutes or until the pasta is al dente, stirring occasionally. Once cooked, reserve about 1 cup of pasta water, then drain the pasta and transfer it to a large bowl. Allow it to cool slightly as you prepare the other ingredients.

In the large bowl with the cooked cavatappi, add the sliced grilled chicken, halved cherry tomatoes, mozzarella pearls, and chopped roasted red peppers. Gently mix the ingredients to ensure even distribution, creating a colorful and inviting Chicken Pesto Pasta Salad base.

Add fresh basil strips, additional seasonings (if desired), and basil pesto to the pasta mixture. Using a spatula, toss everything together thoroughly until all the ingredients are well-coated in the vibrant pesto. If the mixture seems dry, use a bit of the reserved pasta water to loosen it up, ensuring a delightful creamy texture.

Spoon the Chicken Pesto Pasta Salad into a serving dish. For an extra burst of flavor, top it with a drizzle of additional pesto, freshly grated parmesan cheese, and a few sprigs of fresh basil. Serve immediately, or chill it briefly for a refreshing cool option at your next gathering.