1. 1. Cook the pasta according to package instructions. 2. In a large skillet, cook the boneless chicken breast until fully cooked. Remove and set aside. 3. In the same skillet, add chicken broth, sundried tomatoes, salsa, and mustard. Stir well. 4. Add alfredo sauce and pesto to the skillet. Mix until combined. 5. Slice the cooked chicken breast and add it back to the skillet. 6. Drain the cooked pasta and add it to the skillet. Toss everything together until well coated. 7. Serve hot with a sprinkle of bread crumbs on top.