While the pasta cooks, pat the chicken breasts dry with paper towels and cut them into 1-inch cubes. Season the chicken pieces with 0.5 tsp of salt and 0.25 tsp of black pepper. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.