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Preheat oven to 180C.
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Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain well, cool and drizzle with olive oil.
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Heat a fry pan with some olive oil, add the carrot and cook until golden.
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Remove carrot and add chicken thighs to the same pan and cook for 10-12 minutes or until golden on both sides and cooked through.
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Season with salt and chilli flakes and allow to cool. Once chicken has cooled, slice thinly.
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Place the carrots onto a baking tray and roast for 10-15 minutes until golden and tender.
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Toss the pasta and the pesto together along with the capsicum, then divide the pasta equally into 4 containers.
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Top each container with basil leaves.
