Pat the chicken breast cutlets dry with paper towels, slice into uniform pieces, and tenderize to about half an inch thick.

In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, onion powder, Italian seasoning, black pepper, red pepper flakes, and kosher salt. Add the chicken pieces and marinate for about 10 minutes.

Preheat a grill pan over medium-high heat and grill the marinated chicken for 2-3 minutes on each side until golden brown and reaching an internal temperature of 165°F. Let rest for 5-10 minutes before slicing.

Bring a large pot of salted water to a boil, add cavatappi pasta, and cook until al dente (about 8-10 minutes). Drain and reserve a cup of pasta water.

In a large mixing bowl, combine cooked cavatappi, halved cherry tomatoes, chopped roasted red peppers, mozzarella pearls, and sliced chicken. Toss gently.

Add basil pesto into the bowl with the chicken and veggies, mixing until all ingredients are well-coated. Add reserved pasta water if needed.

Transfer to a serving dish, drizzle with additional pesto, and garnish with fresh basil leaves and grated Parmesan cheese. Serve chilled or at room temperature.