Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Brush a baking tray with some oil. Finely grate parmesan. First cut the mozzarella ball in half and then crosswise into thin slices. Wash the chicken fillets, dab dry and cut crosswise several times deep into the chicken, but do not cut through. Fill incisions with pesto and mozzarella.
Mix the pasta in a bowl with 2 tablespoons of oil and parmesan, place them side by side to form 4 nests on the baking tray. Add some sauce to each nest. Place the fillets on top. Bake in a hot oven for 15-20 minutes.