Set out three bowls. Fill one with the flour. Lightly whisk the egg with the oil and in a second bowl. Mix Panko, garlic powder and cheese in the third bowl.
Dredge the chicken tenders in flour mixture (one piece at a time); shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in Panko mix, pressing to adhere; shake off excess. Place the chicken on the baking tray.
Cook the chicken in the oven in the middle rack of the oven for 10 mins, and broil for another 5 mins until the internal temperature is 165ºF (74ºC).
While the chicken is cooking, cook the pasta according to the instructions on the package. Drain water and mix the pasta with the pesto. Place the pasta on the shallow serving bowls.
Once the tenders are cooked, slice them into a few pieces and place them over the pasta.