Heat olive oil in a large skillet over medium-low heat.
Add onion and garlic. Cook until onion is transparent.
Stir pesto and cream cheese into onions and garlic.
Once cream cheese has melted, add chicken and pasta.
Stir to combine.
Add in milk, 1 tablespoon at a time, until sauce reaches desired consistency.
Top with toasted pine nuts and Parmesan cheese before serving.