Bring a large pot of salted water to a boil. Add the torchiette and cook according to package directions until al dente. Drain and rinse the pasta briefly under cold water. Set aside.

Add the minced garlic, minced shallot, crushed hazelnuts, and golden raisins. Sauté with the cherry tomatoes for 1 minute or until the garlic is fragrant. Add the lemon juice and Calabrian chili oil and toss to coat. Cook for 2 to 3 minutes; season lightly with salt and pepper.

Add the torn basil to the tomatoes and cook for 1 to 2 minutes until the basil wilts. Turn off the heat.

Add the arugula to a large bowl and add the cooked torchiette. Drizzle with 1 tablespoon extra virgin olive oil and a pinch of salt and pepper.

Add the cooked tomatoes to the arugula, and toss to combine. Taste and sprinkle with more salt and pepper if needed.

Arrange the cooked chicken on a large serving platter. Arrange the arugula pasta salad around the chicken. Finish with more fresh basil leaves on top and serve any extra salad at the table alongside the platter of chicken. Enjoy!