Add the olive oil, vinegar, Dijon mustard, lemon zest, lemon juice, basil, garlic, salt, and pepper to a mason jar. Seal tightly and shake until combined.

Add water, one tablespoon at a time, until the dressing is easy to pour. You may not need the full amount. Refrigerate until ready to use.

Carefully slice each chicken breast horizontally to create four thinner pieces. Season both sides with salt and pepper.

Combine the flour, lemon pepper seasoning, garlic powder, and dried basil in a shallow bowl. Dredge the chicken in the flour mixture and shake off the excess.

Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, until golden and the center reaches 165°F.

Transfer the chicken to a clean plate and let it cool. Cut into ½-inch pieces.

Meanwhile, cook the rotini according to the package directions until al dente. Drain and rinse under cold water. Drain well and cool completely.

Add the pasta, chicken, arugula, edamame, tomatoes, almonds, and half of the Parmesan to a large bowl. Toss to combine.

Add the dressing gradually and toss until evenly coated. Season with additional salt and pepper, as needed.

Garnish with the remaining Parmesan, lemon zest, and fresh basil. Serve cold or at room temperature.