Add a generous drizzle of olive oil to a large pot or pan over a medium heat. Once the oil is hot, add the chicken breast fillets and fry for 3 minutes on either side, until golden brown.
Once the chicken has browned, add the garlic cloves and fry for another 1 minute.
Pour the chicken stock into the pan and cover with a lid. Reduce to a low heat and leave to simmer for 15 minutes.
Transfer the fillets to a plate and, using two forks, tear them into small, bite-sized pieces.
Return the shredded chicken to the pot and add the kale, pesto and cannellini beans. Leave to simmer for a final 5 minutes.
Add the lemon juice and season with salt and pepper.
Serve with a sprinkling of shaved Parmesan cheese.