Cook the pasta according to package instructions until al dente, then drain and set aside.
Heat olive oil in a large skillet over medium heat, then add the diced chicken, seasoning with salt and pepper.
Cook the chicken until it’s browned and cooked through, about 6-8 minutes, then remove from heat.
In the same skillet, add the cooked pasta and pesto, tossing to combine well.
Add the halved cherry tomatoes and cooked chicken into the mixture, gently stirring to combine.
If the mixture seems dry, add a splash of reserved pasta water to reach desired creaminess.
Serve immediately, garnishing with grated Parmesan cheese and additional basil if desired.
