Chop and measure all ingredients for smooth cooking.

Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, cook for about 6-7 minutes per side until golden brown (internal temp reaches 165°F). Let rest before slicing.

In a large pot, boil salted water and cook pasta according to package instructions until al dente. Reserve one cup of pasta water before draining.

In the same pot, add sliced chicken, pesto sauce, heavy cream, and reserved pasta water. Stir over low heat until well combined.

Add more reserved pasta water if needed for desired thickness.

Plate the pasta and top with grated Parmesan cheese and halved cherry tomatoes.