Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Cook seasoned chicken breasts for about 6–7 minutes per side until golden brown and cooked through. Remove from heat and let rest before slicing.

In the same skillet, add cooked pasta and mix with basil pesto until well-coated. Add halved cherry tomatoes and sliced chicken; toss to combine.

Serve on plates, topped with grated Parmesan cheese and fresh basil if desired.