Gather all ingredients.

Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; cook for about 6 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In a pot, bring salted water to boil, add pasta, and cook according to package directions until al dente.

In a bowl, mix pesto sauce with lemon juice and a drizzle of olive oil until well combined.

Drain pasta (do not rinse) and return to pot. Slice chicken into bite-sized pieces; add along with cherry tomatoes and pesto mixture. Toss gently to coat evenly.

Serve topped with freshly grated parmesan cheese.