Prepare ingredients by rinsing and patting dry the chicken breasts. Season with salt and pepper.

Cook pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.

In a large skillet over medium heat, warm olive oil. Sauté seasoned chicken for about 6 minutes on each side until golden brown and cooked through (165°F internal temperature). Remove from skillet and let rest.

In the same skillet, add minced garlic and halved cherry tomatoes; cook until fragrant (about 2 minutes). Stir in pesto sauce and mix well.

Slice the rested chicken and toss with drained pasta in the skillet until fully coated.

Serve hot, garnished with grated Parmesan cheese.