1. Pat the chicken breasts dry with paper towels. Slice them into 1-inch thick strips or bite-sized cubes. Season evenly with salt and black pepper.

2. Heat the olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through with no pink remaining. Remove the chicken from the skillet and set aside.

3. While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water. Drain the pasta thoroughly.

4. In the same skillet used for the chicken (no need to clean it!), reduce the heat to medium-low. Pour in the heavy cream and stir in the basil pesto. Whisk gently until the sauce is smooth and heated through, about 2-3 minutes.

5. Add the cooked pasta and the cooked chicken back into the skillet with the pesto cream sauce. Toss everything together gently until the pasta and chicken are evenly coated.

6. Stir in the grated Parmesan cheese. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh basil leaves and halved cherry tomatoes, if desired.