1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season them generously on both sides with garlic powder, salt, and black pepper.

2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165 F (74 C)). Remove the chicken from the skillet, let it rest for a few minutes, then dice or shred it into bite-sized pieces.

3. Boil the Pasta: While the chicken is cooking, 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 about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

4. Saute the Tomatoes: In the same skillet (no need to clean it), add the halved cherry tomatoes. Saute for 3-5 minutes over medium heat, until they start to soften and burst slightly. This releases their sweet juices and enhances their flavor.

5. Build the Creamy Pesto Sauce: Reduce the heat to low. Stir in the basil pesto and heavy cream with the tomatoes. Mix well until the sauce is smooth and gently simmering. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to thin it out to your desired consistency.

6. Combine All Ingredients: Add the cooked pasta and the diced or shredded chicken back into the skillet with the sauce. Toss everything together gently until the pasta and chicken are evenly coated. Stir in the grated Parmesan cheese until it melts into the sauce.

7. Serve Immediately: Taste and adjust seasoning if needed. Garnish with fresh basil leaves, if desired, and serve hot with extra Parmesan cheese on the side.