1. 1. Prepare the chicken: Start by patting your chicken cubes dry with paper towels. Season them generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken in a single layer and cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through. The chicken should have no pink in the center. Remove the cooked chicken from the skillet and set it aside.

2. 2. Cook the orzo: In the same skillet, without cleaning it (those browned bits add flavor!), add the orzo pasta. Stir for about 1 minute to lightly toast it, which enhances its nutty flavor.

3. 3. Add liquid and simmer: Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until the orzo has absorbed most of the liquid and is tender. Stir occasionally to prevent sticking. The orzo should be plump and soft, similar to rice.

4. 4. Create the creamy sauce: Once the orzo is cooked, stir in the heavy cream and prepared basil pesto. Mix well until the pesto is fully incorporated and the sauce is smooth and creamy. The color should be a vibrant green.

5. 5. Combine and heat through: Return the cooked chicken to the skillet. Add the halved cherry tomatoes. Stir everything together gently, allowing the tomatoes to warm through and slightly soften, about 2-3 minutes. You want them to be tender but still hold their shape.

6. 6. Finish and serve: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it melts into the sauce, making it even creamier. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves, if desired, before serving immediately.