Heat 1 tablespoon (15ml) of olive oil in a large skillet or Dutch oven over medium-high heat. Season the bite-sized chicken pieces generously with 1 teaspoon (5g) salt and 0.5 teaspoon (2.5g) black pepper.

Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until browned on all sides and almost cooked through. This should take about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.

Pour in 750ml (3 cups) of chicken broth and bring it to a boil. Once boiling, add the 300g (10.5 oz) of dried pasta to the skillet. Stir to ensure the pasta is submerged in the liquid.

Reduce the heat to medium-low, cover the skillet, and let the pasta cook according to package directions, or until al dente. Stir occasionally to prevent sticking. This usually takes about 10-12 minutes.

Once the pasta is cooked and most of the liquid has been absorbed, stir in the 150g (5.3 oz) of pesto, the halved cherry tomatoes, the cooked chicken, and the 50g (1.7 oz) of grated Parmesan cheese. Stir gently to combine everything and allow the tomatoes to soften slightly.

Cook for another 2-3 minutes, uncovered, until the chicken is fully cooked through, the sauce is heated, and the tomatoes are tender. Taste and adjust seasoning with salt and pepper if needed.

Serve immediately. Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired.