Heat the oil in a pan over high heat. Add the chicken, garlic, salt, and pepper and cook until the chicken is browned.

Mix in the heavy cream, Parmesan, and pesto, stirring until evenly combined.

Bring to a boil and cook until the sauce has reduced, 5-7 minutes.

Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove the pan from the heat.

Garnish with more Parmesan and basil for serving.

Enjoy!