Cooking Instructions:

• Step 1: Cook the Pasta
  Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
• Step 2: Prepare the Chicken
  While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the hot skillet. Cook for about 6-7 minutes on each side or until they reach an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and let it rest before slicing.
• Step 3: Create the Creamy Sauce
  In the same skillet, reduce the heat to low and pour in 1 cup of heavy cream. Stir in the 1/2 cup of basil pesto and mix well until combined and heated through. Add in the grated Parmesan cheese, stirring until it melts and the sauce is creamy.
• Step 4: Combine
  Add the drained pasta to the skillet with the creamy pesto sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
• Step 5: Add the Cherry Tomatoes
  Gently fold in the halved cherry tomatoes, allowing them to warm through without losing their shape. Taste and adjust the seasoning with more salt and pepper if needed.
• Step 6: Serve and Garnish
  Slice the cooked chicken breasts and arrange them on top of the creamy pesto pasta. Garnish with fresh basil leaves for an added touch of flavor and presentation. Serve immediately and enjoy!