Pasta with basil pesto sauce and chicken

Preparation time: 0015 Hour

Suitable for: 4 Person

Cut 3 boneless, skinless chicken breasts into small pieces, then season the chicken with 1 teaspoon Italian seasoning and salt and black pepper.
Bring a medium pot of water to a boil and season with about 1 tablespoon of fine salt. Drop the pasta into the boiling water and cook according to package directions (about 8 to 9 minutes) until al dente.
While the pasta is cooking, add the olive oil to a large nonstick skillet and heat over medium-high heat. Add the chicken and sauté until cooked through.
When the pasta is done, reserve about 1 cup of the cooking water and drain.
In the skillet over medium-high heat, reduce the heat and stir in the cooked pasta, 1/2 cup heavy cream, 1/4 cup Parmesan, and 1/4 cup cherry tomatoes. Stir until everything is well combined. If it seems a little dry, add a little of the pasta cooking water to make the pasta shiny and coated in the creamy sauce.
Turn off the heat and remove the pot from the heat. Add 1 cup of the basil pesto and stir. Serve with a sprinkle of grated Parmesan and a few fresh basil leaves.