Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Season the chicken with salt and pepper and cook until golden and cooked through.

Add garlic and tomatoes

• Add the garlic and cherry tomatoes to the pan.
• Cook until the tomatoes soften slightly.

Combine with pesto

• Lower the heat and stir the pesto into the pan.
• Add the drained pasta and toss to coat, loosening with a splash of pasta water if needed.

Serve

• Top with grated parmesan and extra black pepper.
• Serve immediately.