Chicken pesto pasta

Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to the package instructions until al dente.
Drain the pasta and set it aside.

Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the chicken breasts and cook for about 5-7 minutes on each side, or until they are cooked through and no longer pink in the center.
Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into thin strips.

In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing it to thicken slightly.
Stir in the pesto sauce and grated Parmesan cheese, mixing until well combined.
Season the sauce with salt and black pepper to taste.

Add the cooked pasta and sliced chicken to the skillet with the sauce.
Toss everything together until the pasta and chicken are well coated with the pesto sauce.
Cook for an additional 2-3 minutes until heated through.

Garnish the chicken pesto pasta with fresh basil leaves.
Serve hot, and enjoy your delicious meal!
This recipe serves approximately 4 servings. Adjust the quantities accordingly if you need more or fewer servings.