Bring a large pot of salted water to a boil for the pasta. Cook until al dente as directed on the package, then reserve a splash of pasta water and drain.

While the pasta cooks, heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the chicken pieces and season lightly with salt and pepper. Sauté until they’re golden on the outside and cooked through, about 6–8 minutes. Remove from the pan and set aside.

In the same skillet, add the remaining olive oil. Toss in the cherry tomatoes and cook until they just begin to blister, about 2 minutes. If you like a bit more color, let them go a touch longer.

Return the chicken to the pan. Stir in the pesto and chicken broth. Bring to a gentle simmer and let everything come together for 1–2 minutes. If you’re using cream, stir it in now for a smoother sauce.

Add the drained pasta to the skillet and toss to coat. If the sauce seems thick, loosen it with a splash of the reserved pasta water until you reach your desired consistency.

Taste and season with salt and pepper. Finish with grated Parmesan and a light drizzle of olive oil if you like. Serve hot and enjoy.