Slice the chicken breasts into bite-sized pieces and season with salt and pepper. Heat olive oil in a skillet and cook chicken until golden and internal temperature reaches 165°F, about 5-7 minutes. Remove and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds. Add halved cherry tomatoes and cook for 5 minutes until softened.

Boil salted water in a pot and cook pasta according to package instructions, usually 8-10 minutes. Reserve a cup of pasta water before draining.

Combine cooked chicken with tomato and garlic mixture. Stir in drained pasta and basil, adding reserved pasta water as needed to adjust sauce consistency. Simmer for 2-3 minutes.

Remove from heat, sprinkle with Parmesan cheese, and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil and olive oil.