First, fill a large pot about 3/4 of the way full of water and add about 1/8-1/4 teaspoon of salt to the water. Bring to a boil.

Add pasta and let the pasta cook for about 7-9 minutes or until pasta is al dente. Remove about a 1/4 cup of starchy pasta water and set it aside for later.

Strain the water from the pasta and set it aside for later.

Next, heat a large skillet pan over medium/high heat. Add two tablespoons of olive oil to the pan once it's hot.

When olive oil is fragrant, add chicken and Italian seasoning. Cook the chicken for about 4-6 minutes or until chicken is fully cooked. Remove from the pan.

Add another tablespoon of olive oil to the same pan and then add the onions. Cook for about 2 minutes, stirring frequently.

Next, add the garlic to the onions. When garlic is fragrant add the chicken broth to the pan.

Cook mixture for 3-4 minutes until the broth reduces to half and then add cherry tomatoes and let them cook for 2 minutes.

Finally, add starchy water and pesto to the pan and bring the mixture to a boil.

Lastly, add cooked chicken and pasta to the pan. Mix until all ingredients are covered with pesto sauce.

Season with ground pepper and top with fresh basil and parmesan cheese.