Step 1

Heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Season chicken with salt and pepper. Add to frying pan. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.

Step 2

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to saucepan.

Step 3

Add remaining oil to frying pan. Heat over high heat. Add tomatoes. Cook, tossing often, for 3 minutes or until just tender.

Step 4

Make pesto: Place basil, pine nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth. With the motor running, add oil in a slow and steady stream. Process until all oil is combined. Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.

Step 5

Thinly slice chicken. Add 2/3 cup basil pesto (see note), cream and chicken to pasta. Toss over low heat until well combined. Add tomatoes. Season with salt and pepper. Toss gently to combine.

Step 6

Spoon pasta into serving bowls. Sprinkle with parmesan and serve.