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Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto sauce until smooth.
Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.
Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more (depending on the cooked chicken to a chopping board and slice.
Cut the tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, basil leaves, shredded chicken, and tomatoes.
Sprinkle parmesan cheese and pour the dressing on top, toss well to coat.
Garnish with some more parmesan cheese and freshly cracked black pepper. Serve and enjoy!