Step 1

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.

Step 2

In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto sauce until smooth.

Step 3

Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.

Step 4

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.

Step 5

Cut the tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, basil leaves, shredded chicken, and tomatoes.

Step 6

Sprinkle parmesan cheese and pour the dressing on top, toss well to coat.

Step 7

Garnish with some more parmesan cheese and freshly cracked black pepper. Serve and enjoy!