Boil a large pot of salted water and cook the 12 oz of farfalle pasta according to package directions until al dente. Drain and set aside.

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the 1 lb of diced chicken breast, season with salt and pepper, and saute until golden brown and cooked through, about 6 to 8 minutes.

Lower the heat to medium and stir in 1 cup of halved cherry tomatoes. Cook for 2 minutes until they just begin to soften.

Add the cooked farfalle pasta and 3/4 cup of basil pesto sauce to the skillet. Toss everything together until the pasta and chicken are evenly coated.

Remove from heat, garnish with 1/4 cup of grated parmesan cheese, and serve immediately.