Prepare your ingredients by chopping the fresh garlic and halving the cherry tomatoes.

Heat a large skillet over medium heat and add the extra virgin olive oil. Once hot, add the seasoned chicken breasts, cooking for 6-7 minutes per side until they are golden brown and the internal temperature reaches 165°F (75°C).

Add the minced garlic and halved cherry tomatoes to the skillet. Sauté for 2-3 minutes until fragrant.

Cook the penne pasta according to package instructions until it’s al dente. Remember to reserve ½ cup of the pasta water before draining.

Slice the cooked chicken into bite-sized pieces and add the drained pasta and reserved water to the skillet with fresh basil. Toss everything together.

Serve your Chicken Pasta with Tomatoes in bowls, topped with freshly grated Parmesan cheese.