Cook the pasta according to package directions until al dente, about 8-10 minutes. Save about 1 cup of the pasta cooking water before draining.

While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing.

In the same skillet, add remaining olive oil and toss in the minced garlic. Sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes with a bit more salt and pepper, and cook until soft and juicy, about 2-3 minutes.

Add the cooked pasta into the skillet with the tomatoes, followed by the sliced chicken. Stir together, adding reserved pasta cooking water until the desired consistency is reached.

Toss in the fresh mozzarella and basil, gently mixing until the cheese starts to melt.

Plate the pasta and sprinkle with grated Parmesan cheese. Serve warm.