Preheat your oven to 400°F (200°C).

On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, minced garlic, dried basil, salt, and pepper. Spread them out in a single layer.

Pop the tomatoes into the oven and roast for about 20 minutes until tender and slightly caramelized.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced chicken and season generously with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes.

Once the chicken is ready and the tomatoes are roasted, add the roasted tomatoes (and any juices) to the skillet with the chicken. Toss in the cooked pasta and mix well until everything is combined.

Plate your pasta and sprinkle generously with Parmesan cheese. Enjoy!