Heat a large deep skillet or wide pan on medium high heat. Add a drizzle of olive oil.

Season the chicken with salt and pepper, then add it to the hot pan. Cook for about 4 to 6 minutes, stirring now and then, until it is browned on the outside.

Add the garlic and stir for about 30 seconds until fragrant.

Toss in the cherry tomatoes and let them warm up for 2 minutes.

Add the dry pasta and pour in the chicken broth. Stir well so the pasta is mostly covered.

Bring to a gentle boil, then lower to a steady simmer. Cook, stirring every couple of minutes, until the pasta is tender and most of the liquid is absorbed, usually 10 to 14 minutes depending on the pasta shape.

Turn off the heat, then stir in the pesto. Taste and adjust with salt, pepper, or a squeeze of lemon as required.

Finish with Parmesan, and add red pepper flakes if desired.