Start by preparing the homemade basil pesto. Add the basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt to a food processor.

Pulse several times until the ingredients are finely chopped and combined.

With the food processor running on low speed, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly textured consistency. Avoid over-processing it into a completely creamy paste. Set aside.

Bring a large pot of generously salted water to a boil.

Add the pasta and cook according to package directions until al dente.

Before draining, reserve about ½ cup of pasta cooking water. Drain the pasta well and set aside.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Slice the chicken breasts into bite-sized strips and season generously with salt and freshly ground black pepper.

Add the chicken to the hot skillet and cook for approximately 5 to 7 minutes, stirring occasionally, until golden and fully cooked through.

Add the halved cherry tomatoes to the skillet. Season lightly with additional salt and pepper and sauté for approximately 3 minutes, just until the tomatoes begin to soften.

Turn off the heat and add the drained pasta to the skillet.

Add 1 cup of basil pesto and gently toss until the chicken, tomatoes, and pasta are evenly coated. If the pesto seems too thick, add a small splash of reserved pasta water or olive oil until you reach your preferred consistency.

Fold in the fresh mozzarella pearls.

Serve the Chicken Pesto Pasta immediately, garnished with fresh chopped basil, extra Parmesan, or freshly ground black pepper if desired