Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Before draining, carefully reserve about 250ml (a large mugful) of the starchy pasta water. Drain the pasta and set aside.

Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and black pepper.

Cook the Chicken: Heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the seasoned chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until they are golden brown and cooked through.

Add the Aromatics: Add the minced garlic to the pan with the chicken and cook for another minute until fragrant, being careful not to let it burn.

Create the Sauce: Reduce the heat to low. Add the pesto, double cream, and chopped sun-dried tomatoes to the pan. Stir everything together until well combined and the sauce is gently simmering.

Bring it all Together: Add the drained pasta to the pan with the sauce. Pour in about 100ml of the reserved pasta water. I find that this is the perfect amount to help the sauce emulsify and turn into a silky, glossy coating that clings beautifully to the pasta. Toss everything together to combine.

Final Touches: Stir in the halved cherry tomatoes and the grated Parmesan cheese. Allow the heat to just warm the tomatoes through for about a minute – we want them to soften slightly but still hold their shape.

Serve: Taste and adjust the seasoning with more salt and pepper if needed. Divide the Chicken Pesto Pasta among four bowls. Garnish with the toasted pine nuts, a few fresh basil leaves, and an extra grating of Parmesan cheese. Serve immediately.