Instructions for Homemade Pesto Sauce:

1. In a food processor, add the basil leaves, grated Parmesan cheese, pine nuts, and minced garlic.

2. Pulse the ingredients until finely chopped.

3. While the food processor is running, drizzle in the olive oil until the pesto sauce reaches a smooth consistency that is not too thin nor thick.

4. Season the pesto with salt and black pepper to taste, adjust as needed. Set aside.

Instructions for Pesto Chicken Pasta:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Cut the chicken breasts into bite-sized cubes. Season the chicken breasts with salt and black pepper on both sides.

3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-5 minutes on each side, or until completely cooked through. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the halved cherry tomatoes and cook for 2-3 minutes until they are soft when pressed down.

5. Add the cooked pasta to the skillet and toss with the cherry tomatoes.

6. Stir in the homemade pesto sauce and grated Parmesan cheese, ensuring the pasta is well coated.

7. Add the cooked chicken breasts into the skillet, tossing to make sure all the ingredients are mixed together.