Bring a large pot of salted water to a boil over high heat.

Add the penne pasta and cook according to the package directions until al dente, about 10–12 minutes.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

Season the chicken breasts with salt and pepper.

Place the chicken in the skillet and cook for about 5 minutes on one side.

Flip and cook for an additional 3–4 minutes, or until fully cooked through and the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a plate and let it rest.

In the same skillet, add the halved tomatoes and cook over medium heat until softened and slightly burst, releasing their juices.

Reduce the heat to medium-low.

Drain the cooked pasta and add it directly to the skillet with the tomatoes.

Toss the pasta to coat it in the flavorful tomato juices.

Slice the chicken into bite-sized pieces and add it to the skillet.

Add the pesto and stir until the Pesto Chicken Pasta is evenly coated.

Add the mozzarella pearls and gently stir to combine.

Sprinkle with grated Parmesan cheese and serve immediately.