Cook pasta according to package directions in a large pot; drain and set aside.
While pasta cooks, to a large skillet add the olive oil, chicken, evenly season with Italian seasoning, and cook for about 5 minutes, or until chicken is done and cooked through; stir and flip frequently for even cooking.
Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
Add the chicken and all cooking juices to the pot with the drained pasta.
Add 3/4 cup pesto, tomatoes, and stir to combine. If desired, add additional pesto to taste.
Add the parmesan, stir to combine, and taste. As needed, add salt and pepper. If you are using prepared pesto, you may likely not need any additional salt since most is pretty salty.
Optionally garnish with fresh basil and serve immediately.
Notes
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.