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

Season and Cook the Chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan (cook in two batches if necessary). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Always ensure your chicken is cooked thoroughly as recommended by the Food Standards Agency.

Sauté Aromatics: Add the minced garlic to the pan with the chicken and cook for about 30-60 seconds until fragrant, stirring constantly to prevent it from burning.

Add the Tomatoes: Add the halved cherry tomatoes to the pan. Cook for 2-3 minutes, stirring occasionally, until they begin to soften and release some of their juices.

Create the Creamy Sauce: Reduce the heat to low. Add the pesto and the double cream to the pan. Stir everything together until the chicken and tomatoes are coated in the sauce. Let it warm through gently for a minute – avoid letting it boil, as this can cause the sauce to split.

Combine Everything: Pour the drained pasta into the pan with the chicken and sauce. Add the grated Parmesan cheese and about 100ml of the reserved pasta water.

Toss and Emulsify: Using tongs, toss everything together vigorously for about a minute. The starchy pasta water will help the sauce thicken and cling beautifully to every piece of pasta. What works best for me is adding the pasta water a little at a time until I reach the perfect consistency; you might not need all of it.

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