Cook the Pasta:

1. Bring water to a boil and cook the pasta until al dente (about 12 minutes for fettuccine).
2. Once cooked, reserve 1 cup of the pasta water and set it aside — you’ll need it later. Drain the rest of the water and leave the pasta in the pot.
3. Tip: A good pasta pot should be large. To cook just half a kilo of spaghetti, you need at least 5 liters of water. To make draining easier, consider using a pot with a built-in strainer insert.

Prepare the Chicken and Cherry Tomatoes:

1. While the water is boiling and the pasta is cooking, dice the chicken breast and halve the cherry tomatoes.
2. Tip: You can also dice the chicken after frying it — this way, the seasoning will be less noticeable.

Cook the Chicken:

1. In a medium skillet, melt butter with vegetable oil over low heat.
2. Season the chicken with salt, pepper, and your favorite seasoning (optional).
3. Fry the chicken over medium heat until golden brown and fully cooked.
4. Remove from heat, transfer to a container, and cover tightly.

Cook the Cherry Tomatoes:

1. Pour out almost all the oil from the skillet, leaving about 1 tablespoon.
2. Fry the cherry tomatoes in the remaining oil over medium heat, stirring frequently, until they soften.

Combine the Pasta, Chicken, and Tomatoes:

1. Add the cooked chicken and tomatoes to the pot with the pasta. Mix well.
2. Add the Pesto
3. Stir in the pesto sauce until evenly distributed.

Adjust the Consistency:

1. Gradually add the reserved pasta water, stirring until the pasta is no longer too dry.

Serve:

1. Garnish with fresh basil and additional cherry tomatoes. Optionally, sprinkle with a small amount of grated cheese.

Enjoy your meal!