Season the chicken breasts with pepper and salt.
Grill the chicken over medium-high heat for 5-7minutes each side, or until fully cooked. Transfer chicken to a cutting board & slice into pieces.
Meanwhile, boil the pasta till al dente according to the package directions. (Note: I generally cook the pasta for 1-2minutes less than the bundle suggests so the pasta still has some texture).
Rinse and drain pasta & put aside. (Hint: When using pasta to get a salad, throw it in a big bowl using a few Tbsp of milk after it is cooked. The milk will help prevent the pasta from sticking together).
With a large-bowl, combine together the pesto, pasta & chicken. Stir until well blended and put in the refrigerator until chilled.
Stir in the cherry tomatoes and fresh basil promptly prior to serving. Then Before serving put freshly grated Parmesan cheese (optional).