Preheat your oven to 350°F (175°C).

In a large pot, bring water to a boil and cook the pasta according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a mixing bowl, combine the drained pasta, shredded chicken, pesto, heavy cream, and halved cherry tomatoes. Season with salt and pepper to taste and stir until well combined.

Transfer the creamy pasta mixture into a greased baking dish, spreading it evenly.

Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture.

Place the baking dish in the preheated oven and bake for 20–25 minutes until the cheese is bubbly and golden brown.

Remove from the oven and let cool for a few minutes, then garnish with fresh basil before serving.