Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to the package instructions until al dente. Once cooked, drain and set aside, reserving a small cup of pasta water.

Prepare the Chicken: While the pasta cooks, heat your grill to medium-high heat. In a bowl, combine 2 boneless, skinless chicken breasts with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste. Make sure the chicken is evenly coated.

Grill the Chicken: Place the chicken on the grill. Grill for 6-7 minutes on each side or until the internal temperature reaches 165°F and the chicken has nice grill marks. Once done, remove from the grill and allow it to rest for a few minutes before slicing.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes (1 cup), and sliced grilled chicken. Mix well, adding reserved pasta water as needed to help combine the ingredients smoothly.

Finish with Cheese: Sprinkle 1/2 cup of grated Parmesan cheese over the mixture and toss to combine. The heat from the pasta and chicken will melt the cheese beautifully, creating a creamy texture.

Garnish and Serve: Plate the dish and garnish with fresh basil leaves for an aromatic finish. Serve immediately while warm.