Bring a large pot of salted water to the boil and cook the pasta until just al dente (usually 1–2 minutes less than the packet instructions). Reserve 1 cup of pasta water before draining.
Heat the olive oil in a large pan over medium heat. Add the diced brown onion and cook for 5–7 minutes, until soft and fragrant.
Add the cherry tomatoes along with a ladle of pasta water and cook for 8–10 minutes, stirring occasionally, until they burst and become jammy.
Add the garlic and cook for 30 seconds until fragrant. This is also the perfect time to season with salt and pepper.
Add more pasta water as needed and cook over medium heat with the lid on for 5–10 minutes. A silky sauce should begin to form.
Meanwhile, season the chicken with olive oil, Italian herbs, garlic powder, salt and pepper. Cook until golden and cooked through, then set aside to rest before slicing.
Add the cooked pasta, fresh basil and parmesan to the sauce, along with more pasta water as needed. Continue cooking over medium heat, stirring for a couple of minutes, until the pasta is beautifully coated and everything is well combined.
Serve with the sliced chicken and top with extra parmesan and fresh basil. Enjoy!
2 servings