For the pesto

1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend/pulse until mixed and smooth. See notes below on alt methods.
2. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance and stored in the fridge in a tightly sealed container. Cover with plastic wrap seated directly on top of the surface to prevent browning/air exposure.

For the pesto pasta

1. Preheat oven to 450°F.
2. Bring a medium-sized pot of water to a boil. Add a big pinch of salt and cook pasta al dente. Once the pasta is done, strain well and set aside.
3. Meanwhile, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Slice the chicken into bite-sized strips, season liberally with salt and pepper, and cook for about 5-7 minutes. Add the tomatoes, season with salt and pepper, and sauté for 3 additional minutes.
4. Turn the heat off and add the strained pasta. Stir in one cup of pesto and toss until fully coated. Add more oil as needed if the pesto is too thick. Top with fresh mozzarella and bake for 5 minutes or until cheese has fully melted. Serve immediately.