1: Preheat oven to 400 F.
2: Season cherry tomatoes with olive oil, salt, and pepper and roast for about 12 minutes.
3: To make the pesto, grind all the ingredients (basil leaves, olive oil, pine nuts, garlic cloves, Parmigiano Reggiano, salt, black pepper, lemon juice) in a mortar with a pestle.
4: Pound chicken breasts and season with olive oil, salt, pepper, and a bit of pesto; cook in a skillet until internal temperature registers at 165 F.
5: Salt your water and boil spaghetti until al dente.
6: Once pasta has cooked, mix with the pesto and a bit of pasta water; place chicken and roasted tomatoes (with the juices) on top.
7: Finish with more Parmigiano Reggiano and enjoy!
