In a food processor, combine the basil, oil, pine nuts, garlic and salt to taste. Add half the Parmesan. Puree.
Cook the pasta until al dente according to packet instructions. Drain.
Heat the remaining oil in a frypan and stir fry the chicken 2 minutes, or until no longer pink. Add cherry tomatoes and cook 3 minutes. Add the basil mixture and toss with the pasta. Serve with remaining Parmesan.