Cut the chicken into bite-sized pieces and season with salt and pepper. In a skillet, heat olive oil and add 2 cloves of pressed garlic. Sauté briefly, then add the chicken.

Cook the pasta al dente. Cut the tomatoes and mozzarella.

When the chicken is cooked, set it aside. In the same skillet, add a little more olive oil and 2 cloves of garlic. Add the tomatoes, season with salt and pepper, and sauté for a few minutes.

Add the pesto and oregano or Italian herbs.

Drain the pasta, reserving a little of the cooking water. Let the chicken simmer briefly with the pan juices, then add the pasta.

Turn off the heat. Add the mozzarella and Parmesan. You can also toast some pine nuts and add them. Enjoy!