1. In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again, and set aside in the colander.
2. In the same pot, heat the oil over high heat; add the chicken then sprinkle it with 1 teaspoon salt and the pepper. Cook for 8 to 10 minutes, or until no pink remains in the chicken.
3. Reduce the heat to medium-low and stir in the pesto, cream, and the remaining 1 teaspoon salt. Simmer for 2 to 3 minutes.
4. Add the tomatoes and return the pasta to the pot, stirring until thoroughly combined. Cook for 3 to 5 minutes, or until pasta is warmed through. Serve immediately.
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