Get a deep bowl to prepare the sauce. First, add the yogurt, then the pesto sauce, and then the Italian dressing to it. Make sure to mix it well. If blended properly, you'll get a thick green sauce.

Put the pan on the stove and start preheating. This is an important step.

While the pan is preheating, you can now prepare the chicken. Cut the chicken into thin fillets.

Spread parchment paper on the countertop (a cutting board also works) to make your job easier.

Place the chicken you cut onto the parchment paper and sprinkle Italian seasoning, salt, pepper, garlic powder, and a few drops of olive oil over them in turn.

Rub it in, ensuring the spices touch all parts of the chicken.

The pan is now hot and ready for you to pour olive oil into it. (Meanwhile, you can start boiling the pasta.)

When the oil is warm, put your chicken in it. Frequently turn the chicken that is starting to fry. We do this so that both sides brown evenly.

When they achieve a golden color, remove them and place them on the cutting board.

Put the boiled pasta in a deep bowl.

Add the chicken on top.

Incorporate the cherry tomatoes, cut in half.

Add the basil.

Pour the sauce you prepared in the first step over it. (Don't forget to mix once more before pouring.)

Sprinkle the shredded cheese on top.

Now, gently mix all the ingredients.