In a large pot or Dutch oven, heat 2 tablespoons of avocado oil over medium heat until shimmering. Add bite-sized pieces of boneless, skinless chicken thighs, seasoning them lightly with salt, pepper, and 1½ teaspoons of dried basil. Sauté until the chicken is browned and cooked through, about 5–7 minutes, stirring occasionally to ensure even cooking.

Once the chicken is cooked, add 1 minced garlic clove to the pot. Sauté the garlic for another 2 minutes or until fragrant, stirring frequently to prevent burning. With the garlic softened, carefully remove the chicken from the pot and set it aside on a plate, leaving behind the delicious drippings.

Increase the heat to high and pour in 4 cups of water with 1 teaspoon of salt. Bring the mixture to a rolling boil. Once boiling, stir in 12 ounces of penne pasta. Cook the pasta for about 12 minutes, stirring frequently to promote even cooking and absorption of the flavors until it reaches al dente perfection.

After the pasta is cooked, lower the heat slightly and fold in 2 cups of halved cherry tomatoes, 1¼ cups of basil pesto, and ½ cup of chopped sun-dried tomatoes. Stir everything together thoroughly, ensuring the pasta is evenly coated with the vibrant pesto and the fresh tomatoes are warmed through for about 3–5 minutes.

Finally, return the sautéed chicken to the pot, stirring gently to combine. Cook for an additional 2 minutes, allowing the flavors to meld together beautifully. Once everything is heated through, serve your One-Pot Chicken Pesto Pasta immediately, garnished with freshly grated Parmesan cheese if desired.