Preheat your oven to 375°F. Grease a 9x13-inch baking dish with olive oil or cooking spray.

Cook the pasta according to package directions until al dente. Drain well and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the cooked chicken to the skillet. Toss everything together, allowing the garlic to coat the chicken pieces. Season with salt and pepper to taste.

In a large mixing bowl, combine the pesto, heavy cream, and chicken broth. Whisk until smooth and well blended.

Add the cooked pasta, chicken mixture, and cherry tomatoes to the bowl. Stir everything together until evenly coated with the pesto sauce. Add half the mozzarella cheese and all the Parmesan. Mix thoroughly.

Transfer the mixture to your prepared baking dish. Spread it evenly, then top with the remaining mozzarella cheese.

Bake uncovered for 25-30 minutes until the cheese melts and turns golden brown. Let the casserole rest for 5 minutes before serving.