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Bring a large saucepan of salted water to the boil.
Slice the cherry tomatoes in half. Chop the chicken into bite-sized pieces. Peel and finely slice the garlic. Grate the Parmesan and roughly chop the basil.
Set a large frying pan over a medium-high heat and add the olive oil. Once hot, add the chicken along with a big pinch of salt and a good grind of black pepper. Cook for 8–10 mins until golden and cooked through. Remove from the pan and set aside for later.
Lower the heat slightly and add the garlic to the pan. Cook for 1–2 mins until softened and fragrant. Tip in the cherry tomatoes and cook for 5–6 mins, stirring occasionally, until they burst and release their juices. Add a ladle of pasta water to help them along.
Cook the spaghetti following pack instructions until al dente. Use tongs to transfer the pasta straight into the pan with the tomatoes, along with a splash of the pasta water.
Return the chicken to the pan. Toss everything together for 1–2 mins until coated and glossy, adding more pasta water if needed to loosen. Stir through the grated Parmesan and chopped basil until the sauce is glossy and emulsified.
Divide the pasta between two bowls and finish each one with a generous dollop of cottage cheese.