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Bring a pot of salted water to a boil, add the farfalle, and cook until al dente, about 9 minutes.
Drain, rinse with cold water, and transfer to a large mixing bowl. (I recommend tossing with a drizzle of olive oil to prevent sticking).
Add the chicken, cherry tomatoes, basil, pesto, lemon juice, olive oil, garlic powder, oregano, salt, black pepper, and red pepper flakes to the mixing bowl.
Toss to mix well and coat all of the pasta in the pesto.
If using, toss with the grated parmesan.
Cover and chill until serving or refrigerate in a sealed container for up to 4 days.
Top with additional basil leaves when serving if desired.