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Cook the pasta according to packet instructions, then drain and leave to cool.
Meanwhile, heat the oven to 180°C. Add the chicken breasts to a baking tray, drizzle with a little olive oil and season with salt and black pepper. On a separate tray, add the tomatoes, halved, with a little olive oil and a pinch of salt. Roast for 20-25 mins until the chicken is cooked through and the tomatoes have collapsed, then set aside both to cool.
Blend the cottage cheese with the pesto, juice of the lemon and water until smooth. Then once the chicken is cool enough to handle shred it into bite-size pieces.
In a large mixing bowl, toss together the pasta, chicken, mortadella, mozzarella, roasted tomatoes, rocket and basil. Spoon over the dressing and gently combine.
To serve, divide between bowls or containers and an extra grind of black pepper.