Cut the chicken breast into 1-inch chunks. Sprinkle with garlic powder, Italian seasoning, kosher salt, pepper, and drizzle with olive oil. Toss to coat and marinate for about 10 minutes.

Boil a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking.

In a skillet, heat olive oil over medium-high heat. Add marinated chicken and cook for about 8-10 minutes until golden brown and the internal temperature reaches 165°F.

Combine Italian dressing, Greek yogurt, and pesto in a bowl. Whisk until smooth, then set aside.

In a large bowl, combine cooled pasta, sautéed chicken, cherry tomatoes, red onion, and basil. Toss to mix.

Drizzle the dressing over the salad, then toss until well-coated. Sprinkle with Parmesan cheese and adjust seasoning if needed.

Serve immediately or chill for up to 2 hours before serving to enhance flavors.