Cut cherry tomatoes in half, cut mozzarella pearls in half, roughly chop about 2 Tbsp fresh basil.
Using clean hands or forks gently shred the chicken into bite size pieces.
Cook Tortelloni: Bring 4 quarts of water to a rolling boil, add pasta and cook until internal temperature reaches 165° F or for approx. 3 - 3 ½ minutes. Quickly cool under cold running water and set aside.
Fold together the pasta, tomato, mozzarella pearls, fresh basil and pesto. Finally, fold the shredded chicken and parmesan cheese if desired.
Cover and refrigerate for at least 1 hour for best results.
Before serving add salt and pepper to taste. Add additional pesto if needed.