Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, then toss to coat evenly. Roast in the oven for about 15-20 minutes, or until the tomatoes are soft, slightly caramelized, and bursting with flavor.
While the tomatoes roast, bring a medium saucepan of salted water to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain well, then return the orzo to the pot or a large mixing bowl.
To the cooked orzo, stir in the basil pesto until every grain is coated in the vibrant green sauce. Add the shredded chicken and half of the roasted cherry tomatoes, mixing gently to combine.
Transfer the orzo mixture into your baking dish, smoothing it out evenly. Scatter the remaining roasted cherry tomatoes on top. Sprinkle the grated Parmesan and shredded mozzarella evenly over the surface.
Place the baking dish in the oven at 375°F (190°C) and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
Once out of the oven, let the bake cool for a few minutes. Garnish with fresh basil leaves. Serve warm and enjoy.
