Cook pasta according to instructions. Once cooked, rinse with cold water and set aside to cool.
Add the basil pesto ingredients to a food processor and blend until smooth. Adjust salt, pepper, and lemon juice based on preference.
Once cherry tomatoes are sliced, heat 1 tablespoon olive oil in a medium skillet on medium heat. Once hot, add the sliced cherry tomatoes and 2 crushed garlic cloves. Sauté, stirring occasionally, until tomatoes blister. Set aside.
Chop the sundried tomatoes, fresh basil, and cooked chicken.
In a large bowl, toss the cooked and cooled pasta with the pesto. Add the chicken, blistered tomatoes, sundried tomatoes, basil, peas, ground pepper and chili flakes. Toss to combine.