Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.

Season the chicken breast with salt and black pepper. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into bite-sized pieces.

Cut the cherry tomatoes in half, peel and dice the cucumber, and finely chop the red onion.

In a small bowl, whisk together the Italian dressing, grated Parmesan cheese, chopped basil, salt, and black pepper until well combined.

In a large bowl, combine the cooked pasta, sliced chicken, halved cherry tomatoes, diced cucumber, and chopped red onion.

Pour the prepared dressing over the salad and toss gently to coat evenly.

Divide the Chicken & Pasta Salad among six plates and serve immediately.