1. Roast the chicken and tomatoes: Heat the oven to 425°F. Line two small sheet pans with parchment paper. In a bowl, toss the tomatoes with 2 teaspoons of oil and a pinch of salt. Spread them on one pan. Place the chicken in the now-empty bowl. Rub the chicken with the remaining oil (2 teaspoons), dried oregano, salt, and pepper, then place the chicken on the other pan. Roast the tomatoes and chicken for 15 to 20 minutes, until the chicken hits 165°F on a thermometer. Let the chicken rest for 5 minutes, then slice or dice it.
2. Cook the pasta: While the pan is in the oven, fill a big pot with water and add salt. Bring it to a boil. Cook the pasta until it's al dente, following the package directions. Scoop out ¼ cup of the pasta water and set it aside. Drain the pasta and return it to the pot.
3. Make the pesto: While the pasta cooks, add the basil, chives, macadamia nuts, lemon juice, garlic-infused oil, Parmesan, and salt to a small blender or food processor. Blend until it's mostly smooth, or until your preferred texture is achieved. Stop and scrape down the sides as needed.
4. Mix it together: Pour the pesto over the hot pasta. Stir until the noodles are coated, adding 2 to 4 tablespoons of the pasta water you saved, as needed.
5. Serve: Spoon the pasta into bowls. Top each one with ¼ roasted tomatoes and ¼ cut-up chicken. Add extra Parmesan if you like.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.