Cook the cavatappi according to package directions. Drain and set aside.
While the pasta is cooking, heat up 1 tablespoon of olive oil in a cast iron skillet on medium heat. Add the chicken and season with a sprinkle of salt, pepper, and garlic powder. Cook until done and set aside.
In a large pot, heat up another tablespoon of olive oil on medium heat. Add the garlic and mushrooms and cook until the mushrooms are nice and soft, about 4 minutes.
Add the pesto and tomatoes and stir around for another 2 minutes.
Add the heavy cream and parmesan and stir well to combine.
Fold in the chicken and pasta.
Serve with additional parmesan on top as desired.