In a small bowl, combine the tomatoes and bocconcini with 1 tbsp (15 ml) of the oil and the lemon juice. Season with salt and pepper. Set aside at room temperature.
In a pot of salted boiling water, cook the macaroni until al dente. Drain. Add the pesto and toss to coat.
In a large non-stick skillet over medium-high heat, cook half of the chicken cutlets at a time in the remaining oil just until golden and cooked through, about 3 minutes on each side. Season with salt and pepper. On a work surface, cut the chicken into strips.
Serve the pasta in shallow bowls. Top with the chicken, tomatoes and bocconcini. If desired, garnish with a few basil leaves.