Cook pasta according to directions and set aside.

With a sharp knife cut a slit in the middle of the chicken breast-you want to form a pocket, you don't want to cut all the way through the chicken- and then with hands stuff 1-1.5 oz of goat cheese crumbles into the pocket.

In a large frying pan heat the oil for a minute, then reduce heat to medium-high and put the chicken breasts in. Sprinkle chicken breasts with salt and pepper and allow to cook for 10 minutes. Then flip the chicken breasts and allow to cook for another 10 minutes (or until chicken breasts are done cooking and there is no more pink-you can cut into the breasts to check). When time has gone by, add the cherry tomatoes for 2 minutes and stir a couple of times so that they get blistered.

In a large serving bowl add the spaghetti and remaining goat cheese crumbles, then stir to mix it up a few times (the goat cheese will soften and melt onto the pasta). Then slice up the chicken breasts and put on top of pasta and add the tomatoes and serve and enjoy!