Bring a large pot of water to a boil. Add 1 tablespoon of salt until it tastes like the sea. Add penne and set a timer for 5 minutes.

After 5 minutes, add frozen green beans directly to the boiling water. Set a timer for 4 more minutes. Check for doneness: pasta should be al dente and green beans just barely tender. Drain and return to the pot. Stir in a teaspoon of olive oil if not saucing right away.

While pasta cooks, pat chicken strips dry with paper towels and season with Lawrys seasoned salt and steak seasoning.

Heat olive oil in a skillet over medium-high heat until shimmering. Cook chicken strips in batches without overcrowding the pan. Cook about 2 minutes per side until golden brown. Transfer to a cutting board, let rest 2 to 3 minutes, then chop into bite-size pieces.

In a small bowl, whisk together the mayonnaise, pesto, white vinegar, salt, and black pepper until smooth.

Halve the cherry tomatoes and shred the Parmesan if not already done.

Add the sauce, halved cherry tomatoes, Parmesan, and chopped chicken to the drained pasta. Stir well to combine.

Serve hot and garnish with additional shredded Parmesan.