Bring a large pot of well-salted water to a boil. Once boiling, add the penne and set a timer for 5 minutes.

While the pasta cooks, slice chicken breasts into thin strips and pat dry. Season with Lawry's seasoned salt and steak seasoning.

Heat a skillet over medium-high heat with 1 to 2 teaspoons of olive oil. Cook chicken strips in batches for 2 minutes per side until golden brown. Transfer to a cutting board, rest, then chop into bite-size pieces.

After 5 minutes, add the frozen green beans directly to the pasta pot. Cook for 4 more minutes until pasta is al dente and green beans are just tender. Drain well and return to pot. Stir in a teaspoon of olive oil if not saucing immediately.

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

Add the pesto sauce, cherry tomatoes, Parmesan, and chopped chicken to the drained pasta. Toss well to combine. Serve hot and garnish with extra shredded Parmesan.