Preheat your oven to 400°F (200°C). Slice the cherry tomatoes in half and toss them with olive oil and minced garlic. Spread on a baking sheet and roast for about 20 minutes.

Slice the chicken breasts horizontally to create thinner cutlets and season with salt, black pepper, and paprika.

Heat olive oil in a skillet over medium heat. Cook chicken cutlets for about 5 minutes on each side until golden brown.

Cook pasta in boiling salted water according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In the skillet, add the cooked pasta, basil pesto, and heavy cream. Stir until well combined and cook for about 2-3 minutes.

Add the sliced chicken and roasted tomatoes to the pasta. Toss gently to combine, adding reserved pasta water if necessary.

Serve in bowls, garnished with optional pine nuts, black pepper, or extra pesto.