Preheat your oven to 400°F (200°C) for roasting cherry tomatoes.

In a bowl, toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread in a casserole dish and roast for about 20 minutes until blistered.

Slice chicken breasts horizontally and season with salt, black pepper, and paprika. Cook in a skillet with olive oil for about 5 minutes on each side until golden and cooked through.

Boil water in a pot, cook pasta according to package instructions until al dente, then drain.

In the same skillet, reduce heat, add cooked pasta, basil pesto, and heavy cream; mix until creamy and warmed through.

Plate the dish by topping creamy pasta with sliced chicken and roasted tomatoes. Garnish with pine nuts if desired.