Preheat your oven to 400°F (200°C). In a baking dish, combine halved cherry tomatoes with olive oil and minced garlic. Roast for about 20 minutes.

Slice boneless chicken breasts thinly and season with salt, black pepper, and paprika. Set aside.

Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook for about 5 minutes on each side until golden brown.

In a pot, boil salted water and cook the pasta according to package instructions until al dente, usually 8-10 minutes. Drain and reserve some cooking water.

Combine roasted tomatoes, basil pesto, and heavy cream with warm pasta in the skillet. Simmer for 2-3 minutes to blend flavors.

Top with sliced chicken and optional pine nuts. Serve warm, garnished with grated Parmesan if desired.