Preheat your oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil and minced garlic, spread on a baking sheet, and roast for about 20 minutes.

Season sliced chicken breasts with salt, black pepper, and paprika. Heat olive oil in a skillet and sear chicken for about 5 minutes on each side until golden brown.

In a pot of boiling salted water, cook pasta according to package instructions until al dente, usually around 8-10 minutes. Drain and reserve a cup of pasta water.

In the same skillet, reduce heat to medium-low. Add drained pasta, basil pesto, and heavy cream. Mix well and simmer for 2-3 minutes until heated through.

Plate the pasta, slice the seared chicken on top, and sprinkle roasted cherry tomatoes. Add toasted pine nuts if desired and season with extra salt and pepper.