Preparation

• Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta.
• Prepare the chicken by seasoning it with salt, pepper, and paprika. Slice each chicken breast in half horizontally if using large chicken breasts.
• Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken and cook for about 5 minutes on each side until fully cooked. Remove chicken to a plate and slice it thinly.
• Bring a pot of water to boil, then cook pasta according to package instructions. Drain.
• Add cooked and drained pasta, basil pesto, and cream to the skillet. Stir gently and bring to a simmer to coat pasta with sauce.
• Top with sliced cooked chicken, roasted tomatoes, and pine nuts if desired. Season with extra salt and pepper or add crushed red pepper flakes, if desired.