Preheat your oven to 400°F (200°C). Prepare a baking dish for the tomatoes.

Toss halved cherry tomatoes with olive oil and minced garlic. Spread them in your baking dish and roast for about 20 minutes until soft.

Slice chicken breasts in half horizontally and season with salt, pepper, and paprika. Cook in a skillet over medium-high heat for about 5 minutes per side until golden brown.

Boil salted water in a large pot, add pasta, and cook until al dente. Reserve a cup of pasta water before draining.

In the same skillet, lower heat and add the cooked pasta, basil pesto, and heavy cream. Toss until well combined.

Add sliced chicken and roasted tomatoes to the pasta, stir to combine, and warm through. Adjust consistency with pasta water if necessary.