Preheat your oven to 400°F (200°C). In a casserole dish, toss halved cherry tomatoes with olive oil and minced garlic until evenly coated. Roast the tomatoes for about 20 minutes.

While the tomatoes are roasting, slice the chicken breasts into thin strips. Season with salt, pepper, and paprika, then sauté in a skillet until golden brown and cooked through.

Boil a pot of salted water and cook the pasta according to package instructions until al dente, typically around 8-12 minutes. Drain the pasta, reserving a cup of cooking water.

In the same skillet, add the pasta, basil pesto, and heavy cream. Stir and simmer for 3-5 minutes.

Fold in the sliced chicken and roasted tomatoes. Allow everything to warm together for another 2-3 minutes, then taste and adjust seasoning.

Transfer to serving bowls and top with optional pine nuts and fresh basil. Serve immediately.