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Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta.
Prepare the chicken. Slice each chicken breast in half horizontally. Season them with salt, pepper, and paprika.
Heat olive oil on medium-high heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate. Slice it thinly.
Bring a pot of water to boil. Cook pasta according to package instructions. Drain.
Add cooked and drained pasta, basil pesto, and cream to the same skillet that you used to sear chicken. Stir gently and bring to simmer to coat pasta with sauce.
Top with sliced cooked chicken, roasted tomatoes and pine nuts (optional). Season with extra salt and pepper or add crushed red pepper flakes, if desired.