Cut the chicken breast into two thinner pieces and season them with a pinch of salt, black pepper, and smoked paprika on both sides.
Heat a large skillet over medium-high heat and add olive oil. Once the olive oil is hot, add the seasoned chicken and cook on each side for about 3 minutes until golden brown and cooked through. Remove the chicken.
Turn the heat down to medium-high, and add the minced garlic and the halved cherry tomatoes. Sauté for 2 minutes until the tomatoes start to soften.
Now add the heavy cream and the basil pesto to the tomatoes and stir until combined. Bring the sauce to a boil, lower the heat, and add the chicken to the skillet. Simmer the chicken for 2-3 minutes to coat with the sauce.