Step 1: Roast the Tomatoes
Preheat your oven to 400°F (200°C). On a small baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes, until the tomatoes are burst and slightly caramelized.

Step 2: Prepare the Chicken
While the tomatoes roast, pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3: Sear the Chicken
Add the chicken to the hot skillet and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.

Step 4: Build the Sauce Base
Reduce the heat to medium. Add the 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits from the bottom.

Step 5: Create the Creamy Pesto Sauce
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly. Whisk in the pesto and grated Parmesan cheese until the sauce is smooth and homogenous.

Step 6: Combine and Simmer
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for 2-3 minutes to heat through.

Step 7: Garnish and Serve
Top the chicken and sauce with the roasted cherry tomatoes. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese. Serve immediately.