Creating Creamy Pesto Chicken with Roasted Tomatoes is simple when you follow these easy steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).

2. Prepare Tomatoes: In a baking dish, toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread them evenly and roast in the oven for about 10-15 minutes, until they are soft and slightly caramelized.

3. Cook Chicken: While the tomatoes are roasting, season the chicken breasts with salt and pepper on both sides.

4. Sear Chicken: In a large skillet, heat a small amount of olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

5. Remove Chicken: Once cooked, remove the chicken from the skillet and set aside to keep warm.

6. Make the Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then, pour in the heavy cream and pesto, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened.

7. Combine Chicken and Sauce: Slice the seared chicken and return it to the skillet, coating it in the creamy pesto sauce.

8. Add Tomatoes: Gently fold in the roasted tomatoes, mixing everything together to absorb the flavors.

9. Serve: Once everything is well combined and heated through, your dish is ready to serve!