Preheat the oven to 400 degrees.

Grab a baking sheet and add the tomatoes. Add 2 Tablespoons of olive oil and ¼ teaspoon salt and ¼ teaspoon pepper. Use your hands to toss and coat the tomatoes.

Roast the tomatoes in a single layer in the preheated oven for 15-20 minutes or until the skins are blistered and slightly charred. Remove and set aside.

While the tomatoes are roasting, prepare your chicken breasts by patting them dry. If they are thick, slice them in half, lengthwise so they can cook quicker and more evenly.

Add the garlic powder, onion powder, paprika and remaining salt and pepper to a small bowl and mix.

Sprinkle the spices evenly over the front and back of each chicken breast.

Preheat a heavy-bottomed skillet over medium/high heat. Add the remaining 2 Tablespoons of olive oil and swirl to coat the bottom of the pan.

Add the seasoned chicken breasts to the skillet in a single layer. Cook for approximately 5 minutes and then turn to flip to the other side for an additional 3-5 minutes or until the center temperature reaches 165 degrees with a thermometer.

When cooked, remove the chicken to a plate and set aside.

Turn the heat down to medium and add the final Tablespoon of oil to the pan then add the minced garlic. Cook for 30 seconds or until semi-translucent and fragrant.

Add the pesto, whipping cream and parmesan. Stir gently and bring to a low simmer.

Once simmering, ruse your spoon to try and gently lift the brown seasoned pieces stuck to the bottom of the pan.

Reduce the heat to medium/low and add the chicken breasts back to the pan and add the roasted tomatoes around the chicken and heat for a few minutes until everything is warmed through.

Serve immediately.