Preheat your oven to 400ºF (200ºC). Toss grape tomatoes with olive oil, salt, and pepper on a rimmed baking sheet. Spread them in a single layer and roast for about 20 minutes until blistered and slightly caramelized. Set aside.

While the tomatoes are roasting, season both sides of the chicken breasts with garlic powder, paprika, salt, and pepper.

In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sear the chicken breasts for about 5 minutes per side until browned and cooked through (internal temp 165ºF). Transfer to a plate and keep warm.

In the same skillet, add the chopped onion and sauté until soft and lightly caramelized. Add minced garlic and cook for 30 seconds until fragrant. You can add a splash of oil if the pan looks dry.

Stir in the pesto to coat the onions and garlic. Then pour in the heavy cream and parmesan, stirring until smooth. Simmer for 2–3 minutes to thicken slightly. If you like a little heat, add red chili flakes here.

Return the seared chicken breasts and roasted tomatoes to the skillet. Spoon some sauce over the chicken and simmer for a couple more minutes until everything is warmed through.

Serve immediately with your favorite side.