Preheat your oven to 375°F (190°C).
Season the chicken breasts with olive oil, salt, and black pepper. Heat a large oven-safe skillet over medium-high heat and sear the chicken for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the heavy cream and stir in the basil pesto and Parmesan cheese. Mix well until the sauce is smooth and creamy.
Add the halved cherry tomatoes and fresh spinach to the skillet, stirring to combine.
Return the chicken to the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Remove from the oven and let it rest for a few minutes. Garnish with fresh basil before serving.