Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
Pour in the heavy cream, and stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a simmer.
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for an additional 5 minutes to heat through and allow the flavors to meld.
Garnish with fresh basil leaves before serving.
Notes
For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative.
Add spinach or kale to the sauce for extra nutrients and color. Stir in a couple of handfuls just before returning the chicken to the skillet.