Prep chicken: Cut the chicken breasts in half lengthwise. Place between plastic wrap and lightly pound the thicker part to create even-ish cutlets. Season with garlic powder, salt and pepper.

Sear chicken: Heat a large skillet over medium-high heat. Once hot, add the oil. Sear the chicken on both sides until golden, about 3-4 minutes per side.

Remove to a plate and set aside.

Sauté tomatoes: Reduce the heat to medium. Add the tomatoes to the skillet and sauté for 2-3 minutes, until starting to soften. Add minced garlic and cook for another 30 seconds.

Make sauce: Pour the chicken broth into the skillet and bring to a very gentle simmer. Scrape any browned bits off the bottom of the pan. Whisk together the cream and cornstarch and pour into the skillet. Do not boil, or the sauce may split! Simmer very gently for 1-2 minutes.

Finish: Stir the pesto and parmesan into the sauce. Add the chicken back to the skillet and turn it in the sauce. Simmer very gently until heated through.

Serve: Serve immediately over linguine or spaghetti, with extra pesto, parmesan cheese and cracked black pepper, if you like.