Season the chicken: Pat the chicken breasts dry with paper towels. Sprinkle salt and pepper on both sides of the chicken breasts according to your preference.

Prepare the chicken: In a large skillet, warm the olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).

Prepare the garlic: In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.

Make the cream sauce: Pour in the heavy cream and stir to combine with the garlic. Let the mixture simmer for 2-3 minutes, allowing the cream to slightly thicken.

Add the pesto: Stir in the pesto sauce and grated Parmesan cheese. Continue to stir until the cheese has melted and the sauce is smooth and creamy. If you prefer a bit of heat, add the red pepper flakes at this stage.

Return the chicken to the pan: Place the cooked chicken breasts back into the skillet, spooning the sauce over the top of the chicken. Allow the mixture to gently bubble for 2 to 3 minutes, letting the cream thicken a little.

Garnish and serve: If desired, garnish with fresh basil leaves for a pop of color and extra flavor. Serve immediately with your choice of side, such as pasta, rice, or vegetables.