While the chicken is baking, heat the heavy cream in a large skillet over medium heat. Stir in 2 tablespoons of pesto and bring to a boil. Then stir Parmesan cheese into cream, stirring until cheese melts and is incorporated. Cook the sauce for about 3 minutes, until thickened a bit. Taste and add salt and pepper to your liking. Remove from heat. Serve the sauce over the chicken.
Serve with steamed veggies, rice, potatoes or salad.