Cut the chicken into bite-sized pieces. Mix the pesto with the cream in a bowl and season with salt and pepper. Add the chicken pieces and stir until completely covered. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Wash, drain, and quarter the cherry tomatoes. Cut the mozzarella into small pieces.
Remove the chicken mixture from the refrigerator. Stir the tomatoes and mozzarella into the chicken mixture. Transfer to an ovenproof baking dish. Sprinkle the Parmesan cheese evenly over the top and distribute the butter flakes across the surface.
Bake at 180°C (356°F) for 40-45 minutes, until the chicken reaches an internal temperature of 74°C (165°F) and the Parmesan is golden brown.
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