Ingredients:

• 1 pound chicken breast, sliced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz penne pasta
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• fresh basil, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
3. Add the onion and garlic to the same skillet and cook for 2-3 minutes until the onion is translucent.
4. Add the diced tomatoes, chicken broth, dried basil, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil.
5. Add the penne pasta and return the chicken to the skillet. Cover the skillet and simmer for 15-20 minutes until the pasta is cooked and the sauce has thickened.
6. Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 1-2 minutes until the cheese has melted and the sauce is creamy.
7. Top with chopped fresh basil (optional) and serve.