Drizzle olive oil over the chicken and liberally season with Italian seasoning.

Bring a large pot of water to a boil while cooking the chicken.

In a large skillet over medium heat, add 2 tablespoons olive oil. Add in the chicken and cook about 4 minutes per side or until cooked through. Set chicken aside on a plate under tented foil.

Get the pasta cooked to al dente while the sauce comes together.

In the same pan over medium-low heat, add in another tablespoon olive oil, add the garlic and saute until fragrant (about 30 seconds). Scoop in the tomato paste and stir together with the garlic.

Slowly whisk in the heavy cream incorporating it with the tomato paste. Pour in the chicken stock and seasonings, continuing to whisk until smooth. Add in the parmesan and a ½ cup of pasta water.

Bring the sauce to a low boil and fold in the cooked pasta.

Top the pasta with fresh basil, extra parmesan and freshly cracked pepper.