1 Pound Boneless, Skinless Chicken Breasts, Cut Into Small Pieces

1 Tablespoon Olive Oil

1 Small Onion, Diced

3 cloves garlic, minced

2 Cups Chicken Broth

1 tsp Dried Basil

1 tsp Dried Oregano

1/2 tsp Salt

1/4 tsp Black Pepper

Step 1

In A Large Pot Or Dutch Oven, Heat The Olive Oil Over Medium-high Heat. Add The Chicken And Cook Until Browned On All Sides, About 5-7 Minutes. Remove The Chicken From The Pot And Set Aside.

Step 2

Add The Onion And Garlic To The Same Pot And Cook Until The Onion Is Translucent, About 2-3 Minutes.

Step 3

Add The Chicken Broth, Water, Diced Tomatoes (With Their Juice), Basil, Oregano, Salt, And Pepper To The Pot. Stir To Combine.

Step 4

Bring The Mixture To A Boil And Then Add The Pasta. Reduce The Heat To Medium-low And Simmer For 15-20 Minutes, Stirring Occasionally, Until The Pasta Is Tender And Most Of The Liquid Has Been Absorbed.

Step 5

Add The Heavy Cream And Shredded Mozzarella Cheese To The Pot And Stir Until The Cheese Has Melted And The Sauce Is Creamy.

Step 6

 Add The Cooked Chicken Back Into The Pot And Stir To Combine.

Step 7

Serve The Pasta Hot, Garnished With Fresh Parsley If Desired.