Creamy Tomato Chicken Pasta

My husband has been making a creamy pasta dish for a couple of years now. I think he originally got the recipe online and has adapted it over the years.  Tonight I wanted to make a creamy tomato dish, but I didn't have his recipe so I googled and found one from The Pioneer Woman.  It called for shrimp, I had chicken.  So naturally I altered it a bit. Here is what I came up with.

What you need: 2 chicken breast halves (cooked and diced), 2 cups dry pasta, 2 tbsp butter, 1 onion, 2 garlic cloves, 1/2 cup chicken broth, 8 oz tomato sauce, 1 cup heavy cream, 1 tbsp parsley, 2 tsp basil, salt and pepper to taste, shredded cheese

First dice you onion and mince your garlic. Get a pot of salted water going for your pasta.  I used rotini because that's what I had on hand. Penne would be great too.  While the pasta is boiling, melt the butter in a large skillet and cook onion and garlic until soft.  Add the chicken broth.  Let this simmer for a few minutes and then add the tomato sauce.  Next, add the heavy cream. I didn't have any on hand so I used 1/3 cup butter and 3/4 cup milk. Stir to combine. Add the parsley and basil along with salt and pepper to taste.  Add the chicken and let this simmer.  Once your pasta is tender, drained and rinsed add it to the mixture.  Stir well to combine.  You can stop here and serve, but I threw in a couple handfuls of shredded mozzarella and cheddar.

My husband spices his up with red pepper flakes.

You can also add a can of diced tomatoes to this.