Roast the tomatoes for up to 20 minutes in the preheated oven. Check on them every 5 minutes or so to ensure they do not burn and to stir them a little if necessary. Set aside until needed.

Sauté the mushrooms in about 3 teaspoons olive oil. Fry them until they are lightly browned and most of the liquid has evaporated. Set aside.

Sauté the onion as in step 3. Fry them until they are softened and lightly browned.

Add the fire-roasted tomatoes, onion, and garlic to a pot. Heat over medium-low heat, then reduce heat to a simmer. Allow to simmer, uncovered, for up to 10 minutes while you work on the next steps.

Transfer chicken to the pot. Add parsley, and basil. Stir well, and allow mixture to simmer for up to another 10 minutes, stirring frequently.
The goal is to ensure that excess liquid boils off and flavors meld and intensify.

Boil pasta al dente according to package directions. Drain, but do not rinse it.
I used orecchiette pasta, but any small pasta will work.

Combine Parmesan cheese and breadcrumbs, then spread over the top. Cut 2 Tablespoons butter into small cubes and dot over the top.