Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare chicken sauce.)

Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the chicken with the basil and 1/2 teaspoon salt. Sauté chicken for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.

Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper sugar and remaining salt. Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a minute or until the chicken are cooked through.

Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.