Cut chicken breasts into 1/2-inch pieces. Season with 1/2 tsp kosher salt and a few turns of pepper.

Over medium-high heat, brown chicken in olive oil, about 1 minute, until the chicken is brown but not cooked through. Add garlic and sauté until fragrant. Add chicken stock, cream and uncooked pasta to the pan; stir to combine. Add basil sprig and bring to a boil then cover and reduce to a simmer.

Simmer, covered, for 15-20 minutes or until pasta is tender. Remove from heat, discard basil sprig and stir in grated Parmesan cheese. Season with salt and pepper as needed.