Bring a large pot of water to a boil and salt it generously. Cook the pasta according to the package directions until al dente. Reserve 2 cups of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large pan and add the chicken along with the salt, freshly ground black pepper, and dried basil. Stir well until the chicken is well seasoned and cook for 7 to 8 minutes until golden. Remove the chicken from the pan and set aside.

In the same pan, heat the remaining tablespoon of olive oil and cook the shallots and garlic for 2-3 minutes over medium heat until softened.

Add the cherry tomatoes and cook for five minutes or until they begin to burst. Press the tomatoes down with the back of a spoon to release their juices and cook for another minute.

Stir in the Italian seasoning and tomato paste, then add the dry white wine and cook for 1-2 minutes until the alcohol mostly evaporates.

Stir in the fresh basil and heavy cream and cook for one or two minutes or until the sauce has thickened to your liking.

Add the cooked chicken back to the pan, then stir in the pasta along with the freshly grated Parmesan cheese.

Adjust the seasoning to taste and serve the pasta immediately topped with some extra freshly grated Parmesan cheese and fresh basil leaves.