Heat butter and oil in a large pan over medium heat.

If using chicken, add chicken to the pan and cook it over high heat, stirring often until slightly browned (~4 min), then remove to a plate.

If no butter or oil remains in the pan add a tablespoon or two more and add finely diced onions. Saute, stirring often until lightly golden and translucent. Add the garlic and sweat for a minute with the onions.

Next, add the diced tomatoes and basil and cook until the tomatoes are broken down and the liquid is reduced and thickened (~10 min). Add the cream and stir to combine. Allow to cook until thickened (~3 min). Season with salt and pepper to taste.

Meanwhile, in a large pot bring about 6 quarts of salted water to a boil. Add the pasta and stir. Cook the pasta al dante or according to package instructions.

Drain the pasta and add it to the sauce along with chicken, if using. Toss the pasta in the sauce and keep stirring until it’s well coated in the sauce.

Transfer to a serving platter and sprinkle with grated parmesan cheese and chopped chives. Serve right away