Cut the chicken breasts in half lengthwise. Set them aside.
Cook the penne pasta according to the package directions. Drain and set aside.
Heat a cast iron skillet over medium heat. Add 1 Tablespoon of the olive oil and add the butterflied chicken breasts. Fry in the oil until fully cooked, flipping once about 10 minutes. Set the chicken aside to cool down. Then chop.
Heat the remaining 1 Tablespoon of olive oil. Add the onion and garlic and cook until fragrant, about 5 minutes. Add the tomatoes, basil and cooked chopped chicken. Cook until the basil begins to wilt.
Add the cream, grated Parmesan cheese and the cooked pasta and stir to combine. Raise the heat to high and allow to boil for about 5 minutes, stirring constantly. Add salt and pepper to taste. Serve immediately.
You can use 1/4 cup regular heavy cream if you can't find the fat-free version at your grocery store. This will adjust the SmartPoints value for this recipe, so please recalculate it.