In a large saucepan, melt the butter over low heat. Add the minced garlic and cook for about a minute.

Add the tomatoes and 3/4 cup of the chicken broth. Increase the heat to medium and bring the mixture to a boil. Reduce the heat and simmer uncovered, for about 10 minutes.

Add the cream and bring to a boil again, stirring frequently. Simmer over medium heat until the sauce is thick.

Sprinkle salt and pepper over both sides of the chicken.

Heat the olive oil in a skillet, then add the chicken and saute until it's is no longer pink inside.

(About 4 minutes each side should do it.) Remove the chicken from the skillet and drain the fat from the skillet.

In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce the heat slightly and add to the cream sauce; stir in basil.

Serve chicken atop the pasta, coat with the cream sauce.