Chop the shallot and garlic finely.
Cut the chicken breasts into small cubes (¾ in).
Put water to boil in a large pot. Remember to add salt to it. Once the water starts boiling, throw in the fusilli. Follow the directions in the package to cook the pasta.
In a large skillet, heat the olive oil and melt the butter.
Add the chicken breast and season it with salt and pepper. Fry it for 5-7 minutes until it is cooked through.
Add the shallot and fry it for 1 minute until it is soft. Then add the garlic and fry for 30 seconds.
Stir in the chicken broth and the cream, and add the basil, oregano and thyme. Let the sauce simmer at medium heat until it thickens.
When the pasta is ready, drain it and then add it to the skillet with the sauce. Mix in the Parmesan cheese.
Ready! Serve and garnish the pasta with fresh basil and more cheese if you wish.
