In a large skillet cook chicken, onion, and garlic in hot oil over medium-high heat for 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Meanwhile, place half of the tomatoes in a blender or food processor. Cover and blend or process until smooth. Snip the remaining tomatoes into bite-size pieces.
Stir pureed tomatoes, tomato pieces in puree, pepper, and salt into chicken mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Stir in cream. Boil gently, uncovered, for 3 minutes more, stirring occasionally. Stir in olives; heat through.
Add chicken mixture, basil, and cheese to hot cooked pasta; toss gently to combine.