Cook penne until al dente, about 100g per person. Drain and set aside.
Heat olive oil in a large pan. Add garlic and cook for 30 seconds (do not burn). Add stock and cream then bring to boil. Reduce heat so that the liquid simmers. Stir until the mixture has reduced in volume by half.
Add passata to the cream mixture, and season with salt and pepper. Add cooked pasta. Stir until it is coated and heated through. Mix in chicken and take off the heat. Add basil. Serve with grated Parmesan cheese.