1. Heat the olive oil in a medium-sized pot or Dutch oven over medium heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides and no longer pink in the center. Remove the chicken from the pot and set it aside on a plate.

2. Add the chopped onion to the same pot, adding a tiny splash more olive oil if needed. Cook for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant. Then, add the minced garlic and cook for another minute until you can smell its aroma, being careful not to let it burn.

3. Pour in the diced tomatoes (undrained) and chicken broth into the pot with the onions and garlic. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally.

4. Add the small pasta to the simmering liquid. Stir well to ensure the pasta is fully submerged. Continue to simmer, uncovered, for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

5. Return the cooked chicken to the pot with the pasta and sauce. Stir everything together gently to combine and heat through for about 1-2 minutes.

6. Remove the pot from the heat. Stir in the grated Parmesan cheese until it’s fully melted and incorporated. Taste and adjust seasoning if necessary. Ladle the meal into two bowls, garnish with fresh parsley if desired, and serve immediately.