Turn on the Cookeo and set it to the ‘Brown’ mode. Add olive oil to the pot.
Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until softened.
Add the chicken pieces to the pot and brown them for about 4-5 minutes, stirring occasionally.
Add the dried oregano, dried basil, salt, and black pepper. Stir to combine.
Pour in the canned diced tomatoes and chicken broth, stirring to mix all ingredients.
Add the penne pasta to the pot and stir to ensure the pasta is submerged in the liquid.
Close the Cookeo lid and set it to ‘Pressure Cook’ mode for 8 minutes.
Once cooking is complete, carefully release the pressure according to the Cookeo instructions.
Open the lid and stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
Taste and adjust seasoning with salt and pepper if needed.
Serve the pasta hot, garnished with chopped fresh parsley.