In a large deep skillet or wide pot, heat olive oil over medium heat.
Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
Add the dried penne pasta, water, and chicken broth to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer uncovered.
Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Add the halved cherry tomatoes and Boursin cheese to the pot. Stir gently until the cheese is melted and the tomatoes are warmed through.
Season with salt and black pepper to taste.
Remove the pot from heat and stir in the grated Parmesan cheese, chopped basil, and parsley.
Serve immediately, garnished with additional fresh herbs if desired.