Turn on the Cookeo and select the ‘Brown’ mode. Add the olive oil to the pot.
Once the oil is hot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Add the chicken pieces to the pot. Brown the chicken for 4-5 minutes, stirring occasionally until lightly golden.
Add the pasta, canned diced tomatoes (with their juice), dried oregano, dried basil, salt, and black pepper to the pot.
Pour the chicken broth over the ingredients, ensuring the pasta is submerged.
Close the Cookeo lid and set it to ‘Pressure Cook’ mode for 8 minutes.
When the cooking cycle is complete, carefully release the pressure according to the Cookeo instructions and open the lid.
Stir the pasta and chicken mixture to combine. If the sauce is too liquid, select ‘Brown’ mode and cook for 2-3 minutes to thicken, stirring frequently.
Turn off the Cookeo and stir in the grated Parmesan cheese until melted and well combined.
Serve the pasta hot, garnished with chopped fresh parsley.