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Cook chicken in oven with chicken base and butter/Country Crock until it reaches 165 F
Cook pasta until al dente, drain
Add diced tomatoes to hot pasta, cover pot.
Make sauce by adding 1 tsp olive oil to saucepan and lightly sauteing the garlic until fragrant but not browned. Whisk corn starch into milk and add to saucepan. Add ricotta cheese a bit at a time until it incorporates. Continue whisking over medium to medium high heat. Add Pecorino Romano cheese and whisk until it melts. Remove from heat and add basil paste. Sauce should be reasonably thick. If it is too thick, add some of the juices from the cooked chicken or some pasta water.
Add shredded/chopped chicken to pasta and add desired amount of sauce, reserving some to spoon over plated dishes