Add the remaining olive oil to a large pan over medium-high heat. Once hot, add the chicken and cook, stirring occasionally, until cooked through, about 8 minutes. Once the chicken has finished cooking, remove it from the pan and set it aside.
Turn the heat to medium-low. In the same pan you cooked the chicken in, add the cream. Bring the cream to a simmer, about 3 minutes, then add the cheese and pepper. Once melted, add the chicken broth. Let it simmer until slightly thickened.
Add the cooked pasta to the sauce and stir to combine. Add it to a serving bowl, then top with the chicken. Drain most of the liquid off of the bruschetta, then add the tomatoes to the top of the pasta. Serve immediately!