Melt the butter, heat the oil in a large Dutch oven or pot, and brown the chicken pieces and season with salt, pepper, parsley, and Italian seasoning.

Pour the chicken stock, condensed cream of chicken soup, pasta, and peas into the pot. Mix until everything is well combined, boil, reduce heat, and simmer, uncovered, until almost all the liquid has evaporated and the pasta is cooked. Stir occasionally.

Mix in the Parmesan cheese and fresh basil, and serve