Heat the olive oil in a large skillet and add chicken. Cook the chicken until it starts to brown, about 5 minutes. Add onion and garlic to the skillet and cook until the onion softens and starts to become translucent. Add red chili peppers and cook for another minute.
Throw in the rest of the ingredients to the skillet, including the Fettuccine, you might want to break it in half, and bring to a boil. Turn the heat down and simmer for about 20 minutes or until the pasta is cooked, stirring occasionally. If your sauce reduces too much, add more chicken broth as needed.
Serve warm topped with Parmesan cheese and fresh basil.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.