In a large pot of salted boiling water, cook pasta according to package instructions; drain well and set aside.
Heat a skillet or non-stick pan over medium heat. Add ground chicken, onions, garlic, and Italian seasoning. Brown the ground chicken while breaking it up into smaller pieces using a spatula until it is no longer pink; drain any excess fat.
Stir in the broth and crushed tomatoes. Bring to a simmer; stirring occasionally for about 6-8 minutes. Add in the heavy cream and simmer until the sauce reduces and starts to become thick and creamy.
Remove from heat, stir in the cheese until it melts. Toss in the pasta; adjust the seasoning with salt and pepper to taste. Serve with bread.