Cook penne according to package directions, reserving 1/4 cup cooking water.
Combine 1 tablespoon olive oil with 1 tablespoon Knorr® Chicken flavor Bouillon. Coat chicken breasts with oil mixture. Grill or broil to desired doneness, keep warm.
Heat olive oil in 12-inch nonstick skillet over medium heat and cook 1/2 cup onion, stirring occasionally, until tender, about 4 minutes. Stir in roasted red peppers and cook, stirring occasionally, 2 minutes. Add 1/2 of the tomatoes and garlic and cook, stirring occasionally, until tomatoes are beginning to break down, about 2 minutes. Stir in crema, remaining 1 tablespoon Knorr® Chicken flavor Bouillon and reserved pasta water, bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently, until slightly thickened, about 2 minutes. stir in Parmesan cheese and black pepper.
Combine remaining 1/4 cup onion, remaining tomatoes and basil in medium bowl; set aside.
Stir hot pasta to skillet; toss to coat. Arrange pasta on serving platter, then top with sliced chicken and bruschetta. Garnish, if desired, with additional basil leaves.