In a large stock pot brown the chicken in oil and butter over medium heat.
Add the garlic, onions, celery, and carrots. Sauté for 3-5 minutes, then and 1 cup of the stock simmering for 3 minutes.
Add everything except the fresh basil, Parmesan cheese, and pasta. Stir in 1 teaspoon salt and 1/2 teaspoon ground black pepper. Simmer for 10 minutes.
Add the pasta and half of the fresh basil. Simmer for 8-10 more minutes until the pasta is al dente. At this point add 1-2 cups water if needed. Stir in Parmesan cheese.
Garnish with a sprinkle of Parmesan cheese and more fresh basil.
Notes
NOTES: To chiffonade your basil, stack the leaves, then roll and cut into thin ribbons.