Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.
Heat oil and butter over medium heat. Add onions and sauté for 3-5 minutes until translucent. Add the garlic and cook for 1 minute. If using chicken, add the chicken and sauté for 8-10 minutes until fully cooked, breaking it up with the back of a wooden spoon while cooking. Pour in Rao’s Homemade® Tomato Basil Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.
Turn off the heat and stir in the cream. Add the Parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin it out.
Stir the cooked shells into the sauce and garnish with torn Burrata and basil, serve immediately.