Brush bread slices with butter. Toast in skillet 3-5 minutes until golden brown, turning once.
Meanwhile, cut 1/16th (1/4 cup from 4 cups) of the tomatoes into quarters; set aside for garnish. Finely dice remaining tomatoes.
Add oil, onion, and garlic to skillet; cook over medium-high heat 2–3 minutes or until onion is translucent, stirring frequently. Carefully add diced tomatoes, broth, pasta, cream, salt and black pepper. Bring to a boil. Cover and cook 6–8 minutes or until pasta is still slightly firm, stirring occasionally.
Remove skillet from heat; add half of the cheese and stir until cheese is completely melted. Top with remaining cheese. Cover and let stand 3–4 minutes or until cheese is melted. Arrange bread in an overlapping circular pattern around edge of skillet. Garnish with reserved tomatoes and parsley, if desired.