Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 10-12 minutes. Drain and set aside.

Cook the Chicken: In a skillet, heat olive oil over medium heat. Add chicken pieces seasoned with salt and pepper. Cook until golden brown, 5-7 minutes. Keep warm.

Sauté the Garlic: Reduce heat slightly, add more oil if needed, and sauté the minced garlic for about 1 minute until fragrant.

Create the Sauce Base: Stir in crushed tomatoes and dried Italian herbs, seasoning with salt. Simmer for 5 minutes to thicken.

Incorporate the Cream: Pour in heavy cream, stir, and simmer for an additional 2-3 minutes until creamy.

Combine Chicken and Sauce: Return chicken to the skillet, mixing gently to coat with the sauce.

Add the Pasta: Toss the cooked pasta with the sauce and chicken until well-coated.

Melt the Cheeses: Sprinkle mozzarella and Parmesan over the pasta, stirring until melted.

Garnish and Serve: Top with fresh basil and red pepper flakes if desired. Serve hot.