Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain, and set pasta aside.

In a large skillet, heat olive oil over medium heat. Season chicken pieces with salt, pepper, and herbs. Cook for about 5–7 minutes until golden brown. Remove chicken and set aside.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Do not brown the garlic.

Pour crushed tomatoes into the skillet, stirring to combine with garlic. Let simmer for 5 minutes until sauce thickens slightly.

Stir in heavy cream and let the sauce simmer for another 2-3 minutes until creamy.

Return the chicken to the skillet and cook for an additional 2 minutes, allowing flavors to meld.

Fold reserved pasta into the skillet, tossing until well coated with sauce. Adjust consistency with reserved pasta water if necessary.

Sprinkle mozzarella and Parmesan cheese over pasta. Stir until melted and well combined.

Garnish with fresh basil and optional red pepper flakes. Serve hot from the skillet or transfer to a serving dish.