Bring a large pot of salted water to a rolling boil. Add your choice of penne or fusilli pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season cubed chicken breast with salt, pepper, and dried Italian herbs, then add it to the skillet. Sauté for 5-7 minutes until golden brown and cooked through.

In the same skillet, add one minced garlic clove and sauté for about 1 minute until fragrant but not browned.

Add a can of crushed tomatoes to the skillet and bring to a simmer. Allow it to cook for about 5 minutes, stirring occasionally.

Stir in 1/2 cup of heavy cream into the tomato mixture and simmer for 2-3 minutes, stirring occasionally.

Return the sautéed chicken to the skillet, gently stirring to coat it well with the creamy sauce. Let it cook for a minute.

Add the drained pasta to the skillet, tossing it carefully with the chicken and sauce mixture.

Sprinkle a generous amount of shredded mozzarella and grated Parmesan cheese over the pasta. Stir continuously until the cheeses melt into the sauce.

Finish off with fresh basil leaves on top. If desired, sprinkle red pepper flakes. Serve hot, accompanied by garlic bread or a side salad.