Cook the Pasta: Bring a large pot of salted water to a rolling boil, then add your pasta of choice. Cook according to package directions until al dente, usually around 8-10 minutes. Drain and keep warm.

Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add bite-sized chicken pieces, seasoned with salt, pepper, and dried Italian herbs. Cook for about 5-7 minutes until golden brown and cooked through. Set aside to keep warm.

Sauté the Garlic: In the same skillet, add more olive oil if needed, then toss in minced garlic. Sauté for approximately 1 minute until fragrant, stirring frequently.

Cook the Tomatoes: Add crushed tomatoes to the skillet with sautéed garlic. Stir and reduce heat to low, simmer for about 5 minutes.

Make it Creamy: Stir in the heavy cream to the tomato mixture, increasing heat slightly if needed. Simmer for an additional 2-3 minutes until creamy and blended well.

Combine the Chicken: Return the cooked chicken to the skillet with the creamy sauce. Stir well for about 1 minute.

Toss in the Pasta: Add drained pasta to the skillet, using tongs to toss everything together, ensuring an even coating of sauce.

Add the Cheeses: Sprinkle shredded mozzarella and grated Parmesan over the pasta mixture, stirring until melted and creamy.

Garnish and Serve: Remove from heat and garnish with fresh basil leaves and red pepper flakes. Serve immediately.