Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast, seasoned with salt, pepper, and dried Italian herbs. Cook for 5-7 minutes until golden brown and cooked through.

Lower heat and add minced garlic to the skillet. Sauté for about 1 minute until fragrant and lightly golden.

Pour in crushed tomatoes and let simmer for 5 minutes to meld flavors.

Stir in heavy cream and simmer for an additional 2-3 minutes until creamy.

Return cooked chicken to the skillet and mix thoroughly with the creamy tomato sauce. Add the drained pasta and stir to combine.

Sprinkle shredded mozzarella cheese and grated parmesan cheese over the pasta, stirring until melted.

Garnish with chopped fresh basil and red pepper flakes if using. Serve immediately.