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

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season chicken with salt, pepper, and herbs. Cook for 5-7 minutes until golden and cooked through. Transfer to a plate and keep warm.

In the same skillet, add more olive oil if needed, then add minced garlic and sauté for about 1 minute until fragrant.

Pour in crushed tomatoes and bring to a gentle simmer. Cook for about 5 minutes.

Reduce heat and stir in heavy cream, cooking for another 2-3 minutes until heated through.

Return the chicken to the skillet and stir to coat with the sauce for 1-2 minutes.

Add the cooked pasta to the skillet and toss to combine, warming for 1-2 minutes.

Sprinkle mozzarella and Parmesan over the pasta, stirring until melted into the sauce.

Garnish with fresh basil and red pepper flakes. Serve hot.