In a large pot, bring salted water to a boil. Add 300 g of penne pasta and cook according to package instructions until al dente, usually around 10–12 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 300 g of bite-sized chicken pieces; season with salt, pepper, and 1 teaspoon of dried Italian herbs. Cook until golden brown, about 5–7 minutes. Set the chicken aside.

In the same skillet, add 3 minced garlic cloves and sauté for about 1 minute or until fragrant. Be careful not to let it brown.

Pour in 1 can (400g) of crushed tomatoes into the skillet. Bring it to a simmer and let it meld for about 5 minutes.

Stir in 1/2 cup of heavy cream and continue to simmer for an additional 2–3 minutes or until the sauce turns creamy.

Return the cooked chicken to the skillet, mixing it well to coat with the creamy sauce.

Add the drained pasta to the skillet, tossing gently to ensure every piece is coated in the creamy sauce.

Sprinkle 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan over the pasta. Stir until the cheeses are melted and the mixture is creamy.

Remove from heat and garnish with fresh basil leaves and, if desired, a sprinkle of red pepper flakes.