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

In a skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and herbs. Cook until golden brown and fully cooked, about 5–7 minutes.

Reduce heat, add garlic to the skillet, and sauté for 1 minute until fragrant.

Stir in crushed tomatoes and simmer for 5 minutes to thicken.

Add heavy cream, stir, and simmer for 2–3 minutes. Adjust seasoning.

Combine cooked chicken with sauce, heat for 2 minutes.

Add reserved pasta to skillet and toss to coat.

Sprinkle mozzarella and Parmesan cheese over pasta, stirring until melted.

Garnish with basil and red pepper flakes, serve hot.