Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt, pepper, and dried herbs. Sauté for about 5–7 minutes until golden brown and cooked through. Transfer to a plate and cover to keep warm.

In the same skillet, reduce heat to medium-low and add minced garlic. Sauté for about 1 minute until fragrant and lightly golden.

Pour in crushed tomatoes, scraping brown bits from the skillet. Bring to a gentle simmer and cook for 5 minutes to thicken slightly.

Stir in heavy cream and lower heat to simmer gently for an additional 2–3 minutes.

Return sautéed chicken to the skillet, stirring well to coat in sauce. Allow to absorb flavors for 2 minutes on low heat.

Add cooked penne pasta to the skillet, tossing to coat completely with sauce.

Sprinkle shredded mozzarella and grated Parmesan over pasta, stirring until melted, about 2-3 minutes.

Garnish with fresh basil and a pinch of red pepper flakes, then serve hot.