Cook the pasta in a large pot of salted boiling water for 8–10 minutes until al dente, then drain.

Heat olive oil in a large skillet over medium heat. Add diced chicken, seasoned and cook for 5–7 minutes.

Sauté minced garlic in the skillet for 1 minute until fragrant.

Add crushed tomatoes, stir, and simmer for 5 minutes.

Incorporate heavy cream and simmer for an additional 2-3 minutes.

Return cooked chicken to the skillet, warm together for about 2 minutes.

Combine drained pasta with the sauce in the skillet, cook for 1-2 minutes over low heat.

Sprinkle mozzarella and Parmesan cheese over the pasta, stir until melted.

Garnish with fresh basil leaves and optional red pepper flakes before serving.