Begin by bringing a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning with salt, pepper, and Italian herbs. Sauté for about 5-7 minutes until cooked through.

Reduce heat to medium, add the minced garlic, and sauté for about 1 minute until fragrant.

Add crushed tomatoes to the skillet, stirring to combine. Let it simmer for 5 minutes.

Stir in the heavy cream and let simmer for 2-3 minutes until a creamy sauce forms.

Return the sautéed chicken to the skillet, tossing to coat.

Add the cooked pasta, tossing until evenly coated. If too thick, add reserved pasta water.

Sprinkle the cheeses over the pasta and stir until melted and blended.

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