1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the penne pasta according to package directions until al dente.

Drain and set aside.

2. Cook the Chicken

Season both sides of the chicken breasts with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Cook the chicken for 5–6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).

Transfer to a cutting board and let rest for a few minutes before slicing into thin strips.

3. Prepare the Sauce

In the same skillet, heat the remaining 1 tablespoon olive oil.

Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the red pepper flakes, if using, and cook for 30 seconds.

Add:

Diced tomatoes
Heavy cream
Chicken broth

Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.

4. Combine the Pasta and Chicken

Add the cooked penne pasta and sliced chicken to the skillet.

Toss well to coat everything evenly in the sauce.

5. Add the Cheese

Reduce heat to low.

Stir in:

Mozzarella cheese
Parmesan cheese

Mix until the cheeses are fully melted and incorporated into the sauce.

Add the chopped basil and stir to combine.

6. Serve

Remove from heat.

Garnish with fresh parsley and additional basil if desired.

Serve immediately while warm.