1. Cook the Pasta

• Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water for the sauce.

2. Cook the Chicken

• Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt, pepper, dried basil, and oregano. Cook for 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
• Remove the chicken from the skillet and set aside.

3. Make the Sauce

• In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
• Pour in the heavy cream, stirring to combine. Bring to a gentle simmer and let the cream thicken slightly, about 3-4 minutes.

4. Melt the Cheeses

• Lower the heat and stir in the shredded mozzarella and grated Parmesan cheese. Stir continuously until the cheeses are fully melted, creating a smooth and creamy sauce.

5. Combine Ingredients

• Add the cooked chicken back into the skillet, stirring to coat it in the sauce.
• Toss the cooked pasta into the skillet, mixing to combine. Add some of the reserved pasta water, a little at a time, if needed to thin the sauce and evenly coat the pasta.

6. Season and Serve

• Taste and adjust seasoning with additional salt and pepper if needed.
• Garnish with fresh basil and parsley (optional) before serving.