Cook the Pasta

1. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Chicken

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts and cook for about 5-6 minutes on each side, or until fully cooked and no longer pink in the center.
4. Remove from the skillet and let rest for a few minutes before slicing into thin strips.

Make the Sauce

1. In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Cook for about 1 minute, or until the garlic is fragrant.
2. Add the red pepper flakes (if using) and cook for another 30 seconds.
3. Stir in the diced tomatoes, heavy cream, and chicken broth.
4. Bring the mixture to a simmer and let it cook for about 5-7 minutes, or until the sauce has slightly thickened.

Combine the Pasta and Chicken

1. Add the cooked pasta and sliced chicken to the skillet with the sauce. Stir to combine and coat the pasta and chicken with the sauce.

Add the Cheese

1. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and well combined.
2. Add the chopped basil and stir to incorporate.

Serve

1. Remove from heat and garnish with additional chopped basil and parsley, if desired.
2. Serve immediately while warm.