**Cook the Pasta:** Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

**Cook the Chicken:** Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and cook until golden and cooked through, about 5–6 minutes. Remove from skillet and set aside.

**Make the Sauce:** In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth (or reserved pasta water), stirring to combine.

**Add the Cheeses:** Stir in the Parmesan cheese until melted, followed by the mozzarella cheese. Continue stirring until the sauce is smooth and creamy. If it’s too thick, add a splash of pasta water to reach the desired consistency.

**Combine:** Add the cooked chicken back to the skillet and stir to coat in the sauce. Toss in the cooked pasta and mix until everything is evenly combined.

**Season and Garnish:** Taste and adjust seasoning with salt, black pepper, and optional red pepper flakes. Garnish with fresh basil or parsley before serving.