Begin by boiling water in a large pot. Add a dash of salt and the pasta. Cook al dente according to the package instructions, usually around 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until golden brown, approximately 5-7 minutes. Make sure the chicken is cooked through.

Stir in the minced garlic and cook for about 1 minute until fragrant.

Pour in the diced tomatoes (with their juice) and the heavy cream. Add Italian seasoning and stir well to combine. Let it simmer for about 5 minutes, allowing those flavors to meld beautifully.

Toss the cooked pasta into the skillet, mixing everything together until the pasta is coated in that delicious creamy sauce.

Dish out the pasta onto plates, garnishing with fresh basil and sprinkled parmesan if desired. Enjoy!