Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.

While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Remove the chicken from the skillet and set aside on a plate to rest.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce for about 2-3 minutes.

Stir in the heavy cream, parmesan cheese, oregano, and basil. Cook for another 3-5 minutes until the sauce thickens slightly.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Slice the cooked chicken and return it to the skillet with the sauce. Stir to coat the chicken in the creamy sauce.

Add the drained pasta to the skillet and toss everything together until well combined. Cook for an additional minute to heat through.

Serve hot, garnished with chopped parsley and extra parmesan cheese if desired.