Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden on the outside.
Add onion and garlic, cooking until fragrant and softened.
Stir in oregano and red pepper flakes, then add diced tomatoes and chicken broth.
Bring mixture to a boil. Stir in the pasta, making sure it’s mostly submerged in liquid.
Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
Reduce heat to low. Stir in cream and parmesan until smooth and creamy.
Taste and season with salt and black pepper as needed.
Top with fresh basil and serve warm.