Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Once shimmering, add the diced chicken breast. Cook, stirring occasionally, until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion. Sauté for about 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds, stirring to avoid burning.
Pour in the undrained canned diced tomatoes along with the chicken broth. Stir in dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle boil.
Add the cavatappi pasta directly into the simmering tomato mixture. Stir to combine and ensure the pasta is submerged in liquid. Cover the pan with a lid and reduce heat to medium-low. Let it cook, stirring occasionally, for about 10-12 minutes or until the pasta is tender.
Once the pasta is cooked, stir in the heavy cream and grated Parmesan cheese. Add the cooked chicken back into the pan and mix everything thoroughly. Heat for another 2-3 minutes until the sauce is creamy and heated through.
Remove from heat and garnish with fresh basil leaves. Serve immediately while warm and creamy.
