Begin by cooking the penne pasta according to the package instructions in a large pot of salted boiling water. Drain the pasta and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook them for about 5-7 minutes on each side, or until they are cooked through and golden brown. Remove from the skillet and let them rest for a few minutes.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
Stir in the oregano, thyme, and crushed red pepper flakes (if using) and cook for an additional minute.
Pour in the heavy cream and allow it to simmer for 2-3 minutes, stirring occasionally.
Add the grated Parmesan cheese to the sauce and stir until it is melted and the sauce is creamy. Season with additional salt and pepper to taste.
Cut the chicken into thin slices and return it to the skillet along with the cooked pasta. Toss everything together to combine.
Serve hot, garnished with fresh basil.