Bring a large pot of salted water to a boil over high heat. Add 300 g of your choice of pasta and cook according to package instructions until al dente, typically about 10 minutes. Drain the pasta in a colander, shaking off excess water, and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season 300 g of bite-sized chicken breast pieces with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate, keeping it warm.

Using the same skillet, add 3 minced garlic cloves and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.

Pour in 1 can (400 g) of crushed tomatoes into the skillet, stirring well to mix with the sautéed garlic. Bring the mixture to a simmer over medium heat and cook for approximately 5 minutes.

Reduce the heat to low and stir in 1/2 cup of heavy cream, mixing until fully incorporated into the sauce. Allow it to simmer gently for an additional 2-3 minutes or until the sauce is creamy and slightly thickened.

Return the cooked chicken to the skillet, gently mixing it into the creamy sauce. Allow it to warm through for about 1-2 minutes.

Add the drained pasta to the skillet, tossing gently to coat it well with the creamy chicken mozzarella sauce.

Sprinkle in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese, stirring well until all the cheese is melted and the sauce has reached a creamy consistency.

Remove the skillet from heat and garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired. Serve your creamy chicken mozzarella pasta hot in bowls.