Heat a large skillet over medium-high heat. Pat the chicken dry, season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the oil to the skillet and brown the chicken until fully cooked. Set aside.

Reduce the heat to medium then add in the butter. Once melted, add in the garlic and cook for 30 seconds.

Whisk in the flour to make the roux. Cook for 30 seconds, then slowly whisk in the chicken stock and heavy cream, scraping the bottom of the pan to remove the fond. Bring to a simmer and continue stirring as the sauce thickens.

Stir in the Parmesan, dried oregano, dried basil and red pepper flakes (if using).

Add the cooked pasta and chicken back to the pan, toss everything together. Season with 1/2 teaspoon salt and pepper if needed. Enjoy!