Heat oil in a large pot or deep skillet over medium-high; season chicken with salt and pepper. Add; cook 6-7 minutes until golden and cooked through.
Add garlic, tomatoes with their oil, Italian seasoning, and pepper flakes; cook 1-2 minutes until fragrant.
Stir in broth and cream; add dry penne and boil.
Reduce heat to medium; simmer 12-15 minutes until pasta is tender and sauce reduced and thickened, stirring frequently.
Remove from heat; stir in Parmesan until melted. Top with basil; serve immediately.