Cut 1 pound of boneless, skinless chicken breasts into 1-inch pieces. Toss the chicken with salt, black pepper, garlic powder, and half of the dried oregano. Ensure the chicken is evenly coated.

Heat 2 teaspoons of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken cubes and cook until golden brown and fully cooked, about 6-8 minutes. Set the cooked chicken aside on a separate plate.

Boil a large pot of water with salt, and cook the penne pasta according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water.

Melt two tablespoons of unsalted butter over medium heat in the same skillet used for the chicken. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Stir in dried basil and the remaining half of the dried oregano.

Pour in 2 cups of heavy cream, chicken broth or reserved pasta water, stirring continuously to combine with the garlic and herbs. Bring the mixture to a gentle simmer.

Stir in parmesan cheese until it melts into the sauce, creating a smooth and creamy consistency.

Toss the cooked penne pasta and cooked chicken into the skillet, making sure everything is coated in the creamy sauce. Remove from the heat and sprinkle freshly chopped parsley over the creamy chicken pasta.

Optionally, add extra Parmesan cheese on top for extra flavor. Serve immediately and enjoy your delightful, creamy chicken pasta!