Heat the oil in a large saute pan over medium heat.
Generously season the chicken breasts with salt & pepper then place in the hot pan and cook until lightly browned on both sides, about 5 minutes per side.
Transfer the chicken breasts to a plate and set aside. Add the tomato and garlic to the pan and cook, while stirring, for about 1 minute.
Stir in the heavy cream, Parmesan, oregano, thyme, basil, and crushed red pepper until well combined then use a wooden spoon or spatula to scrape any bits off the bottom of the pan.
Return the chicken to the pan then increase the heat to medium-high and bring the sauce to a slight boil.
Reduce the heat to medium-low then cover the pan and simmer for about 5 minutes.
Remove the lid then flip the chicken over and continue to simmer with the lid off, occasionally stirring and spooning the sauce over the chicken, until chicken is cooked through and sauce is thickened, about 10 more minutes.
Taste the sauce and season with additional salt & pepper if needed.
Cook the pasta according to package directions.
Serve the chicken and sauce over the cooked pasta.
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