1. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until golden brown on all sides, about 5-7 minutes. Don’t crowd the pan — cook in batches if needed to get a nice sear.
2. Remove the chicken and set it aside. In the same pan, add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes, letting the spices bloom for about 1 minute.
3. Pour in the chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
4. Add the uncooked pasta to the skillet, stirring to make sure it’s submerged in the liquid. Return the chicken to the pan, nestling it among the pasta.
5. Cover the skillet and reduce the heat to medium-low. Let everything cook together for about 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the broth and cook right in the sauce.
6. Remove the lid and stir in the heavy cream. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
7. Transfer the skillet to a preheated oven at 375°F. Bake uncovered for 10-12 minutes, or until the cheese is melted and bubbly with a golden crust.
8. Take the skillet out of the oven and let it rest for 5 minutes. Garnish with fresh parsley or basil before serving.

One thing Mama Lu taught me was patience — letting flavors meld and textures come together slowly, even when time’s short. This recipe honors that by layering simple steps that build deep, satisfying flavor. And if you don’t have an oven-safe pan, just transfer everything to a baking dish for the last step.