Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add 1 finely diced medium onion and sauté for 3-5 minutes.

Incorporate 1 pound of cubed chicken breast into the skillet, season with salt and pepper, and cook for 5-7 minutes until browned.

Stir in 2 cloves of minced garlic and 1 teaspoon of dried oregano, cooking for another minute until fragrant.

Pour in a can of crushed tomatoes and 1 cup of chicken broth, stirring well. Bring to a gentle simmer, then cover and cook for 5 minutes.

Add 1 cup of small pasta to the simmering sauce, increase heat to maintain a gentle boil, and cook according to package directions (8-10 minutes).

Reduce the heat and stir in ½ cup of heavy cream, 1 cup of shredded mozzarella, and ¼ cup of grated Parmesan cheese. Mix until melted and creamy.