Place a large high-sided skillet over medium-high heat then add olive oil. When oil is hot, add chicken, salt and pepper then cook 3–4 minutes until most of the chicken has turned white and may be beginning to brown slightly.
Add onion and bell pepper, stir to combine then cook for 2 minutes. Add garlic, basil, oregano and red pepper flakes then cook 1 additional minute.
Stir in diced tomatoes with juice, chicken broth and pasta. Bring liquid to a boil then reduce heat to medium and cook 10–12 minutes, stirring frequently, until pasta is tender.
Remove from heat then stir in grated Parmesan to form a creamy sauce. Season to taste with salt and pepper then serve with plenty of grated Parmesan on the side.
Notes
If the pasta seems dry, just add a bit of water or chicken broth to achieve desired consistency.