In a large heavy-bottomed skillet, add oil and turn on high heat.
Once the oil is hot, add chicken and sprinkle with salt and pepper. Sear the chicken quickly. You want the chicken to be brown on the outside, but it does not need to be cooked through. It will continue to cook in the broth.
Once the chicken is seared, turn the heat down to low. Add in the garlic and saute for about 30 seconds to 1 minute. Just until the garlic becomes fragrant.
Turn the heat back up to high and add the pasta and chicken broth. Bring it to a boil.
Once it's up to a boil, turn it down to a simmer and let it simmer until the pasta is cooked to al dente and more than half the liquid has been absorbed.
Add in the cream cheese and stir until it's mixed through and melted. Then add in the parmesan cheese, mixing it through until melted.
Add in your fresh oregano and fresh basil. Stir until combined and serve with your favorite garlic bread.