Start by seasoning the chicken breasts with salt and black pepper on both sides.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until they are golden brown on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the crushed tomatoes, heavy cream, chicken broth, Italian seasoning, and red pepper flakes (if desired) to the skillet. Stir well to combine.

Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.

While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.

Once the sauce has thickened slightly, return the chicken breasts to the skillet and simmer for an additional 2-3 minutes, until the chicken is heated through.

Stir in the grated Parmesan cheese until melted and well-incorporated into the sauce.

Serve the Marry Me Chicken Pasta over a bed of cooked pasta, garnished with fresh basil leaves.