Heat olive oil in a large pot or deep skillet over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove chicken from the pot and set aside.
In the same pot, add diced onion and cook until softened, about 3 minutes.
Add minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice and chicken broth. Stir to combine.
Add the uncooked penne pasta to the pot and bring the mixture to a boil.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until pasta is almost tender, about 12-15 minutes.
Return the browned chicken to the pot along with the drained cannellini beans. Stir to combine and cook for an additional 5 minutes until chicken is cooked through and pasta is fully tender.
Remove the pot from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.