Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with kosher salt and black pepper.
Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes and cook for 3-4 minutes until they start to soften.
Pour in the chicken broth and bring to a simmer. Let it reduce slightly for 2 minutes.
Reduce heat to medium-low and stir in the heavy cream, Parmesan cheese, and crushed red pepper flakes. Stir until the cheese melts and the sauce thickens slightly.
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet and gently toss everything together until well combined and heated through.
Remove from heat and sprinkle with fresh chopped basil before serving.