Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 6-8 minutes.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Reduce heat to medium and pour in the heavy cream. Stir to combine.
Add grated Parmesan cheese and stir continuously until the cheese melts and the sauce thickens, about 3-4 minutes.
Stir in the basil pesto and crushed red pepper flakes until fully incorporated.
Add the cooked penne pasta to the skillet and toss gently to coat the pasta evenly with the sauce.
Remove from heat and stir in chopped fresh basil leaves.
Allow the pasta to cool completely before transferring it to an airtight freezer-safe container or heavy-duty freezer bag.
Seal the container tightly, label with the date, and freeze for up to 3 months.
To reheat, thaw the pasta overnight in the refrigerator. Warm in a skillet over medium heat, stirring occasionally, until heated through. Add a splash of cream or milk if needed to loosen the sauce.