In a 2 Quart saucepan, cook pasta until tender (8 - 10 minutes). Drain then set aside.
In a large skillet (32cm) stir together chicken, olive oil and all chicken seasoning spices over medium-high heat. Toss chicken so it’s evenly coated in spices. Cook until chicken pieces are thoroughly cooked (internal temperature 165F). Set cooked chicken pieces aside in a separate bowl.
In the same skillet, cook onion and minced garlic over medium-high heat under onions are tender.
Add cream cheese and butter to skillet. Cook just until melted.
Add chicken broth, heavy cream, parsley, garlic powder, and dried oregano. Cook over medium-high until boiling then reduce heat to low, add ½ cup Parmesan and simmer for 5 minutes.
Add pasta to skillet and toss to fully coat pasta. Add chicken back to skillet (make sure to use a spatula to get all those spices from the chicken bowl back into the skillet) and stir to mix well. Simmer over low heat for 5 minutes stirring often to fully coat all pasta.
Before serving, sprinkle remaining ¼ cup Parmesan cheese and minced basil over top.
To Store: Store leftovers in a sealed food storage container in the fridge for 3-4 days.
To Freeze: If you prefer, you can also freeze leftovers. Place them in an airtight container in the freezer for up to 3 months.
To Reheat: To reheat, simply pop your leftovers in the microwave. If the pasta is looking a bit dry you can add milk or water before heating.