1-Cut 2 large chicken breasts (about 1 pound) into bite-sized pieces and season with ½ teaspoon salt and ½ teaspoon pepper.

2-Heat 2 tablespoons of neutral oil in a pan over medium heat and brown the chicken until fully cooked, about 5-7 minutes. Remove the chicken and set it aside.

3-In the same pan, melt 2 tablespoons of unsalted butter, then add 4 minced garlic cloves and cook for 30 seconds until fragrant.

4-Whisk in 2 tablespoons of all-purpose flour to form a roux and cook for another 30 seconds.

5-Gradually add 2 cups of chicken stock and ¾ cup of heavy cream, scraping the pan to incorporate any browned bits, then bring to a simmer and stir until thickened.

6-Stir in ½ cup of grated parmesan cheese, 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and optionally ½ to 1 teaspoon of red pepper flakes until well combined.

7-Add 8 ounces of cooked rotini pasta and the reserved chicken to the sauce, tossing everything together. Adjust seasoning with the remaining salt and pepper, then serve immediately.