Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and reserve some pasta water.
2. In a large pan, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add the garlic and onion. Sauté for about 2-3 minutes until the onion is translucent.
4. Add the bell pepper and continue to cook for another 2-3 minutes.
5. Pour in the heavy cream and bring to a simmer. Let it cook for about 2-3 minutes, stirring occasionally.
6. Stir in the grated Parmesan cheese until melted and smooth.
7. Add the dried oregano, dried basil, and cherry tomatoes. Season with salt and pepper to taste.
8. Return the cooked chicken to the pan and stir to combine. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
9. Add the cooked pasta to the pan and toss to coat with the creamy chicken sauce.
10. Serve the Creamy Chicken Pasta hot, garnished with fresh basil leaves.