In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of boneless skinless chicken breasts, cooking for about 5-7 minutes or until golden brown and no longer pink. Remove the chicken and set aside.

In the same pot, add diced onion and minced garlic. Stir frequently for about 3-4 minutes until the onion is translucent and fragrant.

Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and optional crushed red pepper flakes. Stir for about 1 minute.

Pour in 4 cups of chicken broth and 2 cups of marinara sauce, stirring to combine. Bring to a rolling boil over medium-high heat, about 5 minutes.

Add 1 cup of small pasta into the bubbling broth. Lower heat to a gentle simmer, cooking for about 8-10 minutes until al dente.

Reduce heat to low and add 1 cup of heavy cream and 1 cup of grated parmesan cheese. Stir gently until everything is evenly combined and heated through, about 2-3 minutes.

Ladle the soup into bowls and garnish with freshly chopped basil and additional parmesan cheese if desired. Serve alongside croutons or garlic bread.