Boil the pasta following the package instructions. When it's done, drain it and set it aside.

While the pasta cooks, place the chicken on a cutting board and place a piece of plastic on top of them. Use a meat mallet to pound the chicken so it's an even thickness (about 1/2" thick). Season it with 1/2 teaspoon of salt.

Heat the olive oil in a large pan over medium heat. Add the chicken and cook it for four to five minutes on each side or until the internal temperature is 165°F. Take it out of the pan and place it on a cutting board. Cut it into bite-sized pieces.

In the same pan, melt the butter over medium heat. Add 1/2 teaspoon of salt, all of the oregano, and half and half. Whisk until the mixture is steaming hot (not boiling).

Add the shredded cheese and whisk until the sauce is smooth and has thickened a bit (a couple of minutes). Stir in the tomatoes, basil, cooked pasta, and chicken.

Garnish each serving with additional Parmesan cheese and chopped basil, if desired.