Chicken Parmesan Pasta

2 whole, boneless, skinless chicken breasts cut into bite size pieces
1 box penne pasta
1 egg, slightly beaten
1 c plain breadcrumbs, in sealable plastic bag
½ c olive oil
2 garlic cloves, minced
½ c cream
1 tsp salt
1 tsp dried oregano
¼ tsp pepper
2 c mozzarella cheese, shredded
½ c parmesan cheese, grated
1 c cherry tomatoes, halved
½ c basil leaves, torn

Cook pasta according to package. Drain well.

Beat the egg. Dredge chicken pieces in the egg. Add chicken pieces in batches to the bag of breadcrumbs. Shake to coat and remove. Heat 2 tbsp olive oil in large skillet over medium heat. In two batches, sauté chicken approximately 2 minutes per side until browned and cooked through.

Heat remaining olive oil in skillet. Add tomatoes and garlic, cook 2 minutes. Add cream, oregano, salt, and pepper. Mix well and remove from heat.

Combine tomatoes, pasta, chicken, half the mozzarella, parmesan, and half the basil and place in baking dish. Sprinkle with remaining mozzarella and broil until cheese is melted. Garnish with remaining basil.