1. Cook the pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, about 9–11 minutes. Drain the pasta, reserving 1/2 cup of pasta water for later. Set aside.

2. Cook the chicken:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken breast strips and season with a pinch of salt and pepper. Cook for 6–8 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

3. Sauté the onions and garlic:
In the same skillet, add a little more oil if needed and sauté the onion for 2–3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

4. Make the creamy sauce:
Pour in the chicken broth and let it simmer for 2–3 minutes, scraping any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, oregano, and thyme. Simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed.

5. Combine the pasta and chicken:
Add the cooked chicken back into the skillet, followed by the cooked penne pasta. Toss everything together, adding a little of the reserved pasta water if the sauce needs to be thinned out. Stir until the pasta is fully coated in the creamy sauce.

6. Garnish and serve:
Garnish with fresh parsley or basil if desired, and serve immediately.

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