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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Drain and set aside.
Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken strips, season with salt, pepper, and oregano, and sauté for 5–7 minutes until they are golden and cooked through. Remove the chicken and set it aside.
Make the Sauce: In the same skillet, add minced garlic and halved cherry tomatoes. Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften.
Simmer the Creamy Tomato Sauce: Stir in the crushed tomatoes, coconut cream (or heavy cream alternative), and optional red pepper flakes. Let the sauce simmer for about 5 minutes until it thickens slightly.
Combine Everything: Return the cooked chicken to the skillet, stirring to coat in the sauce. Let everything simmer together for another 3–5 minutes.
Finish with Pasta and Basil: Add the cooked penne and fresh basil to the skillet. Toss everything together until the pasta is evenly coated in the creamy sauce.
Serve: Sprinkle with parmesan or your favorite plant-based cheese, if desired, and serve hot.
Serving and Storage Tips:
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