Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano, and basil.

Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink.

Remove chicken and set aside.

Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt, and pepper, and reduce heat to medium-low. Sauté about 4-5 minutes.

When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water.

Add basil and cooked chicken to the skillet. Toss well. Serve hot, garnished with additional basil if desired.