Fill a large pot with water, add salt, and bring to a rolling boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant and slightly golden.

Sprinkle in crushed red pepper flakes and stir for about 30 seconds.

Pour in crushed tomatoes (and juices) into the skillet. Stir and allow to simmer for about 5 minutes.

Add cubed chicken breast to the sauce. Stir occasionally, cooking until chicken is fully cooked through, about 6-8 minutes.

Gently fold cooked pasta into the skillet until each strand is coated in sauce. Let it simmer for another 2-3 minutes.

Serve hot, garnished with fresh basil, Parmesan cheese, and cracked black pepper.