Preheat the oven to 200C (180C fan).
Cook the pasta in salted water until just al dente. Drain and set aside.
Heat olive oil in a pan. Add chicken and cook until golden.
Stir in onion and garlic, cooking until softened.
Add canned tomatoes, oregano, salt, and pepper. Let simmer for 10 minutes.
Pour in the cream and stir until smooth.
Toss the cooked pasta with the sauce and mix well.
Transfer everything into a baking dish, sprinkle with mozzarella and cheddar.
Bake for 20 minutes, until the top is golden and bubbling.
Serve hot, garnished with basil if you like.