Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season diced chicken with salt and pepper, then cook until browned, about 5-7 minutes. Remove and set aside.

In the same skillet, add minced garlic, chopped onion, and diced red bell pepper. Sauté for 3-5 minutes until onion is translucent.

Add sliced mushrooms and cook for 4-5 minutes until tender. Stir in diced tomatoes and simmer for 3 minutes.

Reduce heat to low, pour in heavy cream, and stir to combine. Cook for 2-3 minutes until slightly thickened.

Mix in cooked chicken and drained pasta with half of the mozzarella and Parmesan cheeses. Stir in dried oregano and basil.

Transfer mixture to a greased baking dish and spread evenly. Top with remaining cheeses.

Bake in preheated oven for 20-25 minutes until cheese is melted and bubbly.

Let casserole rest for 5-10 minutes before serving. Garnish with chopped parsley.

Serve portions with a light salad or garlic bread if desired.