1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chicken strips, seasoning with salt, pepper, and oregano. Cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add garlic and sauté until fragrant, about 30 seconds. Add cherry tomatoes and cook until they start to soften, around 2-3 minutes.
4. Pour in heavy cream, stirring to combine. Let it simmer for 5 minutes, allowing the sauce to thicken slightly. Remember to stir occasionally to prevent sticking.
5. Return the chicken to the skillet, mixing it with the sauce. Add the cooked pasta, tossing everything together until well coated. If using, sprinkle Parmesan cheese over the top and stir until melted.
6. Garnish with fresh basil leaves before serving. Serve hot and enjoy!

Remember, multitasking is key: while the pasta cooks, you can prepare the sauce, saving precious time in the kitchen.