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Heat the olive oil in a large saute pan over medium-high heat.
Add the chicken and tomatoes to the pan and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
Stir in the cornstarch, garlic, oregano, parsley, basil, 1 ½ tsp salt, and ½ tsp pepper until well combined.
Stir in the water and bring to a boil.
When the water begins to boil stir in the pasta and return to a boil then reduce heat to medium-low.
Place a lid on the pan and simmer over medium-low heat, stirring occasionally, until pasta is tender, about 15 minutes.
Take the lid off the pan and continue to cook until most of liquid in the pan is gone, about 10 minutes.
Take the pan off the heat and stir in the shredded mozzarella cheese until combined.
Taste and season with additional salt & pepper if needed then sprinkle the freshly grated Parmesan cheese on top.