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If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets. Gently pound the chicken to ¼-inch thick. Season the chicken with ½ teaspoon salt and pepper.
In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer the chicken to a plate to keep warm.
Reduce the heat to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
Add the crushed tomatoes, heavy cream, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered for 5 minutes.
Add the chicken to the pan along with any juices and simmer uncovered for an additional 3 to 4 minutes or until the chicken is heated through.
Stir in the Parmesan cheese and season with additional salt and pepper to taste.
Serve over cooked pasta if using, and garnish with Parmesan cheese and fresh basil.