Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with 1 tablespoon olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon Italian seasoning until evenly coated.

Preheat air fryer to 375°F (190°C). Arrange chicken in a single layer in the air fryer basket (cook in batches if necessary to avoid overcrowding). Air fry for 10-14 minutes, shaking the basket halfway through, until chicken is cooked through and lightly golden. Set aside.

Bring a large pot of salted water to a rolling boil. Add the penne or rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.

While pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 3-5 minutes.

Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.

Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 8-10 minutes, allowing the flavors to meld. Stir occasionally.

Stir in the heavy cream, grated Parmesan cheese, and chopped fresh basil. Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Add the cooked chicken pieces and drained pasta to the creamy tomato sauce. Toss gently to combine, ensuring all ingredients are well coated.

Divide the pasta among serving bowls. Top each serving with torn pieces of burrata cheese, which will melt slightly from the warmth of the pasta. Garnish with additional fresh basil and grated Parmesan cheese, if desired. Serve immediately.