Heat the olive oil in a large pot or deep skillet over medium heat. Toss in your diced onion and sauté for about 2 minutes until it's soft and smells amazing. Add the minced garlic and cook for another 30 seconds—don't let it brown or it'll taste bitter.

Pour in the chicken broth and bring it to a boil, then add the penne pasta directly (yes, uncooked). Stir everything together and let it simmer for about 10 minutes, stirring occasionally so the pasta doesn't stick to the bottom. I always set a little timer because I've definitely walked away and forgotten about it.

The pasta should be pretty close to tender by now but still have a little bite to it. Reduce the heat to low and stir in the heavy cream, mozzarella cheese, Parmesan cheese, oregano, salt, and black pepper. Stir constantly for about 2 minutes until the cheese melts and everything gets all silky and smooth.

Fold in the frozen peas and fresh basil, then give it a taste. Add more salt or pepper if you need to—this is your chance to adjust the seasonings before it hits the table. I usually add a tiny pinch more salt because the pasta absorbs a lot of it.

Cook for another 1-2 minutes, just until the peas are heated through and the sauce reaches that perfect creamy consistency. If it looks too thick, splash in a little more broth. If it's too thin, let it simmer for another minute without the lid on.