Cook pasta according to package directions.
Cut chicken breasts in ½ inch pieces.
Heat oil over medium heat in a large skillet.
Add chicken, Slap Ya Mama, salt, and pepper to skillet.
Cook until chicken is no longer pink.
Remove from skillet and place on a plate. Set aside.
In the same skillet, add butter, cream cheese, onions, and garlic over low heat.
Stir and when cream cheese is almost completely melted, add heavy cream. Stir.
Add oregano and basil and whisk. Continue to cook over low heat until cream cheese is completely melted.
Sprinkle parmesan cheese into mixture. Stir until sauce starts to thicken. Approximately 10 minutes.
Return chicken to pan and stir to combine.
Add Monterey jack cheese and serve hot.
Top with sliced green onions if desired.