Preheat large skillet to medium high heat. Add 1 1/2 Tablespoons of olive oil and butter. Once butter has melted add chicken pieces, Italian seasoning, salt and pepper and cook for about 15 minutes, until golden brown.
Transfer chicken to a plate and set aside.
Reduce heat to medium and add the rest of the olive oil and onions and cook until translucent, about 5 or 6 minutes. Add minced garlic and cook 1 minute.
Add chicken broth, diced tomatoes, uncooked pasta, crushed red pepper flakes and cooked chicken pieces. Stir and bring to a boil. Cover and reduce heat to low and simmer for 15 minutes or until pasta is tender.
Stir in half & half and mozzarella cheese.
Remove from heat and let stand about 10 minutes for sauce to thicken.
Freezer instructions: Let cool completely. Pour into disposable pan, cover with foil and place in the freezer. To heat: Preheat oven to 350˚ and bake uncovered for 45 minutes or until heated through.