Heat the olive oil in a 5 to 6-quart Dutch oven over medium heat.
Add the diced onion and sauté for 3 to 4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice and the chicken broth.
Add the uncooked penne pasta, dried oregano, dried basil, salt, black pepper, and red pepper flakes.
Stir everything together to combine.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 to 15 minutes or until the pasta is cooked and most of the liquid is absorbed.
Remove the Dutch oven from heat and stir in the grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley on top before serving.