6 ounces rigatoni pasta
8 ounces frozen breaded chicken breast
1 tablespoon olive oil
2 cloves garlic, thinly sliced, divided
1 (28-ounce) can diced tomatoes, drained
1 cup marinara sauce
1 cup shredded Italian cheese blend, divided
Small handful fresh basil leaves
Arrange a rack in the top position of the oven and heat to broil.
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the pasta and cook until tender. Drain and set aside. Meanwhile, microwave the chicken according to package directions. When cool enough to handle, cut into large chunks.
Heat the oil over medium heat in a medium oven-safe frying pan or cast iron skillet until shimmering. Add half of the sliced garlic and cook 30 seconds. Add the chicken and cook, stirring occasionally, until crispy and golden-brown, about 2 minutes. Transfer the chicken and garlic to a plate.
Add the drained tomatoes and remaining garlic to the skillet. Cook until the tomatoes have softened and most of the liquid has evaporated, 1 to 2 minutes. Stir in the pasta, marinara, and half the cheese. Stir until fully coated and the cheese has melted. Fold in the reserved chicken and garlic. Sprinkle with the remaining cheese.
Broil until the cheese has melted and begins to just brown in spots, 1 to 2 minutes. Tear the basil leaves and sprinkle over the top. Serve immediately.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Servings: This dish serves 2 and can be doubled exactly to serve 4.