This recipe was adapted from Cooking Classy.
2 boneless chicken breasts, cooked and sliced
9 ounces rigatoni or penne pasta
2 cups spaghetti sauce
1/2 cup heavy cream
1/3 cup Romano cheese, grated
1 clove of garlic, minced
red pepper flakes to taste
salt and pepper to taste
1 pint of grape tomatoes, slice in halves
12 ounces fresh mozzarella, grated
16 fresh basil leaves, minced
Preheat oven to 375. Cook pasta to al dente. While pasta is boiling in a separate sauce pan heat spaghetti sauce, heavy cream, Romano, garlic, red pepper flakes, salt and pepper. Cook until cheese has melted.
Drain pasta, return to pot. Add the chicken, grape tomatoes, half of the mozzarella and half of basil to pasta. Stir. Then add the spaghetti sauce to the pasta mixture. Mix well. Place in a casserole dish. Sprinkle rest of bail and mozzarella on top. Cook for 20-25 until cheese is golden. Serve warm.