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  • 1 pound penne or rigatoni
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 large onion, finely diced
  • One 25-ounce jar good-quality marinara sauce
  • 1/2 teaspoon crushed red pepper flakes, or more to taste
  • 2 tablespoons minced fresh parsley
  • 8 ounces fresh mozzarella, cut into medium cubes
  • 1/4 cup Parmesan shavings, plus grated Parmesan, for serving
  • 12 basil leaves, cut into chiffonade
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