Season the chicken. Pat the chicken dry. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. This quick step builds flavor from the start.

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (1 minute less than package directions). Reserve 1/2 cup pasta water, then drain.

Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add half the chicken in an even layer. Sear 2–3 minutes per side until browned and mostly cooked. Transfer to a plate and repeat with the remaining chicken, adding more oil if needed.

Build the sauce. Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the garlic. Cook 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, chicken broth, remaining Italian seasoning, and red pepper flakes. Simmer 5–7 minutes to thicken slightly.

Finish the chicken in the sauce. Return the seared chicken and any juices to the skillet. Simmer 3–4 minutes until the chicken is cooked through. Taste and season with salt and pepper.

Add the pasta and cheeses. Stir in the drained pasta. Add Parmesan and half the mozzarella. Toss until the cheese melts and the sauce clings. If it’s too thick, splash in reserved pasta water 1–2 tablespoons at a time.

Boost and brighten. Stir in chopped basil. If using spinach, fold it in until just wilted. For an extra protein kick and creaminess, swirl in cottage cheese or ricotta until just combined.

Melt and serve. Sprinkle the remaining mozzarella on top. Cover the skillet for 1–2 minutes off the heat so it melts. Finish with a shower of Parmesan and more basil. Serve hot.