Chicken Parmesan Pasta Bake

Chicken Parmesan Pasta Bake
If any one like to add   some red pepper flakes to spice it up. and make it more delicious then do it .. it Awesome

                     source
                                 Ingredients:

1 T. olive oil
2 lbs. chicken, cut into 1-inch pieces
5 cloves garlic, minced
3 (14.5 oz.) cans diced tomatoes, undrained
1 T. Italian seasoning
1 tsp. dried basil
Salt and pepper to taste
1 (16 oz.) box rigatoni pasta
2 c. shredded mozzarella cheese
1/2 c. Italian panko bread crumbs
1/4 c. grated Parmesan cheese

                                  Instructions:

Preheat oven to 350 F. Lightly grease a casserole dish (I used a 2.25-qt., and it was full).
In a large skillet, heat olive oil over medium-low heat.
Add chicken to skillet, and cook until chicken is browned.
Add garlic, and cook, stirring occasionally, for 1 minute
Stir in tomatoes with juice, Italian seasoning, dried basil, salt, and pepper.
Meanwhile, cook pasta according to al dente directions.
Drain pasta, and pour half of drained pasta into casserole dish.
Pour about1/3 of the tomato sauce over pasta.
Sprinkle 1 cup of mozzarella cheese over sauce.
Repeat layers (using remaining sauce).
Sprinkle bread crumbs evenly over cheese.
Top bread crumbs with Parmesan cheese.
Bake for about 15 minutes, or until hot, bubbly, and heated through.