Hearty Chicken Margherita Linguine

Place bread crumbs and minced garlic in a non-stick skillet with olive oil over medium heat. Stir frequently until the crumbs turn golden brown.

Remove crumbs from heat and transfer to a bowl. Stir in shredded Parmesan cheese. Set aside.

In a large pot, cook the linguine in boiling salted water until it's soft but still firm to the bite. Drain and reserve 1/2 cup of the pasta water.

While the pasta is cooking, heat olive oil in a different skillet over medium-high heat. Season the chicken breasts with salt and black pepper then add them to the pan. Cook for 4 minutes on each side or until evenly browned. Transfer the cooked chicken to a plate and let it cool, then proceed to slice it.

In the same skillet, add grape tomatoes and red pepper flakes. Cook until the tomatoes begin to burst, then gently crush a few with a spoon, leaving some whole for texture.

Add the cooked linguine and reserved pasta water to the tomato mixture and mix until the pasta is well coated.

Turn off the heat and toss in the diced mozzarella and thinly sliced fresh basil. Season with additional salt and black pepper as needed.

Place the seasoned pasta in a serving bowl, top with sliced chicken and earlier prepared Garlic-Parmesan bread crumbs.