This one-pan bake is all about comfort without extra effort. Tender pulled chicken, rich Tomato Bliss sauce, and perfectly cooked pasta come together under broiled mozzarella and crispy golden breadcrumbs. As it bakes, the pasta absorbs the deep, savory flavors while the chicken soaks up every aromatic note. 

• Step 1

  In a wide heavy pot combine Tomato Bliss, water, and red pepper flakes over medium heat. Stir and bring to a simmer, about 3 to 4 minutes.

• Step 2

  Add the dry penne and stir to fully submerge. Cover and cook over medium heat, stirring every 3 minutes, until the pasta is just under al dente with a clear bite, about 10 to 12 minutes.

• Step 3

  While the pasta cooks, toast the panko with the olive oil in a saute pan over medium heat, stirring constantly until evenly golden. Spread on a sheet pan and cool completely.

• Step 4

  Pull the pasta off the heat. Fold in the pulled chicken and 6 oz of mozzarella, stirring until the cheese is just melted and the chicken is evenly distributed. Taste and season with salt as needed. 

  Transfer the mixture to a large baking dish and spread evenly. Top with the remaining 12 oz mozzarella.

• Step 5

  Broil until the mozzarella is bubbling and spotty brown, about 3 to 5 minutes. Rotate the pan halfway through for even browning. Rest the pan for 5 minutes. Scatter the toasted panko over the top just before serving, then finish with basil.