Chop chicken into bite-sized pieces and mince the garlic.

Cook chicken in a large skillet over medium heat, adding olive oil. Sauté until golden brown for about 6-8 minutes, seasoning with salt and pepper.

Add minced garlic to the skillet and sauté for one minute. Stir in the crushed tomatoes and let it simmer for about 10 minutes.

Boil salted water in a pot and cook the pasta until al dente according to package instructions; drain it and keep some pasta water in reserve.

Combine the drained pasta with the chicken mixture in the skillet. If the sauce feels too thick, add reserved pasta water until it reaches desired creaminess.

Scatter torn mozzarella over the pasta, cover with a lid, and let it sit for two minutes until the cheese melts. Garnish with fresh basil before serving.