1. Season chicken breasts with salt and pepper on both sides.
   Tip: I like taking a big zip lock bag, cutting up the chicken, and putting it into the bag with all the herbs to make seasoning easier – if you have, use reusable bags for the environment. 
2. In a large skillet, heat olive oil over medium-high heat, then add the chicken breasts and cook until golden brown on both sides and cook through.
3. Remove and place chicken breasts aside to rest.
4. In the same skillet, add garlic cloves and sauté for a minute, then add cherry tomatoes and cook until they begin to soften – this will all let the flavors be more incense.
5. Add the marinara sauce and bring it to a simmer by turning it down to low heat – if you’re looking for a homemade marinara recipe, scroll down!
6. While the sauce simmers, heat water and cook the penne pasta according to package instructions until al dente, once done drain and set aside while you continue with the chicken.
7. Slice the cooked chicken into thin strips and add them back to the skillet with the sauce – skip the cutting if you’ve already done it at the beginning.
8. Add smoked mozzarella and half of the fresh basil, stirring until the cheese is melted and the chicken is heated through – the smell will be absolutely amazing at this point. 
9. Lastly, combine pasta and chicken in the skillet, mixing well with the sauce and chicken.

That’s it! Serve hot and garnished with the remaining fresh basil and a sprinkle of grated Parmesan cheese – consider also garnishing with fresh parsley instead!