Cheesy Chicken Caprese Pasta Bake

Pat chicken dry with paper towels and season all over with Tuscan Heat Spice, salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Remove from heat.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside. Keep empty pot handy for Step 5.

While pasta cooks, combine panko, half the garlic powder (you’ll use the rest in the next step), and a large drizzle of olive oil in a small bowl. Season with salt and pepper; set aside.

Heat a drizzle of oil in pot used for pasta over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-5 minutes. Reduce heat to low; add tomatoes, pesto, cream cheese, cornstarch, half the mozzarella, remaining garlic powder, 1½ cups milk, 1 tsp salt, 1 tsp sugar, and pepper (3 cups milk, 2 tsp salt, and 2 tsp sugar for 8 servings). Stir until cheese is melted and combined. Add drained pasta and chicken; stir until well combined. Taste and season with more salt and pepper if desired.