1. Preheat oven to 375°F.
2. Place the two Boursin cheese rounds, tomatoes, and garlic cloves into a large baking dish.
3. Drizzle with olive oil, salt, pepper, and bake for 30 - 35 minutes.
4. While baking, heat water in a large stockpot until boiling.
5. Generously salt the water and then add the rigatoni noodles.
6. Cook according to package directions for al dente.
7. Make sure to remove ½ cup of the pasta halfway through boiling and set aside. Drain when the pasta is cooked.
8. While the pasta is boiling, go ahead and cook the chicken. You can do this by searing in a pan, grilling on your outdoor grill, or whatever method you prefer. Make sure to season with Italian seasoning, salt, and pepper before cooking.
9. Once the internal temperature has reached 165°F, allow the chicken to rest for 2 - 3 minutes to keep the juices in before slicing.
10. When the cheese and tomatoes are done roasting, slightly mash with a fork and mix together with the reserved pasta water, pasta, parmesan, red pepper flakes, and top with sliced chicken breasts. (Optional: you can also mix-in warmed heavy cream and basil pesto for those who like a saucier pasta dish.)

NOTES ON THIS RECIPE:
• The garlic will soften while baking, then easily mix together with the cheese and tomatoes after they’re cooked. There’s no need for mincing.
• I like my pasta with a bit of a spicy kick, so that’s where the red pepper flakes come into play. However, those are completely optional if you want to keep your meal milder.
• Leftovers should be kept in an airtight container, refrigerated, and consumed within the next 2 – 3 days. I simply reheat mine in the microwave for convenience, but you can also warm the pasta in a skillet. If you’re going with the skillet method, I’d add a little chicken stock so the pasta doesn’t dry out.