Put the chicken breasts into a deep sauce pan with enough water to cover the chicken. Bring to a boil and cook 20 minutes. Remove chicken and let stand for 10 minutes until cool. Remove bones and skin and cube up chicken. Reserve the water which is now a simple chicken broth. Or uses any pre cooked left over chicken you have.

To the pan add the garlic, onions,oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the crushed tomatoes, sugar, 1 - 1/2 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a high simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 10-15 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken.  If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up . Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese and sprinkle with dried basil. Place the pan to the oven and bake in a 350 oven for 15-20 minutes, or until the cheese begins to brown. Let stand for 5 minutes before serving.