8 ounces (1/2 pound) dried rigatoni pasta, uncooked
2 cups chopped cooked chicken breast meat (omit for a vegetarian dish)
4 large cloves garlic, roughly minced
One 28-ounce can diced tomatoes
2 cups shredded mozzarella and provolone cheese
1/2 cup shredded Parmesan cheese
1 teaspoon salt, or more to taste
Freshly ground black pepper
2 cups milk * (see Note)
Cheesy Basil Topping
1/2 cup dried breadcrumbs
1/2 cup shredded Parmesan cheese
1/2 cup loosely packed fresh herbs, such as basil, thyme, and sage
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil