In a medium saucepan over medium-high heat, heat 1 Tbsp olive oil. Add the garlic and brown, approximately 30 seconds. Add tomato puree, diced tomatoes, chopped thyme, chopped oregano and 2 Tbsp chopped basil. Stir to combine and reduce heat to a simmer. Keep warm.

Preheat oven to 375 degrees.

Add 1/4 cup olive oil to a medium skillet over medium-high heat and heat until shimmering.

While the oil is heating, prep your dredging stations. Add the flour to the first bowl, beaten eggs to a second bowl, and breadcrumbs to a third bowl. Dredge the pieces of chicken in flour, then egg, then breadcrumbs, shaking off the excess before adding them to the hot oil.

Working in batches of 6 to 7 pieces, fry the breaded chicken pieces until cooked through and golden brown, approximately 1 minute per side. Remove to a plate lined with paper towel to drain.

In a large bowl, combine the pasta and sauce. Gently fold in the chicken bites. Pour 1/2 of the pasta and chicken mixture into a large skillet, like the All-Clad skillet I used here. Sprinkle on top half of the mozzarella and parmesan cheese. Add the rest of the pasta and chicken mixture, then top with the remaining cheese.

Bake for 20 to 25 minutes, until the cheese is melted. Garnish with chopped basil and more parmesan cheese, if desired.