Chicken and Tomato Pasta

Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a broiler-safe 3-quart casserole dish, Dutch oven, or 9x13-inch baking dish with olive oil; set aside.

Place the pasta, chicken, garlic, tomatoes and their juices, salt, and a healthy quantity of black pepper in a large bowl and stir to combine. Stir in the shredded cheese and Parmesan. Transfer to the prepared baking dish or pot and spread into an even layer. Pour the milk over the top.

Cover the dish or pot tightly with a lid or a double layer of aluminum foil. Bake until the pasta is tender, about 50 minutes. Meanwhile, prepare the herb topping. In a small food processor or chopper, whiz the breadcrumbs, cheese, herbs, salt, and a few grinds of black pepper. Slowly drizzle in the olive oil, blending until the texture resembles wet sand.

Remove the dish from the oven and turn the oven up to broil. Slowly remove the lid (or foil) from the casserole dish. Be careful, as steam will billow out. Spread the herbed breadcrumbs over the bubbling pasta. Broil uncovered until the topping is toasted and crispy on top, about 5 minutes.

Let cool for about 10 minutes before serving.