Preheat Skillet: Heat a large (10-inch) skillet over medium high heat.

Meanwhile Start the Linguine: In a large pot, bring water to a boil.

Cook Chicken: Drizzle 1 tablespoon of olive oil into the hot skillet, then add the chicken breasts. Season with salt and pepper. Cook for 3-5 minutes on each side until fully cooked.

While the chicken cooks prepare ingredients: Chop the fresh basil and half of the mozzarella cheese into bite-sized pieces. Drain the diced tomatoes into a cup and save the liquid.

Prepare Tomato Mixture: Mix together the drained diced tomatoes, Parmesan cheese, sun-dried tomatoes, chopped basil, and half of the mozzarella cheese in a medium-sized bowl.

Cook Linguine: Add a small handful of salt to the boiling water. Cook the linguine according to package instructions until al dente, about 8-10 minutes.

Finish Chicken: Once the chicken is cooked, add the reserved tomato liquid to the skillet. Spoon the tomato and cheese mixture over the chicken breasts. Cover the skillet and reduce the heat to simmer.

Finish Linguine: Drain the cooked linguine and return it to the pot. Drizzle with the remaining olive oil and sprinkle with dried rosemary. Toss to combine.

Serve: Arrange the linguine and chicken on plates or a platter. Sprinkle the remaining mozzarella cheese over the top and garnish with additional basil and sun-dried tomatoes if desired.