Cook the penne rigate according to package directions until al dente.

While the pasta is cooking, heat olive oil in a large skillet or pot over medium heat.

Add the chopped yellow pepper and onion to the skillet and sauté until tender, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Pour in your favorite pasta sauce and stir to combine.

Add the cooked chicken breasts (shredded or cubed) to the sauce.

Stir in the chopped basil.

Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.

Drain the cooked pasta.

Serve the sauce mixture over the cooked penne rigate.

Garnish with additional basil, if desired.