Preheat oven to 400°F. Bring a large pot of water to boil on the stove to cook the ziti noodles according to package directions. Be sure to reserve 1/2 cup of the pasta water.
1 lb. ziti pasta, cooked (reserve 1/2 cup pasta water)
Meanwhile, in a nonstick skillet over medium heat, heat the olive oil. Add in the cubed chicken and seasonings and cook until the chicken is cooked all the way through. If there is any excess liquid in the pan, drain and discard it.
2 lb. boneless, skinless chicken breasts, cubed, 2 Tbsp. olive oil, 1 tsp. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. red pepper chili flakes (optional)
Add in the marinara sauce and reserved pasta water and bring to a simmer. Then, add the chicken and sauce mixture to an oven safe glass baking dish. (4.8 quart/10x15 recommended, needs to be fairly large to fit everything!)
32 oz. marinara sauce
Pour the cooked ziti noodles on top, followed by the ricotta and basil. Mix all of this together.
1 1/2 cup ricotta cheese, 1 bunch basil, chiffonade
Top with mozzarella cheese and the Parmesan. Cover with foil. (Pro tip: spray foil with non stick spray so the cheese doesn't stick to the foil). Bake for 20 minutes with the foil on, and then remove the foil and broil for 3-4 minutes or until the cheese get slightly browned and bubbly. Garnish with more basil and serve with more red sauce if desired. Enjoy!!
3 cups mozzarella cheese, shredded, 1 cup Parmesan