Instructions

• Preheat the oven to 350°F. Prepare a 9×13-inch baking dish with cooking spray.
• Cook the 16 ounces ziti according to package directions until al dente. Drain well and return the pasta to the pot.
• Chop the 0.5 ounces fresh basil (about 1/3 cup) and set aside a small amount of the chopped basil for garnish.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the 1 pound chicken breast pieces and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
• Add the 2 cloves minced garlic to the skillet with the cooked chicken and cook about 1 minute, until the garlic is fragrant.
• Pour the 28 ounces pasta sauce and the remaining chopped basil into the skillet with the chicken and garlic. Stir to combine and heat until the sauce is warmed through.
• Pour the sauce-and-chicken mixture into the pot with the drained ziti and toss until the pasta is evenly coated.
• Spread half of the pasta mixture into the prepared 9×13-inch baking dish. Sprinkle with ½ cup grated Parmesan and 1 cup shredded mozzarella. Spread the remaining pasta mixture over the cheese layer.
• Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle with the remaining ½ cup grated Parmesan and 1 cup shredded mozzarella, and bake uncovered for 8 minutes more, until the cheese is melted and lightly browned.
• Remove from the oven and top with the reserved chopped basil before serving.