Cook the pasta in a large pot of salted water according to package directions.
Drain the pasta. In a large bowl, combine the marinara sauce, basil, oregano, salt, and pepper. Add the pasta and toss to combine. Add the chicken, 2 cups of the mozzarella and the Parmesan. Toss until everything is evenly combined. Transfer the pasta to a shallow 3 or 4-quart baking dish. Sprinkle the remaining 1 cup of mozzarella over the top.
Bake the casserole for about 30 minutes until everything is hot and the cheese is melted and the top is golden brown. Sprinkle with the chiffonaded basil and serve hot.
Notes
If you don't have fresh basil and oregano, dried herbs are fine and dandy. The typical substation of fresh to dried is 3 to 1. And if you prefer to use 2 teaspoons of dried Italian seasoning in place of the dried basil and oregano, go right ahead! You’ll get a few other herbs in the mix, which will blend into the sauce very nicely.
For the final basil garnish on top, use chopped or chiffonaded basil, and make sure that it’s fresh. If you don’t have fresh basil, just skip this part.