Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook until al dente, usually around 9-11 minutes. Drain the pasta well and set aside.
In a large mixing bowl, combine the shredded cooked chicken with 1 cup of pesto sauce. Stir well until the chicken is evenly coated.
Add the cooked penne pasta to the chicken and pesto mixture. Gently fold in 1 cup of ricotta cheese and 1 cup of shredded mozzarella cheese. Season with salt and pepper to taste. Mix until everything is well combined.
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with 1 tablespoon of olive oil. Transfer half of the pasta mixture into the dish. Layer half of the halved cherry tomatoes and sprinkle with half of the chopped fresh basil. Add the remaining pasta mixture on top. Finish by topping with the remaining mozzarella and 1/2 cup grated Parmesan cheese.
Bake uncovered for about 20-25 minutes or until the cheese is melted, golden, and bubbling. For a crispier top, you can broil for the last 2-3 minutes, watching carefully to avoid burning.
Remove from the oven and let it cool for a few minutes. Sprinkle with the remaining fresh basil before serving to add a fresh, herbal aroma and flavor.
