Bring a large pot of water to a boil and generously season with salt. Cook pasta according to package until al dente. Drain and place back in the pot.
While the pasta cooks, place a large skillet over medium-high heat. Add the olive oil and cook the chicken until it's cooked through, flipping once, about 8 minutes. (The chicken should have an internal temperature of 165 degrees F.) Remove chicken to a cutting board and shred or chop it up.
Preheat oven to 450 degrees F and grease the inside of a 9-inch x 13-inch casserole dish.
Add the pasta sauce, chicken, and shredded mozzarella to the pasta. Stir to combine.
Spread half of the pasta into the bottom of the casserole dish. Layer 6 slices of fresh mozzarella over the pasta. Pour the rest of the pasta into the dish and spread it out edge to edge.
Mix the Panko crumbs and Parmesan together and sprinkle over the top of the pasta. Place the remaining 6 mozzarella slices over the breadcrumbs.
Bake for 15 minutes until breadcrumbs are browned. Broil for 2-3 minutes to have bubbling golden mozzarella on top. (YUM!)
Remove the casserole from the oven and sprinkle with fresh basil. Serve warm.
