Preheat oven to 375°F and boil salted water. Cook ziti until just al dente, drain, and set aside.

Pat chicken dry, season with salt, pepper, and 1 tsp Italian seasoning. In a large skillet over medium-high, heat 1 tbsp oil and brown chicken on all sides until cooked through, about 6 minutes. Transfer to a plate.

In the same skillet over medium, heat remaining 1 tbsp oil. Cook onion with a pinch of salt until soft, about 4 minutes. Add garlic and cook 30 seconds. Stir in crushed tomatoes, remaining 1 tsp Italian seasoning, salt, and pepper. Simmer 5 minutes, then remove from heat and whisk in ricotta until smooth.

Combine cooked ziti, sauce, and chicken in a large bowl. Spread half into a 9x13 dish, top with half the mozzarella and a quarter cup Parmesan. Add remaining pasta, then top with remaining mozzarella and Parmesan.

Bake uncovered 25–30 minutes until bubbly and golden on top. Optionally broil 2 minutes for extra browning. Rest 5 minutes, then garnish with fresh basil and serve.