Chicken, Tomato and Basil Pasta Casserole

1 pkg rigotoni pasta
1/2 (3 lb) pkg boneless skinless chicken breast cut into 1/2 inch pieces
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 (26oz) jar marinara sauce
1 pint grape tomatoes, halved
1/2 cup thinly sliced fresh basil
1/2 cup heavy whipping cream
1 (8 oz) pkg shredded mozarella cheese

Preheat oven to 350°; spray a 13x9-inch baking dish with cooking spray.  Cook pasta according to pkg directions; set aside.  Sprinkle chicken with salt and pepper.  Heat oil in a large skillet over medium-high heat.  Add chicken; cook 8 minutes or until done.  Stir in marinara sauce, tomatoes, basil, cream, and pasta.  Add 1 cup cheese, stirring to combine; spoon into prepared dish.  Sprinkle with remaining cheese.  Bake 25 minutes or until hot and bubbly.

Serves 4-6

I use this marinara sauce recipe.  

Marinara Sauce
2 Tbsp olive oil
2 garlic clove, minced
1 (14 oz) can tomato sauce
1 chopped onion
1 tsp garlic clove, minced
1 tsp dried basil
½ tsp dried rosemary
¼ tsp dried oregano
1 tsp sugar
salt and black pepper to taste
Heat up 2 Tbsp olive oil. Saute garlic and onion. Add tomato sauce and bring to a low boil. Add dried
seasonings. Bring back to boil and stir in sugar. Add salt and pepper to taste. use immediately or chill.