Directions

1. Preheat oven to 325°F. Place chicken in a 13x9x2-inch baking pan; season to taste with salt and pepper. Place in oven; bake 20 to 25 minutes or until chicken is no longer pink. Transfer chicken to a work surface and shred coarsely with 2 forks. Reserve pan juices.
2. Meanwhile, place tomatoes in a 6-quart Dutch oven, breaking tomatoes into chunks. Add marinara and 1 cup water. Add onion salt, garlic salt, basil, Parmesan, oil, and salt and pepper to taste. Place over medium heat.
3. Add chicken and baking pan drippings; bring to boiling, stirring occasionally. Reduce heat to low; cook 1 1/2 hours or until tender. Adjust seasonings to taste.
4. Cook pasta al dente according to package directions; drain well. Transfer to a large serving bowl. Add about one-fourth of the chicken-tomato sauce; toss to coat. If desired, dot with spoonfuls of ricotta and sprinkle with basil leaves. Serve immediately with remaining sauce on the side.