Heat the oven to 375°F. Bring a large pot of generously salted water to a rolling boil. Add the penne and cook for 2 minutes less than the package's al dente time. Drain well and toss with the olive oil to prevent sticking.

In a 9x13-inch baking dish or similar ceramic casserole, stir together the cooked penne, shredded rotisserie chicken, and 2.5 cups of the marinara until everything is evenly coated.

Spread the remaining 1/2 cup of marinara in a thin, even layer over the pasta mixture.

Scatter the shredded mozzarella and provolone over the sauce, covering the surface completely.

In a small bowl, mix the panko with the melted butter and garlic powder. Sprinkle this buttery panko mixture evenly over the cheese layer.

Bake for 20 minutes, until the casserole is bubbling around the edges. Then switch the oven to broil and cook for 2 to 3 minutes, watching closely, until the cheese is golden brown and the panko is toasted.

Remove the hot dish from the oven and shower with fresh basil, grated Parmesan, and red pepper flakes. Scoop into warm bowls with a large serving spoon.