Cook the pasta according to the package directions until Al Dente. Typically for this dish, you use Ziti pasta but Mostacccioli is usually what I have around and it works great too! Coat the bottom of a 9×13 pan with a layer of pasta sauce. Add a layer of pasta on top of the sauce.

On top of the pasta layer, add a layer of shredded chicken. Then add more sauce to cover the chicken. To simplify this recipe, I always pick up a rotisserie chicken when I am at Walmart to shred, but you could always baked chicken breasts and then shred them.

Shred your Galbani Mozzarella cheese that is labeled great for shredding. You want this specific cheese because it has a firmer texture that makes it the perfect cheese for shredding and melting with no no additives like cellulose, potato starch or other anti-clumping agents. Sprinkle half of your mozzarella cheese on top of the chicken, pasta combination.

Add the rest of the pasta, another layer of sauce and then a layer of ricotta cheese. I have found the best way to add ricotta is to spoon it over the pasta and then use a spatula to spread it. Use Galbani Ricotta for a smoother traditional Italian taste. It is the #1 Ricotta brand in Italy and America for good reason, using this ricotta will add extra creaminess to your dish.

Cover the pasta with the rest of the mozzarella cheese and a sprinkling of Parmesan. Bake in a 375 degree oven for about 20 minutes or until heated through.