In a mixing bowl combine 3 tbsp of olive oil, paprika, sea salt, garlic powder and black pepper. Add the chicken tenderloin to the mixture and toss to coat very well. Allow the chicken to rest at room temperature for 20 minutes.
Heat up a cast iron griddle or grill pan over medium high flame and grill the chicken tenderloin for about 2-3 minutes on each side until cooked through. Transfer to a plate and keep warm.
Meanwhile bring a forage pot of salted water to a rolling boil. Cook the penne pasta until al dente according to the instructions on the package.
Drain the pasta and toss it well with 1 tablespoon of olive oil and the RAGÚ® tomato sauce.
Preheat your oven to 400”F
Slice the grilled chicken and add it to the pot with the pasta. Gently toss to combine.
Add half of the pasta to an oven proof baking dish. Spoon half of the ricotta cheese over the top and sprinkle with half of the mozzarella cheese. Add the remaining pasta mixture on top and finish with the rest of the ricotta and mozzarella cheese.
Loosely cover the pasta dish with aluminum foil and place in the preheated oven for 15 minutes or until the cheese has melted on top.
Remove the aluminum foil and if desired place the pasta bake under the broiler for a couple of minutes to get some nice charred cheese crust.
Serve the pasta bake with extra ricotta cheese on the side and sprinkled with the fresh basil