1. Preheat the oven to 375°F.

2. Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Drain and set aside.

3. Cook the chicken tenders or breaded chicken pieces according to package instructions if needed, then chop into bite-sized pieces.

4. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.

5. Stir in the garlic, broccoli, Italian seasoning, salt, and black pepper. Cook for another 4 minutes, stirring occasionally.

6. Pour in 36 ounces of the pasta sauce, reserving the remaining sauce for layering later. Let the sauce simmer for about 10 minutes until the broccoli begins to soften.

7. Add the cooked pasta to the sauce mixture. Stir in 1 cup of mozzarella cheese and all of the Parmesan cheese until evenly combined.

8. Spread half of the pasta mixture into a greased 9×13-inch baking dish. Top with half of the chopped chicken, then spoon over some of the reserved pasta sauce and sprinkle with mozzarella cheese.

9. Repeat with the remaining pasta mixture, chicken, sauce, and mozzarella cheese.

10. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, salt, black pepper, and Italian seasoning.

11. Sprinkle the breadcrumb mixture evenly over the casserole.

12. Bake uncovered for 25 to 30 minutes, or until hot and bubbly.

13. Broil for 2 to 3 minutes at the end for a crispy golden topping, watching carefully so it does not burn.

14. Garnish with fresh basil before serving.