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Preheat the oven to 400°F.
Add the chicken and tomatoes to a large rimmed baking sheet. Drizzle with 2 tbsp of the reserved mozzarella marinating oil and season with 1 tsp Italian seasoning, the garlic powder and salt. Toss everything together and spread into an even layer. Roast for about 12 minutes, until the tomatoes are beginning to soften.
Cook the ziti in a pot of salted water until just shy of al dente—it will continue cooking in the oven. Drain, then toss with the marinara sauce.
Add the sauced pasta directly to the baking sheet and toss with the chicken and tomatoes. Add a handful of torn fresh basil, then scatter the marinated mozzarella balls evenly around the pan.
In a small bowl, combine the panko, remaining ½ tsp Italian seasoning and Parmesan. Add 1-2 tbsp of the reserved mozzarella marinating oil, or just enough to evenly moisten the breadcrumbs, and toss to combine. Sprinkle the mixture evenly over the pasta.
Return the pan to the oven and bake for another 12-15 minutes, until the pasta is bubbling, the mozzarella is melted and the topping is golden brown. For an extra-crispy topping, broil for a minute or two at the end.
Finish with more fresh basil and grated Parmesan before serving