Preheat oven to 375 degrees Fahrenheit.

Cook pasta to al dente according to package directions.

While pasta is boiling, heat tomato pasta sauce, heavy cream, Romano cheese, minced garlic, and optional red pepper flakes in a saucepan over medium-low heat.

Season with salt and pepper to taste.

Cook, stirring frequently, until cheese melts and the sauce is smooth.

Drain cooked pasta well and return it to the pot.

Add grilled diced chicken, grape tomatoes, half of the grated mozzarella, and half of the chopped basil ribbons to the pasta.

Pour warm sauce over the pasta mixture.

Toss to evenly coat all ingredients.

Pour the mixture into a greased casserole or baking dish.

Sprinkle with the remaining mozzarella cheese.

Bake uncovered for 20-25 minutes, or until the cheese is golden brown and bubbly.

Serve warm, garnished with fresh basil.