Preheat oven to 400°F. Grease 13- x 9-inch baking dish. Cook rotini according to package directions; reserving 1/4 cup of the pasta water, drain pasta. Toss pasta with tomato sauce, salt and reserved pasta water. Spread half of the pasta mixture evenly into baking dish; top with half of the ricotta, half of the chicken, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat with remaining pasta, ricotta and chicken. Sprinkle remaining mozzarella and Parmesan cheese over top.
Cover with foil; bake for 30 minutes or until cheese melts and pasta is heated through.
Remove foil; bake, uncovered, for 10 minutes or until cheese is golden brown. Garnish with parsley (if using).
Tip: If you like, lighten up the dish by using low-fat ricotta cheese.