Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with nonstick cooking spray.

Cook the frozen ravioli according to package instructions, then drain and set aside.

In a mixing bowl, combine the cooked shredded chicken, half of the alfredo sauce, half of the mozzarella cheese, half of the Parmesan cheese, chopped basil, salt, and pepper.

Spread a thin layer of the remaining alfredo sauce on the bottom of the prepared baking dish.

Place the ravioli in a single layer in the baking dish.

Over the layer of ravioli ravioli, add a layer of the chicken and alfredo sauce mixture using about ⅓ of the mixture.

Repeat the layers of ravioli and chicken mixture ending with a final layer of ravioli.

Pour the remaining alfredo sauce over the ravioli.

Sprinkle the remaining mozzarella and Parmesan cheese on top.

Bake for 25 to 30 minutes or until the cheese is bubbly and golden brown.

Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with extra fresh basil if desired.