Preheat oven to 350 degrees F
Cook the pasta to al dente, or according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat and add the mushrooms, and garlic. Cook, stirring occasionally, until very fragrant, and mushrooms are browned (1 min). Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper. Remove from heat and trasnfer to baking dish.
Alternating 1 slice of tomato and 1 slice of mozarella, cover pasta completely. Drizzle with olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.