Gather all ingredients.
Melt butter in a Dutch oven over medium heat. Add panko and a pinch of salt and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Remove from the Dutch oven and set aside. Wipe out the pot with paper towels.
To the same pot, over medium-high heat, add 3 1/2 cups water, and stir in 1 1/2 teaspoons salt. Add 12 ounces ziti and stir to combine. Boil uncovered, stirring occasionally, for about 6 minutes.
Stir in vegetables, garlic, herb seasoning, soup base, and pepper; return to a boil. Cook until pasta and vegetables are barely tender, and the water is nearly gone, about 4 minutes.
Stir in chicken and spinach, and cook about 1 minute longer. Remove from heat. Stir in sour cream and Parmesan cheese.
Place mixture into a serving bowl and drizzle with olive oil. Top with reserved panko, garnish with fresh basil, and serve warm.
