Dump-and-Bake Chicken Florentine Pasta

1 (14.5 ounce) can (2 cups) low-sodium chicken broth

1 (16 ounce) jar (about 1 ¾ cups) Alfredo sauce

2 teaspoons minced fresh garlic

½ teaspoon salt

1 lb. raw boneless, skinless chicken breasts, diced

2 pkg. (10 ounces each) frozen chopped spinach, thawed, with all of the liquid squeezed out*

½ cup chopped or torn fresh basil leaves, divided

1 (14.5 ounce) can petite-diced tomatoes (NOT drained)

12 ounces (about 3 ¾ cups uncooked) uncooked penne pasta

4 ounces (about 1 cup) shredded mozzarella cheese, divided

¼ cup grated Parmesan cheese