Preheat your oven to 350°F (175°C).

Bring two large pots of water to a rolling boil; add 1/2 tablespoon of salt to each pot.

Add the elbow macaroni to one pot and cook according to package directions until al dente; drain well and set aside.

Carefully add the chicken breasts to the second pot of boiling water and cook for 15-20 minutes, or until the internal temperature reaches 165°F.

Remove chicken from the water, let it cool slightly, then shred it using two forks or a stand mixer with a paddle attachment.

In a large mixing bowl, combine the shredded chicken, cooked macaroni, both jars of pasta sauce, and the black pepper; stir well to combine.

Pour the mixture into a 13x9 inch baking dish, spreading it into an even layer.

Evenly sprinkle the shredded Colby Jack cheese over the top, then follow with the grated Parmesan cheese.

Bake for 30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the casserole rest for 5-10 minutes before serving.