Preheat the oven to 400°F. Grease a standard 12-cup muffin pan with cooking spray. On a lightly floured surface, unroll the crescent roll dough and lay one sheet on top of the other. Roll out the dough, adding flour as needed to prevent sticking, until it forms a 16″ x 12″ rectangle. Trim the short sides with a knife to create clean edges. Lightly flour a large kitchen towel and place the dough on the towel.
Arrange the dough so that a long side faces you. Spread marinara sauce over the dough, leaving a 1″ border at the top. Sprinkle with Parmesan cheese, chopped chicken, 1 1/2 cups of mozzarella cheese, and chopped basil.
Starting with the end closest to you and using the towel as a guide, roll up the dough away from you as tightly as possible without squeezing out the filling.
Slice the roll into 12 pieces and arrange them cut side up in the prepared pan. Top with the remaining 2 tablespoons of mozzarella cheese.
Bake the pinwheels for 10 minutes. Reduce the oven temperature to 350°F and continue baking until the dough is golden brown and the cheese is bubbly, about 15 to 20 minutes more.
Let the pinwheels cool in the pan for 10 minutes. Garnish with additional basil and serve with marinara sauce on the side. Enjoy your delicious chicken Parm pinwheels!