Preheat your oven to 190°C (375°F).

Bring a large pot of salted water to a boil. Add pasta and cook until barely al dente (about 2 minutes less than package instructions). Drain and set aside.

In a mixing bowl, combine diced chicken with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss to coat evenly.

In your baking dish, layer half of the cooked pasta, followed by half of the chicken. Pour half of the marinara sauce over the top, then sprinkle with half of the mozzarella and half of the Parmesan cheese.

Repeat the layers with remaining pasta, chicken, sauce, and cheeses.

In a small bowl, combine panko bread crumbs with a drizzle of olive oil (about 1 tablespoon). Sprinkle evenly over the top of the casserole.

Cover loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 15 minutes, until the top is golden and bubbly and chicken is cooked through.

Let the casserole rest for 5 minutes, then garnish with fresh basil or parsley before serving.