Averie Cooks

-1 Preheat oven to 400F, spray a 3 1/2 quart casserole dish (about 9x13-inches) with cooking spray, cook pasta according to package directions, drain, return to pot, and toss with the marinara sauce; set aside.
-1 While pasta is cooking, to a large skillet add the oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
-1 Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
-1 Add the chicken and any cooking juices to the large pot with the pasta and marinara sauce and stir to combine.
-1 Turn mixture out into prepared casserole dish, evenly sprinkle with the mozzarella, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
-1 While cheese is melting, to a small microwave-safe bowl add the butter, and heat on high power for about 1 minute to melt.
-1 Add the panko* and stir to combine; set aside.
-1 After 10 minutes, or cheese is light golden brown, remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and the buttery-panko breadcrumb mixture.
-1 Bake for another 5 to 8 minutes, or until cheese and breadcrumbs are as golden browned as desired, optionally garnish with basil, and serve immediately.