Instructions

• Preheat the oven to 350°F. Grease a large 9x13-inch baking dish or have an XL oven-proof skillet ready if you plan to bake in the skillet.
• Prepare the pasta: place the 1 pound dried pasta in a large bowl and pour very hot tap water over it to cover; stir and let soak for 20 minutes. (Alternatively, cook the pasta according to package instructions.) After soaking or boiling, drain the pasta well.
• While the pasta soaks, heat a large skillet over medium heat and add 2 tablespoons of the butter. When it has melted, add the 1 cup diced onion and the 4 cloves minced garlic. Sauté about 2 minutes, until the onion is softened and the garlic is fragrant.
• Add the 1 pound bite-size chicken pieces and the 1 tablespoon Italian seasoning to the skillet. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 3–5 minutes.
• Stir the 48 ounces marinara sauce and the 1/2 cup chopped fresh basil (if using) into the skillet with the chicken. Turn off the heat.
• Transfer the drained pasta to the prepared baking dish (or leave it in the oven-proof skillet). Pour the marinara-and-chicken mixture over the pasta and stir to combine. Stir in 2 cups of the shredded mozzarella cheese.
• Spread the pasta mixture into an even layer. Sprinkle the remaining 1 cup shredded mozzarella and the 1/2 cup grated parmesan cheese evenly over the top.
• Melt the remaining 2 tablespoons of butter. In a small bowl, toss the 1/2 cup panko breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
• Bake uncovered in the preheated oven for 30 minutes, or until the edges are bubbly and the top is golden brown. Remove from the oven and serve.