Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
In a mixing bowl, combine 1 cup panko breadcrumbs, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, salt, and pepper. Toss until the breadcrumbs are evenly coated with oil and seasonings.
In an oven-safe skillet or baking dish, mix together the cooked penne, 2 cups cooked shredded chicken, 2 cups marinara sauce, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. Stir gently to combine everything evenly.
Sprinkle the seasoned panko breadcrumb mixture evenly over the top of the pasta mixture. This will create that signature crispy topping.
Place the skillet in a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the topping is golden brown and the cheese is bubbling.
Remove from the oven and let it cool slightly. Sprinkle with 1/4 cup chopped fresh parsley before serving for a pop of color and freshness.
