Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add 8 ounces of penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, reserving a small cup of pasta water just in case you want to loosen up the sauce later.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, sprinkle with garlic powder, onion powder, salt, and pepper, and cook for 5-7 minutes until the chicken is cooked through and lightly browned. Remove from heat.
In a large mixing bowl, stir together 1 cup ricotta cheese, 1 cup shredded mozzarella, 1 cup grated parmesan, and 2 cups marinara sauce. Fold in the cooked chicken and the drained penne pasta. If the mixture feels too thick, add a splash of the reserved pasta water to loosen it up.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour the pasta and cheese mixture into the dish, spreading it evenly. Sprinkle a little extra mozzarella and parmesan on top if you like an extra cheesy crust.
Place the baking dish in the oven and bake uncovered for 20-25 minutes or until the cheese is melted and bubbly and the edges are slightly browned.
Remove from the oven and let it rest for 5 minutes. Sprinkle 2 tablespoons of freshly chopped parsley over the top for a fresh pop of color and flavor. Serve warm and enjoy!
