Preheat and prep: Heat the oven to 400°F (205°C). Lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil for the pasta.

Cook the pasta: Boil the pasta until very al dente (1–2 minutes shy of package directions). Drain, toss with a drizzle of olive oil, and set aside. It will finish cooking in the oven.

Season the chicken: Cut chicken into 1-inch cubes. Pat dry and season with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1 teaspoon Italian seasoning.

Quick sear (or roast): Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken until just cooked through and lightly golden, 5–7 minutes total. Alternatively, toss with 1 tablespoon oil and roast on a sheet pan at 400°F for 12–15 minutes. Do not overcook.

Flavor base: In the warm skillet, add another teaspoon of oil if needed. Sauté minced garlic for 30 seconds until fragrant. Stir in marinara, red pepper flakes, and remaining Italian seasoning. Simmer 2 minutes to meld.

Boost the protein and creaminess: Off the heat, whisk in ricotta or Greek yogurt until smooth. For extra protein, blend cottage cheese until silky and fold that in too. Taste and adjust salt and pepper.

Combine: In a large bowl, mix pasta, chicken, and sauce. Fold in 1/2 cup mozzarella and 2 tablespoons Parmesan. Add optional veggies now (zucchini or spinach) if using.

Assemble: Spread the mixture in the baking dish. Top with remaining mozzarella and Parmesan.

Optional crunchy topping: Mix panko with 1 tablespoon olive oil (and beaten egg if you want extra cohesion). Sprinkle evenly over the cheese for a “breaded” finish without deep-frying.

Bake: Bake uncovered 18–22 minutes, until bubbly at the edges and the top is golden. For deeper color, broil 1–2 minutes at the end. Let rest 5–10 minutes to set.

Finish and serve: Shower with chopped basil or parsley. Serve hot with a simple green salad.