In your large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Once melted, add the bite-sized chicken pieces and sauté until they are golden brown and cooked through, about 5-7 minutes.
To the pot with the cooked chicken, add the diced onion and minced garlic. Sauté for another 3-4 minutes, or until the onion becomes translucent and fragrant.
Sprinkle the Italian seasoning over the chicken and onions, stirring well to combine.
Pour in the marinara sauce, stirring to ensure that all the chicken and onion mixture is coated. Add the chopped fresh basil if using.
Add your dried pasta directly into the sauce mixture. Stir well to combine everything.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture, then add the grated parmesan cheese.
In a small bowl, mix the remaining 2 tablespoons of melted butter with the panko breadcrumbs. Sprinkle the panko evenly over the cheese layer.
Preheat your oven to 375°F (190°C). Cover the pot with a lid or foil and bake for about 30 minutes. Then remove the lid or foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
