Creamy Chicken and Tomato Pasta Bake

Preheat your oven to 400°F (200°C).

In a large, oven-safe skillet over medium-high heat, add olive oil. Add the bite-sized chicken pieces and season with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.

While the chicken is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.

Cook the chicken until browned and cooked through. Add the minced garlic and cook for another minute until fragrant.

Add the cooked and drained pasta to the skillet with the chicken.

Pour in the entire jar of marinara sauce and the entire jar of alfredo sauce. Stir everything together until the chicken and pasta are fully coated in the sauce.

Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.

Transfer the skillet to the preheated oven and bake for 5-7 minutes, or just until the cheese is melted and bubbly.

Remove from the oven and garnish with dried parsley before serving.