Heat a large pot or deep skillet over medium heat. Add a drizzle of olive oil and toss in the chicken pieces. Season lightly with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Add the pasta to the pot and stir to combine with the chicken. Pour in the marinara sauce and add enough water to cover the pasta completely (about 4–5 cups). Stir to combine.

Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered. Cook for 8–10 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened into a sauce-like consistency.

Once the pasta is tender, remove the pot from the heat. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan. Cover the pot with a lid and let it sit for 2–3 minutes to allow the cheese to melt.

Stir gently to combine the melted cheese with the pasta and chicken. Ladle the dish into bowls and serve hot. Garnish with fresh basil or parsley, if desired.