No-Boil Method: Place the dried pasta in a large bowl. Add a generous spoonful of salt and fill the bowl with very hot tap water. Stir well, then allow the pasta to soak for 20 minutes. (You can also boil the pasta according to package instructions.)
Meanwhile, preheat the oven to 350 degrees F. Set out a large 9X13 inch baking dish. (Or make a one-pot version, using an XL oven-proof skillet.)
Set a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add the onions and garlic. Sauté for 2 minutes. Then add in the chicken pieces and Italian seasoning. Sprinkle generously with salt and pepper. Stir and cook the chicken for 3-5 minutes.
Stir in the marinara sauce and chopped basil. Turn off the heat.
Drain the pasta. Dump the pasta in the baking dish. Then stir in the marinara and 2 cups of shredded mozzarella. Spread the pasta out in an even layer. (This can all be done in a large oven-proof skillet.)
Sprinkle the remaining mozzarella and the parmesan over the top of the pasta.
Melt the remaining 2 tablespoons of butter and toss it with the panko breadcrumbs. Then sprinkle the panko over the top of the pasta dish.
Bake for 30 minutes, until the edges are bubbly and the top is golden.
Not a Fan of Chicken? You can omit the chicken altogether, or add in ground Italian sausage instead.