Begin by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the pasta and set it aside.

In a large skillet, heat a tablespoon of oil over medium heat. Add diced chicken and minced garlic, cooking until the chicken is browned and no longer pink in the center, about 6-8 minutes.

Once the chicken is cooked, reduce the heat to low and stir in the marinara sauce and heavy cream. Allow the mixture to simmer gently for about 5 minutes, stirring frequently.

Add the cooked pasta to the skillet with the creamy chicken sauce. Gently toss everything together over low heat.

Preheat your oven to 375°F (190°C). Pour the pasta and chicken mixture into a medium-sized baking dish, spreading it out evenly.

Generously sprinkle shredded mozzarella and freshly grated Parmesan cheese over the top of the pasta mixture.

Place the baking dish into your preheated oven and bake for 25-30 minutes until the cheese is golden brown and bubbly.