Start by filling a medium saucepan with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat. Add your choice of dry pasta and cook according to package instructions, usually around 10 minutes, until al dente.

While the pasta cooks, heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, toss in the chopped yellow onion and bell pepper. Sauté for about 1-2 minutes until the vegetables are softened and fragrant.

Next, stir in the minced garlic and cook for an additional 30 seconds until it becomes fragrant. Be careful not to let it burn.

Now, add your sliced, pre-cooked chicken to the skillet. Sprinkle with salt, black pepper, and garlic powder for seasoning. Stir well and cook for about 3-4 minutes, or until the chicken is heated through.

Pour in the marinara sauce, stirring to combine all the ingredients evenly. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes.

Once your pasta is cooked, drain it well and add it directly to the skillet. Toss everything together gently.

Remove the skillet from heat, and quickly stir in the mozzarella or Italian blend cheese until melted.

For an added touch of flavor, sprinkle some Parmesan cheese over the top just before serving.