Start by bringing 2 cups of salted water to a boil in a medium saucepan over high heat. Once boiling, add your choice of dry pasta, and cook for about 10 minutes or until al dente, stirring occasionally.

While your pasta cooks, chop the chicken breasts into bite-sized pieces, and dice the yellow onion and bell pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for 1-2 minutes, or until the veggies soften.

Add minced garlic to the pan, cooking for another 30 seconds until fragrant.

Add chopped chicken to the pan with a sprinkle of salt, black pepper, and garlic powder. Cook for about 5-7 minutes, stirring occasionally, until it turns golden brown.

Pour in 1 cup of marinara sauce, cover the skillet, and simmer for 5 minutes on low heat.

Drain the cooked pasta and add it directly to the skillet with the chicken mixture. Stir thoroughly to coat the pasta with sauce.

Turn off the heat and sprinkle in 1 cup of cheese, stirring until it begins to melt.

Optional: Transfer the pasta to an oven-safe dish and broil for 2-3 minutes until the cheese is bubbly and lightly golden.