In a large skillet or dutch oven, heat oil. Once heated, add chicken.
Add Italian seasoning, garlic powder, onion powder, salt, and pepper to the chicken and cook for 5-7 minutes or until chicken is no longer pink.
Remove chicken from pan and set aside on plate for now.
Add 1 tbsp oil to pan. Add in onions and garlic and cook for 4-5 minutes or until softened.
Add in uncooked pasta, tomato sauce, and chicken broth and cover, then bring to a boil.
Once boiling, reduce heat to medium and cook for 15-20 minutes, stirring occasionally, or until all liquid is absorbed. The mixture will continue to thicken once heat is off.
Once thickened, stir in the cooked chicken and 1/2 cup mozzarella cheese. Turn off heat.
Pour the rest of the mozzarella cheese on top, in addition to the parmesan. It will melt as it cools.
Sprinkle fresh parsley on top.