Begin by boiling 2 cups of salted water in a large pot over high heat. Add 1.5 cups of dry pasta and cook for about 10 minutes until al dente, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 1 diced bell pepper, sauté for 1-2 minutes until softened.

Add 2 minced cloves of garlic to the skillet and sauté for another 30 seconds until fragrant, ensuring not to burn the garlic.

Introduce 1 pound of chicken breast strips, seasoning with salt, pepper, and ½ teaspoon of garlic powder. Sauté for 5 minutes until browned.

Pour in 1 cup of marinara sauce, stir, reduce heat to low, cover, and let simmer for about 5 minutes.

Add the cooked pasta to the skillet, mix gently, and sprinkle in 1 cup of shredded mozzarella cheese off the heat.

Transfer the mixture to an oven-safe dish and broil on high for 2-4 minutes until cheese is bubbly and golden brown.