Preheat oven to 375 F (190 C). Cook the pasta according to package directions until al dente. Drain it and set aside.
In a small bowl, combine flour, salt, pepper, Italian seasoning, garlic powder, and onion powder.
In a separate shallow dish, combine the breadcrumbs and ½ cup parmesan cheese.
Place the chicken in a large bowl, pour ½ cup of buttermilk over the chicken, and combine.
Dip each piece of chicken in the flour mixture
Then dip them in a bowl of buttermilk.
Finally, coat them in the breadcrumb mixture. Be sure to press the breadcrumbs onto the chicken. Note 9.
Heat olive oil in a large skillet over medium-high heat and then add the coated chicken pieces. Cook them for 2-3 minutes per side, or until they turn golden brown and are cooked through. Use an instant read thermometer to check the internal temperature of the chicken to ensure it's cooked through. The temperature should be 165 F (74 C). Remove them from the skillet. Cut the chicken into smaller pieces and set aside. Note 10.
Add the cooked pasta to a large bowl and pour in the pasta sauce. Add ½ cup of parmesan cheese as well as 1 cup of mozzarella cheese and combine.
In a 9 by 13 inch baking dish, spread the pasta mixture evenly across the bottom of the dish. Arrange the tender chicken pieces over the sauce and top them with ¼ cup of parmesan and 1 cup of mozzarella cheese.
Cover the baking dish with aluminum foil and bake it in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is heated through and the top is golden and crispy.
Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread.