Start by cutting the chicken breasts into bite-sized pieces. Season the chicken with herb and garlic seasoning.
In a large pot, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same pot, add campanelle pasta, spaghetti sauce, and water. Stir together and scrape up any browned bits from the bottom.
Add red pepper flakes and return the cooked chicken to the pot. Mix well.
Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes or until pasta is al dente, stirring occasionally.
While pasta cooks, prepare the topping by combining panko bread crumbs, melted butter, and garlic powder in a small bowl.
Once pasta is cooked, remove from heat and stir in grated parmesan and mozzarella cheese until melted. Sprinkle panko mixture on top.
Broil for 2-3 minutes until the topping is golden brown, keeping a close eye to prevent burning.
Serve warm, garnished with additional parmesan cheese if desired. Enjoy!
