1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender but still slightly firm, about 8 minutes. Drain well and set aside.

2. Preheat the oven to 350°F. Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 375°F.

3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs mixed with garlic powder.

4. Coat the chicken pieces first in flour, then dip into the eggs, and finally press into the bread crumbs until well coated.

5. Fry the chicken in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Transfer to paper towels to drain.

6. In a large bowl, combine the cooked pasta, fried chicken, half of the mozzarella, and half of the Parmesan cheese. Stir in the marinara sauce until evenly coated.

7. Spread the mixture into a large casserole dish and cover tightly with foil.

8. Bake for 30 minutes. Remove the foil, sprinkle with the remaining mozzarella and Parmesan, and return to the oven.

9. Bake uncovered for another 25–30 minutes, or until the cheese is melted and bubbly.

10. Let the casserole rest for 5 minutes before serving.