Preheat the oven or airfryer to 400°
Dice chicken into 1in cubes.
Set up your dredging station: Place flour on a shallow plate and mix in onion powder, garlic powder, italian seasoning, and liberal amounts of salt and pepper. On a separate plate, beat eggs and milk together. On a third plate, combine breadcrumbs and ½ cup parmesan cheese.
Toss chicken pieces in with a flour, shaking off excess. Dip each piece in the egg wash, then toss in the breadcrumbs to coat. Repeat until all pieces are coated.
Place chicken pieces on a baking sheet or in an air fryer basket, spray with cooking spray, and cook in the oven/air fryer for 15 minutes or until golden brown on the outside.
While chicken is cooking, boil pasta to just shy of cooked, 1-2 minutes short of package directions. Drain and add back to pot. Pour in one jar of pasta sauce and toss to combine.
In a 13x9 baking dish, add in ½ of the pasta. Top with ½ the cooked chicken pieces and pour ½ a jar of sauce, sprinkle on 1 cup of mozzarella and ½ cup of parmesan cheese. Repeat with another layer of pasta, chicken, sauce, and cheeses.
Lower the oven temp to 375° and bake uncovered for about 20 minutes, or until the cheese is melted throughout. Serve immediately with a caesar salad and garlic toast.