Preheat your broiler.
Cut the chicken into bite-sized pieces and season with herb and garlic seasoning.
Heat olive oil in your oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken and cook until golden brown, about 5 minutes, stirring occasionally.
Add in the campanelle pasta, spaghetti sauce, and water to the skillet. Stir well to combine everything, then bring it to a boil.
Once boiling, cover the skillet and reduce the heat. Allow it to simmer for 15 to 18 minutes, or until the pasta is tender and has absorbed most of the liquid.
After the pasta is cooked, stir in 6 tablespoons of the grated parmesan cheese.
Next, top the pasta with the mozzarella cheese.
In a small bowl, combine the panko bread crumbs, melted butter, remaining parmesan, and garlic powder.
Sprinkle the breadcrumb mixture over the mozzarella cheese.
Finally, place the skillet under the broiler. Watch closely and heat until the bread crumbs are toasted, and the cheese is melted and bubbly.
