Following the package directions, cook the pasta.

In a big skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces in one layer and season with salt and pepper. Cook for about 2 minutes without stirring until the chicken pieces are golden. Then, stir and cook until all sides are browned. To a plate, move the browned chicken.

Sauté the onions and garlic in the now-empty skillet for about 2 to 3 minutes until the onions are deeply golden.

Adjust the heat to low, then add the marinara sauce, red pepper flakes, and water. Stir well. Return the chicken to the pan. Stir in the parsley and let everything simmer for about 7 to 8 minutes, stirring often.

Once the sauce is bubbly and very hot, gently stir in the mozzarella. Allow it to sit for 2 to 3 minutes, undisturbed until the mozzarella is very soft.

Into a platter, transfer the cooked and drained pasta. On top, drizzle a little olive oil and quickly sprinkle with 1/4 c. Parmesan shavings or grated Parmesan. Add the sauce on top and garnish with more Parmesan and basil. Serve right away. Enjoy!