1. Preheat your oven to 400°F and lightly grease a large 9×13 inch baking dish with olive oil or cooking spray.

2. Bring a large pot of salted water to a boil and cook pasta 2 minutes less than the package directions indicate for al dente, then reserve 1/2 cup of pasta water before draining and set the pasta aside.

3. Toss the cubed chicken with garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until every piece is evenly coated on all sides.

4. Heat olive oil in a large oven-safe skillet over medium-high heat and cook the chicken for 4 to 5 minutes, stirring occasionally, until golden brown on the outside but not yet fully cooked through, then transfer to a plate.

5. Reduce the heat to medium and add the minced garlic and red pepper flakes to the same skillet, cooking for 1 minute until fragrant.

6. Pour in the white wine or chicken broth and scrape up all the browned bits from the bottom of the pan, then let it reduce for 2 minutes.

7. Add the heavy cream, lemon juice, lemon zest, and Dijon mustard and stir to combine, then let the sauce simmer for 3 to 4 minutes until it thickens slightly.

8. Stir in half the Parmesan and half the mozzarella until both melt completely into the sauce, then add the reserved pasta water and stir to loosen to a pourable consistency.

9. Add the par-cooked pasta and browned chicken to the baking dish and pour the entire cream sauce over the top, tossing everything together gently until evenly coated and distributed.

10. Scatter the remaining Parmesan and mozzarella evenly across the entire surface of the pasta.

11. Bake uncovered for 20 to 25 minutes until the cheese on top turns deeply golden and the edges bubble actively around the sides of the dish.

12. Remove from the oven, let the bake rest for 5 minutes to allow the sauce to settle, then scatter fresh parsley over the top and serve directly from the dish while hot and gloriously melty.