Cut the chicken into 1-inch cubes and season it generously with salt, pepper, and 1 tbsp of the Italian seasoning.
In the bottom of a large dutch oven or heavy pot, heat the extra virgin olive oil for a few minutes until hot.
Working in batches, brown the chicken for a few minutes per side until golden brown. The chicken will not be completely cooked at this stage. Transfer to a plate and set aside.
To the same pot with the chicken drippings in the bottom, add the marinara sauce and water and bring to a gentle boil.
Season the sauce and water mixture with salt, pepper, the remainder of the Italian seasoning, crushed red pepper flakes, and roughly torn basil leaves.
Add the pasta to the boiling liquid along with the chicken. Cover the pot and simmer until the chicken is cooked through and the pasta is nearly done.
Add the shredded mozzarella to the top of the pot and cover for 1-2 more minutes or until all the cheese is melted and the pasta is al dente.
Serve each dish with some thinly sliced basil and a sprinkle of Parmesan cheese and enjoy!
