Pat the chicken cubes dry with a paper towel. This helps the coating stick.

Prepare your breading station with three shallow dishes. In the first, combine the flour, salt, and pepper. In the second, lightly beat the eggs. In the third, mix together the Panko breadcrumbs, grated Parmesan cheese, garlic powder, and dried oregano.

Working one piece at a time, dredge each chicken cube first in the seasoned flour (shaking off excess), then dip into the egg wash, and finally press firmly into the Panko mixture to coat completely. Place the breaded chicken on a plate or baking sheet in a single layer.

Preheat your air fryer to 400°F (200°C). While it preheats, bring a large pot of salted water to a boil.

Cook the pasta according to package directions until al dente (usually 1-2 minutes less than the recommended time). Drain well and set aside.

Lightly spray the air fryer basket and the breaded chicken pieces with olive oil spray.

Arrange the chicken in a single layer in the air fryer basket, working in batches to avoid overcrowding. Air fry for 10-12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C). Set the cooked chicken aside.

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.

In a large bowl, combine the cooked pasta, the entire jar of marinara sauce, about half of the air-fried chicken pieces, and 1 cup of the shredded mozzarella cheese. Stir gently to combine everything well.

Pour the pasta mixture into the prepared casserole dish and spread it into an even layer.

Arrange the remaining crispy chicken pieces over the top of the pasta.

Sprinkle the remaining 1 cup of mozzarella cheese evenly over the entire casserole.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and lightly golden.

Let the casserole rest for 5-10 minutes before serving. This allows it to set up and makes it easier to serve. Garnish with fresh chopped basil or parsley.