Preheat oven to 400 degrees.
Cook pasta al dente according to package instructions in a pot of generously salted water. Set aside when cooked.
In a small bowl, add Panko and Italian seasoned bread crumbs, ¼ cup of grated parmesan cheese and 1T of olive oil; stir (or use fingers) to combine until mixture resembles wet sand; set aside.
Season diced chicken with salt, pepper and Italian seasoning.
Heat olive oil and butter in a large ovenproof skillet over medium high-heat, brown chicken in skillet until cooked through (about 5-6 mins). Add minced garlic and crushed pepper flakes; cook for about 1-2 minutes. Add in jarred marinara sauce, bring to a simmer, reduce heat to low and let the sauce simmer for about 3-5 minutes. Season with salt and pepper, if needed.