Preheat the oven to 400ºF.

Place the cubed chicken in a large bowl. Season with 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon crushed red pepper, and ½ teaspoon black pepper. Add 1 tablespoon extra virgin olive oil and stir to coat. Set aside.

Bring a large pot of salted water to a boil. Add the elbows and cook until 2 minutes under al dente, about 5 to 6 minutes. Drain and set aside.

As you wait for the water to boil, prepare the chicken. Heat 1 teaspoon extra virgin olive oil in a large, ovenproof skillet over medium heat. Once hot, add the chicken and cook in an even layer without moving for 3 to 5 minutes until well browned. Flip and cook for 2 to 3 minutes. The chicken does not need to be cooked through at this stage. Transfer to a large bowl leaving any fond in the skillet.

Add another teaspoon of extra virgin olive oil to the skillet over medium heat. Once hot, add the onion, celery, and bell pepper. Cook, stirring occasionally, for 8 to 10 minutes until softened. Season with a pinch of salt and pepper.

Add 1 tablespoon Italian seasoning along with the minced garlic and parsley. Stir to coat and cook for 1 minute until fragrant.

Add 1 tablespoon flour to the aromatics. Cook for 1 minute, stirring to coat the aromatics in the flour. Pour in 1½ cups chicken stock, whisking to incorporate with the flour. Bring to a very low boil and then reduce the heat to low, whisking regularly until smooth. Simmer for 3 to 4 minutes until thickened. Taste and add salt and pepper. Turn off the heat.

Add the cooked pasta and chicken with any juices from the bowl to the sauce. Stir to coat. Add ½ cup of mozzarella and stir to incorporate into the pasta. Sprinkle the remaining ½ cup mozzarella on top of the pasta and finish with a few cracks of black pepper.

Transfer the skillet to the oven for 10 minutes or until the cheese is bubbly and browned and the chicken is cooked through. You may wish to broil the pasta for 1 to 2 minutes to brown the cheese further.

Remove the skillet from the oven and finish with a pinch of freshly minced parsley. Serve and enjoy!