Prepare the Chicken: Cook the frozen breaded chicken cutlets according to package instructions, typically oven baking them at 400°F (200°C) for 20 minutes until golden and crispy. Once cooked, remove them from the oven, let them cool, and then slice into bite-sized pieces.

Boil the Pasta: In a large pot, bring heavily salted water to a rolling boil. Add the cavatappi pasta and cook until al dente, usually around 8-10 minutes. Drain and set aside.

Sauté the Aromatics: Heat extra-virgin olive oil over medium-high heat. Add the finely chopped onion and sauté for about 7 minutes until translucent. Toss in minced garlic and cook for an additional minute.

Create the Sauce: Pour in the marinara sauce and add a pinch of kosher salt. Stir and bring to a gentle simmer for about 3 minutes.

Combine Pasta and Sauce: Return the drained cavatappi pasta to the pot and toss with half of the Parmesan until melted and combined.

Add Chicken and Cheese Toppings: Fold in the sliced chicken and sprinkle the remaining Parmesan and mozzarella on top.

Bake to Perfection: Transfer to a preheated oven at 400°F (200°C) and bake for 10-12 minutes until the cheese is melted and bubbly.

Final Touches and Serve: After baking, let the dish rest for a few minutes and then sprinkle with black pepper and torn basil. Serve warm.