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Preheat oven to 375.
In a food processor, blend the marinara and cream cheese together.
Place the (raw!) bow tie pasta in a large cast iron skillet (or any skillet you prefer!), and pour the creamy sauce over it. Add the milk and stir to combine. It will be pretty soupy right now, but the pasta will absorb a lot of the liquid. Season with a small pinch of salt.
In a shallow bowl, combine the panko, melted butter, Italian seasoning, parmesan, and a pinch of salt. Coat each chicken piece in the panko mix, then nestle on top of the creamy pasta.
Cover the skillet and bake for 30 minutes. Uncover and bake another 20 to 25 minutes, or until the pasta is al dente, and the panko is browned on top. You may need to flip the oven to broil for a few seconds at the end to achieve the goooood browning.
Also, the pasta sticking out around the edges may be a little crunchy, so don’t get mad at me! What’s underneath will make up for it. Boom.
Garnish with fresh parsley and more grated parmesan if you want! You should definitely want.
Serves 4!