Preheat the oven on the broiler setting with oven rack on the top shelf (the oven is used to melt and brown the cheese, if you don't want to turn on the oven, you can melt the cheese by covering the pan with a lid and cooking the dish until the cheese is melted but I think browning the cheese under the broiler adds a little bit more flavor).

Cook the pasta al dente (it should have a bite to it).

Cut the mushrooms into 1/4-inch (5mm) slices.

Rub the chicken on both sides with Italian seasoning, garlic powder, paprika, salt and pepper.

Heat the oil in a oven-proof large frying pan (if you don't have such pan, you can use any pan and then transfer the chicken to a baking dish, such as pie dish). Add the mushrooms and cook them over medium-high heat until browned and soft. Transfer the mushrooms to a plate.

Add the chicken to the pan. Cook it over high heat until browned on both sides. You want the chicken almost cooked through. Transfer the chicken to a plate.

Spread 1 1/2 cups of marinara sauce in the pan (or in an oven-safe baking dish), place the chicken on top. Top the chicken with sauteed mushrooms and shredded cheese.

Bake for about 5 minutes or until the cheese is melted and lightly browned (keep an eye on the cheese, it can brown very quickly!).

Serve the chicken with cooked pasta and some extra marinara sauce.

Enjoy!