Preheat your oven to 400°F. Lightly spray a 13×9-inch casserole dish with cooking spray and set aside.

Place the Italian bread slices on a parchment-lined baking sheet. Lightly spray them with cooking spray and toast in the oven for about 10 minutes, until golden and crispy. Remove and let cool.

In a large bowl, combine the uncooked penne pasta, marinara sauce, chicken broth, and minced garlic. Stir well to mix.

Transfer the pasta mixture into the prepared casserole dish, spreading it evenly. Cover the dish with aluminum foil and bake for 30 minutes.

While the pasta is baking, crush the toasted bread into breadcrumbs and place them in a medium bowl. Add the melted butter and Italian seasoning, mixing until the breadcrumbs are evenly coated.

After 30 minutes, remove the casserole from the oven and uncover. Stir in the thawed popcorn chicken, mozzarella cheese, and Parmesan cheese. Sprinkle the seasoned breadcrumbs evenly over the top.

Return the casserole to the oven, uncovered, and bake for an additional 25 minutes, until the topping is golden brown and the casserole is bubbly.

Remove from the oven and let it rest for a few minutes. Garnish with chopped parsley and basil before serving.