1. Preheat Your Oven and Prepare the Pan: Preheat your oven to 400 F (200 C). Line a large rimmed baking sheet with parchment paper for easier cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.

2. Season the Chicken: In a medium bowl, combine the cut chicken pieces with 1 tablespoon of olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss until the chicken is evenly coated. You want to see all the chicken pieces well-covered in the spices.

3. Prepare the Pasta: Add the dried pasta to the same bowl (or a separate one if preferred). Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. This helps prevent the pasta from sticking together during baking.

4. Combine and Spread on the Pan: Add the seasoned chicken and pasta to the prepared baking sheet. Pour the chicken broth evenly over the chicken and pasta. Spread everything into a single layer, ensuring the pasta is as submerged in the broth as possible. This helps the pasta cook properly.

5. Bake the Dinner: Place the baking sheet in the preheated oven and bake for 20 minutes. Halfway through cooking (around the 10-minute mark), carefully remove the pan from the oven and stir the chicken and pasta to ensure even cooking and to prevent the pasta from sticking to the pan. Return to the oven to finish baking. The chicken should be cooked through, and the pasta should be tender.

6. Finish and Serve: Once baked, remove the sheet pan from the oven. Sprinkle the grated Parmesan cheese over the hot chicken and pasta. If using, garnish with fresh chopped parsley. Serve immediately, with extra Parmesan cheese on the side for those who want more.