Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.

Halve bell pepper lengthwise; remove stem and seeds. Thinly slice chives. Tear mozzarella into bite-size pieces.

Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place on a baking sheet, cut sides down.

Roast on top rack until softened and lightly charred, 20-25 minutes.

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and season with salt.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Drain and set aside.

While pasta cooks, open package of chicken* and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water (¾ cup for 4 servings), half the chives, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes.

Turn off heat; stir in cream cheese until melted and combined. Season with salt and pepper.

Use pan used for chicken here.

Once bell pepper is done roasting, remove from oven and let cool slightly. Transfer bell pepper to a cutting board, then thinly slice.

Heat broiler to high. Stir sliced bell pepper and drained cavatappi into pan with sauce. If sauce seems too thick, add a splash of water. Season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

Sprinkle pasta mixture with mozzarella and panko. Broil until cheese melts and panko is golden brown, 2-4 minutes. (Watch carefully to avoid burning!)

Stir chicken into pan with bell pepper and cavatappi.

Sprinkle pasta bake with remaining chives and as many remaining chili flakes as you like. Serve family style or divide between plates.

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