Bring a large pot of salted water to a rolling boil. Preheat the air fryer to 390°F, or follow the package instructions for the popcorn chicken. Position a rack in the middle of the oven and preheat the oven to 350°F.

Lightly coat a 9x13-inch (3 quart) baking dish with nonstick cooking spray and set aside.

Add the penne to the boiling water and cook for about 3 minutes less than the package directions for al dente. Drain well and toss with a small drizzle of olive oil to prevent sticking.

Place the frozen popcorn chicken in an even single layer in the air fryer basket, or on a rimmed baking sheet if using the oven. Air fry for 8 to 10 minutes, or bake for about 15 minutes, until golden and heated through. Let cool slightly.

In a medium bowl, stir together the ricotta, 1/4 cup of the Parmesan, 1/2 cup of the mozzarella, the Italian seasoning, and a pinch of salt and black pepper until well combined.

In a large mixing bowl, combine the drained penne, 24 ounces (half) of the marinara, and 1 cup of the mozzarella. Stir until the pasta is evenly coated.

Add the cooked popcorn chicken to the pasta mixture, cutting any larger pieces in half first, and stir gently to distribute.

Spread half of the pasta mixture into the prepared baking dish, then dollop the ricotta mixture over the top and spread it into an even layer.

Spoon about 1 1/2 cups of the remaining marinara sauce over the ricotta layer, then top with the other half of the pasta mixture.

Pour the remaining marinara sauce over the top, then finish with the remaining mozzarella and Parmesan cheese.

Bake in the preheated oven for about 15 minutes, or until the cheese is fully melted and the casserole is hot and bubbly throughout.

Let the casserole rest for a few minutes, then serve hot, sprinkled with minced fresh parsley or basil if desired.