Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to very al dente (about 1–2 minutes less than package). Drain and set aside.

Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook until soft and translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.

Brown the chicken: Add ground chicken. Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Cook, breaking it up, until no longer pink and lightly browned, 5–7 minutes.

Build the sauce: Pour in crushed tomatoes and chicken broth. Stir in sugar. Simmer 8–10 minutes to thicken slightly. Taste and adjust seasoning with more salt or pepper if needed.

Combine with cheeses: Turn off the heat. Stir in ricotta, half the mozzarella, and half the Parmesan until just combined. The sauce should look creamy and cling to the spoon.

Toss with pasta: Add the drained pasta to the skillet and fold gently until the noodles are evenly coated.

Assemble the bake: Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan over the top in an even layer.

Bake: Place on the center rack and bake 18–22 minutes, until bubbling around the edges and the cheese is melted.

Broil for color (optional): Switch to broil for 1–2 minutes to brown the top. Watch closely to avoid burning.

Rest and garnish: Let the bake rest 5 minutes so it sets. Sprinkle with chopped parsley or basil before serving.