Pat chicken cubes dry until free of moisture. Season with all-purpose seasoning.
Preheat oven to 400 degrees.
Heat a medium skillet over medium heat. Add 1 tbsp. of butter. When butter is melted, add panko bread crumbs and toast by sauteing and tossing in skillet. Add 3/4 cups of Parmesan cheese and set aside until ready to use.
Cook pasta until al-dente. Drain and set aside. Reserve 1/2 cup of pasta water.
Heat a large skillet over medium-high heat. Add grapeseed oil and 1 tbsp. butter. Add chicken and cook for 5 minutes, until brown and no visible pink. Remove chicken and set aside.
Add 1 tbsp. of butter to skillet. Add onion and cook for about 2 minutes, then stir in garlic. Continue to cook until fragrant. About another 2 - 3 minutes. Stir in tomato paste and stir until tomato paste starts to deepen in color. Add crushed tomatoes, sugar, Italian seasoning, basil and parsley. Add 1 tbsp of butter and reserve pasta water. Stir everything together and bring to simmer. Simmer for at least 5 minutes.
Stir in cooked pasta and chicken. Top with remaining Parmesan cheese, mozzarella and toasted bread crumbs. Sprinkle with fresh parsley. Cook in preheated oven, until bubbly and cheese is melted, and top is slightly browned. This normally don't take longer than 8- 10 minutes.
Serve warm.
