Combine the ground chicken, egg, Italian seasoning, garlic powder, onion powder, bread crumbs, 1/4 cup grated parmesan cheese and salt and pepper in a large bowl and mix until combined. Form mixture into several meatballs, then place the flour in a shallow bowl and lightly dredge (coat) the meatballs on all sides.
Heat a large, oven safe skillet, over medium heat and add the olive oil. Sear the chicken meatballs on all sides, until browned all over, then place the whole skillet into the preheated oven to finish cooking off the meatballs. Bake for 10 minutes, or until the insides of the meatballs reach 165 degrees F. Remove meatballs from skillet and keep warm.
Return skillet to the stove top over medium heat and add the broken pasta noodles, stirring constantly, so the noodles get lightly toasted. Add the pasta sauce, chicken broth (or water) and the bay leaves. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally until the pasta is tender, about 20 minutes.
Remove the bay leaves, and add the meatballs to the top of the cooked pasta. Cover the meatballs with the mozzarella cheese and cook in the 400 degree oven for an additional 5 minutes, or until the cheese is melted. (Optionally - if your skillet has a lid, just cover the top of the skillet and let the cheese melt while still on the stove top)
Garnish the top of the skillet dinner with the remaining grated parmesan cheese and freshly chopped parsley. Enjoy!