This Philly chicken cheesesteak casserole tastes just like the classic sandwich version but in casserole form. We swapped out the beef for ground chicken and added pasta to bring this quick one-skillet dinner together.

Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.

Meanwhile, heat oil in a 12-inch cast-iron or other ovenproof skillet over medium-low heat. Add onion and cook until softened, 3 to 6 minutes. Add brown sugar; cook, stirring constantly, until the onion is golden brown, 6 to 8 minutes. Add green and red bell pepper; cook until tender, about 5 minutes. Increase heat to medium-high. Add chicken, garlic powder, onion powder, pepper and salt; cook until lightly browned, about 5 minutes. Remove from heat. Add cream cheese, hot sauce, Worcestershire and 1/4 cup mozzarella, stir until melted and combined. Stir in the pasta and the reserved 1/2 cup pasta water. Top with provolone and the remaining 1/4 cup mozzarella.

Place oven rack in top third of oven and turn broiler to high. Broil the casserole until the cheeses are melted and golden, 3 to 4 minutes.