Step 1: Prepare the Chicken

Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about ½ inch).

Set Up Dredging Stations: In three shallow bowls, prepare the dredging ingredients:

Bowl 1: Add flour.

Bowl 2: Beat the eggs.

Bowl 3: Mix breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.

Coat the Chicken: Dredge each chicken breast in flour (shake off excess), dip into the beaten eggs, and coat evenly in the breadcrumb mixture.

Step 2: Cook the Chicken

Fry the Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate lined with paper towels.

Step 3: Cook the Pasta

Boil the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 4: Make the Sauce

Prepare the Sauce: In the same skillet used for the chicken, heat olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant. Add the marinara sauce and red pepper flakes (if using). Simmer for 5 minutes.

Step 5: Combine and Bake

Assemble the Dish:

Preheat your oven to 375°F (190°C).

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Add the cooked pasta and toss to coat it evenly with the sauce.

Place the cooked chicken on top of the pasta.

Sprinkle mozzarella cheese and Parmesan cheese over the chicken and pasta.

Bake: Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Garnish: Sprinkle chopped parsley and extra Parmesan cheese on top.

Serve: Plate the pasta and chicken together, and enjoy this comforting, cheesy delight!