Use a meat mallet or rolling pin to gently flatten the chicken breasts to an even thickness, about 1/2 inch thick.
Bread the Chicken:
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
Dredge each chicken breast first in the flour, then dip in the egg, and finally coat with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they stick well.
Fry the Chicken:
Heat about 1/4 inch of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken breasts and cook for 3-4 minutes per side, until golden brown and crispy. Remove the chicken from the skillet and drain on a paper towel-lined plate.
Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
Assemble the Chicken Parmesan:
In a baking dish, spread about 1/2 cup of marinara sauce on the bottom. Place the fried chicken breasts on top.
Spoon some marinara sauce over each chicken breast, then sprinkle with mozzarella and Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serve:
Plate the cooked pasta and top with additional marinara sauce. Place a chicken breast on top of the pasta, garnishing with fresh basil if desired.
