Season the chicken breasts with salt and pepper.

Place the flour in one shallow bowl, beaten eggs in another, and mix the breadcrumbs with garlic powder, Italian seasoning, and grated Parmesan in a third bowl.

Dip each seasoned chicken breast into the flour, shaking off the excess.

Then, coat it in the egg mixture and finally roll it in the breadcrumb mixture, ensuring thorough coverage. Set aside on a plate.

Bring a large pot of water to a boil and add a pinch of salt.

Cook the spaghetti according to package instructions until al dente.

Reserve about ½ cup of the pasta cooking water, then drain the rest and set aside.

In a large skillet, heat the olive oil over medium-high heat.

Once hot, add the breaded chicken breasts and cook each side for about 5-7 minutes, or until golden brown and the internal temperature reaches 165°F.

Transfer to a paper towel-lined plate to drain any excess oil, then slice into strips.

In the same skillet, reduce the heat to medium, and add the marinara sauce.

If using the reserved pasta water, pour it in to loosen the sauce.

Add the cooked pasta to the skillet and toss it gently in the sauce to coat evenly.

Preheat your oven to 375°F.

In a large baking dish, layer the pasta mixture, then top it with the sliced chicken.

Finally, sprinkle the mozzarella cheese generously over the top.

Place the baking dish in the preheated oven and bake for about 15-20 minutes or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes.

Garnish with fresh basil leaves if desired and serve warm.