Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or a similarly sized ovenproof skillet.

Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente (it will finish cooking in the oven). Drain and set aside, reserving 1/2 cup pasta water.

While the pasta cooks, salt and pepper the chicken breasts. Pound them to about 1/2-inch thickness so they cook evenly and crisp up nicely.

In a shallow bowl, mix breadcrumbs, 1/4 cup Parmesan, garlic powder, and oregano. In another bowl, beat the eggs.

Dip each chicken breast into the egg, letting excess drip off, then press into the breadcrumb mixture, coating well.

Heat olive oil in a large skillet over medium heat. Fry the chicken 3–4 minutes per side until golden brown (they don’t need to be fully cooked). Transfer to a cutting board and let rest 5 minutes, then slice into strips.

(Tip: if you want to avoid frying, place breaded breasts on a foil-lined baking sheet, spray lightly with oil, and bake at 425°F for 12–15 minutes until golden.)

In the same skillet, pour 1 cup marinara and the chicken broth; simmer 2 minutes, scraping up any browned bits. Stir in the remaining marinara and adjust seasoning. (If your sauce is very acidic, add a pinch of sugar to balance.)

In a large mixing bowl, combine the cooked pasta, sliced chicken, sauce, reserved pasta water (if needed), and half the mozzarella. Toss until everything is well-coated and glossy. Taste and adjust salt/pepper.

Transfer mixture to the prepared baking dish. Sprinkle remaining mozzarella and the remaining 1/4 cup Parmesan evenly on top.

Bake uncovered for 15–20 minutes, until the cheese is melty and bubbly and the edges are lightly caramelized. If you like a browned top, broil 2–3 minutes—watch carefully!

Let it rest 5–10 minutes; sprinkle with fresh basil or parsley and serve warm.

Enjoy the strings of cheese and the crunchy chicken with each forkful—pure comfort!