Cook the pasta as instructed on the package. When finished and drained, mix in 1 1/4 cups of tomato sauce. Place in an oven safe casserole dish and set aside.

Mix breadcrumbs, Italian seasoning, and 2 tsp of parmesan cheese in a shallow bowl that’s big enough to fit a flat piece of chicken. In a separate bowl, beat the eggs and set aside.

Cut each chicken breast horizontally into thin cutlets. Salt and pepper chicken to taste. Place all the chicken cutlets into the bowl with the eggs. Make sure all chicken pieces are covered with egg. Take each piece and dip it in the breadcrumb mixture. Flip and cover the other side. Set aside on a baking sheet. Repeat until all pieces are covered with egg and breadcrumbs. Do not place coated chicken on top of one another. Use a piece of parchment paper or wax paper to keep chicken separated.

In a shallow frying pan, fry each piece of chicken until golden brown. Remove from frying pan and drain the extra oil on a paper towel covered plate. Repeat until all chicken has been fried. Place the pieces of chicken on top of the pasta. Use 1 tbsp of sauce (or as much as you like) on top of each chicken cutlet and top with cheese. Parmesan cheese and mozzarella are usually the most used.

Take the casserole dish with the chicken to the oven on 400 F and bake until the cheese is melted.