• 4 boneless, skinless chicken breasts: These will be breaded, fried, and topped with marinara sauce and cheese.
• 1 cup all-purpose flour: For dredging the chicken before breading, helping the breadcrumbs stick.
• 2 large eggs: Beaten, used for the egg wash to help the breadcrumbs adhere to the chicken.
• 1 ½ cups Italian-style breadcrumbs: Adds crunch and flavor to the chicken.
• 1 cup freshly grated Parmesan cheese: Adds a nutty, savory flavor to the breading.
• 1 teaspoon dried oregano: To season the breadcrumbs and add an herbaceous flavor to the chicken.
• Salt and pepper: For seasoning the chicken and breading.
• 1 cup marinara sauce: You can use store-bought or homemade marinara sauce, which will be used to top the chicken and pasta.
• 1 ½ cups shredded mozzarella cheese: For melting over the chicken, adding gooey, cheesy goodness.
• 12 oz pasta (spaghetti, penne, or rigatoni): Choose a pasta shape that will hold the sauce and chicken well.
• 2 tablespoons olive oil: To cook the pasta, and also helps prevent it from sticking together.
• Fresh basil or parsley: For garnish, adding freshness and color to the finished dish.
• Extra Parmesan: For serving, to sprinkle over the top of the pasta for additional flavor.
