Start by bringing a large pot of salted water to boil. Meanwhile, pound chicken breasts to even thickness, about 1/2 inch. Season both sides generously with salt and pepper.

Set up your breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second, and mix breadcrumbs with 1/2 cup Parmesan and Italian seasoning in the third. Dredge each chicken piece first in flour, then egg, then breadcrumb mixture, pressing firmly to adhere.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add breaded chicken carefully. Cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate. Let rest briefly, then slice into strips.

Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.

In the same skillet you used for chicken, add minced garlic. Sauté for 30 seconds until fragrant. Pour in marinara sauce and bring to a gentle simmer. Add cooked pasta and toss to combine, adding reserved pasta water if needed for consistency.

Arrange sliced chicken over the pasta. Sprinkle remaining Parmesan and all the mozzarella on top. Cover skillet and let cheese melt for 2-3 minutes.

Garnish your chicken parmesan pasta with fresh basil. Serve immediately.