Cut chicken breast horizontally to two halves into fillets. Flatten the thick parts of the fillets to uniform thickness using a meat mallet. I have halved the fillets , so that it fits well in the pan.
Add one beaten egg to the chicken. In another bowl mix breadcrumbs, parmesan cheese, flour, Italian seasoning, garlic powder and salt to taste.
Take chicken fillets, shake off the extra egg and then coat breading mixture on both sides by gently pressing the chicken. Shake off extra breading.
In a dutch oven, heat olive oil. Add 3-4 breaded fillets at a time to the dutch oven (without crowding the pan). Cook each side for 3-4 minutes until crispy.
Add more oil if required and cook the rest of the breaded chicken and keep aside.
To make Pasta
Melt more butter in the same dutch oven. Add finely chopped onion and saute until soft.
Next, add marinara sauce, chicken stock and dried pasta. Mix it well. Cover and cook for 8-10 minutes until the pasta is cooked through.
After the pasta is cooked , if it looks too dry add ½ cup of chicken stock to loosen it a bit.
Top pasta with crispy parmesan chicken in a single layer.
Sprinkle shredded parmesan cheese and Mozzarella on top. Broil for 3-4 minutes until the cheese has melted and looks bubbly.