Step 1

Preheat the Blackstone over medium heat. Put a pot on it and add the marinara sauce to the pot. Let it come to a simmer while you're prepping the chicken.

Step 2

Trim all visible fat from chicken breasts and cut in half.

Step 3

Pound or slice breasts to equal thickness, about 1 inch thick.

Step 4

Mix flour, salt, garlic powder, onion powder, and black pepper in one container. Whisk together buttermilk and eggs in another container. Mix together panko and Italian bread crumbs in another.

Step 5

Bread chicken by dusting with flour mixture, then fully coating in buttermilk mixture, and then coating well in the panko mixture. Set aside and repeat until all chicken is breaded.

Step 6

Add a layer of oil to the griddle.

Step 7

Place the chicken onto the griddle and let it brown. Add more oil to the griddle as necessary. Flip and brown on the other side and add additional oil under the chicken to ensure even browning.

Step 8

Remove from the griddle and place onto a paper towel-lined plate.

Step 9

Don't worry about the chicken being entirely cooked through, as it will finish cooking in the oven.

Step 10

Boil noodles until al dente, and then drain and toss with 3/4 of the marinara sauce, a generous handful of reggiano, and a few shakes of salt, if needed.

Step 11

Place the browned chicken into an oven safe dish, top with a few tablespoons of sauce, sprinkle with a generous amount of parmigiano reggiano, and then top with a thick slice of mozzarella.

Step 12

Bake for 15-20 minutes at 325°F, and then finish under the broiler until the cheese is bubbly and lightly browned.

Step 13

Serve with pasta while hot.