Step 1

Preheat the oven to 375ºF.

Step 2

Cook the 12 ounces penne pasta in salted water according to the package directions. I like to undercook it for 2 minutes, as it will continue to cook later on in the sauce. Reserve 1 cup of the water, then drain the pasta and set aside in a bowl.

Step 3

In a large jug, combine the 15 ounces marinara sauce and reserved pasta water. Season to your taste.

Step 4

While the pasta cooks, slice the 2 boneless skinless chicken breasts in half, lengthwise to get 4 cutlets. Rub each with Kosher salt and pepper, and 1 tablespoon Italian seasoning.

Step 5

In a shallow plate, combine the 1 cups breadcrumbs with the 1/3 cup grated Parmesan cheese and set aside. Dredge the seasoned chicken cutlets into 1/3 cup flour, then dip them into the beaten 2 large eggs. Next, coat the chicken cutlets with the parmesan-breadcrumb mixture.

Step 6

Heat 1 tbsp of olive oil in a pan over medium heat. Cook the chicken cutlets until golden brown and crispy on both sides, around 6-7 minutes per side. Set aside on a chopping board.

Step 7

Allow the cutlets to sit for a couple of minutes, then slice them and get ready to assemble the dish.

Step 8

Stir the cooked pasta with the marinara sauce.

Step 9

Take a large baking dish and spread half of your pasta. Top with sliced chicken cutlets and sprinkle with half of the 1 1/4 cups shredded mozzarella cheese. Repeat the layers, finishing off with the rest of the mozzarella cheese.

Step 10

Bake for 15 minutes, or until the cheese is melted.