Put the beaten egg in a shallow dish. In a second shallow dish, stir together the breadcrumbs and Parmesan cheese. Dip the chicken breasts first in the egg, then in the breadcrumb mixture, coating well on both sides. Place in a single layer on a cookie sheet. Refrigerate for at least 20 minutes.

Cook pasta according to package directions. Drain and set aside.

Preheat oven to 400 degrees.

While the pasta is cooking, prepare the chicken: in a large skillet, heat olive oil over medium-high heat; cook chicken until golden brown – around 2 to 3 minutes per side. (I do it in two batches). Drain on paper towel.

Place chicken in a baking dish large enough to hold breasts in one layer. Spoon marinara sauce over the top (you might not need all of it). Cover and bake for 25 to 30 minutes.

Remove cover; sprinkle a large amount of shredded Mozzarella cheese over the top of each breast. Bake, uncovered, for 5 minutes or until cheese melts. Serve immediately over pasta, sprinkling top with Parmesan cheese, salt and pepper. Garnish with fresh basil leaves (chopped or whole).