Preheat your oven to 375°F (190°C).

In one bowl, whisk an egg with a splash of water until combined.

In a separate bowl, combine panko breadcrumbs, Parmesan cheese, salt, and pepper.

Dredge each chicken breast in the egg mixture, then coat in the breadcrumb mixture.

Heat olive oil in a large skillet over medium-high heat and pan-fry the chicken for 3-4 minutes on each side.

Remove cooked chicken, let it rest, then slice into strips.

In a large pot, bring salted water to a boil and cook the pasta for 2 minutes less than package instructions.

Drain the pasta and return it to the pot, then mix in marinara sauce.

Spread the sauced pasta in a baking dish and layer with sliced chicken, then top with mozzarella cheese.

Bake uncovered for about 20 minutes until the cheese melts and the edges bubble.

Let it rest for 5 minutes before serving, garnished with fresh basil if desired.