Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta.

Prepare three shallow bowls for breading the chicken. Place the flour in the first bowl, whisk together the egg and milk in the second, and add the seasoned breadcrumbs to the third. Arrange the bowls in an assembly line to make coating the chicken easier.

Using a meat mallet, gently pound each chicken breast to an even ½-inch thickness. Season both sides with salt and pepper.

Heat the olive oil in a large skillet over medium heat. Working with one chicken breast at a time, dredge it in the flour, shaking off any excess. Dip it into the egg mixture, allowing the excess to drip off, then coat thoroughly with the seasoned breadcrumbs.

Carefully place the breaded chicken into the hot skillet and cook for approximately 3–4 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding the pan.

Transfer the browned chicken breasts to a baking dish. Spoon some tomato sauce over each piece, then top with the shredded cheese blend and a sprinkle of Parmesan.

Bake uncovered for approximately 15 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.

While the chicken is baking, cook the pasta according to the package instructions until al dente. Drain and toss with the remaining warmed tomato sauce, or serve with Alfredo sauce for a different twist.

Serve the Chicken Parmesan over the pasta, with an extra sprinkle of Parmesan if desired. Pair with garlic bread and a fresh side salad for a complete Italian-inspired meal.