Bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 10-12 minutes. Reserve 1 cup of the pasta water and drain the rest. Set pasta and pasta water aside.

Set out three medium bowls. In the first bowl, combine the flour, salt, pepper, garlic powder, and onion powder.

To the second bowl, add the beaten eggs.

In the third bowl, combine the parmesan cheese and the panko breadcrumbs.

Working with one piece of chicken at a time, dredge it in the flour mixture, coating all sides. Tap off any excess flour and dip the chicken into the beaten eggs. Then, coat it with the Parmesan mixture, ensuring all sides are evenly coated. Place the coated chicken onto a plate. Repeat with the remaining chicken cutlets.

To a large oven-safe skillet over medium-high heat, add olive oil. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. (Depending on the size of the chicken, you may have to work in batches.) Remove the cooked chicken from the pan, place it on a clean plate, and tent it with aluminum foil to keep it warm.

Carefully wipe out the skillet. Then heat olive oil over medium heat. Once hot, add the diced onion and cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for an additional minute.

Add the marinara, Italian seasoning, and red pepper flakes to the skillet. Add the cooked pasta. Stir to combine. (Add pasta water to thin the sauce if needed.)

Top with parmesan and mozzarella cheese. Broil for 2-3 minutes, watching carefully, until the cheese has melted.

Slice the chicken into strips and place them on top of the pasta dish. Garnish with chopped parsley and shredded parmesan cheese. Serve immediately.