1. Preheat the oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.

2. Bring a large pot of salted water to a boil. Cook the pasta just until al dente, reducing the suggested cook time by about 1–2 minutes. Drain and set aside.

3. While the pasta cooks, prepare the chicken. Heat the oil in a large skillet over medium-high heat.

4. In one bowl, mix 1 cup of the flour with salt, pepper, and garlic powder. Place the beaten eggs in a second bowl. In a third bowl, combine the breadcrumbs with the remaining 1/4 cup flour.

5. Lightly season the chicken with salt and pepper. Dredge each piece in the seasoned flour, dip into the eggs, then coat well with the breadcrumb mixture, pressing gently so it sticks.

6. Cook the chicken in the hot skillet until golden and crisp on both sides, about 3–4 minutes per side. Remove and set aside.

7. Spread about three-quarters of the marinara sauce evenly in the prepared baking dish. Stir in the garlic and dried basil. Add the cooked pasta and toss to coat. Mix in half of the grated fontina cheese.

8. Arrange the cooked chicken over the pasta. Spoon the remaining marinara sauce over the chicken, then top with the remaining fontina and the Parmesan cheese.

9. Bake for 30 minutes, or until the cheese is melted, bubbly, and lightly golden. Let rest for a few minutes before serving.