Slice each breast in half horizontally to create 4 thin cutlets. Pound gently to an even 1/4-inch thickness. Season both sides with salt and pepper.

Place flour in a shallow dish, beaten eggs in a second, and combine panko with 1/2 cup grated Parmesan in a third. Dredge each cutlet in flour, dip in egg, then press into panko mixture, coating well.

Heat olive oil in a large oven-safe skillet (12-inch) over medium-high heat. Fry cutlets for 3-4 minutes per side until golden brown and cooked through (safe internal temperature of 165°F/74°C). Transfer to a plate, drain all but 1 tablespoon of fat from the skillet.

In the same skillet, add dry pasta, marinara, chicken broth, garlic powder, Italian seasoning, and red pepper flakes. Stir well, bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.

Preheat broiler. Nestle the chicken cutlets back into the pasta. Top each cutlet with fresh mozzarella pieces and sprinkle the remaining Parmesan over the entire skillet. Broil 3-4 minutes until cheese is bubbly and golden in spots.

Remove skillet from oven, scatter torn basil over the top, and serve immediately directly from the skillet.