1. Prepare the Oven and Baking Dish:

   • Preheat the oven to 375°F (190°C).

   • Lightly grease a large baking dish (9×13-inch or similar) with cooking spray or olive oil.

   • Beginner Tip: Use a dish large enough to hold pasta and chicken in a single layer; greasing prevents sticking.

2. Set Up the Breading Station:

   • In a resealable plastic bag, combine ½ cup all-purpose flour, ½ tsp salt, ½ tsp garlic powder, ¼ tsp ground black pepper, and ¼ tsp ground cayenne pepper.

   • In a shallow bowl, beat 1 large egg with 1 tbsp half-and-half until well combined.

   • In a second shallow bowl, mix 1 cup seasoned bread crumbs, ½ cup panko bread crumbs, ½ cup grated Parmesan cheese, and 1 tbsp minced fresh parsley.

   • Beginner Tip: Set up bowls in order (flour, egg, crumbs) for efficient breading; keep one hand dry and one wet to avoid mess.

3. Bread the Chicken:

   • Place 6 chicken breast tenderloins in the flour mixture bag, seal, and shake to coat evenly.

   • Remove each tenderloin, shaking off excess flour, and dip into the egg mixture, letting excess drip off.

   • Press each tenderloin into the bread crumb mixture, coating all sides thoroughly.

   • Place breaded tenderloins on a plate and let rest for 10 minutes to set the coating.

   • Beginner Tip: Press crumbs firmly onto chicken for a thick, even crust; resting helps breading adhere during frying.

4. Fry the Chicken:

   • Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.

   • Add breaded tenderloins and cook for 5 minutes per side, until golden brown, no longer pink in the center, and juices run clear (internal temperature of 165°F or 74°C).

   • Transfer cooked chicken to a plate lined with paper towels to drain excess oil.

   • Beginner Tip: Fry in batches if needed to avoid overcrowding; adjust heat to prevent burning the breading.

5. Cook the Pasta:

   • Bring 3 quarts water with 1 tbsp salt to a boil in a large pot.

   • Add 6 oz angel hair pasta and cook, stirring occasionally, for about 5 minutes until al dente.

   • Drain pasta and set aside; do not rinse to retain starch for sauce adhesion.

   • Beginner Tip: Stir pasta initially to prevent sticking; reserve ¼ cup pasta water in case sauce needs thinning.

6. Assemble the Dish:

   • Spread ¾ cup marinara sauce in the bottom of the prepared baking dish.

   • Add cooked angel hair pasta, spreading evenly, and pour remaining ¾ cup marinara sauce over the pasta.

   • Arrange fried chicken tenderloins on top of the pasta.

   • Sprinkle 3 oz shredded Italian cheese blend evenly over the chicken.

   • Beginner Tip: Layer sauce sparingly to avoid sogginess; ensure cheese covers chicken for a bubbly top.

7. Bake and Serve:

   • Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbling.

   • Remove from oven and let cool for 2–3 minutes before serving.

   • Serve hot, optionally garnished with extra parsley or Parmesan, with a side salad or garlic bread.

   • Beginner Tip: Check at 8 minutes; if cheese isn’t bubbly, bake 1–2 minutes more, but avoid overbaking to keep chicken juicy.

Cooking Tips

• Chicken Prep: Use evenly sized tenderloins for consistent cooking; pat dry before breading for better adhesion.

• Breading Technique: Coat thoroughly in each layer (flour, egg, crumbs) for a crispy, intact crust; don’t skip the resting step.

• Frying: Maintain medium heat to brown breading without burning; use a thermometer to ensure chicken reaches 165°F (74°C).

• Pasta Timing: Cook pasta while chicken fries to streamline prep; keep warm to blend well with sauce.

• Cheese Topping: Spread cheese evenly for a uniform melt; broil for 1–2 minutes at the end for a golden top, watching closely.