Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.

Set up three dishes: one with flour seasoned with salt, pepper, and garlic powder; one with scrambled eggs; and one with breadcrumbs.

Dredge chicken breasts in flour, dip in egg, then coat in breadcrumbs.

Heat canola oil in a pan and fry chicken until crispy and golden on both sides. Remove and set aside.

In another pan, heat olive oil and add diced onion, celery, and carrot. Cook until tender.

Add minced garlic and cook until fragrant. Stir in tomato paste and cook until darkened.

Add tomato sauce and season with salt, pepper, garlic powder, onion powder, red pepper flakes, and fresh basil.

Simmer sauce for a few minutes, then transfer to a food processor and blend until smooth.

Return sauce to the pan, taste, and adjust seasoning. Spoon over fried chicken and top with mozzarella.

Broil until cheese is melted and bubbly.

Toss cooked pasta in remaining sauce with a splash of pasta water. Plate with crispy chicken and top with Parmesan.