4 1lbthin spaghetti 1lbchicken breast 1egg 1one box of shake 'n bake seasoning for chicken. 1pasta or spaghetti sauce. 1bag of shreded cheese.

• Thaw chicken breast if necessary. I usually get them the same day from the supermarket so they are fresh and easy to cut. Don’t need to spend extra time.
• Preheat the oven to 375 degrees. 
• Cut the breast into 1/4 inch thick.
• Optional: run the chicken under hot water and peel off the fat. (The white part of the meat.). Or you can use a sharp knife to cut them out.
• Put the chicken into a plastic container with lid or a plastic bag. (the Sake and Bake seasoning comes with plastic bags. 
• Break and beat one egg then pour the egg into the container or bag. 
• Make sure the chicken is covered with eggs. Egg help bread crumb to stick to the chicken. 
• Add one bag of Shake and Bake seasoning. (For one pound of chicken).
• Shake the bag so the chicken is evenly covered with bread crumb. 
• Heat up a pan then add oil. The bread crumb will soap up oil really fast so I add 3 to 4 times more oil than usually stir frying. I use just about a cup for 1 lb of chicken. 
• Sauté each side for two minute under medium heat. Chicken do not need to be cooked. We are going to put it in over later. 
• Pour some pasta sauce in a small baking pan. 
• Put the chicken in the pan.
• Pour more pasta sauce to cover the chicken. The total amount pasta sauce should be equivalent to the amount you usually use for one pound pasta. 
• Sprinkle a lot of shredded cheese on top. 
• Oven should be ready. Place the baking pan into the oven. 
• Start boiling water for pasta. 
• Optional: add salt or Goya all purpose seasoning. 
• When water is boiling, put in the pasta. 
• It takes 20 minutes or so for the chicken to be cooked in the oven. Pretty much the same time as it takes to cook the pasta. 
• When the pasta is ready. Pour it out and take out the sauce from the oven and pour it on top of the pasta.