Cook the pasta per the package instructions in salted water until al dente. Drain well.
Warm the marinara sauce in a microwave safe dish or on the stove top in a small saucepan. .
Meanwhile, place the chicken breasts between 2 pieces of plastic wrap and use the smooth side of a meat mallet to pound to approximately ⅜-inch thickness. Season lightly with salt and black pepper.
In a shallow bowl, mix together panko, Parmesan cheese, Italian seasoning and garlic salt.
To coat, dredge both sides of the seasoned chicken in the all-purpose flour. Dip in the beaten egg, shaking off the excess. Coat both sides in seasoned crumbs.
In a large skillet heat 1 Tbsp of butter with 3 Tbsp of olive oil. Brown the chicken pieces over medium-high heat until golden cooking for around 2-3 minutes on each side. If thicker, adjust time. Add additional butter and olive oil to the skillet as needed.
Preheat the oven to broil. Move oven rack to the upper third of oven.If using an oven safe skillet: Drizzle each piece with ¼ cup warm marinara sauce. Top each piece of chicken with one slice of cheese. To prepare on a baking sheet: Place onto a baking pan spritzed with cooking spray. Drizzle each piece with ¼ cup warm marinara sauce. Top each piece of chicken with one slice of cheese.
Broil for 2-3 minutes or until the cheese has melted, bubbly and golden.
Drizzle warm marinara sauce on the pasta and place the chicken on top. Sprinkle with additional grated Parmesan cheese for serving.