Place chicken breast halves on a strong cutting board. Pound well to flatten.

Sprinkle with salt and pepper, to taste.

Place egg in a small shallow bowl. Beat well.

Place Italian breadcrumbs in another small shallow bowl.

Place a medium skillet over medium heat.

Add butter to skillet to melt and heat.

Dip chicken breasts in beaten egg. Turn to coat fully. Remove from egg, allowing excess to drip off, and place into bread crumbs. Turn to coat fully.

When butter is hot (do not burn) add chicken pieces, 1 or 2 at a time, if necessary, to skillet to fry, turning and browning for 10 minutes or until chicken is done to an internal temperature of at least 165°F.

Remove to a paper towel-covered plate to drain. Set aside.

Prepare pasta according to package directions. Drain.

Preheat oven to 350°F.

Place pasta in a baking dish.

Pour spaghetti sauce and Alfredo sauce over pasta.

Place chicken breasts chicken over top in a single layer, if possible.

Sprinkle Italian cheese blend evenly over top.

Place dish in preheated oven. Bake until cheese melts and turns a bit brown and bubbly.

Remove and serve with garlic bread and nice salad (See Box Below for Links to Recipes).