Sink full of dishes, burnt pan, smokey house - find a shortcut instead

This recipe was not easy, it made a ton of dirty dishes, a mess in my kitchen, but would I make it again? Yes but easier. Sure you can pound your chicken, bread it and fry it until crispy brown. But have you every tried premade breaded chicken breasts they are amazing and worth the cost. Aldi Red Bag Chicken? Yes - it's pricy but it's GREAT and SO much easier. I burnt so much cheese trying to get this chicken cooked. My house was also filled with smoke - it wasn't great. Did the finished dish taste great? Yes! We all enjoyed it - but could I have saved myself a lot of effort? Oh man yeah. But here's the whole recipe in it's glory for you to make the decision all on your own. Chicken Parm though... hard to miss on that.

Parmesan Chicken Pasta
8 ounces cavatappi pasta
Chicken
2 boneless skinless chicken breasts, (about 1 ½ pounds) sliced in half horizontally to make 4 thin chicken cutlets
½ cup (62.5 g) all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 large eggs, room temperature, beaten
1 ½ cups (150 g) parmesan cheese, finely grated
1 cup (108 g) plain panko breadcrumbs
3 tablespoons extra virgin olive oil
Pasta Sauce
1 tablespoon extra virgin olive oil
1 small yellow onion, finely diced
1 tablespoon garlic, minced
1 jar (24 ounces) marinara sauce
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
Toppings
1 ½ cups (150 g) parmesan cheese, shredded
1 cup (113 g) mozzarella cheese, shredded
chopped parsley, for garnish
shredded parmesan, for garnish

Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 10-12 minutes. Reserve 1 cup of the pasta water and drain the rest. Set pasta and pasta water aside.
Set out three medium bowls. In the first bowl, combine the flour, salt, pepper, garlic powder, and onion powder.
To the second bowl, add the beaten eggs.
In the third bowl, combine the parmesan cheese and the panko breadcrumbs.
Working with one piece of chicken at a time, dredge it in the flour mixture, coating all sides. Tap off any excess flour and dip the chicken into the beaten eggs. Then, coat it with the Parmesan mixture, ensuring all sides are evenly coated. Place the coated chicken onto a plate. Repeat with the remaining chicken cutlets.
To a large oven-safe skillet over medium-high heat, add olive oil.* Once hot, add the chicken cutlets and cook for 4-5 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. (Depending on the size of the chicken, you may have to work in batches.) Remove the cooked chicken from the pan, place it on a clean plate, and tent it with aluminum foil to keep it warm.
Carefully wipe out the skillet. Then heat olive oil over medium heat. Once hot, add the diced onion and cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for an additional minute.
Add the marinara, Italian seasoning, and red pepper flakes to the skillet. Add the cooked pasta. Stir to combine. (Add pasta water to thin the sauce if needed.)
Top with parmesan and mozzarella cheese. Broil for 2-3 minutes, watching carefully, until the cheese has melted.
Slice the chicken into strips and place them on top of the pasta dish. Garnish with chopped parsley and shredded parmesan cheese. Serve immediately.