Preheat oven to 400 degrees, boil a pot of water, and heat pan with oil coating the bottom.
Pound the chicken breasts with mallet till the breast is a uniformed thickness, roughly ½” thick. (Best to cover in plastic wrap to prevent splattering).
Set up dredging station with a dish of flour, paprika, ground pepper, and lightly seasoned with salt. A separate dish of beaten eggs, and a third dish of breadcrumbs, and Parmesan.
Dredge the chicken in flour mixture shaking off the excess, then in the egg, letting excess drip off, and finally in the breadcrumb mixture, ensuring it is thoroughly coated.
Place chicken breast in heated oiled pan, cooking each side for 2 minutes or until nicely browned.
When both sides are browned place chicken on a baking sheet; topped with mozzarella and Parmesan cheese.
Finish cooking in the oven till the internal temperature exceeds 165 degrees and cheese is melted, about 7 minutes.
While chicken begins cooking place noodles in boiling water and cook until al dente (About 9 minutes).
Serve chicken on top of a bed of spaghetti covered in pasta sauce.