For breading, combine flour and seasonings evenly in a plate. Breaking one egg & scrambling it in a small bowl.
Add 2 Tbsp. of olive oil to pan. Heat at medium high temperature.
Saturate chicken breast in flour mixture on each side. Dip into egg. Then, cover again in flour mixture. Place into frying oil. Repeat for other chicken breast.
Fry for 4 minutes on each side until golden brown. Remove chicken and place on paper towel to drain excess oil and rest.
For sauce, finely dice onion and mince garlic.
In the same pan you cooked your chicken, add finely diced onion and sauté until almost translucent. Then, add minced garlic.
When onion and garlic are translucent, stir in Italian seasoning, salt, pepper, & crushed red pepper.
Add in 1 can of tomato sauce. Stir, and add the pinch of sugar or sweetener. Keep the sauce on medium heat with a lid, stirring occasionally.
Begin boiling water for your noodles. Add 1 tsp. of salt to water. Boil noodles to al dente, as package directs.
While noodles boil, carefully add chicken breasts to pan and sit directly into the sauce without covering with sauce. If sauce seems too thick, stir in a few Tbsp. of pasta water to thin. Place lid on pan.
After 5 minutes, carefully turn chicken breasts in sauce. Add sliced mozzarella and grated parmesan to the top of each breast. Cook 5 more minutes with lid on.
Drain noodles, plate with sauce and chicken. Serve.