Preheat oven to 400 F. Slice chicken breasts into strips about 1 inch think. Melt butter in a small bowl in the microwave for about 40 seconds on high (make sure to cover it).
Add olive oil to melted butter and stir to combine.
Mix bread crumbs, ½ cup Parmesan cheese, basil, salt, oregano, and garlic powder in a small bowl. Stir to combine. Note, if you want you use Italian seasoned bread crumbs instead of seasoning your own, you sure can!
Dip chicken strips in butter/oil mixture and then into bread crumb mixture and place on a baking sheet lined with foil.
Bake chicken at 400 F for 20 minutes or until internal temperature reaches 165 F.
Meanwhile, if preparing your own marinara sauce…(or use 3 cups of prepared marinara sauce)Stir together 2 cups tomato juice, 6 oz tomato sauce, 6 oz tomato paste, ½ Tbsp dried oregano, ½ Tbsp dried basil, ½tsp onion powder, ½ tsp garlic powder, salt and pepper to taste in a medium saucepan. Cook on the stove over medium heat for about 15 minutes. Allow it to slightly bubble. Cook pasta according to directions. Here I used the Barilla protein plus pasta which is higher in protein, and less in carbohydrates than the usual pasta because they use legumes to make it!
To serve: Place 1/8 of the box of spaghetti on a plate (about 1.5 cups cooked), place baked chicken (about 3 strips) on top of the spaghetti. Add about 1/3 cup marinara sauce over the chicken, and sprinkle with remaining Parmesan and mozzarella cheese.