Prepare the chicken: Place the chicken breasts between two sheets of cling film and gently pound them to an even thickness of about 1.5cm. You should feel the meat yielding under the rolling pin, and you'll see it flatten into a uniform shape. Season both sides generously with salt, pepper, garlic powder, and oregano.

Set up the breading station: Put the flour in one shallow bowl, the beaten eggs in another, and mix the panko breadcrumbs with the grated Parmesan in a third. Take a piece of chicken, dredge it in the flour until it feels dry and powdery to the touch, then dip it into the egg until it's slick and glossy. Finally, press it into the panko mixture, ensuring every nook is coated. You should hear a soft crunch as you press the crumbs in. Place the breaded chicken on a wire rack.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. You'll know it's ready when it offers a slight resistance to the bite. Drain, reserving about 100ml of the starchy pasta water, and set aside.

Fry the chicken to golden perfection: Heat the olive oil in a large frying pan over a medium-high heat. You'll know the oil is ready when a breadcrumb sizzles immediately upon contact. Carefully lay the breaded chicken in the pan, leaving space between each piece. Fry for 3-4 minutes per side. The first side is done when the edges turn a deep, nutty brown and you can see the colour creeping up the sides. The second side should be equally golden and the crust should feel crisp and shatteringly crunchy to the touch. Transfer to a paper towel-lined plate.

Create the creamy cottage cheese base: In the same pan (don't wipe it clean — the brown bits are flavour), reduce the heat to low. Add the cottage cheese and chicken stock. Stir gently with a wooden spoon, scraping up those browned bits from the bottom. You'll see the sauce transform from a lumpy white to a smooth, glossy, and slightly thick cream. The smell will be nutty and rich. Season with a pinch of salt and pepper.

Warm the marinara: In a small saucepan, gently warm the marinara sauce over a low heat. You want it just bubbling at the edges, releasing a sweet, tomatoey aroma. Do not let it boil vigorously.

Assemble the bowls: Toss the drained pasta with the creamy cottage cheese sauce, adding a splash of the reserved pasta water if it seems too thick. The sauce should coat each piece of pasta beautifully, looking like a soft, white blanket. Divide the pasta among four shallow bowls. Slice the fried chicken cutlets on an angle into thick strips and fan them over the top of the pasta. Spoon the warm marinara sauce over the chicken, letting it cascade down the sides of the cutlets. Finish with fresh basil leaves and a generous shaving of Parmesan.