Preheat oven to 425°F and line a baking tray with foil. Grease well. Put a medium pot of lightly salted water on to boil for the pasta.
Take out two dishes large enough to fit a chicken breast. Add milk to one, panko to the second. Stir salt and pepper into the panko.
Cut your chicken breast in half horizontally (butterfly the breast and cut all the way througby placing one hand on top of the breast and running the knife through the center of the meat so you have two even, thin pieces of chicken. Coat each first in milk and then panko and place on the prepared baking sheet.
Bake for 10 minutes, or until meat reaches 150°F.
While your chicken is cooking, heat sauce and cook your pasta according to package instructions.
Once your chicken reaches 150°F, add a heaping spoonful (about two tablespoonof sauce over each breast and top with both cheeses. Return to the oven and bake until cheese is melted and chicken is cooked through and reaches 160°F, about 5 minutes.
Remove chicken from the oven and allow to rest for 5 minutes. Plate noodles, top with the remaining sauce and serve chicken over the top. Enjoy!