Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Mix salt and pepper, garlic powder, flour and cayenne in a resealable bag. Beat eggs in a shallow bowl and set aside.
Mix bread crumbs, Parmesan and remaining spices in a separate bag, set aside. Shake chicken breasts separately in flour mixture, shake off excess.
Dip flour coated chicken breast in beaten eggs,allow excess to drip off. Transfer breast to a plate with about 1/4 inch layer of breadcrumb mixture, sprinkle more on top and press firmly. pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes. While your chicken is resting, cook your angel hair pasta to al dente. Spread a thin layer ( about 1/4 inch) of pasta sauce in the bottom of your baking dish. Drain pasta and layer on top of sauce.
Heat butter and olive oil in a large skillet on medium-high heat until it begins to turn light brown. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in the baking dish and top with remaining sauce, cover with foil, Bake for 25 minutes. Remove foil, add Mozzarella, sprinkle Parmesan on top, continue baking for another5-10 minutes or until cheese just starts to brown . An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).