- 1
FOR THE SAUCE: Pulse tomatoes in food processor until coarsely ground, 6 to 8 pulses. Cook oil and garlic in medium saucepan over medium heat, stirring often, until garlic is fragrant but not browned, about 2 minutes. Stir in pulsed tomatoes, bring to simmer, and cook until sauce is slightly thickened, 10 to 15 minutes. Off heat, stir in basil and sugar and season with salt and extra sugar to taste; cover to keep warm.
Timer: 2m - 2
FOR THE CHICKEN AND SPAGHETTI: Adjust oven rack 4 inches from broiler element and heat broiler. Spread flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs and Parmesan in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour, dip in egg, then coat with bread-crumb mixture, pressing gently to adhere.
- 3
Line large plate with triple layer of paper towels. Heat oil in 10-inch skillet over medium-high heat until shimmering. Lay chicken in skillet and cook until golden brown on both sides and chicken registers 160 degrees, 4 to 6 minutes per side. Drain chicken briefly on paper towel-lined plate, then transfer to rimmed baking sheet.
Timer: 6m - 4
Combine mozzarella and fontina in bowl. Sprinkle cheese mixture evenly over chicken, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter, top each breast with 2 tablespoons tomato sauce, and sprinkle with fresh basil.
Timer: 4m - 5
Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add remaining sauce to pasta and toss to combine. Season with salt and pepper to taste and add cooking water as needed to adjust consistency. Serve chicken with pasta.