Preheat oven to 350° when chicken is almost done frying.
Heat oil over medium heat in a cast iron skillet.
Using a medium saucepan, add tomato sauce, tomato paste, water, oregano and basil. Stir and bring to a slight boil. Reduce heat and simmer while the chicken is cooking, stirring occasionally.
In a large baggie, add flour, seasoning, garlic salt and pepper. Shake to combine.
In a shallow container or bowl, whisk buttermilk and eggs together.
In another shallow container, combine bread crumbs with Parmesan cheese.
Start our by adding two pieces of chicken to large baggie with the flour mixture, seal and shake to coat.
Remove chicken breasts and place one at a time in the egg mixture, coat both sides and then transfer into the bread crumb mixture.
Place coated chicken breasts into hot oil and cook for about 6 minutes on each side.
Remove chicken from skillet and place on plate lined with paper towels until the remaining chicken has finished cooking.
Once the chicken has been fried, place chicken breasts on a baking sheet. Top each piece of chicken with spaghetti sauce and a slice of mozzarella cheese.
Place in the oven on 350° for 20-25 minutes, depending on the size of the chicken breasts.
Cook pasta according to package directions, rinse and set aside.
Remove chicken from oven. Add pasta to plate, top with additional spaghetti sauce and place chicken on top of spaghetti noodles. Enjoy!