Preheat the air fryer to 360 degrees.  Bring a large pot of water to a boil for the spaghetti noodles.  Pour the jar of pasta sauce into a small saucepan and heat over medium heat until just starting to bubble.  Turn the heat down to low and simmer while you are making the chicken.

Slice the chicken breasts in half, lengthwise and pound to about 1/4 inch thick.  In a bowl, combine the parmesan cheese, whole wheat breadcrumbs, panko, and spices.  Stir to combine.  In another bowl, lightly beat an egg.  Dip the chicken breast in the egg, coating both sides.  Then lightly press the chicken breast into the bread crumb mixture.  Flip the chicken over and press the other side into the breadcrumb mixture so that both sides are evenly coated.  Gently shake the excess off and place the chicken into the air fryer.  Cook for 6 minutes, then flip the chicken over.  Top with 1 Tbsp sauce (don’t let it run over the edge, so use less if needed).  Top with 1 Tbsp shredded mozzarella and cook for 3 minutes more, or until cooked through.

While the chicken is cooking, cook the spaghetti noodles.  

Serve the chicken on top of spaghetti noodles and top with pasta sauce.