Position rack in upper third of oven and preheat oven to 400 degrees.
Season each chicken breast with garlic powder, onion powder, salt and pepper.
Place the flour into a small bowl. Place the egg and milk into a second small bowl (lightly beaten). Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in an oven safe, large skillet over medium-high heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with Romano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
While the chicken is baking, reheat the pasta sauce, if necessary. Add the pasta and toss until warmed through and divide between 4 large serving plates.
When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast.