Preheat the oven to 375 degrees. Line a rimmed sheet pan with parchment paper.
In a shallow dish, combine the buttermilk, garlic powder, and black pepper. Place the chicken in the buttermilk, turning to coat. Allow to the chicken to marinate while you prepare the breading.
In another shallow dish, combine the bread crumbs, salt, basil, and oregano.
Remove the chicken pieces from the buttermilk marinade and dip in the bread crumb mixture, turning to coat all over. Place each breaded chicken piece on the prepared baking sheet and spray with olive oil spray.
Bake the chicken for 20 to 25 minutes or until cooked through.
Serve the chicken with the pasta, topping with marinara sauce and sprinkling on cheese to taste.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and do not account for pasta.