Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli and return to the boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Heat oil in a deep fat fryer or large saucepan to 190 degrees C and preheat an oven to 180 C / Gas 4.
Place the flour, egg and breadcrumbs in 3 separate bowls. Mix the garlic granules into the breadcrumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg and finally coat with the breadcrumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the centre, 3 to 4 minutes. Drain the fried chicken over kitchen towels.
Combine cooked pasta, fried chicken, 1/2 grated mozzarella cheese and 40g Parmesan cheese in a large bowl. Stir in the pasta sauce. Stir to combine. Spread pasta mixture in a large baking dish and cover with foil.
Bake in the preheated oven for 30 minutes. Remove the foil and sprinkle with the remaining mozzarella and Parmesan cheese. Return to the oven and continue baking until the cheese has melted, about 30 minutes. Remove from the oven and allow to rest for 5 minutes before serving. Serve hot.