Bring a medium pot of salted water to a boil.
Add spaghetti and cook according to package, about 10-12 minutes.
Preheat oven to 400 degrees.
While pasta cooks, place beaten eggs in a bowl, flour in a bowl, and panko bread crumbs in a bowl.
Heat a large skillet over medium with 1 tbsp olive oil.
Dip chicken in egg mix, then flour, then egg again, and then panko. Repeat with all chicken.
Lay chicken in the hot skillet, working in batches of 4-5 at a times.
Brown both sides of chicken then remove to a plate. You do not need to cook through.
Add remaining 1 tbsp olive oil to skillet when cooking the second batch of chicken.
Pour tomato sauce in a 9 X 13 baking dish and spread so it covers the bottom.
Mix in cooking creme until smooth.
Add pasta and spread so it covers the pan.
Add chicken tenders on top of pasta.
Top with shredded cheese all over chicken.
Bake in oven for 20 minutes or until chicken is no longer pink inside and cheese is melted.
Sprinkle with parsley before serving.