Preparation Steps

• Preheat your oven to 400°F (200°C). Season the chicken breasts on both sides with salt and pepper. Set up three shallow bowls: one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, and paprika.
• Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture to ensure a crispy crust.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the chicken breasts for 3-4 minutes on each side until they develop a golden brown crust.
• Transfer the pan-fried chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, until they are fully cooked through and reach an internal temperature of 165°F (74°C).
• Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant but not browned.
• Add the chicken broth to the skillet and allow it to simmer until reduced by half, intensifying the flavor.
• Stir in the heavy cream and grated Parmesan cheese, mixing well until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
• Add the cooked pasta to the skillet and toss it in the creamy sauce, ensuring each piece is well coated.
• Slice the crispy chicken breasts into strips. Serve the chicken strips on top of the creamy pasta.
• Sprinkle freshly chopped parsley over the dish before serving for a fresh and colorful touch.