Crispy Chicken & Creamy Pasta Delight: A Decadent Meal for Any Occasion

Start by preparing the chicken breasts. If they are thick, slice them in half horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
In a shallow bowl, combine the breadcrumbs and grated Parmesan cheese. In another bowl, beat the eggs.
Dip each chicken cutlet into the egg mixture, followed by the breadcrumb mixture, ensuring an even coating.

Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken cutlets in the skillet. Cook for about 3-4 minutes per side, or until golden brown and crispy. Remove the chicken from the pan and set aside on a paper towel-lined plate to drain any excess oil.

Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for the sauce.

Make the Creamy Sauce:
In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Pour in the chicken broth and bring to a simmer, scraping any bits left from the chicken off the bottom of the pan. Stir in the heavy cream and bring it to a gentle simmer. Allow the sauce to thicken for about 3-5 minutes.
Stir in the grated Parmesan cheese, lemon juice, and a pinch of salt and pepper. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Combine the Pasta and Sauce:
Add the cooked pasta to the creamy sauce, tossing to coat. Let it simmer for a minute or two so the pasta absorbs the flavors.

Serve:
Divide the creamy pasta between plates, and top each serving with a crispy chicken cutlet. Garnish with fresh parsley and extra Parmesan cheese, if desired.

Serving and Storage Tips: