Pat the chicken breasts dry and season both sides with salt and pepper.

Set up a dredging station: beat the eggs in one shallow bowl. In another bowl combine breadcrumbs, ½ cup grated Parmesan, garlic powder, paprika, and a pinch of salt.

Dip each breast into the beaten eggs, then press into the breadcrumb mixture to coat evenly. Shake off excess.

Heat a generous layer of olive oil in a large skillet over medium heat. When hot, add the chicken and fry for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to rest.

Meanwhile, cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

In the same skillet (wipe out any burned bits if necessary), melt the butter over medium heat and sauté the minced garlic for 1–2 minutes until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer for 2–3 minutes. Stir in the remaining ½ cup Parmesan and season with salt and pepper. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Cook until the sauce coats the back of a spoon.

Add the cooked pasta to the sauce and toss thoroughly so every piece is coated.

Plate the creamy pasta and top with the whole or sliced crispy chicken. Garnish with chopped fresh parsley and extra Parmesan if desired.