Prepare the Chicken:

• Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
• Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
• Dredge each chicken breast in the flour, dip into the beaten eggs, and then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

Cook the Chicken:

• Heat olive oil in a large skillet over medium heat.
• Add the breaded chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
• Transfer the cooked chicken to a plate and keep warm.

Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.

Prepare the Creamy Sauce:

• In the same skillet used for the chicken (wipe out excess oil if necessary), melt the butter over medium heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, whisking until smooth.
• Season with salt and pepper to taste.
• Add the cooked pasta to the sauce, tossing to coat. Use the reserved pasta water to adjust the sauce consistency if needed.

Serve:

• Plate the creamy pasta and top each serving with a crispy chicken breast.
• Garnish with chopped parsley and extra Parmesan cheese, if desired.