1. Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
2. Slice the chicken breasts in half horizontally to create four thinner pieces. This helps them cook evenly.
3. In three separate shallow bowls, place flour in one, beaten eggs in another, and a mixture of breadcrumbs and 1/2 cup parmesan cheese in the third.
4. Season the chicken pieces with salt and pepper. Dredge each piece in flour, dip into the egg, and then coat with the breadcrumb mixture. Press the breadcrumbs into the chicken to ensure they adhere well.
5. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 3-4 minutes on each side until golden brown. Transfer to the prepared baking sheet and bake for an additional 10-12 minutes until cooked through.
6. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
7. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the chicken broth and bring to a simmer.
8. Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes until slightly thickened. Stir in the remaining 1/2 cup parmesan cheese until melted and smooth.
9. Add the cooked pasta to the sauce, tossing to coat well. Adjust seasoning with additional salt and pepper if needed.
10. Serve the pasta topped with crispy chicken, garnished with parsley if desired. Enjoy the flavors and warmth of this delightful dish!

This method of cooking — frying first and then baking — ensures the chicken remains juicy while achieving the perfect crunch, a trick I picked up from my grandmother’s kitchen.