Cook the pasta per package directions.
To make the Garlic Parmesan Chicken
Slice or pound the chicken breasts into thin cutlets. In a bowl, mix the bread crumbs, parmesan, garlic powder, and salt until combined. Press each piece of chicken into the mixture, coating both sides well and evenly.
Heat 2 tablespoons of oil in a large cast iron or heavy skillet over medium heat. When the oil is hot, add the chicken and let it cook undisturbed for 4 to 5 minutes. Turn each piece and cook another 4 to 5 minutes, or until the internal temperature reaches 165°F. Remove from the skillet and set aside.Work in batches so the chicken can lie flat without crowding the pan. Add a little more olive oil as needed to keep the skillet from drying out.
To make the Garlic Cream Sauce
After removing the chicken, add the butter to the skillet and stir until fully melted. Stir in the garlic and cook for about 30 seconds, then add the flour and mix well until combined.
Gradually pour in the broth, stirring until smooth, then bring it to a gentle simmer. Cook for about 60 to 90 seconds, until the sauce begins to thicken. Add the remaining salt and pepper, then slowly stir in the cream and return the mixture to a simmer. Mix in the parmesan cheese and let it cook for 3 to 5 minutes, until slightly thickened. Finally, toss the sauce with the cooked and drained pasta.
Serve the chicken whole or slice it and place it over the pasta. Add a sprinkle of parsley on top if you like. Enjoy!
