Cook the pasta per package directions.

Cut or pound the chicken breast into thin cutlets. Then mix together the bread crumbs, parmesan, garlic powder, and salt.

Coat the chicken in the mixture on each side generously.

Heat a large skillet with 2 tablespoons oil over medium heat. Once hot, place the chicken in the skillet and let cook 4-5 minutes without moving.

Flip and cook on the other side 4-5 minutes or until the chicken has reached an internal temperature of 165˚F. Remove and set aside.

Cook chicken in batches to ensure it fits flat in the skillet without overcrowding. Add extra olive oil as needed to keep the skillet from getting dry.

Once the chicken has been removed, add the butter and stir until melted. Mix in the garlic and let cook for about 30 seconds, then add the flour and mix well.

Stir in the broth slowly until smooth, and bring the mixture to a simmer. Let cook until the sauce starts to thicken, about 60-90 seconds.

Add in the remaining salt and pepper, and then slowly stir in the cream and bring the mixture back to a simmer. Stir in the parmesan cheese and let simmer 3-5 minutes, then toss with cooked and drained pasta.

Serve the chicken either whole or sliced on top of the pasta and garnish with parsley if desired.