I start by cutting chicken breasts into thin cutlets or pounding them evenly with a mallet. In a bowl, I mix breadcrumbs, Parmesan, garlic powder, and a pinch of salt. Coating each chicken piece well ensures a flavorful, crunchy crust after frying.

Heat olive oil in a skillet over medium heat. Once hot, I carefully add chicken, cooking undisturbed for 3–4 minutes on each side until golden brown. The key is not to overcrowd the pan, so each piece gets perfectly crispy.

In a separate saucepan, melt butter and sauté minced garlic until it’s fragrant but not burnt. I whisk in flour to form a roux, then slowly pour in heavy cream and chicken broth. Stirring constantly prevents lumps and creates a silky, creamy sauce that’s full of Parmesan flavor.

Boil penne pasta in salted water according to package instructions until al dente. I always taste a piece before draining to ensure it’s perfectly firm but not hard. Drain and immediately toss with the creamy sauce to coat each piece evenly.

I gently place the cooked chicken over the sauced pasta, letting the residual heat melt any extra Parmesan sprinkled on top. This step ensures the chicken stays crispy while the pasta is luxuriously creamy. A final drizzle of olive oil or a sprinkle of fresh parsley makes it visually appealing.