2 boneless, skinless chicken breasts

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko)

2 tbsp olive oil

8 oz fettuccine or pasta of choice

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 lemon (zested and juiced)

2 cloves garlic, minced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

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Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip in the beaten eggs, and coat with breadcrumbs, pressing gently to make sure it sticks.
Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
While the chicken is cooking, bring a large pot of salted water to a boil. Cook fettuccine or pasta of choice according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
In the same skillet, sauté minced garlic for 1-2 minutes until fragrant. Add heavy cream, bringing to a gentle simmer.
Stir in grated Parmesan, lemon zest, and lemon juice. Continue cooking for 2-3 minutes until the sauce thickens slightly. Add pasta water if the sauce is too thick.
Add cooked pasta to the skillet and toss to coat in the creamy sauce. Adjust seasoning with salt and pepper as needed.
Slice the chicken into strips and arrange over the pasta. Garnish with fresh parsley and serve with lemon wedges.

For a gluten-free version, use gluten-free breadcrumbs and pasta.

If you prefer a thicker sauce, let it simmer a bit longer or add more Parmesan.

For a spicier dish, add red pepper flakes to the sauce or drizzle with hot sauce.