Start by boiling a large pot of salted water. Cook the penne pasta according to the package directions, usually about 10-12 minutes, until al dente. Drain and set aside.

Slice or pound the chicken breast into thin cutlets for even cooking. In a bowl, combine the bread crumbs, parmesan, garlic powder, and salt to create a flavorful coating.

Generously coat each chicken cutlet in the breadcrumb mixture, ensuring every piece is well-covered for that delightful crunch.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the coated chicken cutlets and let cook for 4-5 minutes without moving them to achieve a golden crust.

Carefully flip each cutlet and cook for another 4-5 minutes, until the internal temperature reaches 165˚F. Remove the chicken from the skillet and let it rest on a plate.

If needed, cook the chicken in batches to avoid overcrowding the skillet. Add more olive oil as required to keep it from drying out.

With the skillet still warm, add the butter and let it melt. Stir in the pressed garlic and let it cook for about 30 seconds until fragrant.

Sprinkle in the flour and mix well. Gradually stir in the chicken broth and bring to a simmer, cooking until the sauce thickens—about 60-90 seconds.

Add the remaining salt and pepper, then slowly pour in the heavy cream. Bring the sauce back to a simmer, then stir in the parmesan cheese. Let simmer for 3-5 minutes before tossing in the cooked pasta.

Plate the pasta in bowls, top with the chicken, and garnish with chopped parsley if desired for a pop of color and freshness.