Step 1: Prepare the Chicken

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. Flatten the chicken breasts using a meat mallet to ensure even cooking. Aim for about ½-inch thickness.
3. Set up a breading station: one bowl for flour, one for beaten eggs, and one for breadcrumbs mixed with Parmesan cheese, garlic powder, smoked paprika, black pepper, and salt.
4. Coat each chicken breast in flour, then dip it into the eggs, and finally press it into the breadcrumb mixture, ensuring it’s evenly coated.

Step 2: Cook the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Add the breaded chicken breasts, cooking for 4-5 minutes on each side until golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C).
3. Transfer the chicken to a baking sheet and keep it warm in the oven while you prepare the pasta.

Step 3: Cook the Pasta

1. Boil a large pot of salted water. Cook the pasta according to package instructions, typically 10-12 minutes, until al dente. Reserve ½ cup of pasta water before draining.

Step 4: Make the Creamy Sauce

1. In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Whisk in the flour, cooking for 1-2 minutes to create a roux. Slowly pour in milk or cream, whisking constantly to avoid lumps.
3. Stir in Parmesan cheese, dried basil, and parsley. Season with salt and pepper. Allow the sauce to thicken, about 5-7 minutes. Add reserved pasta water as needed to adjust the sauce consistency.

Step 5: Combine and Serve

1. Toss the cooked pasta in the creamy sauce, ensuring every strand is coated.
2. Plate the pasta and top with a crispy chicken breast. Garnish with fresh parsley and additional Parmesan cheese, if desired.