Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ½ inch.

Mix the Breading: Combine grated Parmesan, breadcrumbs, garlic powder, oregano, salt, and black pepper in a shallow dish.

Coat the Chicken: Dip each chicken breast in beaten egg and dredge in breadcrumb mixture, pressing lightly to adhere.

Heat the Skillet: Heat olive oil in a skillet over medium heat until shimmering, about 2-3 minutes.

Cook the Chicken: Place coated chicken in the skillet and cook for 5-7 minutes on each side until golden brown.

Slice the Chicken: Transfer chicken to a plate to rest for 5 minutes, then slice into strips.

Cook the Pasta: In a pot, bring salted water to a boil, cook pasta until al dente, about 8-10 minutes, and reserve 1 cup pasta water.

Make the Sauce: In the same skillet, melt butter over medium heat, add garlic and sauté for 1-2 minutes until fragrant.

Combine Cream and Broth: Stir in heavy cream and chicken broth, simmer for 5-7 minutes.

Add the Cheese: Stir in grated Parmesan cheese until melted, season with salt and pepper.

Adjust the Sauce: If too thick, gradually add reserved pasta water to adjust consistency.

Combine Pasta and Chicken: Toss cooked pasta in sauce, add sliced chicken, and mix gently.

Serve and Garnish: Serve immediately, garnished with parsley and additional Parmesan cheese.