Place the chicken breasts between sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. If the breasts are very large, cut each one in half horizontally to make four portions.

Prepare three shallow bowls. Combine the flour with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in the first, beat the eggs in the second, and mix the panko, 1/2 cup Parmesan, and Italian seasoning in the third.

Coat each chicken piece in the seasoned flour, then dip it into the beaten eggs, allowing excess egg to drip away. Press the chicken firmly into the Parmesan-panko mixture so the crumbs adhere to every surface.

Heat the olive oil and optional butter in a large skillet over medium to medium-high heat. Cook the chicken for about 4–5 minutes per side, turning once, until deeply golden and the thickest part reaches 165°F.

Transfer the chicken to a wire rack or paper towels and let it rest briefly. A wire rack helps keep the underside crisp while the pasta and sauce are finished.

Meanwhile, cook the linguine or spaghetti in well-salted water until just al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.

Melt 2 tablespoons butter in the skillet or a saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds, stirring often, just until fragrant without allowing it to brown.

Add the heavy cream and chicken broth, then simmer gently for 3–5 minutes until the mixture is slightly reduced. Keep the heat moderate so the cream remains smooth.

Stir in the lemon zest, lemon juice, 1/2 cup Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. If the sauce is too thick, add a splash of reserved pasta water and stir until glossy.

Toss the drained pasta with the sauce until every strand is coated. Serve the creamy pasta with the crispy Parmesan chicken on top or alongside, then garnish with parsley and extra Parmesan.