Espresso and Lime

1 Cut both chicken breasts in half horizontally and season both sides with garlic powder, onion powder, salt and black pepper
2 Whisk 1 egg in a shallow bowl and combine 1/2 cup of panko breadcrumbs and 1/2 cup of grated parmesan in a separate shallow bowl
3 Dip each portion of chicken in the egg and then into the panko mixture, ensuring the entire surface is well coated and then set aside for now
4 Add 3 tablespoons of butter into a large skillet over medium heat and once it has melted, place the chicken into the skillet
5 Cook the chicken for 2-3 minutes on the first side and once the underside is golden brown and crispy, flip the chicken over and cook until both sides are crispy and the chicken it cooked through with an internal temperature of 165 degrees
6 Bring a large pot of water to a boil and cook your pasta according to manufacturers instructions
7 Once the chicken is cooked, transfer it to a paper towel lined plate and set aside for now
8 Add the remaining 1 tablespoon of butter into the skillet you browned the chicken in
9 As soon as the butter has melted, add the finely minced garlic and cook, stirring constantly, for about 60 seconds
10 Add 1 1/2 cups of heavy cream and bring to a simmer
11 Once the cream begins to thicken slightly, add a small pinch of salt, black pepper and crushed red pepper flakes (optional) and whisk to combine
12 Sprinkle 2/3 cup of finely shredded parmesan or parmigiano reggiano over the cream and whisk to combine
13 Reduce the heat to low
14 As soon as the pasta is cooked, transfer it directly into the cream and toss to combine
15 Add a few tablespoons of pasta water into the skillet to loosen the sauce, only if necessary
16 Plate some pasta, the crispy chicken and some baby arugula up and garnish with finely shredded parmesan and finely chopped parsley
17 Enjoy