1Season chicken breasts on both sides and set aside.
2In one shallow bowl, place the flour. In another, whisk the eggs. In a third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3Dredge each chicken breast in the flour, then dip it in the egg, and coat it with the breadcrumb mixture. Press gently to ensure a good coating.
4Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Set aside to keep warm.
5Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving about 1/4 cup of pasta water.
6While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add shallot and cook until soft (about 3 minutes). Add minced garlic and sauté until fragrant (1-2 minutes).
7Add lemon juice and heavy cream, stirring to combine. Simmer for 2-3 minutes to thicken. Stir in lemon zest.
8Add seasonings, mix, and add Parmesan cheese. Mix well, taste, and add salt and pepper. Add reserved pasta water and stir.
9Add the cooked pasta to the skillet. Toss to coat.
10Garnish with parsley and serve with the chicken.