To three separate bowls add egg, parmesan, and panko bread crumbs. Dip each chicken breast into the egg first, then the parmesan, and finally the bread crumb. Set aside.

Preheat a large skillet over medium heat. Add in the olive oil.

Once the olive oil is hot, add the chicken breasts and cook for about 3-4 minutes on each side until the outside is crispy and the chicken is cooked through.

Remove to a plate while preparing the pasta.

Cook the pasta according to the package directions and drain.

Add butter to the skillet over medium-low heat. Once melted, add the garlic and stir around for about a minute.

Add in the heavy cream, lemon, white wine, and remaining seasonings. Stir well.

Add the cooked and drained pasta to the cream sauce and mix well.