Start by slicing the chicken breasts in half lengthwise or pounding them to an even thickness. This helps them cook evenly and stay juicy.

Season both sides of the chicken with mineral salt and black pepper.

Set up your breading station: Place the flour on a plate. In a shallow dish, beat the eggs. In a separate dish, mix the Italian breadcrumbs with the grated Parmesan cheese.

Dredge each piece of chicken in the flour, making sure it’s coated well. Then dip it into the beaten eggs, and finally press it into the breadcrumb-Parmesan mixture to fully coat.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.

Once hot, add the breaded chicken and cook for 4–5 minutes per side, or until the chicken is golden brown and fully cooked through (165°F internal temperature).

Transfer the cooked chicken to a paper towel-lined plate. Add more butter to the skillet as needed between batches.

While the chicken cooks, bring a large pot of salted water to a boil.

Add the fettuccine and cook until al dente, about 10–12 minutes (check the package instructions for timing).

Before draining, reserve about ½ cup of the pasta water. Then drain the noodles and set aside.

In a clean skillet or saucepan, melt the remaining ½ cup of salted butter over medium heat.

Add the minced garlic and sauté for 30 seconds to 1 minute, just until fragrant.

Pour in the heavy cream, then stir in the grated Parmesan cheese, fresh lemon juice, and lemon zest.

Let the sauce simmer gently for 3–5 minutes, stirring often, until it thickens slightly and becomes rich and creamy.

Add the drained fettuccine to the sauce and toss to coat. If the sauce is too thick, stir in a little of the reserved pasta water to loosen it up.

Slice the crispy chicken into strips.

Plate the creamy lemon pasta and top each serving with the sliced chicken.

Garnish with fresh chopped parsley and serve with lemon wedges for a bright, zesty finish.

Optional: Sprinkle extra Parmesan cheese over the top for even more flavor.