1. Cook the penne pasta according to package directions in a large pot of salted boiling water. Drain and set aside.

2. Prepare the Chicken: In a medium-sized bowl, mix together the Italian bread crumbs, 1/4 cup Parmesan cheese, garlic powder, and 1/2 tsp salt.

3. Coat the thin chicken cutlets generously in the breadcrumb mixture on all sides.

4. Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken (work in batches if needed).

5. Cook for 4-5 minutes per side, without moving, until golden brown, crispy, and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate.

6. Make the Sauce: In the same skillet, add the 6 tbsp of butter and melt. Add the minced garlic and cook for 30-60 seconds until fragrant.

7. Stir in the 2 tbsp of all-purpose flour and cook for 1 minute, mixing well.

8. Slowly whisk in the chicken broth until smooth. Whisk in the heavy cream and bring the mixture to a simmer.

9. Add 1 tsp salt, 1/2 tsp pepper, and the remaining 1/4 cup of Parmesan cheese. Simmer the sauce for 3-5 minutes, stirring, until it has thickened.

10. Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta completely.

11. Serve the creamy pasta immediately. Slice the crispy garlic parmesan chicken and place it on top of the pasta. Garnish with fresh parsley.