For the chicken:

1. Using a meat mallet, pound the chicken to a 1 inch thickness.
2. In a shallow bowl, whisk the egg with 1 – 2 tablespoons of water. In a separate bowl, mix together the Panko, garlic, parsley, and salt & pepper.
3. Dip the chicken into the egg mixture, followed by the breading mixture until completely coated on both sides.
4. Heat a large skillet over medium heat with 2 tablespoons olive oil.
5. Transfer breaded chicken to the hot skillet.
6. Fry the chicken for about 4-5 minutes per side, or until the internal temperature reaches 165˚F.
7. Remove from heat and allow chicken to rest for about 5 minutes before slicing.

For the pasta:

1. Cook pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
2. Melt butter in cast iron skillet over medium heat. Add garlic and sauté until fragrant, or about 30 seconds.
3. Whisk in flour to make a roux, then slowly whisk in chicken broth and half & half.
4. Stir in cheese, parsley and mustard powder. Simmer until sauce has thickened, stirring occasionally. Whisk in a few tablespoons of reserved pasta water if needed.
5. Serve with sliced panko chicken and additional parmesan.