1. Pound the chicken breasts evenly using a meat mallet.

2. Dip the chicken in beaten eggs, then coat with seasoned breadcrumbs.

3. In a heavy skillet, heat olive oil or butter over medium heat. Pan-fry chicken until both sides are golden brown and fully cooked through. Set aside.

4. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup of pasta water and drain the rest.

5. In a medium saucepan, melt a bit of butter and sauté the minced garlic for 1 minute.

6. Add heavy cream to the saucepan and bring to a gentle simmer.

7. Stir in Parmesan, mozzarella, and cheddar until melted into a smooth sauce.

8. Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed to loosen.

9. Slice the crispy chicken and arrange on top of the sauced pasta.

10. Optionally, broil the entire dish for 2–3 minutes to melt and brown the cheese.

11. Garnish with chopped parsley and serve hot.