Prepare the wet batter by whisking together the egg, Italian seasoning, grated parmesan, salt, and black pepper in a small bowl.

In a separate bowl, combine plain breadcrumbs, Panko breadcrumbs, grated parmesan, Italian seasoning, oregano, dried parsley, salt, and black pepper.

Dip each chicken breast half into the wet batter, letting any excess drip off, then coat it well in the dry breadcrumb mixture. Repeat for all chicken pieces and let them rest for 10 minutes.

Heat vegetable oil in a frying pan. We'll be shallow frying, so you don't need too much oil.

Once the oil is hot, fry the chicken on each side until golden and cooked through. Fry in batches to avoid overcrowding the pan. Transfer the cooked chicken to a wire rack to drain excess oil.

In a saucepan over medium heat, melt the butter and sauté the garlic for a minute or two.

Add the pesto and heavy cream, and bring to a simmer.

Stir in the cream cheese and plenty of grated parmesan until the cheese is fully melted and incorporated.

Season the sauce with salt, black pepper, and red pepper flakes to taste.

Boil the pasta according to package instructions in salted water. Drain when done and toss in the creamy pesto sauce.

Chop the crispy chicken and serve it on top of the pasta. Enjoy your delicious meal while it's warm!