Season chicken halves with salt, pepper, paprika, oregano, garlic powder, and a touch of MSG. Rub with a bit of oil.

Dredge in flour. Dip in milk. Coat in seasoned panko. Repeat milk and panko once more for extra crispiness.

Fry until golden brown and crisp. Do not cut immediately, let rest for 5 minutes so the inside cooks through and stays juicy.

Cook pasta until al dente. Save 50 ml of pasta water. In a pan, melt butter and sauté garlic until fragrant. Add cream, milk, seasonings, lemon zest, and a splash of lemon juice. Stir gently. Mix in Parmesan until melted into a smooth sauce. Add pasta water if needed. Toss in the pasta until fully coated.

Slice the crispy chicken into strips. Place on top of the creamy pasta. Garnish with extra Parmesan and lemon zest.