In a shallow bowl, whisk 2 eggs. In a second shallow bowl, combine the flour, bread crumbs, Parmesan cheese, salt and pepper and stir it all together.
Dip the chicken breast halves into the egg and then dredge into the breadcrumb mixture, coating it completely. Repeat with the rest of your chicken.
Set up a large pot of water to boil your pasta while you cook your chicken. Cook spaghetti according to package directions. Add the EVOO and butter to a large skillet over medium-high heat. Cook your chicken breasts until golden brown and cooked through, about 4 minutes per side.
Remove chicken to a cutting board to cook. Slice the chicken into thin slices once cooled. Rinse and wipe out your skillet.
Add the cream, Parmesan, lemon juice, zest, salt, pepper and garlic powder to your clean skillet. Whisk everything together and heat it over medium heat until thick.
Using tongs, pull the cooked spaghetti from its water and place into the skillet with the cream sauce. Grate some fresh Parmesan over top the pasta and toss the pasta in the sauce and cheese to coat.
Divide the spaghetti among four bowls, top with the sliced chicken, more fresh Parmesan and some fresh parsley for garnish.
