Parmesan Crusted Chicken Spaghetti

1. Cut the chicken breast in halves to equal four chicken fillets.

2. In three separate bowls, add all purpose flour to one bowl, two eggs to the second bowl and Panko breadcrumbs to the third bowl.

3. Add 1 teaspoon of sazòn seasoning split between three bowls. Then add 1 tablespoon of onion powder and garlic powder split between three bowls. Next add 2 teaspoons of oregano, 1 tablespoon smoked paprika and salt and pepper to taste split between three bowls.

4. Mix the ingredients in each bowl until well combined. Add each chicken fillet into each batter mix-starting with the all-purpose flour. Coat well and shake off any excess flour. Move on to the egg batter then press down into the Panko breadcrumbs. Let the chicken sit for two minutes while the oil heats up.

5. Fry the chicken fillets for 4 to 5 minutes on each side or until it reaches an internal temperature of 165°F.

6. In a pan, on medium heat pour in the heavy cream and bring to a slight simmer. Add in the seasonings, whisk well. Then add in the cheese, turn off the heat and mix until the sauce is smooth.

7. Add the chicken fillets on top of the pasta, sprinkle on the Parmesan cheese, cover and let melt. Serve while fresh and hot.