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

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

First dip the chicken in the wet batter using one hand and let any excess drip off. Transfer to the dry batter. Then use the other clean hand to coat it well in the breadcrumbs and transfer to a plate. Repeat with the rest and allow them to rest for 10 minutes.

Heat vegetable oil for frying. You don't need that much oil. We will be shallow frying.

Once the oil is hot, fry the chicken on each side until beautifully golden and cooked through in the center. Fry in batches so the pan is not crowded. Transfer to a wire rack to let any excess oil drip off.

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

Add the pesto and heavy cream. Mix together and bring to a simmer. Once bubbling, add cream cheese and lots of parmesan. Mix it together very well so the cheese is completely incorporated.

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

Boil pasta according to package directions in salted water. Drain when cooked and toss in the sauce. Chop the chicken and add on top. Enjoy warm!