Instructions

1. In a large stockpot, bring salted water to a bowl.
2. Cook pasta according to package directions, until al dente. Drain, reserving 1 cup of the pasta water, and then set aside.
3. Using three shallow bowls, add 1/4 cup flour to one, the panko to one, and the egg and water to the third bowl. Whisk the egg and water together.
4. In a small bowl, combine the salt, pepper, onion powder, garlic powder, paprika, and oregano then set aside.
5. Whisk 1/3 of this spice lend into the flour, 1/3 into the panko, and then season the chicken breasts with the remaining spice blend.
6. In a large skillet, heat the olive oil over medium heat.
7. While the oil heats, dredge the chicken breasts first in flour, then in egg, and finally in the panko breadcrumbs.
8. Fyr the chicken for 4 to 5 minutes per side, or until cooked through and 165°F internally. Once cooked, remove from the pan and set aside to drain on paper towels.
9. To the skillet, add 1 tablespoon of the butter along with the pancetta. Cook over medium heat for 3 to 4 minutes until the pancetta is crisp, then remove from the pan and set aside to drain on paper towels.
10. To the same skillet, add an additional 1 tablespoon of the butter.
11. Once the butter has melted, whisk in the remaining 1/4 cup flour.
12. When the butter and flour are combined, whisk in the heavy cream and remaining garlic powder, salt, and black pepper.
13. Stir in the pasta water and whisk to combine.
14. Add the cheese and stir until it has melted.
15. Then, add the pasta and cooked pancetta to the sauce.
16. Serve with sliced chicken on top.