Place chicken breasts between plastic wrap and pound to 1/2 inch even thickness using a meat mallet.

Set up three shallow dishes: first with flour, salt, pepper, and garlic powder; second with beaten eggs; third with breadcrumbs.

Dredge each chicken cutlet in flour, then eggs, then breadcrumbs, ensuring even coating. Set aside.

Heat olive oil in large skillet over medium-high heat. Cook breaded chicken 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to plate and keep warm.

Cook pasta in boiling salted water according to package directions until al dente. Drain and reserve 1 cup pasta water.

In same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant.

Pour in white wine and scrape up browned bits from pan bottom. Let reduce by half, about 2-3 minutes.

Add chicken broth, lemon juice, and capers. Simmer 3-4 minutes to reduce slightly and blend flavors.

Reduce heat to low and stir in heavy cream gradually. Simmer gently 5-7 minutes until sauce thickens, stirring frequently. Do not boil.

Taste and adjust seasoning with salt, pepper, or additional lemon juice. Stir in chopped parsley, reserving some for garnish.

Add cooked pasta to sauce and toss to coat. Add reserved pasta water if needed to thin sauce.

Divide pasta among serving bowls. Top with chicken cutlets, spoon additional sauce over top, and garnish with lemon slices, parsley, and Parmesan if desired.