Preheat a large skillet over medium heat and add olive oil.

Season the chicken breasts with salt, pepper, and garlic powder.

Dredge each chicken breast in flour, dip in beaten eggs, and then coat with Romano cheese.

Cook the chicken in the skillet for about 6-7 minutes on each side, until golden brown and cooked through. Remove and set aside.

In the same skillet, add heavy cream and bring to a simmer, scraping up any browned bits. Return chicken to the skillet to coat in the sauce.

In a pot, bring salted water to a boil and cook spaghetti according to package instructions until al dente.

In a separate pan, melt butter over medium heat and add minced garlic, cooking until fragrant.

Add lemon zest, lemon juice, red pepper flakes, salt, and pepper to the garlic. Stir to combine.

Drain the pasta, reserving some cooking water, and add to the garlic mixture. Toss to coat, adding reserved pasta water as needed for creaminess.

Plate the lemon garlic pasta and top with Romano chicken and sauce. Garnish with chopped parsley and additional Romano cheese if desired.