Cook the pasta according to the directions on the package. Drain and set aside.

Add the breadcrumbs, flour, parmesan cheese, and the Italian seasoning to a large shallow bowl, or pie pan, and stir well.

Add the heavy cream (or whole milk) to a separate large shallow bowl, or pie pan.

Place one of the chicken breasts into the heavy cream, coating both sides, then into the bread crumb mixture a second time, coating both sides. Repeat one more time, for a total of three times. Repeat until all four pieces of chicken are coated.

Heat ½ inch of oil in a large skillet over medium heat. Once the oil is hot, place the chicken breasts in the oil.

Fry the chicken until they start to brown, then flip them over, continue until both sides are browned and the chicken reaches an internal temperature of 165 F.

Remove the chicken from the oil, and allow it to cool on a cooling rack set over paper towels.

For the sauce, add the butter and cream to a separate large skillet.

Simmer over low heat for 2 minutes.

Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.

Whisk in the asiago cheese until melted.

Add the sauce to the cooked pasta, and mix until the pasta is well coated.

Serve chicken fritta over pasta with a side of green vegetables.