Cook chicken per specifications.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add panko and cook 2-3 minutes until golden and crisp, stirring frequently. Set aside.

Bring a large pot of salted water to a boil. Cook pasta according to directions on packaging. Reserve ¾ cup of pasta water before draining.

Melt 3 tablespoons of butter in a large skillet over medium heat. Add garlic and cook until fragrant, for about 1 minute. Stir in Calabrian chili paste and cook for another 30 seconds to 1 minute.

Add the chicken broth to the skillet. Add zest and juice from the lemon and let simmer for 1-2 minutes.

Add cooked pasta to the skillet. Slowly add the reserved pasta water, tossing to coat pasta well.

Remove the skillet from heat and add the remaining 1 tablespoon butter and parmesan cheese. Toss to melt and incorporate. Season with salt and pepper.

Serve pasta topped with chicken, toasted breadcrumbs, and fresh parsley.