In a large pan or skillet, drizzle the olive oil into the pan to coat the bottom.
Clean the chicken breasts, trim of excess fat, and slice into "nugget" style. Season with salt and pepper and set aside.
Pour breadcrumbs onto a plate and crack and beat the eggs in a separate bowl.
Create your assembly line: (left to right)
Chicken - Egg - Breadcrumbs.
Dip the chicken into the egg and then into breadcrumbs, coating both sides well. Put breaded chicken nuggets on a separate plate. Repeat until all chicken is breaded.
Turn stove on for the pan with oil to medium. Place 6-7 pieces of chicken in the oil at a time, monitoring the chicken as it cooks. Chicken will cook quickly; turn chicken pieces over when sides are lightly brown (about 2m). repeat for all chicken and set aside on paper towel/plate.
Meanwhile, take a large pot and fill with water. Place on stove. Turn flame onto high to boil water. Add salt pasta to boiled water and cook for time described on package (9-10m). Drain pasta and set aside.
Take chopped garlic and 3 tbsp of butter and add to pan that chicken cooked in. Heat on medium-low flame and melt butter, sautéing the garlic. Add chicken back into garlic-butter sauce and stir. Add in pasta and stir to coat all noodles. Serve immediately.
We used fresh ricotta to add to the pasta on top, if this fits your fancy, feel free to do so!