Slice chicken breasts horizontally on one side to make long "pockets" in center.

Cut mozzarella into rectangular slices and fold into chicken centers.

Mix: breadcrumbs, panko, 1/2 cup grated parmesan, Italian and garlic seasonings, 1 Tbsp fresh parsley, and salt and pepper.

Melt 1/2 cup butter.

Dip chicken breasts into butter, coating both sides, then cover in breadcrumb mixture, being careful to keep the mozzarella securely inside.

Pour enough olive oil into a pan (on medium heat) to coat the bottom. Melt 2 Tbsp butter in pan.

Cook chicken breasts on stove for two minutes per side (or until your preferred color), then place on nonstick baking sheet. (Baking sheet with aluminum foil and Pam spray will work, too.)

Bake at 375 degrees for 25 minutes.

Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes.

Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 tbsp fresh parsley.

Cook spaghetti according to box instructions and preferred firmness, strain, and return to pot.

Pour cream sauce over spaghetti and stir.

Serve chicken breasts atop spaghetti, garnish with fresh parsley if desired.