Step 1

Heat a small skillet over medium-low heat and add 1 tablespoon olive oil. Add the panko and stir to coat in the oil. Cook, tossing, until the panko is crisp and golden, 3 to 4 minutes. Set aside to cool, then stir in 1⁄4 cup of the parmesan.

Step 2

Season the chicken with 1 teaspoon salt. Add 2 tablespoons olive oil to a large nonstick skillet and heat over medium-high. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, about 3 minutes. Remove to a plate.

Step 3

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1⁄2 cup of the cooking water, then drain the pasta.