Prepare the Pasta and Breading
Bring a large pot of salted water to a boil.
In a shallow dish, combine the panko bread crumbs and 1/4 cup parmesan cheese.
In another dish, whisk the eggs.
In a small bowl, mix together the garlic powder, onion powder, and Italian seasoning.
Season and Bread the Chicken
Season both sides of the chicken breasts with the spice mixture, salt, and pepper.
Dredge each chicken piece in flour, shaking off excess.
Dip into the whisked eggs, then coat thoroughly in the breadcrumb mixture.
Cook the Pasta
Cook the fettuccine according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and stir in the parmesan cheese.
Cook for 6–8 minutes, whisking frequently, until the sauce thickens slightly.
Season generously with salt and pepper.
Fry the Chicken
While the sauce simmers, heat oil in a skillet over medium-high heat.
Fry the chicken cutlets for 2–3 minutes per side until golden brown and fully cooked.
Transfer to a plate and slice into bite-sized pieces.
Combine and Serve
Toss the cooked fettuccine in the Alfredo sauce.
Add reserved pasta water as needed for an extra creamy consistency.
Top the pasta with crispy chicken pieces and serve immediately.