Season the chicken breasts with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Dredge each chicken breast in flour, shaking off excess, then dip into the egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once the oil is hot, fry the breaded chicken breasts for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Keep warm.

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally. Reduce heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. Season with salt and pepper to taste.

Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Slice the crispy chicken and place on top of the pasta. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve immediately.