Pound chicken breasts to 3/4 inch thickness using a meat mallet. Season both sides with salt and pepper.

Set up three shallow bowls: flour in one, beaten eggs in another, and panko breadcrumbs mixed with 1 cup Parmesan, garlic powder, and Italian seasoning in the third.

Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat thoroughly with the parmesan breadcrumb mixture, pressing gently to adhere.

Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Cook breaded chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. Add 1/2 cup Parmesan cheese, salt, and pepper. Stir until cheese melts and sauce thickens, about 2-3 minutes.

Add the drained pasta to the cream sauce and toss to coat. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.

Slice the parmesan chicken and serve over the creamy pasta. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot.