Prepare the chicken: Pat chicken breasts dry with paper towels. Pound to even ¾-inch thickness using a meat mallet. Season both sides with salt and pepper.
Set up breading station: In three shallow dishes, place (1) flour mixed with garlic powder, salt, and pepper; (2) beaten eggs with 1 tablespoon water; (3) panko breadcrumbs mixed with ½ cup parmesan and Italian seasoning.
Bread the chicken: Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Press firmly into breadcrumb mixture, coating completely. Place on a plate and let rest 10 minutes.
Boil pasta water: Bring a large pot of salted water to boil for the fettuccine.
Fry the chicken: Heat ¼ inch vegetable oil in a large skillet over medium-high heat to 350°F. Carefully add breaded chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to rest.
Cook the pasta: Add fettuccine to boiling water and cook 8-10 minutes until al dente. Reserve 1 cup pasta water, then drain.
Make alfredo sauce: In a large saucepan over medium heat, melt butter. Add minced garlic and sauté 30-60 seconds until fragrant (don't brown).
Add cream: Pour in heavy cream, bring to gentle simmer. Reduce heat to medium-low and simmer 3-4 minutes, stirring frequently, until slightly thickened.
Add cheese: Remove from heat. Gradually whisk in 1 cup freshly grated parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg. If sauce is too thick, thin with reserved pasta water.
Combine pasta and sauce: Add drained fettuccine to alfredo sauce, tossing to coat evenly. Add pasta water as needed for desired consistency.
Slice chicken: Slice rested crispy chicken breasts diagonally into ½-inch thick strips.
Plate and serve: Divide fettuccine alfredo among four plates. Top each with sliced crispy chicken. Garnish with fresh parsley, extra parmesan, and black pepper. Serve immediately.
