Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
1 cup breadcrumbs
½ cup grated Parmesan cheese 
1 tsp garlic powder
1 tsp Italian seasoning 
2 large eggs, beaten 
Salt and pepper to taste 
3 tbsp olive oil (for frying)
For the Alfredo sauce:
2 tbsp butter 
3 garlic cloves, minced 
2 cups heavy cream
1 ½ cups grated Parmesan cheese
½ tsp nutmeg (optional)
Salt and pepper to taste
For the pasta:
12 oz (340g) fettuccine pasta
1 tbsp salt (for boiling water)
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the chicken:Pound chicken breasts to an even thickness. 
In one bowl, mix breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
In another bowl, beat the eggs.
Dip each chicken breast into the eggs, then coat with the breadcrumb mixture. Ensure an even layer. 
Cook the chicken:Heat olive oil in a large skillet over medium heat.
Fry chicken for 4-5 minutes per side until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C). Remove and set aside. 
Cook the pasta:Boil fettuccine in salted water according to package instructions. Drain and set aside. 
Prepare the Alfredo sauce:In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in heavy cream, bringing to a gentle simmer. Stir in Parmesan cheese and nutmeg (if using). Season with salt and pepper. Stir until smooth and creamy. 
Combine pasta and sauce:Toss the cooked pasta in the Alfredo sauce until well coated. 
Assemble the dish:Plate the creamy Alfredo pasta and top each portion with a crispy chicken breast. Garnish with fresh parsley.
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
Calories: 520 Kcal | Servings: 4 servings