Prepare the Crispy Chicken:

1. Flatten the Chicken: Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness (about ½ inch).
2. Set Up Breading Station: Arrange three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper.
3. Bread the Chicken: Coat each chicken breast in flour, dip in beaten eggs, and coat thoroughly in the breadcrumb mixture.
4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.

Cook the Pasta:

5. Boil the Noodles: Cook fettuccine in a large pot of salted boiling water according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

Make the Alfredo Sauce:

6. Melt the Butter: In the same skillet used for the chicken (wipe clean if necessary), melt butter over medium heat.
7. Sauté the Garlic: Add minced garlic and cook for 1 minute until fragrant.
8. Add Cream and Cheese: Stir in heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Simmer gently for 3-4 minutes until the sauce thickens slightly.
9. Combine Sauce and Pasta: Toss the cooked fettuccine in the Alfredo sauce, adding reserved pasta water as needed to adjust the consistency.

Assemble and Serve:

10. Plate the Dish: Divide the fettuccine Alfredo among plates, top with crispy chicken, and garnish with fresh parsley. Serve immediately and enjoy!