Bring a large pot of water to a rolling boil and season generously with salt. Add the fettuccine and cook to al dente according to package directions. Reserve ¼ cup pasta water before draining.

In a shallow dish, combine 2 cups panko, ¼ cup Parmesan, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper.

Set up a breading station: flour in one dish, whisked eggs in another, and the panko mixture in the third.

Dredge each chicken breast in flour, shake off excess, dip in egg, then press into the panko mixture to coat thoroughly.

Heat about ¼–½ inch oil in a large skillet over medium-high heat until shimmering (350–375°F if using a thermometer).

Fry chicken cutlets in batches for 2–3 minutes per side, or until golden and cooked through (internal temp 165°F). Do not overcrowd the pan.

Transfer to a wire rack or paper towel-lined plate and let rest 3–5 minutes, then slice into bite-sized pieces.

Wipe the skillet clean (or use a fresh pan) and reduce heat to medium-low. Add butter and melt.

Add finely minced garlic and sauté just 8–10 seconds until fragrant — don’t let it brown.

Pour in heavy cream and add ½ cup freshly grated Parmesan. Whisk constantly and simmer gently for 6–8 minutes until the sauce thickens and coats the back of a spoon. Season generously with salt and pepper.

Add drained fettuccine to the sauce and toss to combine. Pour in reserved pasta water a little at a time until the sauce reaches your desired silkiness.

Plate the sauced fettuccine and arrange the sliced crispy chicken on top. Finish with extra Parmesan and freshly cracked black pepper. Serve immediately.