Slice each breast horizontally into two thin cutlets. Place between plastic wrap and pound to 1/2-inch thickness.

Season both sides with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder.

Set up 3 shallow dishes: flour, beaten eggs, and Panko.

Dredge each cutlet in flour (shake off excess), dip in egg, then press into Panko to coat thoroughly.

Heat 3–4 cups oil in a large skillet to 350–375°F (use a thermometer).

Fry cutlets 4–6 minutes per side until deep golden and internal temp is 165°F. Don’t crowd the pan.

Transfer to a wire rack to drain and rest for a few minutes, then slice into strips.

In a large skillet, melt 1/2 cup butter over medium-low heat. Add 4 minced garlic cloves and cook 1–2 minutes until fragrant (do not brown).

Pour in 2 cups heavy cream, increase heat to medium, and simmer gently 5–7 minutes until slightly reduced.

Remove from heat and slowly whisk in 1 1/2 cups freshly grated Parmesan until smooth. Season with 1/2 tsp salt, 1/4 tsp pepper, and a pinch of nutmeg.

Bring a large pot of water to a rolling boil. Add 2 tbsp salt and 1 lb fettuccine. Cook until al dente per package.

Before draining, reserve 1 1/2 cups of starchy pasta water. Drain pasta (do not rinse).

Add hot fettuccine to the sauce and toss to coat, adding reserved pasta water a little at a time to reach your preferred sauce consistency.

Fold in sliced crispy chicken. Garnish with 1/4 cup chopped parsley and extra Parmesan. Serve immediately.