Start by placing chicken breasts between plastic wrap and pound them to an even thickness.

In one bowl, place the flour seasoned with salt and pepper.

In another bowl, whisk the eggs.

In a third bowl, add the breadcrumbs mixed with garlic powder.

Dredge each chicken breast in flour, dip it in the egg, and then coat it with breadcrumbs.

Heat olive oil in a skillet over medium heat.

Once hot, add the breaded chicken and cook for about 5 to 7 minutes on each side, or until golden brown and cooked through.

While the chicken cooks, bring a large pot of salted water to a boil.

Cook the fettuccine according to package instructions until al dente.

In the same skillet used for the chicken, lower the heat and add the heavy cream.

Stir in the Parmesan cheese until melted and smooth.

Drain the fettuccine and add it directly to the Alfredo sauce.

Toss to coat the pasta evenly, then slice the chicken and place it on top.

Finish with a sprinkle of chopped parsley for freshness.

Serve immediately and enjoy this comforting meal!