Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about half an inch.

In three shallow dishes, place the flour in one, whisked eggs in the second, and a mix of breadcrumbs and Parmesan in the third.

Coat each chicken breast first in flour, then dip into the egg, and finally coat with the breadcrumb mixture.

In a large skillet, melt the butter over medium heat. Once hot, add the breaded chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through.

After the chicken is done, remove it from the skillet and set aside. In the same skillet, add the heavy cream and garlic powder, stirring to combine.

Return the chicken to the skillet and allow it to soak in the creamy sauce for a couple of minutes.

While the chicken simmers, cook the fettuccine according to package instructions in a large pot of salted boiling water.

Plate the pasta, top with the chicken, and drizzle with the creamy sauce. Serve hot.