In a large dish, combine the Dynasty Panko Breadcrumbs and parmesan cheese. Stir to combine.
In another bowl, combine the flour, garlic powder, onion powder, onion powder, salt and pepper.
Coat the chicken breasts in the flour mixture, then dip it into the whisked eggs, and finally coat in the breadcrumb mixture.
Add butter to a large skillet. Once it melts, add the garlic and cook for 10 seconds. Add the heavy cream and parmesan cheese. Cook for 6-8 minutes while whisking frequently. Season the sauce generously with salt and pepper.
While the sauce simmers, fry the chicken cutlets in vegetable oil over medium-high heat for 2-3 minutes on each side. Once it's done cooking, slice.
Toss Alfredo sauce with fettuccine pasta and add the pasta water to make it extra creamy. Check for seasoning and add more salt, if needed.
Place the crispy chicken slices over the pasta, garnish with parsley and enjoy!
