Start by slicing each chicken breast in half to and cover with plastic wrap, then pound thin.

Set up your breading station with three shallow plates:

In the first plate, mix together flour with 1/2 teaspoon each of salt, pepper, onion powder, and garlic powder.

In the second plate, whisk together 1 egg and a splash of water.

In the third plate, combine panko breadcrumbs, parmesan cheese, salt, Italian seasoning, and paprika.

Lightly season the chicken with salt and pepper. Dip each piece into the flour mixture, shaking off the excess. Next, dip it into the egg mixture, allowing any extra to drip off. Finally, coat the chicken in the panko mixture, pressing firmly to ensure even coverage on both sides.

Heat a large skillet over medium heat. Add oil. Once heated, add the chicken breasts to the skillet and cook for 3-4 minutes on each side. If the pan gets too hot, reduce the heat to medium-low to avoid burning the outside while ensuring the chicken cooks through.

When the chicken is golden brown and crispy on both sides, check the internal temperature with a meat thermometer. It should reach at least 165°F. Once done, transfer the chicken to a wire rack and in oven on "keep warm" to rest and maintain its crispiness while you are still preparing your alfredo sauce.

Bring a large pot of water to boil for the fettuccini and cook as the package instructs.

While the fettuccini is cooking, melt the butter in a saucepan over medium heat. Add the garlic and saute for 1 minute, or until fragrant. Stir in the heavy cream and cheeses until smooth and creamy. Add in the remaining spices and sugar. Season with salt and pepper to taste.