Crispy Chicken Fettuccine

In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.

Meanwhile, in a shallow bowl, combine panko, garlic powder, red pepper flakes, and 1/2 cup Parmesan. Into a second shallow bowl, pour flour; season with salt and black pepper. In a third shallow bowl, beat eggs to blend.

Season chicken all over with salt and pepper. Working one at a time, dip chicken into flour, then dip into eggs, shaking off excess. Coat in panko mixture, gently pressing to adhere. Arrange on a wire rack set in a baking sheet.

In a large, heavy skillet over medium heat, heat a thin layer of oil. Fry chicken, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes per side. Transfer to a clean wire rack and let cool slightly.

In a large, high-sided skillet over medium heat, melt butter. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Stir in cream and bring to a simmer. Cook, stirring occasionally, until sauce slightly thickens, about 10 minutes.

Remove skillet from heat. Gradually add remaining 1/2 cup Parmesan, whisking constantly, until sauce is smooth and creamy; season with salt and black pepper, if needed. Add pasta and 2 Tbsp. pasta water and toss to coat, adding more pasta water as needed, to help sauce coat pasta.

Slice chicken and serve over pasta. Top with parsley and more black pepper and Parmesan.