Slice chicken breasts in half. Pound each chicken breast thinly with a meat mallet.

Prepare bowls for the chicken. Combine Italian breadcrumbs and grated parmesan cheese in a medium bowl and set aside. Combine eggs, salt, black pepper, and onion powder in a bowl. Whisk well.

Coat both sides of chicken in egg mixture. Dredge both sides of the chicken in bread crumb mixture.

Heat a large pan over medium heat. Add oil until shimmering. Add chicken slices to the oil, working in batches if necessary, to not overcrowd the pan. Cook 3-5 minutes per side until golden brown, or until chicken reaches an internal temperature of 165 degrees.

Preheat the oven to 350F. Let chicken rest on a plate lined with paper towels.

Place chicken in a lined baking dish and top each piece with marinara sauce, fresh mozzarella slices, and parmesan cheese. Bake for 10 minutes, or until the cheese melts and is golden brown.

Cook fettuccine in a large pot of salted, boiling water according to package directions.

While pasta is cooking, add butter and heavy cream to the skillet. Allow butter to melt and simmer for 5 minutes on medium heat.

Add minced garlic, salt, and black pepper to the skillet. Stir gently, then add parmesan cheese and whisk until melted.

Add fettuccine to the pan and toss until combined.

Plate fettuccine and top with chicken parmesan. Top with freshly grated parmesan and Italian parsley and serve.