Pound out chicken breasts until even thinness is achieved.
In one shallow bowl, mix together flour, salt, pepper, paprika, and garlic powder. In 2nd shallow bowl, whisk 2 eggs. In 3rd shallow bowl, mix together, panko crumbs and 1/4 cup parmesan cheese. Take each chicken breast and place into flour mixture and coat on both sides, shaking off any excess. Dip into egg mixture on both sides. Place into panko/cheese mixture and coat evenly on both sides. Place on a plate, and continue with the rest of chicken breasts.
In a deep skillet, place cooking oil to about 1/2 inch deep. Add 2 TBS butter, allowing to melt and sizzle. Place chicken breast into skillet and allow to cook for 4-6 minutes until a nice crisp and golden color. Turn over and continue to cook an additional 4-6 minutes until an internal temperature of 165 degrees is met. Pull out of skillet and allow to rest on a cooling rack, place a paper towel lined plate underneath rack. Finish cooking remaining chicken.
If you haven't done already, cook the fettuccine noodles per package instructions. Drain and allow a little of the pasta water to remain.
In a deep skillet, heat up 4 TBS of butter. Add heavy cream, and let simmer for 5 minutes, stirring continually. Add garlic and the 1 1/2 cups of parmesan cheese, stirring until cheese is fully melted. Turn off burner. Add salt & pepper if needed.
Add fettuccine noodles to the sauce and stir to coat all noodles. Add fresh parsley to garnish.
