Preheat oven to 200°F (95°C) for keeping cooked chicken warm.
In a shallow dish, combine breadcrumbs and grated Parmesan. Set aside.
Season both sides of chicken breasts with salt and pepper.
In a second shallow dish, place flour. Dip chicken breasts in flour, shaking off excess.
In a third shallow dish, beat eggs. Submerge floured chicken in eggs, then press into Parmesan-breadcrumb mixture until fully coated.
Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Carefully add chicken to the pan and fry for 3-4 minutes per side, or until golden and cooked through. Transfer chicken to a wire rack over a baking sheet, then warm in oven while preparing pasta.
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 2-3 minutes less than the package instructions. Reserve ½ cup pasta water, then drain the pasta.
In the same skillet used to fry chicken (no need to clean), add butter and let it melt. Stir in heavy cream and simmer until slightly thickened, about 3-5 minutes.
Gradually whisk in reserved pasta water while warming the sauce until smooth. Season with garlic powder, salt, and pepper to taste.
Add cooked fettuccine to the skillet and toss until evenly coated in Alfredo sauce.
Place chicken on top of the pasta, garnish with fresh parsley, and serve with lemon wedges if desired.