Prepare the chicken first. In a wide, shallow dish stir together breadcrumbs, parmesan, flour, garlic powder, salt and pepper. In a second wide, shallow dish, whisk together eggs and water. Toss chicken in the flour/breadcrumb mixture, then in the egg mixture and then a second time in the flour/breadcrumbs to give it a really good coating.
Melt butter in a large skillet over medium heat. Stir in oil. Add the coated chicken and cook for 4 to 5 minutes on each side until cooked through. Transfer to a dish and cover to keep warm.
Next, cook fettuccine noodles according to package directions. Reserve 1 1/2 cups pasta water and cover pasta to keep warm until ready to serve.
In the same skillet used for the chicken, melt the butter over medium heat. Stir in garlic for 1 minute until fragrant. Sprinkle flour over the melted butter and garlic and stir until a paste forms. Gradually whisk in milk until smooth and fully incorporated. Stir in salt, pepper and 1/2 cup reserved pasta water. Stir in parmesan cheese until fully melted and incorporated. Gradually whisk in more pasta water as needed to reach a smooth, pourable sauce. Taste, add more salt and pepper if needed.
Slice chicken and serve with fettuccine noodles and prepared sauce. Garnish with chopped parsley.
