Crispy Chicken Alfredo

Cook the Pasta:
Boil the fettuccine in salted water until al dente. Drain and set aside.
Prepare the Chicken:
Coat the chicken breasts in the beaten egg, then in the breadcrumbs.
Pan-fry in a skillet with butter or oil until golden and cooked through. Slice into strips.
Make the Alfredo Sauce:
In the same skillet, melt butter and sauté minced garlic.
Stir in heavy cream and bring to a gentle simmer.
Add Parmesan cheese and stir until smooth and creamy.