1. Start by seasoning the chicken breasts with salt, pepper, and garlic powder on both sides.
2. In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, and Italian seasoning. This mixture will create that gorgeous, crispy crust.
3. Press each chicken breast firmly into the Parmesan breadcrumb mixture, coating both sides well. Don’t be shy—this crust is the star!
4. Heat olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken breasts and cook for about 4-5 minutes on each side until they’re golden brown and crispy. Transfer the chicken to a plate and set aside.
5. Reduce the heat to medium and add butter to the same skillet. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
6. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
7. Add the shredded mozzarella cheese and stir until melted and creamy. Season the sauce with salt and pepper to taste.
8. Meanwhile, cook the fettuccine pasta in salted boiling water according to package instructions (usually 10-12 minutes) until al dente. Drain the pasta and add it directly to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.
9. Nestle the Parmesan-crusted chicken breasts back into the skillet on top of the pasta and sauce.
10. If your skillet is oven-safe, transfer it to a preheated oven at 375°F for 8-10 minutes to finish cooking the chicken through and meld the flavors. If not, cover the skillet with a lid or foil and let it simmer gently on the stove for the same amount of time.
11. Remove from heat and garnish with fresh parsley for a pop of color and brightness.

From my years balancing work and family meals, I’ve learned that using one skillet not only saves time but means less cleanup—something every busy parent can appreciate!