Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. Drain and set aside.

To prepare the chicken, slice each breast in half horizontally, creating thin chicken breasts. Set aside.

In a large bowl, add the bread crumbs, Italian seasoning, and ¼ cup parmesan cheese. Mix to combine. In a medium bowl, whisk the eggs.

Dredge each piece of chicken into the flour. Then dip it into the eggs. Finally, dredge the chicken through the panko mixture.

Heat the oil in a large cast iron skillet over medium heat. When the oil is fragrant, fry each piece of chicken for 3-4 minutes on each side. The internal temperature should be 165ºF. Set aside.

Make the alfredo sauce. In a large nonstick skillet, heat the butter and olive oil over medium heat. When the butter has melted, add the garlic and cook for 1-2 minutes. Add the whipping cream and bring to a gentle simmer.

Next, add the remaining parmesan cheese, salt, pepper, and nutmeg. Stir occasionally to melt the parmesan cheese.

Add the noodles to the alfredo sauce and toss to combine.

Slice the chicken into ½ inch pieces and top the pasta. Serve immediately.