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Cook the pasta in a large pot of salted boiling water for 1–2 minutes less than the packet says. Reserve ½ cup (125 ml) of the pasta cooking water before draining.
While the pasta cooks, make the schnitzels. Or, if using leftover schnitzels, reheat them in the oven or air fryer at 180°C (350°F) until hot and crispy. Slice into strips.
Melt the butter a large, deep, heavy-based pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
Pour in the cream and bring to a gentle simmer. Stir in the parmesan, chicken stock powder and pepper, then let it bubble for 2–3 minutes until slightly thickened.
Add the cooked pasta to the sauce and toss using tongs to coat. Add the reserved pasta water to loosen the sauce if needed – the sauce should be glossy and coat the fettuccine (the sauce will thicken as it sits, see note 2).
Divide the pasta among four bowls, top with the sliced crispy schnitzel, then finish with more parmesan and parsley or basil, if desired.