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Slice the chicken breasts into thin fillets.
In a bowl, combine the chicken fillets with 1 tsp olive oil, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp smoked paprika, ½ tsp chilli powder, and ½ tsp black pepper. Mix well to coat the chicken.
In a separate bowl, combine the breadcrumbs, 10g parmesan cheese, and a dash of the same seasonings used on the chicken.
Dip the seasoned chicken fillets into the whisked eggs, then coat them in the breadcrumb mixture.
Cook the pasta according to package instructions.
In a skillet, sauté the diced onion and garlic until fragrant.
Add the buffalo sauce, fat-free evaporated milk, light cream cheese, and 20g grated parmesan cheese to the skillet. Stir until the sauce is smooth and creamy.
Add the cooked pasta to the sauce and toss to coat.
In a separate pan, fry the breaded chicken fillets until golden brown and crispy.
Serve the crispy buffalo chicken on top of the creamy alfredo pasta.