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Butterfly and thinly pound the chicken breast.
Coat the chicken in egg, then in a mixture of Italian seasoned breadcrumbs and freshly shredded Parmesan.
Cook the chicken in the air fryer for 10 to 12 minutes.
While the chicken is cooking, boil the fettuccine and prepare the sauce.
In a pan, melt butter and olive oil, then add finely diced shallots and garlic to enhance the aroma.
Pour in the heavy cream along with the zest and juice of a whole lemon.
Season the sauce with Italian seasoning, red pepper flakes, and lemon pepper.
Stir in shredded Parmesan cheese until the sauce becomes creamy and thick.
Add the al dente fettuccine to the sauce, adjusting with pasta water as necessary.
Serve the pasta topped with the crispy chicken and garnish with additional lemon zest and parsley.