Cook the fettuccine following the package instructions until al dente. Drain and set aside.

While the pasta is cooking, prepare the chicken breading. In a shallow dish, combine the seasoned breadcrumbs, flour, and parmesan cheese. In another shallow dish, add the milk.

To bread the chicken, first dredge in the breadcrumb mixture, then dip into the milk, and finally coat the chicken in the breadcrumb mixture again, pressing firmly to adhere. Repeat with all the chicken.

Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and drain on a paper towel-lined plate. Work in batches if necessary.

Remove the used oil from the pan and discard. In the skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another minute.

Slowly whisk in the chicken stock, cook until thickened. Add the salt and pepper and stir, slowly whisk in the heavy cream and bring to a simmer, cooking the sauce until thickened, about 2-3 minutes.

To the sauce, add the cooked fettuccine and asiago cheese, stir until smooth and the pasta is completely coated.

To serve, divide the pasta among 2-4 plates. Top each serving with a sliced fried chicken breast. Garnish with fresh parsley and enjoy!