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Season chicken with salt, pepper, garlic powder, onion powder, smoked paprika powder.
In a bowl, add all purpose flour, salt, pepper, paprika powder, garlic powder, & onion powder. Mix.
In a separate bowl, crack in the eggs & add milk. Whisk until well combined.
In another bowl, mix breadcrumbs with parsley.
Coat chicken fillet in flour mixture. Then, dip it in egg wash and finally, coat it in the breadcrumb. Repeat this process for all the chicken fillets.
Rest the chicken for 15 min before frying.
Heat the oil to 350°F & deep fry the chicken until it reaches internal temp of 165°F.
In a pan, add oil and butter. Once the butter is melted, add in the garlic and onion. Sauté and add in the spices: black pepper, garlic powder, onion powder, and smoked paprika powder.
Mix and add all-purpose flour. Sauté for 1 min, add the chicken stock along with heavy whipping cream, Italian seasoning, cheddar cheese, Parmesan cheese, basil.
Once the sauce thickens, taste and adjust salt.
Add in pasta and mix, serve it with sliced chicken and enjoy.