Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1-2 minutes. Stir in 1 cup of cream and heat until gentle bubbles appear, season with salt, pepper, chili flakes, and Italian herbs. Mix in 8 ounces of mascarpone cheese until smooth, and add 1 cup of grated Parmesan until creamy.

Bring a large pot of salted water to a boil. Add 12 ounces of fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining, then drain the pasta and optionally toss with olive oil.

Pound 2 chicken breasts to an even thickness. Season both sides with salt and pepper. Set up a dredging station: place 1 cup of all-purpose flour on one plate, a beaten egg in a bowl, and a mixture of 1 cup crushed cornflakes and ½ cup grated Parmesan on another plate. Coat each chicken breast in flour, dip into the egg, and coat with the cornflake mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated chicken and fry for about 4-5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If too thick, stir in reserved pasta water until desired consistency.

Slice the fried chicken and place on top of the creamy fettuccine Alfredo. Garnish with additional grated Parmesan and freshly chopped parsley. Serve immediately.