Cook pasta in salted boiling water until al dente. Reserve some pasta water, then drain.

In separate shallow bowls, set up a dredging station: one with flour, salt, pepper, and garlic powder; one with scrambled eggs; and one with breadcrumbs.

Dredge the chicken in flour, then egg, then breadcrumbs. Press to coat evenly.

Heat canola oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through on both sides. Set aside.

In a separate pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.

Season with salt, pepper, onion powder, garlic powder, and parsley. Stir to combine.

Pour in heavy cream and bring to a gentle simmer.

Add cheddar, Parmesan, and mozzarella. Stir until melted and sauce is creamy.

Spoon some of the cheese sauce over each piece of fried chicken and top with more mozzarella. Broil until melted and bubbly.

Toss cooked pasta into remaining sauce, adding reserved pasta water as needed to loosen.

Serve pasta topped with the cheesy broiled chicken. Garnish with additional Parmesan if desired.