Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant. Pour in cream, let it simmer while stirring. Season with salt, pepper, chili flakes, and Italian herbs. Gradually stir in mascarpone cheese and Parmesan until smooth.

Bring a large pot of water to a boil, add salt, and cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Set up a breading station: one bowl with all-purpose flour, one with beaten egg, and one with crushed corn flakes and parsley. Dredge chicken breasts in flour, dip in egg, then coat with corn flake mixture.

Heat olive oil in a skillet. Cook crusted chicken breasts for about 4-5 minutes on each side, until golden brown and internal temperature reaches 165°F (75°C). Drain on paper towels.

In the pot with pasta, combine warm fettuccine with Alfredo sauce, tossing gently. If too thick, add reserved pasta water. Slice chicken or serve whole on top of pasta.

Garnish with additional grated Parmesan and chopped parsley. Serve hot.