Cook pasta according to directions on the box.
While your pasta is cooking, flatten your chicken breasts using a meat mallet or by placing your chicken into a ziplock bag and using a rolling pin. Flatten to about 1/2 inch thick each, then cut each breast in half.
Season with salt and pepper and sprinkle lightly with garlic powder.
Heat olive oil in a frying pan on medium heat.
Place your crushed almonds onto a plate and dip each chicken breast into the almonds, patting down to cover both sides of the chicken.
Transfer chicken to the oiled pan & let cook until browned, about 3-4 minutes.
Flip chicken and cook the other side until browned.
Add lemon juice from one lemon to the pan and let simmer for about 20-30 seconds, flip chicken to let lemon juice coat the other side and transfer chicken to a plate.
Add the rest of the lemon juice to the pan, along with the butter and let simmer until the butter melts.
Whisk in the half & half until it’s all combined and add in the fettuccine.
Toss all with the fresh parsley and serve!