Brown the ground beef and Italian sausage over medium-high heat, drain most of the fat, stir in the tomato paste, crushed tomatoes, oregano, onion powder, and half the garlic powder, then simmer over medium-low for 20 minutes until thickened.

Preheat the oven to 375°F (190°C), cook and drain the lasagna noodles, mix the ricotta with the egg, 1 cup mozzarella, and ½ cup grated parmesan, then layer with meat sauce in a 9x13-inch dish, top with remaining mozzarella and parmesan, cover with foil, and bake for 35 minutes, then uncovered for 15 minutes until golden and bubbling. Rest for 10 minutes before cutting.

Pound the chicken breasts to ½-inch thickness, then dredge each one in flour, beaten egg, and breadcrumbs seasoned with the remaining garlic powder.

Heat the olive oil in a large oven-safe skillet over medium-high heat, fry the chicken 4 minutes per side until golden, top each piece with marinara sauce and the remaining mozzarella, then bake at 375°F (190°C) for 10 to 12 minutes until the internal temperature reaches 165°F (74°C).

Cook and drain the fettuccine, reserving ½ cup pasta water, then melt the butter in a saucepan over medium heat, add the heavy cream and simmer for 3 minutes, remove from heat, stir in the freshly grated parmesan and nutmeg, and toss with the fettuccine, loosening with pasta water as needed.

Plate one portion of lasagna, one chicken parm piece, and a nest of fettuccine alfredo on each plate, spoon extra marinara over the chicken, and finish with chopped parsley and grated parmesan.