Preheat oven to 350 degrees. Prepare 3 bowls; flour in one, whisked eggs in another and panko with Italian seasoning, garlic powder and onion powder in the last. Season each with salt and pepper
Trim any fat on chicken. Lay a piece of plastic wrap over all pieces and pound each with the back of a pan until half the thickness. Coat each piece of chicken with the flour, egg, then panko mixture.
In a pan over medium-high heat, add oil and brown each size of chicken. Lay on a tray with a rack. After each are browned, cook in oven until internal temp of thickest part of chicken is 165 degrees, about 10-15 minutes.
Cook pasta according to box instructions.
In a pot over medium-low heat, melt butter. Add flour and stir for 15 seconds Slowly add milk whisking well. Turn up heat to medium-high and bring to a boil.
While milk is coming to a boil, season with garlic, onion, nutmeg and mustard powder. Once it comes to a boil, turn down to low and cook for a minute.
Add cheese in 3- 4 increments, whisking well and making sure all cheese is melted before adding more. Taste and season with salt and pepper if need be.
Add cooked pasta and cook for a couple of minutes together. Slice chicken and enjoy!