In a shallow bowl, whisk together the eggs and 2 tablespoons water until completely combined.

In a second shallow dish, combine the Parmesan cheese, garlic powder, onion powder, salt, and black pepper.

Working one tender at a time, dip the chicken into the egg wash, allowing the excess egg to drip off.

Dredge the chicken in the Parmesan mixture, pressing the coating lightly onto both sides so it adheres evenly. Shake off excess egg before dredging — too much egg can make the Parmesan coating wet and prevent it from crisping properly.

Arrange the chicken tenders in a single layer in the air fryer basket. Do not overlap them. Work in batches if necessary.

Air fry at 400°F for approximately 10–12 minutes, flipping halfway through cooking.

Continue cooking until the Parmesan coating is golden brown and the thickest part of the chicken reaches an internal temperature of 165°F. Start checking around the 9–10 minute mark, since chicken tenders vary in thickness and the coating can brown quickly.

While the chicken cooks, add the cottage cheese, heavy cream, chicken broth, Parmesan cheese, cream cheese, Italian seasoning, garlic powder, onion powder, black pepper, and salt to a blender.

Blend until completely smooth and creamy. Blending the cottage cheese removes the curds and creates a smooth, creamy alfredo-style sauce while adding extra protein. The cream cheese adds body and richness, and helps the sauce stay creamy and coat the gnocchi instead of turning thin or watery.

Add both packages of Pete's Keto Gnocchi directly to a 9x13-inch baking dish.

Pour the blended Alfredo sauce evenly over the gnocchi.

Add the frozen peas.

Add approximately three-quarters of the chopped bacon, reserving the rest for the top.

Stir gently until the gnocchi, peas, and bacon are evenly coated in the Alfredo sauce.

Bake uncovered at 350°F for approximately 25–30 minutes, or until the gnocchi is tender and the Alfredo sauce is hot and bubbling around the edges.

Check the dish at approximately the 20-minute mark, stir gently, and return it to the oven.

Continue baking until the gnocchi is tender and the sauce has thickened to your preferred consistency. The sauce will continue to thicken slightly as it sits, so don't wait until it looks overly thick before removing it from the oven.

Remove the Alfredo gnocchi from the oven and give it one final gentle stir.

Arrange the crispy Parmesan-crusted chicken tenders over the top of the gnocchi. Keeping the chicken on top rather than stirring it into the sauce helps preserve the browned Parmesan crust instead of immediately softening it.

Sprinkle the remaining chopped bacon over the top.

Finish with additional grated Parmesan and fresh parsley, if desired.

Serve immediately.