Cook the pasta: Boil fettuccine according to package directions. Drain and set aside
reserving ½ cup of pasta water. Season the chicken: In a small bowl
mix paprika
garlic powder
onion powder
cayenne
thyme
oregano
salt
and pepper. Rub olive oil over the chicken
then coat thoroughly with the seasoning blend. Cook the chicken: Heat a skillet over medium-high heat. Cook chicken for 5–6 minutes per side
until blackened and fully cooked (internal temp 74 °C / 165 °F). Remove and let rest
then slice into strips. Make the Alfredo sauce: In the same pan
lower heat to medium. Add butter and garlic; cook 1 minute until fragrant. Pour in heavy cream and simmer 2–3 minutes. Stir in Parmesan and cream cheese (if using) until smooth and creamy. Add salt and pepper to taste. Combine: Toss cooked pasta into the sauce
adding a bit of reserved pasta water if needed for consistency. Top with sliced blackened chicken. Serve: Garnish with chopped parsley and extra Parmesan. Serve immediately.
