Prepare the Chicken:

• Pat the chicken dry and season generously with the blackening spices (paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper).
• Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until a charred crust forms. Reduce the heat and cook until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.

Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Make the Alfredo Sauce:

• In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
• Slowly pour in the heavy cream while whisking continuously. Bring to a gentle simmer, avoiding a boil.
• Gradually stir in the Parmesan cheese, whisking to combine. If the sauce is too thick, add a splash of reserved pasta water. Season with salt, pepper, and a pinch of nutmeg if desired.

Combine and Serve:

• Toss the cooked pasta in the Alfredo sauce until evenly coated. Plate the pasta, then top with sliced blackened chicken. Garnish with freshly chopped parsley or additional Parmesan cheese.