Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Rub the seasoning mix evenly over both sides of the chicken cutlets.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and a nice blackened crust forms. Remove from the pan and let rest.

In the same skillet, reduce the heat to medium. Add the butter and minced garlic, sautéing for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and black pepper, stirring until the sauce is smooth and slightly thickened. Adjust seasoning with salt if needed.

Add the cooked fettuccine into the Alfredo sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

Slice the blackened chicken into strips. Serve the creamy Alfredo pasta in bowls topped with the sliced chicken. Garnish with chopped parsley.