Prepare the Blackening Seasoning: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Mix well.

Season the Chicken: Pat the chicken breasts dry with paper towels. Rub the blackening seasoning evenly over both sides of the chicken breasts.

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from the skillet and set aside to rest.

Prepare the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Make the Alfredo Sauce: In the same skillet used to cook the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

In a small bowl, whisk together the chicken broth and cornstarch until smooth. Pour this mixture into the skillet with the garlic, stirring to combine. Bring to a simmer and cook for 2–3 minutes until the sauce begins to thicken.

Reduce the heat to low and stir in the heavy cream (or evaporated milk mixture). Cook for an additional 2 minutes, then add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.

Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.

Slice the Chicken: While the pasta is being coated, slice the rested blackened chicken breasts into thin strips.

Serve: Plate the creamy fettuccine Alfredo and top with the sliced blackened chicken. Garnish with additional grated Parmesan cheese and chopped parsley, if desired. Serve immediately.