Preparing the Chicken:

1. Prep the chicken: Butterfly each chicken breast by cutting horizontally through the middle, creating two thinner pieces. Place each piece between plastic wrap and gently pound to even thickness (about ½-inch).
2. Make the blackening seasoning: In a small bowl, combine paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and black pepper.
3. Season the chicken: by brushing both sides of each piece with melted butter, then coat generously with blackening seasoning, pressing lightly to ensure it sticks.
4. Heat the skillet: Heat a cast iron skillet over high heat until it’s very hot (about 5-7 minutes). You want it smoking hot for proper blackening.
5. Cook the chicken: Place the seasoned chicken in the hot skillet and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C). The exterior should be dark and crusty, but not burnt.Remove from heat and let the chicken rest for 5 minutes before slicing.

Making the Alfredo Sauce:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Start the sauce: While the pasta cooks, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant (be careful not to burn it).
3. Add cream: Pour in the heavy cream and bring to a gentle simmer (do not boil). Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
4. Add cheese: Gradually whisk in the grated Parmesan until melted and smooth. Season with black pepper, nutmeg (if using), and salt to taste.
5. Combine: Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
6. Slice and serve: Slice the rested chicken against the grain into strips. Serve the pasta topped with sliced blackened chicken and garnish with fresh chopped parsley.