Slice the chicken breasts in half horizontally to create four fillets for uniform cooking.

In a bowl, mix the smoked paprika, garlic powder, onion powder, salt, oregano, thyme, black pepper, and cayenne pepper.

Coat both sides of each chicken fillet with the seasoning mix.

In a pot, bring salted water to a boil. Cook the fettuccine until al dente, approximately 8-10 minutes.

Reserve about a cup of pasta water, then drain the pasta.

Heat a skillet over medium-high heat with butter and olive oil. Add seasoned chicken and cook for 4-5 minutes on each side.

In the same skillet, sauté minced garlic for 1 minute, then whisk in chicken broth and a cornstarch slurry.

Add heavy cream and stir in Parmesan cheese until melted, then combine with fettuccine and chicken.