Season the chicken

• Halve the chicken breasts horizontally to get thinner cutlets.
• Mix the Italian seasoning, lemon pepper, smoked paprika, garlic powder, dried oregano, salt, dried basil and black pepper, then coat the chicken evenly on both sides.

Cook the chicken

• Heat the olive oil and butter in a frying pan over medium-high heat.
• Sear the chicken until golden and cooked through, about 5–6 minutes per side.
• Transfer to a board and rest, then slice into strips.

Boil the pasta

• Cook the fettuccine in well-salted boiling water until al dente.
• Reserve some pasta water, then drain.

Start the Alfredo sauce

• Melt the unsalted butter in a sauté pan over medium heat.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Stir in the Italian seasoning, salt and black pepper.

Build the creamy sauce

• Add the cream cheese and heavy whipping cream, whisking until smooth.
• Stir in the grated Parmesan until melted and glossy.
• Loosen with the reserved pasta water to reach a silky consistency.

Combine and serve

• Toss the drained fettuccine in the sauce until well coated.
• Top with the sliced chicken and garnish with fresh parsley.