Prepare the Chicken: Slice each chicken breast in half horizontally to uniform thickness. Use a meat mallet to pound gently to about 1/2 inch thickness.

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

Cook the Pasta: Boil salted water in a pot. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and toss with olive oil.

Cook the Chicken: Heat butter and oil in a skillet until melted. Add seasoned chicken cutlets, sear for about 4-5 minutes per side until golden brown and cooked to an internal temperature of 165°F.

Make the Sauce: In the same skillet, sauté minced garlic until fragrant, then add chicken broth. Whisk in cornstarch mixed with cold water to thicken. Simmer for 2-3 minutes.

Add Cream and Cheese: Stir in heavy cream and allow simmering for 3-4 minutes. Gradually add Parmesan cheese, stirring until melted.

Combine Everything: Add the fettuccine to the sauce, tossing to coat. Slice blackened chicken and place on top. Season with reserved blackening spices.