Slice each chicken breast in half horizontally to make thinner cutlets and pat dry.

In a shallow dish, mix the flour with Italian seasoning, salt, pepper, paprika, and onion powder. Lightly dredge each cutlet in the flour mixture, shaking off excess.

Heat 2 tablespoons of butter in a large skillet over medium-high heat. When hot and foamy, add cutlets (don’t crowd the pan). Sear for 3–4 minutes per side until golden and internal temperature reaches 165°F (75°C). Remove to a plate and tent loosely with foil to rest.

In a separate pot, bring salted water to a boil and cook fettuccine according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain.

Lower the heat to medium. In the same skillet, melt 6 tablespoons of butter. Add minced garlic and sauté for 20–30 seconds until fragrant (do not brown).

Pour in the heavy cream and gently bring to a simmer for 2–3 minutes — do not boil vigorously.

Reduce heat to low. Gradually whisk in the freshly grated Parmesan, a handful at a time, until the sauce is smooth and slightly thickened (1–2 minutes). If the sauce seems too thick, whisk in a splash of reserved pasta water.

Slice the rested chicken. Add drained fettuccine and sliced chicken to the skillet. Toss gently to coat in the sauce, adding reserved pasta water a little at a time until you reach the desired consistency. Taste and adjust seasoning.

Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.