Cook the fettuccine pasta according to package instructions until al dente.
Season the chicken breasts generously on both sides with the seasoning blend.
Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown and cooked through, then remove and set aside.
In the same skillet, melt the butter into the leftover pan drippings.
Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the pan.
Add the grated Parmesan cheese and black pepper. Stir continuously until the cheese is completely melted and the sauce thickens.
Stir the fresh chopped parsley into the creamy Alfredo sauce.
Add the cooked pasta directly into the sauce and toss well to coat.
Slice the cooked chicken breasts and serve over the pasta. Top with extra Parmesan and parsley if desired.
Cook it hands-free.
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