Pound your chicken breasts to about 3/4-inch thickness so they cook evenly. Pat them completely dry with paper towels — this is what gets you that gorgeous crust. Rub both sides generously with the blackening spice blend.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Sear the chicken for 5-6 minutes per side until the spices turn dark and fragrant. Don't move the chicken around — let it sit so that crust develops properly.

Remove chicken to a cutting board and let it rest for 2 minutes. Slice it into bite-sized pieces while you're cooking the pasta. I always do this step while the water comes to a boil because it saves time later.

Cook your fettuccine according to package directions in salted boiling water. Reserve 1 cup of pasta water before you drain it — sounds random but trust me. That starchy water is the secret to a silky sauce that actually coats every noodle.

In the same skillet you used for chicken, melt butter over medium heat. Add diced onion and sauté for 2-3 minutes until soft, then add garlic and cook 30 seconds. The kitchen smells absolutely amazing at this point — I'm not gonna lie.

Pour in chicken broth and heavy cream, stirring to combine everything. Bring it to a gentle simmer and add the shredded cheese, stirring until completely melted. Add 1/2 cup of your reserved pasta water and let it simmer for 1-2 minutes.

Toss the drained pasta with the sliced chicken and creamy sauce, adding more pasta water if needed. The sauce should coat everything without being soupy — it thickens as it cools slightly. Top with fresh parsley and serve immediately while everything's hot.