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Add the chicken to a bowl and season it evenly with salt, pepper, paprika, garlic, oregano, and rosemary. Mix well so every piece is coated.
Heat 20 g butter with a little oil in a pan over medium-high heat. Add the chicken and sear it until lightly golden but not fully cooked through. Remove the chicken from the pan and set aside, this prevents it from drying out later.
In the same pan, pour in the 200 ml heavy cream and let it gently simmer for 2–3 minutes. Add the 30 g Parmesan, 45 g mozzarella, and 50 g Emmentaler. Stir until the cheese is fully melted and the sauce becomes creamy.
Before adding the chicken back in, remove HALF of the Alfredo sauce and set it aside for dipping later.
Add the chicken back into the remaining sauce in the pan. Simmer for 1–2 minutes until the chicken is fully cooked and coated in the Alfredo.
Lay out the tortillas. Add a layer of shredded Emmentaler (from the 150 g), spoon in the creamy Alfredo chicken, and top with a little more cheese. Fold the tacos closed.
Heat a pan with a good amount of oil over medium heat. Toast the tacos on both sides until golden and crispy and the cheese inside is fully melted.
Sprinkle with extra Parmesan and serve immediately with the reserved Alfredo sauce for dipping.