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Preheat oven to 400°F.
Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.
Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
Add the drained pasta and toss to coat evenly.
Turn the heat to low. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.
Add reserved pasta water, a few tablespoons at a time, tossing until the sauce is smooth and glossy, and coats the pasta.
Slice the chicken into bite-sized pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
Garnish with fresh parsley and additional Parmesan cheese before serving.