Season chicken with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a mixing bowl.

Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes until golden brown and cooked through.

Lower the heat and sauté minced garlic in unsalted butter for about 1 minute.

Pour in chicken broth, scrape browned bits, and simmer for 2 minutes.

Reduce heat and stir in heavy cream, simmering for 2-3 minutes until slightly thickened.

Add freshly grated Parmesan cheese, stirring until melted.

Combine cooked chicken with the sauce and mix in lemon juice and parsley.

Cook fettuccine according to package instructions until al dente, then drain.

Add drained pasta to the skillet, mixing until fully coated with the sauce.

Serve immediately, garnished with additional Parmesan cheese and parsley if desired.