Slice the chicken breast in half lengthwise to create two even-thickness cutlets. Season with the chicken bouillon, smoked paprika, sweet paprika, garlic powder, Italian seasoning, salt, pepper, and olive oil. Toss to coat and let marinate for 30 minutes.

Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat a large skillet over medium-high heat with a drizzle of olive oil. Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let rest before slicing.

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 30–40 seconds, stirring constantly, until the raw flour taste is gone.

Slowly whisk in the heavy cream until smooth. Stir in the garlic powder, Italian seasoning, dried parsley, salt, and black pepper. Simmer gently for 3–4 minutes until the sauce begins to thicken.

Reduce the heat to low. Stir in the Parmesan cheese until melted and smooth. Add the lemon zest and lemon juice, then taste and adjust seasoning if needed.

Transfer the cooked fettuccine directly into the Alfredo sauce. Toss until coated, then slowly add the reserved pasta water a little at a time until the sauce becomes silky and reaches your desired consistency.

Slice the chicken and return it to the skillet. Toss everything together and simmer for 1–2 minutes until warmed through.

Serve immediately, garnished with extra Parmesan, fresh parsley, cracked black pepper, and an optional drizzle of olive oil.