Use a sharp knife to slice each chicken breast in half horizontally. This will make them much easier to cook through evenly and have a better ratio of seasoning.

In a small bowl, mix together the salt, garlic powder, black pepper, and smoked paprika. Pat the chicken dry, then sprinkle evenly over both sides of the chicken cutlets.

Heat a large skillet over medium-high heat until very hot (about 2-3 minutes), then add the olive oil and let it get nice and hot. Once the oil is so hot it is shimmering, carefully arrange the chicken cutlets in the pan. Be sure not to move the chicken at all once it touches the pan so it can get a really nice sear!

Meanwhile, heat a large pot filled with water to boiling. Salt the water generously with about 1 tablespoon of kosher salt.

Cook the pasta according to package directions until al dente, then drain, reserving about 1 cup of the starchy pasta water. Drizzle a little olive oil over the pasta and toss it to coat so the noodles don't stick together.

In a clean skillet or the same pan used for the chicken, melt the butter for the alfredo sauce.

Once the butter has melted and starts to bubble just a bit, add the garlic and saute for 30-60 seconds until fragrant.

Slowly add the heavy cream while stirring. Season with the salt, black pepper, and cayenne pepper. Let this cook over medium heat for 2-3 minutes until the cream is just starting to bubble around the edges, but do not let the cream come to a boil.

Reduce the heat to medium low, then sprinkle 1 cup of the freshly grated parmesan cheese over the sauce, stirring while adding until the cheese is melted in.

Add the pasta to the sauce, tossing to coat evenly. You can add some of the reserved pasta water, a couple tablespoons at a time, to loosen the sauce a bit if it starts to thicken up more than you would like.

Slice the chicken into thin strips and serve on top of the pasta with a sprinkle of freshly chopped Italian parsley and the remaining parmesan cheese.