Start by pounding the boneless, skinless chicken breasts to an even thickness. Season both sides generously with the blackening seasoning, pressing it into the meat for maximum flavor.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice charred exterior. Once done, remove the chicken from the skillet and let it rest.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sliced red bell pepper. Sauté for about 2-3 minutes until the garlic is fragrant and the pepper is tender.
Pour in the heavy cream and add the cream cheese. Stir until the cream cheese is fully incorporated. Gradually add the freshly grated Parmesan cheese while stirring until melted and the sauce is smooth. Season with salt, black pepper, white pepper, and dried thyme.
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Slice the rested chicken and arrange it on top of the pasta for an elegant presentation.
Serve the Blackened Chicken Fettuccine immediately, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired.
