Rub chicken breast with olive oil, then season evenly with salt, garlic powder, and paprika. Let it rest for 10 minutes before cooking.

Boil 1 quart of water with 1 teaspoon of salt. Add the fettuccine and cook until al dente according to package instructions. Drain and reserve 1 cup of pasta water.

Heat 3 tablespoons of olive oil in a pan over medium heat. Fry the seasoned chicken for 4 minutes per side until golden and cooked through. Remove and set aside.

Using the same pan with the remaining oil, sauté garlic until fragrant, then add onion. Continue sautéing until soft.

Pour in chicken broth and bring to a boil. Stir in dried oregano and paprika, and cook for 30 seconds to release the flavors.

Add Nestle All-Purpose Cream, tomato paste, cream cheese, and Parmesan cheese. Stir continuously until smooth and creamy. Season with ground black pepper.

Add the cooked fettuccine to the sauce and toss well to coat evenly. Add pasta water gradually until you achieve the desired consistency.

Slice the cooked chicken and place it on top of the pasta. Serve warm and enjoy this creamy, flavorful dish.