Cook the fettuccine according to the package instructions until al dente. Reserve a little pasta water before draining.

Drizzle the chicken with avocado oil and season with salt, black pepper, garlic powder, paprika, Italian seasoning, and red chili flakes. Rub the seasonings evenly over both sides.

Heat a little avocado oil in a pan over medium heat. Add the chicken and cook on both sides until golden and fully cooked through.

Remove from the pan, let it rest for a few minutes, then slice.

In the same pan, add butter. Once melted, add the chopped onion and cook until softened.

Add the minced garlic and sauté until fragrant.

Sprinkle in the flour and mix well. Season with black pepper, paprika, Italian seasoning, and red chili flakes.

Pour in the heavy cream and stir until smooth and creamy.

Add the lemon juice, followed by the Parmesan and lemon zest. Stir over low heat until the Parmesan melts and the sauce comes together.

Add fresh parsley, then toss in the cooked fettuccine until well coated. Add a splash of reserved pasta water if needed to loosen the sauce.

Plate the creamy fettuccine and top with the sliced chicken. Finish with freshly grated Parmesan and fresh parsley, and serve with fresh lemon wedges.