Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente according to the package instructions. Reserve about 1 cup of pasta water (a little more than needed in case) then drain the pasta.

Slice the chicken breast in half horizontally. Season both sides evenly with salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano.

Heat olive oil in a large skillet over medium-high heat. Pan-fry the chicken until golden brown and cooked through, about 2–3 minutes per side. Remove from the skillet and set aside to rest.

In the same skillet, add the butter and let it melt. Add the garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, ½ cup of the reserved pasta water, soy sauce, and Parmesan cheese. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until slightly thickened.

Add the cooked fettuccine to the sauce and toss until evenly coated and creamy. Season with salt and freshly ground black pepper to taste, adding more reserved pasta water as needed to loosen the sauce. Stir in the chopped parsley.

Transfer the pasta to plates, slice the chicken, place it on top, and serve immediately.