Bring a large pot of salted water to a gentle boil. Cook fettuccine according to package instructions until al dente. Reserve pasta water, then drain.

While pasta cooks, cut chicken into small pieces and place in a bowl. Toss with oil, garlic powder, onion powder, cumin, paprika, salt, and black pepper.

Heat a large skillet over medium-high heat. Add butter, then cook chicken until golden brown and reaches an internal temperature of 165°F. Remove chicken and set aside.

Reduce heat to medium and add 1/2 cup reserved pasta water to the skillet. Whisk to deglaze the pan.

Add diced tomatoes and garlic. Whisk to combine, then pour in heavy cream and whisk until smooth.

Add parmesan cheese and whisk until melted and creamy. Add more pasta water if needed to thin the sauce.

Add cooked pasta to the skillet and toss until fully coated in the sauce.

Return chicken to the skillet and gently toss to combine.

Serve warm topped with extra parmesan, salt, and black pepper.