Cook Fresh fettuccine pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Rub Chicken tenderloins with Homemade Cajun spice rub. Heat Clarified butter in a cast iron skillet over medium-high heat. Sear Chicken for 3-4 minutes per side, until golden brown and cooked through.
Remove Chicken from skillet and rest. In the same skillet, melt European-style butter over medium heat. Add Garlic and sauté for 30 seconds until fragrant. Deglaze the pan with Dry sherry, scraping up any browned bits.
Pour in Heavy cream and bring to a simmer. Reduce heat to low and whisk in Parmigiano-Reggiano cheese until melted and smooth. Season with Tellicherry peppercorns and Smoked paprika.
If sauce is too thick, add a little reserved pasta water to reach desired consistency. Slice Chicken and add it to the Sauce. Toss to coat.
Add cooked Fettuccine pasta to the Sauce and Chicken mixture. Toss to combine. Garnish with Chives and serve immediately.
