Boil pasta according to directions with a generous pinch of salt and about 1 tbsp olive oil, drain all water from pot except for ¼ cup, set that aside. Let pasta sit in a bowl until ready to use, stir in a tsp of olive oil to prevent the pasta from sticking.
In a small bowl, mix together 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp cayenne pepper, ½ tsp paprika, ½ tsp salt, 1 tsp pepper. Sprinkle both sides of chicken tenders with the blackened seasoning mix and place in a frying pan with a drizzle of olive oil. Let them cook until they reach at least 165 F and add more olive oil as needed to prevent from sticking.
In a small saucepan on medium-low heat, bring heavy cream to a boil. Add parmesan cheese and stir with a wooden spoon until melted. Pour in the pasta water that was saved from earlier and mix. Let sauce simmer for about 3 minutes while stirring periodically. Remove from heat and add 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp cayenne pepper, ½ tsp paprika, salt, and pepper.
The sauce can be served on the side or tossed in the pasta. Same goes with the chicken, it can be cut up and tossed in with the pasta or sliced and placed on top. Top with extra parmesan cheese if desired!