Begin by mixing the spices (cumin, cayenne, salt and pepper) and rub it onto the chicken tenders.
In a saucepan, add about 2 tbsp of oil and sear the chicken on high flame for 3 minutes. Flip and sear on high flame for additional 2 minutes. Cover the pan and let the chicken cook all the way through about 4-5 minutes. (Chicken tenders don't take very long to cook).
Once chicken has cooked, remove to a plate and shred.
Now in the same pan on medium heat, melt 3 tbsp of butter.
Next, add flour and stir it really well using a spatula for about a minute. Scrape all the brown bits stuck to the bottom of the pan that was left over from the chicken. This is where the flavor comes from!
Next, add mustard powder and stir.
Slowly pour milk and stir as you go along. The sauce will thicken up in no time.
Once sauce has thickened, add salt, nutmeg and paprika and stir. Turn flame to very low.
In another saucepan, bring water to a boil.
Add a tsp of salt and drop your fettuccine pasta in and cook it according to the packet instructions.
While the pasta is cooking, finish the sauce by adding heavy cream and the shredded chicken.
Stir well to combine.
Once pasta is done, dump it into the sauce and stir really well.
To garnish, sprinkle chopped parsley and some paprika for color.