Filet the chicken breasts so that you have 4 pieces of chicken. Coat both sides of the chicken with the blackened seasoning.
Heat a cast iron skillet over high heat. Place the olive oil in the pan. When the oil is hot, add the chicken breasts to the pan. Cook the chicken for 5 minutes on each side until each side is brown. Then transfer the chicken to a separate plate and cover with foil to keep it warm.
Cook the pasta to al dente based on the package instructions. Strain the pasta.
Then add the butter and garlic to the same pan that you cooked the pasta in and cook for 3-5 minutes on low heat until the butter is melted and the garlic is fragrant. Then whisk in the heavy whipping cream. Cook while whisking for approximately 3-5 minutes until the cream is heated through.
Remove the pan from the heat and then stir in the parmesan cheese.
Toss the pasta with the homemade Alfredo sauce.
Slice the chicken and serve it on top of the noodles with the Alfredo Sauce.