Prepare the chicken by placing the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.

Drizzle olive oil over the chicken and sprinkle generously with blackened seasoning.

In a skillet, heat a tablespoon of olive oil and cook the chicken until dark amber, flip it, add butter and garlic, then cook until fully done.

Rest the chicken covered with foil for about 5 minutes, then slice it into strips.

Melt remaining butter in the skillet, add minced garlic, sauté, then pour in cream and simmer with blackened seasoning.

Cook the pasta in salted water until al dente, then drain, reserving some pasta water.

Combine the drained pasta with the Alfredo sauce in the skillet, adjust with reserved pasta water, and fold in Parmesan cheese.

Serve the pasta with sliced chicken on top and a sprinkle of Cajun seasoning, and pair with garlic bread.