For the Blackened Chicken:

1. Prepare the seasoning: In a small bowl, combine all the ingredients for the homemade blackened seasoning. Mix well.
2. Season the chicken: Rub the chicken breasts with olive oil, then coat them evenly with 2 tablespoons of blackened seasoning. Season with salt and pepper.
3. Cook the chicken: Heat a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Once cooked, remove from the pan and let rest for a few minutes before slicing.

For the Alfredo Sauce:

1. Cook the garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Make the sauce: Add the heavy whipping cream and bring to a simmer. Let it cook for 4-5 minutes, stirring occasionally, until the cream begins to thicken.
3. Finish the sauce: Stir in the Parmesan cheese and remaining 2 tablespoons of blackened seasoning. Season with salt and pepper to taste. Let the sauce cook for another 2-3 minutes until it reaches your desired consistency.

For the Pasta:

1. Cook the noodles: While preparing the sauce, cook the mafaldine (or other pasta) according to package instructions. Drain and set aside.

To Assemble:

1. Combine: Add the cooked pasta into the skillet with the Alfredo sauce, tossing to coat the pasta evenly in the sauce.
2. Serve: Slice the blackened chicken and arrange it on top of the pasta. Serve with optional garlic bread, Texas toast, or garlic knots on the side.