Pound chicken breasts to an even 1/4 inch thickness. Rub with olive oil and season both sides generously with about 2 to 3 tablespoons of the blackened seasoning.

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Once hot and shimmering, add the chicken and cook for 3 to 4 minutes without moving, until the underside is deep dark amber in color.

Flip the chicken just once, then reduce heat to low. Add 2 tablespoons of butter and 2 teaspoons of minced garlic to the skillet. Let the garlic butter melt and baste the chicken as it finishes cooking, about 5 to 6 minutes, until the internal temperature reads 165 degrees F.

Transfer chicken to a plate and tent loosely with foil. Let it rest while you make the sauce.

In the same skillet over medium heat, melt the remaining 4 tablespoons of butter. Add the remaining minced garlic and cook for 1 to 2 minutes until fragrant.

Stir in the heavy cream and 2 to 3 teaspoons of blackened seasoning. Bring to a gentle simmer, not a full boil, and cook for about 5 minutes, stirring occasionally, until the sauce thickens and coats a spoon.

While the sauce simmers, cook pasta to al dente according to package directions. Reserve 1/3 cup of pasta water before draining.

Stir the Parmesan into the sauce until fully melted and smooth. Taste and adjust seasoning as needed.

Pour the reserved pasta water into the sauce and stir. Add the drained noodles and toss to coat evenly.

Slice the rested chicken and lay it over the pasta. Sprinkle with additional blackened seasoning before serving if desired.