Bring a large stock pot of water to a boil, sprinkle in a generous pinch of salt. Once the water is boiling, add in your pasta. Cook the pasta for about 7-10 minutes or until it is al dente. Drain the water and set the pasta aside. 

While the pasta is cooking, seasoning your chicken on both sides with all of the seasonings including the blackened seasoning, cajun seasoning, garlic powder, black pepper, italian seasoning, and paprika.

Heat up a skillet over medium-high heat, drizzle the olive oil into the skillet and allow it to heat up for 1 minute. 

Gently add your chicken breast into the oil and sear it on each side for about 3 minutes, or until cooked through. The outside of the chicken should be a delicious golden brown/blackened color. 

Once the chicken is cooked through, remove it from the skillet and set it aside. Reduce the heat to medium, and add your butter into the same skillet. 

Once the butter has melted, add your minced garlic and stir it around for about 30 seconds. Now gently pour in your heavy whipping cream. Stir the cream into the butter and garlic, then sprinkle in your blackened seasoning and black pepper and stir it until fully combined. 

Now add your parmesan cheese into the alfredo sauce mixture and stir it up until the cheese is fully melted. If the sauce is too thick, or you want it a bit looser, slowly add in the chicken broth until you get your desired consistency. Add your cooked pasta into the sauce and mix it up until the pasta is coated. 

Slice your chicken and serve it over the alfredo. And enjoy!