Bring a large pot of salted water to a boil.

Add the fettuccine and cook according to package instructions until al dente.

Pat the chicken breasts dry and rub them with blackened seasoning.

In a large skillet, heat the olive oil over medium-high heat.

Add the seasoned chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through.

Remove the chicken and set it aside to rest.

In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 30 seconds.

Add the heavy cream to the skillet and bring it to a gentle simmer.

Stir in the Parmesan cheese until melted and smooth.

Slice the chicken and add it to the drained pasta along with the Alfredo sauce. Toss to combine.