Pound the chicken to an even 1/4-inch thickness, then coat both sides with oil and generously season with 2-3 tablespoons of your seasoning mix.

Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3-4 minutes, or until it develops a dark amber color on the underside. Flip the chicken once, reduce the heat to low, and add 2 tablespoons of butter along with 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken as it finishes cooking for 5-6 minutes, or until the internal temperature reaches 165°F. Remove the chicken and tent it with foil to rest before slicing.

In the same skillet, over medium heat, add the remaining butter and let it melt. Stir in the remaining minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and add 2-3 teaspoons of blackened seasoning. Bring the mixture to a gentle boil and simmer for about 5 minutes, allowing it to thicken.

While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water. Once the sauce has thickened, stir in the parmesan cheese until it melts. Taste and adjust the seasonings to your liking.

Pour in the reserved pasta water and stir to combine. Add the cooked noodles to the sauce, mixing until well coated. Top with the sliced chicken and a sprinkle of Cajun seasoning before serving.