Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
Rub both sides of chicken breasts with blackened seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until fully cooked and blackened. Remove and let rest.
In the same skillet, reduce heat to medium and add butter. Once melted, sauté garlic for 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until sauce is smooth and creamy. Season with salt and pepper to taste.
Toss cooked pasta in Alfredo sauce until well coated.
Slice blackened chicken and arrange over pasta. Garnish with chopped parsley.
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