Pat the chicken breast dry with a paper towel. Season with the blackening seasoning, be generous.
Heat the olive oil in a large, non-stick skillet over high heat. Add the chicken and cook for 3-5 minutes per side (cooking time will depend on thickness of chicken). When the chicken is cooked (should have an internal temp of 165), remove the chicken to a cutting board.
Now you’re going to start the alfredo sauce. While the alfredo is cooking, also cook your linguine according to package directions.
Without wiping out the skillet, melt the butter in the skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the heavy cream. Let it cook for about 5 minutes until it has reduced slightly, stir occasionally. Then add the softened cream cheese, stirring frequently until the cream cheese is melted and smooth.
Add the parmesan cheese, salt, pepper, and blackening seasoning. Stir until combined. Lower heat to low and let the alfredo develop flavor while the pasta finishes cooking.
When the linguine is done, use tongs and remove it directly from the water and into the alfredo. If your alfredo is too thick, loosen a little with a ladle or two of the starchy pasta water.
Add the fresh chopped parsley, toss, and remove from heat.
Divide the pasta between bowls. Slice up that beautiful blackened chicken and lay over the linguine. Top with a little extra grated parmesan and chopped parsley. Enjoy!