Begin by pounding the chicken breasts to an even 1/4-inch thickness using a meat mallet; drizzle with olive oil and coat with blackened seasoning.

Heat a large skillet over medium-high heat, add olive oil, and place the seasoned chicken in the skillet. Cook for about 3-4 minutes.

Flip the chicken and reduce heat to medium. Add butter and minced garlic, sautéing for 5-6 minutes until cooked through.

In the same skillet, melt remaining butter, add garlic, and sauté until fragrant. Pour in heavy cream and simmer for 5 minutes.

Cook the mafaldine noodles in salted water until al dente, reserving 1/3 cup of pasta water before draining.

Add cooked pasta to the skillet with the sauce, stirring in parmesan cheese and adjusting consistency with reserved pasta water.

Slice the rested chicken and arrange it atop the pasta. Serve hot, optionally with garlic bread.