Cook pasta in a large pot of salted boiling water following the package directions and drain pasta well before setting it aside.

Make a seasoning by mixing paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a small bowl.

Pat chicken breasts dry with paper towels. Rub olive oil all over them. Season both sides of the chicken breast evenly.

Heat a large skillet over medium-high heat. Once it is heated, place the seasoned chicken breasts on it.

Cook the chicken for 5-7 minutes per side, or until it's well cooked and has a nice char. The interior has to be heated to at least 165°F (75°C).

Remove chicken from skillet for a few minutes before slicing.

Reduce heat slightly under the same pan and drop the butter. As soon as the butter melts completely, add minced garlic, then cook for a minute more till it begins to smell good.

Pour heavy cream into the pan and let it simmer with gentle heat. Stir in grated Parmesan cheese. Continue stirring until the cheese melts, forming a smooth sauce. Add salt and pepper to taste.

Add the cooked pasta to the alfredo sauce and mix to evenly coat the sauce.

Slice the blackened chicken and put it on top of pasta.

You can garrnish it with additional parmesan cheese and fresh parsley before serving.