Prepare the blackened seasoning:
In a small bowl, combine the smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, thyme, and oregano. Mix well and set aside.

Cook the pasta:
In a large pot of salted boiling water, cook the Mafaldine noodles (or your choice of fettuccini/linguini noodles) according to package directions. Drain and set aside.

Season the chicken:
Pat the chicken breasts dry with paper towels. Rub 2 tablespoons of the homemade blackened seasoning on both sides of the chicken breasts. Season with a pinch of salt and pepper.

Cook the chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest.

Prepare the Alfredo sauce:
In the same skillet, reduce heat to medium and melt 4 tablespoons of butter. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the heavy whipping cream and stir to combine. Let it simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.

Add the parmesan cheese:
Stir in the shredded parmesan cheese and the remaining 2 tablespoons of blackened seasoning. Continue stirring until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.

Slice the chicken:
While the sauce is simmering, slice the cooked chicken breasts into strips.

Combine the pasta and sauce:
Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the noodles evenly with the sauce. Add the sliced chicken on top.

Serve:
Serve the Blackened Cajun Chicken Alfredo with a side of garlic bread, Texas toast, or garlic knots if desired.