Cook the pasta according to package instructions. Once cooked, drain and add back into the pot and cover to keep warm. Toss the pasta in some oil to avoid them from sticking together.

Coat the chicken in oil and then season with blackening seasoning.

Heat a deep skillet with oil on medium high heat.

Once the skillet is hot, add the seasoned chicken and sear for about 4-5 minutes or until golden and blackened.

Flip the chicken and reduce the heat to medium low and cover with a lid and cook for an additional 10-12 minutes or until the chicken is cooked through. The internal temperature of cooked chicken will be 165F.

After the chicken is cooked through, remove from the skillet and allow it to rest about 4-5 minutes on the cutting board before slicing. Slice the chicken into thin slices.

In the same skillet, melt butter with garlic on medium high heat until the garlic is fragrant. Once the garlic is fragrant, whisk in the flour.

Add the milk, parmesan cheese, salt, pepper, and blackening seasoning to the skillet and mix.

Bring the Alfredo sauce to a simmer, mixing occasionally. Once the sauce has come to a simmer, let it simmer for about 2-3 minutes, allowing the sauce to thicken. Taste the sauce and adjust the seasoning if desired.

Once the sauce has thickened, add the cooked pasta and sliced chicken to the alfredo sauce and mix until well combined.

Top with extra parmesan cheese and freshly chopped greens.

Serve hot with desired sides.