1-Step 1: Prepare the chicken Pound the 3 chicken breasts to about 1/4-inch thickness so they cook evenly. This step matters because thin, even chicken cooks faster and gives you a better blackened crust without drying out the meat. After pounding, rub the chicken with olive oil and season it liberally on both sides with about 2 to 3 tablespoons of the blackened seasoning. If you are cooking for people who like milder food, you can use a lighter hand with the cayenne in the seasoning mix. If you love spice, keep the full amount. Either way, the chicken should be evenly coated before it hits the pan.

2-Step 2: Sear the chicken Heat a skillet over medium-high heat, then add 2 tablespoons olive oil. When the oil is hot, place the chicken in the pan and cook it for 3 to 4 minutes, until a dark amber color forms on one side. Flip the chicken only once. That helps build the blackened crust and keeps the surface from getting greasy or uneven. After flipping, reduce the heat to low. Add 2 tablespoons butter and 2 teaspoons minced garlic, then cook for another 5 to 6 minutes until the chicken reaches 165°F internally. Remove the chicken from the skillet and let it rest tented with foil. Resting helps the juices settle back into the meat, which keeps every slice tender.

3-Step 3: Start the Alfredo sauce Use the same skillet so all those browned bits stay in the pan. Over medium heat, add the remaining butter and garlic, then sauté for 1 to 2 minutes. The garlic should smell fragrant, but not brown too quickly. Then stir in the 2 cups heavy whipping cream and 2 to 3 teaspoons blackened seasoning. Let the sauce simmer on low until it thickens, about 5 minutes. Keep the heat gentle because cream sauces can curdle if they boil too hard. This is also a good time to taste the sauce and decide whether you want a little more spice.

4-Step 4: Cook the pasta While the sauce thickens, cook the 1 pound mafaldine noodles according to the package directions until al dente. You can also use fettuccine or linguine if that is what you have on hand. Before draining the pasta, reserve 1/3 cup pasta water. This starchy water helps loosen the sauce later and gives it a silky finish. For best results, salt the pasta water lightly. That adds flavor from the inside out and keeps the finished dish from tasting flat.

5-Step 5: Finish the sauce and toss everything together Add 1.5 cups shredded Parmesan cheese to the sauce and stir until melted. Freshly grated Parmesan gives the sauce a smoother texture, so use it if possible. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water and stir until it loosens slightly. Toss the cooked pasta in the sauce until every noodle is coated. Slice the rested chicken and arrange it on top. If you like, sprinkle a little extra blackened seasoning over the finished dish for more color and flavor. Serve hot with garlic bread, Texas toast, or garlic knots on the side.