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Rub chicken breasts with a little olive oil and season well with blackened seasoning on both sides. In a large skillet over medium heat, add 2 tablespoons of olive oil. Cook the chicken about 3 minutes per side, flipping once and reducing heat to low once you flip. Set aside on a plate tented with foil once cooked through.
In the same skillet, reduce heat to medium-low. Melt the butter in the skillet, add garlic and saute until fragrant (about 1 minute). Pour in the chicken stock and milk, bring to a low boil.
Add in the pasta noodles to the pan liquid, breaking in half or carefully bending them to submerge in the liquid once pliable. Cook until they are al dente.
Add in the parmesan cheese, red pepper flakes, salt and pepper and toss to coat. Turn off the heat and slice up chicken breasts and add into the pasta. Top with fresh parsley, lemon zest and squeeze a few wedges of lemon juice over pasta.