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Bring a large pot of salted water to a boil.
Butterfly chicken breasts and pound flat, pat dry, lightly salt, then heavily coat with Nomad Blackened Seasoning.
Heat a skillet over medium-high heat with oil. Sear chicken 2 minutes per side until blackened and fully cooked (165°F). Remove chicken and set aside. Do not clean skillet.
Drop pasta into boiling water and cook 8-10 minutes until al dente.
In the same skillet over medium heat, add stick butter, minced garlic and black garlic. Sauté 30 seconds until fragrant.
Deglaze the pan with ½ cup Sauvignon Blanc, scraping up the browned bits. Simmer for 2 minutes.
Turn off the heat and wait until almost room temperature, then add heavy cream and parmesan and mix thoroughly. Bring it to a simmer while mixing until smooth and creamy.
Transfer cooked pasta directly into sauce using tongs. Toss to coat.
Slice blackened chicken and place over pasta. Finish with parsley and red pepper flakes.
Serve hot.