In an airtight container or resealable bag, combine chicken, blackened seasoning (enough to coat) and olive oil.

Refrigerate minimum 4 hours or overnight.

Cook pasta according to box directions. Drain, rinse, and lightly toss with olive oil.

In a saucepan, bring alfredo to a steady simmer. Add gorgonzola and continue to stir until blended.

Add ¼ c. Parmesan and stir until smooth.

Add salt and pepper to taste.

In a skillet, heat one T. olive oil over medium heat.

Place marinated chicken in pan, and cook until golden brown.

Remove chicken from heat and roughly chop it (ok if not completely cooked).

Return chicken to pan and add the chopped jalapeño slices, as well as some jalapeño juice.

Combine pasta, chicken, and sauce in large bowl.

Garnish with remaining Parmesan and serve piping hot.