CAJUN CHICKEN WITH ROASTED GARLIC ALFREDO PASTA

CAJUN CHICKEN WITH ROASTED GARLIC ALFREDO PASTA 4 boneless, skinless chicken breast 1/4 cup Cajun Seasoning 3 tablespoons Olive oil 1 jar (15 ounces) Alfredo sauce 1 tablespoon roasted garlic 1 pound farfalle (bowtie) pasta, cooked and drained tablespoon parsley, chopped tablespoon shaved parmesan Preheat oven to 400°. (for roasting garlic) On a large dish, lay out the chicken breasts. Sprinkle with Cajun seasoning and rub to coat both sides of each breast. In a large skillet, heat the olive oil over medium heat. Cook the breast on each side (about 5 minutes per side), until the middle is no longer pink or chicken reaches an internal temperature of 165° Fahrenheit. In a medium sauce pan, combine the Alfredo sauce and roasted garlic. Cook until heated through and fragrant. In a large pot, boil 6 cups of water. Add Farfalle and cook for approximately 10 minutes or until al dente. Drain. Mix in Alfredo sauce (reserve 1/4 cup for drizzling), toss to mix evenly. To plate as shown, scoop pasta onto plate, add chicken breast and drizzle with reserved sauce. Sprinkle with shaved parmesan and chopped parsley. Serve immediately.