Blackened Cajun Chicken Alfredo

Pat chicken breasts dry and season liberally on all sides with olive oil and most of the Cajun seasoning, reserving some for garnish.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, or until cooked through.

In the last minute of cooking, add 1 tablespoon of butter to the pan and baste the chicken. Remove the chicken from the skillet and set aside to rest.

In the same skillet over medium heat, add the remaining 4 tablespoons of butter. Once melted, add the minced garlic and cook until fragrant, about 30 seconds.

Whisk in the heavy cream, then stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth. Let it simmer gently.

While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package directions until al dente.

Drain the cooked pasta and add it directly to the skillet with the Alfredo sauce. Toss well to coat the pasta completely.

Slice the rested chicken breast against the grain. Serve the pasta topped with the sliced blackened chicken and a sprinkle of the remaining Cajun seasoning.