This Cajun Chicken Pasta with Roasted Garlic Alfredo sauce is three things; it’s easy, it’s delicious, and is sure to impress!
Preheat the oven to 400°.
Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. (Leave the head itself intact with all the cloves connected.)
Trim about 1/4 inch off the top of the head of garlic, exposing the cloves inside.
Place garlic in the center of a 6 inch square of aluminum foil.
Drizzle with olive oil, letting the oil saturate the cloves.
Fold the sides of the aluminum foil up to the center and seal (creating a foil packet with the garlic inside). Bake for about 40 minutes or until the garlic cloves are soft and deep golden brown.
Remove the garlic from the oven and carefully open the sealed foil packet to allow the garlic to cool slightly. Once it is cool enough to touch, use your fingers to squeeze out the cloves. Discard the remaining skin.
Chop garlic and set aside.
While the garlic is baking, make your chicken.
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 depending on the thickness of the chicken), until the middle is no longer pink or chicken reaches an internal temperature of 165° F.
Remove from heat and cover to keep warm.
In a large saucepan heat butter over medium heat until completely melted.
Add in the cream, salt, and pepper. Stir to combine. Continue to heat the mixture, stirring occasionally, until it comes to a slow rolling boil.
Reduce heat and boil gently for 3-5 minutes or until the mixture begins to thicken (about 8 minutes).
Remove from heat and stir in the parmesan cheese and roasted garlic.
Add the cooked noodles and toss to coat.
Serve the alfredo noodles with the cooked chicken and sprinkle with shaved parmesan and chopped parsley.