1. Bring a large pot of water to boil and prepare the chicken. Drizzle the chicken breasts with a bit of olive oil and season with the Cajun seasoning. In a large pan, over medium heat the 2 tablespoons olive oil with the 1 tablespoon butter. Add the chicken and cook for about 5 minutes, flip then cook an additional 5 minutes. Cooking time could vary depending on your chicken’s thickness. Internal temperature should be 165 degrees. Once cooked, removed from the pan and keep on a plate covered with foil to keep warm. Remove any excess oil from the pan and lightly wipe with a paper towel, you’ll make the sauce in this same pan!

2. Add the pasta to the boiling water and cook according to box instructions. Begin to make the creamy sauce by melting the 2 tablespoons of butter in the same pan that cooked the chicken. Whisk the butter to scrape up any drippings in the pan, flavor!! Add the 2 tablespoons of flour and whisk to combine and cook for about 30 seconds. Add the cream and the wine and bring to a simmer. Add the Asiago cheese, the Cajun seasoning, salt, pepper, and garlic powder. Whisk so that everything combines and the cheese melts into the sauce. Lastly, add 1/4 cup of the pasta water. Simmer for 8-10 minutes.

3. Add the cooked pasta to the sauce and stir to coat all of the noodles. Slice the chicken breasts into strips. To serve, add some of the pasta to a bowl and top with the sliced chicken breast. Top with more shredded Asiago and enjoy!