1. Season the chicken breasts on both sides with the Cajun seasoning. Meanwhile bring a pot of salted water to boil and cook 3/4 box of the noodles. I always find the full box is too much pasta! Before draining the pasta, carefully reserve 1/2 cup of the water. You’ll use this later incase you need to thin out the cream sauce.

2. In a large pan, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for 4 minutes. Flip the chicken, add the butter, and cook for an additional 3-4 minutes. Use a digital meat thermometer to check when chicken has been cooked to 165 to avoid over or under cooking. Once cooked, remove chicken to a plate, cover with foil, and set aside to complete the recipe.

3. Carefully wipe the pan clean to remove excess oil (it’s ok to leave any parts of the seasoning or chicken, this adds more flavor!), then add the tablespoon of butter, the grated garlic, and the Cajun seasoning. Cook for 1 minute, then pour in the cream and heat to a low simmer, about 5 minutes.

4. Add in the Parmesan cheese, salt, pepper, and nutmeg. Cook on low for 5-7 minutes until thickened. If sauce becomes too thick, use the pasta water to thin it out (you may not need any!)

5. Slice the chicken into strips or bite sized pieces, whichever you prefer. Add the cooked noodles to the sauce and stir to coat.

Let’s eat! To serve, add as much noodles as you’d like to a bowl, top with chicken and diced tomatoes.