Cajun Chicken Alfredo (with Trottole Pasta)

1. Season thinly sliced chicken breasts: Rub both sides of the chicken with olive oil, then generously season with Kingsford Cajun Seasoning, Kinder’s Salt, Pepper and Garlic Blend, and Onion Powder.
2. Sauté chicken: In a skillet, heat 1-2 tbsp olive oil. Add the seasoned chicken breasts and base with 2 tbsp garlic butter. Cook until golden brown and cooked through.
3. Boil pasta: In a separate pot, bring highly salted water to a boil. Add 8 oz of pasta (Trottole recommended) and cook according to package directions until al dente.
4. Prepare sauce: Use the same pan the chicken was cooked in. Remove any burnt bits from the bottom of the pan. Add 2 tbsp garlic butter and melt. Add 1.5 cups heavy cream and stir for 2-3 minutes. Add 1-2 cloves of chopped garlic. Stir in 2 tbsp grated Parmesan cheese for 1-2 minutes. Add 1/4 cup shredded Parmesan cheese and stir for 1-2 minutes. Finally, add 1/4 cup Italian blend cheeses and stir for 1-2 minutes or until the cheese melts smoothly into the sauce. Season the sauce to taste with Cajun Seasoning and Italian herb seasoning.
5. Combine and serve: Add the cooked pasta to the sauce, along with a little shredded Italian blend cheese, and mix well to coat. Add the sautéed chicken to the pasta. Mix everything together and enjoy!