Instructions

• Place the 2 chicken breasts between sheets of plastic wrap or in a resealable bag and pound to an even thickness (about ½ inch) using a meat mallet or rolling pin.
• Drizzle olive oil over both sides of the chicken to lightly coat. Sprinkle the full 1 Tbsp Creole/Cajun seasoning evenly over both sides.
• Heat a large skillet over medium-high heat until hot. Add the seasoned chicken breasts to the skillet.
• Cook the chicken until browned and cooked through, about 3–5 minutes per side depending on thickness, or until an instant-read thermometer registers 165°F in the thickest part.
• While the chicken cooks, place the 10-oz container refrigerated Buitoni Light Alfredo and 1 Tbsp roasted garlic in a medium saucepan or separate skillet over low–medium heat. Stir occasionally and heat until warmed through.
• Add the cooked and drained 8-oz bowtie pasta to the warmed Alfredo and garlic; toss gently to coat the pasta evenly and keep warm.
• When the chicken is done, transfer it to a cutting board and let rest 3–5 minutes.
• Thinly slice the chicken against the grain and divide the sauced pasta between two bowls. Place the sliced chicken on top of the pasta and serve.