Place garlic powder, onion powder, paprika, salt, oregano, thyme, cayenne pepper, red pepper flakes, and pepper in a bowl and whisk to combine.

Set aside.

Season chicken breasts evenly with half the cajun seasoning.

Heat oil in a LARGE non-stick pan over medium heat.

Once hot, add chicken and cook on one side for 4 minutes - don’t touch it.

Flip the chicken, then cook for an additional 2 minutes.

Cover the pan with a tight fitting lid and reduce the heat to low.

Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.

Remove chicken and set aside. Slice after 10 minutes or so of resting.

Drain the pan, then make the Alfredo sauce.

Melt butter in the pan over medium low heat.

Once melted, add in garlic, remaining cajun seasoning, Italian seasoning, dried basil and cook, whisking constantly, for 30 seconds.

Slowly whisk in the heavy cream.

Bring to a simmer, and simmer for 1-2 minutes, whisking constantly to thicken slightly.

Reduce the heat to low, and whisk in the cheese, little by little, until fully melted. Do this slowly to avoid clumping and graininess.

Stir in the cooked pasta, then taste and re-season, if necessary.

Garnish with green onions, if desired, serve with the chicken and enjoy!

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