cajun chicken alfredo

• 1 lb boneless, skinless chicken breast (halved horizontally)
• 2 T cajun blackening spice
• 2 T butter, divide
• 1 T olive oil
• 2 garlic cloves, minced
• 1 C grape tomatoes, halved
• 1/2 C chicken broth
• 2 C heavy cream
• 1-2 C freshly grated parmesan or romano cheese
• salt & pepper
• 1 lb cooked fetttuccini

Season chicken breast on both sides with cajun spice.  (make sure chicken is cut in half horizontally to ensure even cooking).  Heat 1 T of butter and olive oil in pan over medium high heat.  Place chicken in pan and sear until brown, about 3 minutes.  Flip over and cook about 2 minutes more.  Place in preheated 350 oven for about 10 minutes to finish cooking.  Thinly slice against grain when ready to add to pasta.
Cook pasta according to package direction.  Drain and rinse when done.
Deglaze pan with chicken broth.  Add garlic and tomatoes to pan and sauté to soften and lightly caramelize.  reduce heat to medium low and add cream, stirring for 1 minute.  Add salt & pepper and remaining T of butter.  Simmer for about 4 or 5 minutes more then remove from heat  Add grated cheese and stir until cheese has melted  Taste and adjust seasonings if needed.  Add to cooked pasta and top with sliced chicken.