1. Roast the garlic. Heat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1/2 tablespoon olive oil, wrap in foil, and roast 35 to 40 minutes until caramel-soft.

2. Crisp the chickpeas. Pat chickpeas very dry, toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Cajun seasoning. Roast on a sheet pan 20 to 30 minutes, shaking once, until deep golden and crunchy.

3. Cook the pasta. Boil in salted water until al dente; reserve 1/2 cup pasta water and drain.

4. Season the chicken. Pound to even thickness if needed. Sprinkle all over with 1 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

5. Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 5 to 6 minutes per side until browned and cooked through. Rest 5 minutes, then slice.

6. Whip the feta. Squeeze roasted garlic cloves into a food processor. Add feta and 1/2 tablespoon olive oil; blend with 1 to 3 tablespoons warm water until silky and spreadable.

7. Make the sauce. Lower skillet heat to medium. Add heavy cream and Parmesan, scraping up browned bits. Simmer 2 to 3 minutes until slightly thickened. Taste and adjust with salt, pepper, or a pinch of Cajun seasoning.

8. Sauce the pasta. Toss pasta into the skillet, loosening with splashes of reserved pasta water until glossy and creamy.

9. Plate and top. Portion pasta, fan sliced chicken over each bowl, dollop with whipped roasted garlic feta, and shower with crispy chickpeas.

10. Finish. Garnish with parsley and a pinch of red pepper flakes if you like extra heat. Serve immediately.