1. Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for 30-35 minutes until golden and soft.

2. On a separate baking tray, toss chickpeas with olive oil, salt, and pepper. Roast for 25 minutes until crispy, shaking halfway.

3. In a blender, add the roasted garlic cloves, feta, lemon juice, and a drizzle of olive oil. Blend until smooth and creamy. Adjust seasoning if needed.

4. Slice chicken breasts in half horizontally and season with Cajun seasoning, salt, and pepper. Sear in olive oil over medium-high heat for 4-5 minutes per side until cooked. Slice and set aside.

5. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

6. In the same skillet used for chicken, reduce heat and add heavy cream. Stir in a teaspoon of Cajun seasoning and a spoonful of whipped feta. Add pasta water as needed to loosen the sauce.

7. Add the cooked pasta into the skillet and toss to coat with the sauce. Top with sliced chicken, dollops of whipped feta, and roasted chickpeas. Serve warm.