1. Heat oven and prep toppings: Preheat to 400°F. Slice top off the garlic bulb, drizzle with 1 tsp olive oil, wrap in foil, and place on a small pan.

2. Roast chickpeas: On a sheet pan, toss chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and smoked paprika. Roast chickpeas and garlic together 25–35 minutes until chickpeas are crisp and garlic is soft.

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

4. Season chicken: Pat chicken dry; season with 1 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and black pepper.

5. Sear chicken: Heat 1 1/2 tbsp olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until cooked through (165°F). Rest 5 minutes, then slice.

6. Make sauce base: In the same skillet, melt butter. Add minced garlic and remaining 1/2 tbsp Cajun seasoning; cook 30 seconds until fragrant.

7. Finish the cream sauce: Stir in heavy cream; simmer gently 2–3 minutes. Whisk in Parmesan until smooth. Loosen with splashes of reserved pasta water as needed; adjust salt and red pepper flakes to taste.

8. Toss pasta: Add drained pasta to the skillet; toss to coat in sauce.

9. Whip the feta: Squeeze roasted garlic cloves from skins into a mini processor; add feta and lemon juice. Blend until fluffy (add 1–2 tsp olive oil if needed).

10. Assemble & serve: Plate sauced pasta, top with sliced chicken, dollop whipped roasted-garlic feta, and finish with crispy chickpeas and parsley.