Cajun Chicken Pasta

Ingredients:
2 cups penne pasta uncooked (my kids like the Piccolini mini penne and farfalle noodles)
2 TBSP butter
1 TBSP flour
1 1/2 cups milk
4 oz. Philadelphia cream cheese, cubed
1/2 cup Romano Cheese (grated or powdered works)
2 cubes garlic, minced
1 tsp crushed red peppers
salt and black pepper to taste
2 large chicken breasts
Tony Chachere's original Creole Seasoning (green container)

Directions:
1. Cook pasta as directed on the package.
2. Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to a boil; cook on medium heat 2 minutes or until thickened, stirring constantly.
3. Add cream cheese, Romano cheese, garlic, red pepper, salt and black pepper. Cook 1-2 minutes or until cheeses are completely melted and sauce is well blended, stirring constantly.
4. Drain pasta and place in large bowl. Add sauce, toss to coat.
5. Using a meat mallet, flattened chicken to 1/4 inch. Sprinkle both sides with Tony Chachere's. I found it is easiest to use a George Foreman to grill the chicken, but you can use any method you prefer. Cook all the chicken.
6. After all the chicken is cooked, slice into long thin slices. Lay chicken on top of pasta and sauce; sprinkle with grated Parmesan or Romano cheese, serve.