Cut top end of garlic off and discard. Do not peel garlic. Place it on a large sheet of foil (about 12 x 12 in). Drizzle 1 tablespoon olive oil over garlic and wrap foil around it pulling sides up so that oil does not leak out. Place on a pan and roast at 350 degrees for 45 minutes. Remove and squeeze out garlic and reserve for pasta.

Place chicken breasts on counter between 2 sheets of plastic wrap. Pound out each breast until thin. Cut each piece in half for a total of 6 pieces of chicken. Season with 1 teaspoon of creole seasoning.

In a large skillet, heat 1 tablespoon olive oil over medium high heat. Cook chicken 5 minutes per side and remove to a plate.

Bring water to a boil for the pasta.

In the same skillet, add onions, bell pepper, and celery. Saute for about 5 minutes and add chopped bacon. Saute about 10 more minutes. Season with ½ teaspoon of creole seasoning while veggies and bacon saute.

While veggies and bacon saute, cook pasta according to package directions.

Add mushrooms and roasted garlic and stir. Add in flour and stir until combined.

Add half and half. Stir and let thicken over medium-low heat.

Add in cooked pasta and stir to combine. Top with chicken breasts, diced tomatoes, and green onions. Can top with optional parmesan as well.