CHICKEN: drizzle chicken breasts with olive oil. In a small bowl mix the creole and garlic together. Season the chicken breast with all the spices. Let them rest for about ten minutes, so the chicken soaks up all the flavors.
Heat a large frying pan with about 3 tablespoons of avocado olive oil. Turn the stove on high heat and allow the oil to get really hot. Place the chicken breast nicely in the pan. Cook on high for about four minutes or until you have a nice caramelized look to it. Turn them on the other side and cook and repeat the same process.
Transfer the chicken breast to a baking dish. Pour a little wine over the chicken and allow to finish in a pre-heated 300 degree oven for about 10-15 minutes or until internal tempter is about 155 degrees. When done, pull the chicken out of the oven and allow it to rest for about 5 minutes. (Do not cut the chicken, you will lose all the moisture)
SAUCE: Using the same skillet you used for the chicken, turn your stove on high heat, add Brandy and (flambé), then add the wine and reduce by half. Add the basil pesto and mix well. Allow to cook for about 1 minute then add the lemon juice and the cream. Cook the sauce until it thickens like a smooth alfredo sauce. Note: if the sauce is too thick, thin it out with a little wine. If it’s too thin, continue to allow it to cook until it thickens.
Heat pasta until hot in a hot water bath. Place pasta in the center of the plate. Spoon some sauce over the pasta then top with chicken breast. Top the chicken with remaining sauce and garnish with chiffonade of basil. Serve and enjoy!