Last Minute Chicken Thingy

Albertson's had chicken breasts on sale, so I bought 'em not knowing what to do with them... and this is what we came up with.

4 boneless, skinless chicken breasts
8 (or so, to taste) cloves of garlic, minced
1 T olive oil
1 T butter
1 t Cajun seasoning
1 c white wine
1 c heavy cream
green onions, thinly chopped
fresh chopped parsley
fresh squeezed lime juice (half a lime)
lemon pepper
salt

Rinse the chicken breasts and pat dry with paper towels. Rub the chicken breasts with lemon pepper and salt. Heat a large skillet over medium high heat with the olive oil and butter. When the pan starts to smoke, add the garlic and cook for about a minute. Add the chicken. Brown both sides (took us about 8-9 minutes per side). Add the wine, half of the parsley, Cajun seasoning, and green onions. Squeeze about half of the lime juice out of the lime into the pan. Simmer to reduce, about 20-25 minutes.
Meanwhile, cook some pasta. We chose whole wheat spiral-ey stuff, but anything would work.
Once the wine has reduced and the chicken is almost cooked, add the heavy cream. Continue to simmer for about 5-10 minutes. Remove the chicken to the plates and squeeze some of the remaining lime over it. When the pasta is done, drain it, toss on some olive oil, then pour the creamy wine sauce over the pasta and serve.