Prepare the gluten free pasta as directed.

Meanwhile, prepare the cream sauce. Melt the butter in a large skillet. Whisk in the gluten free flour blend, and then quickly whisk in the milk. Bring to slow bubble, then reduce heat to medium. Stir often as it thickens.

Once slightly thickened, add the chicken and cajun seasoning, as well as salt and pepper to taste. Let simmer over low heat for a few minutes. If you plan to keep it over heat for more than 10 minutes, gently stir in milk to keep it the thickness you prefer

Serve with fresh veggies