Creamy Cajun Pasta with Blackened Chicken

This recipe is really tasty! We had it with the missionaries and they even asked for the recipe haha. I didn't measure out my Cajun seasoning, I just sprinkled the chicken with a good amount of it before cooking it.

Creamy Cajun Pasta with Blackened Chicken

1-2 boneless/skinless chicken breast halves, sliced into thin strips
2-3 Tb Cajun seasoning
1 Tb canola or olive oil
8 oz. gemelli or penne pasta
1 (14oz) can diced tomatoes with onion and garlic
1 tsp dry basil1tsp sugar
2/3 cup cream
1/2 cup Parmesan cheese, grated (plus more for garnish)


1. Cook pasta according to package directions; drain and keep warm.  Pour tomatoes into a small sauce pan and add dry basil and sugar.  (*If using fresh basil, stir in at the end.)  Reduce the tomatoes over medium-high heat until thickened, about 10 minutes. 
2. While tomatoes are cooking, rub chicken breasts with desired amount of Cajun seasoning. Heat oil in a large, heavy skillet over medium high heat (careful not to burn the oil).  Add chicken and cook 7 minutes on each side or until juices run clear when pierced. 
3. Once the tomatoes have thickened, reduce heat and stir in cream. Heat through but DO NOT BOIL!  Toss with pasta and parmesan cheese. 
4. Serve sliced chicken on top of pasta and garnish with Parmesan cheese.