Weeknight Cajun Chicken Pasta

This is my own, tweaked version of Lorac's Cajun Chicken Pasta.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breasts, cut into 1/2 inch chunks
• 8  ounces linguine
• 4  teaspoons  cajun seasoning (store-bought or my Cajun Seasoning Mix)
• 4  tablespoons butter
• 2  thinly sliced green onions
• 2  cups heavy whipping cream or 2  cups half-and-half
• 4  tablespoons  chopped sun-dried tomatoes
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon garlic powder
• 1⁄2 cup  grated fresh parmesan cheese or 2⁄3 cup  store bought pre-grated parmesan cheese

Directions

1. Place chopped chicken and cajun seasoning in a bowl and toss until evenly coated.
2. In a large skillet over medium heat, sautée chicken in butter until tender. (Make sure chicken is 'flaky' all the way through).
3. Reduce heat and add heavy cream, green onion, tomatoes, basil, salt, garlic powder, and half of the parmesan cheese. Bring heat back to medium to a slight simmer and heat through until sauce begins to thicken.
4. Gently mix in cooked pasta and stir in remaining parmesan cheese. Alternatively you can pour the mixture over plated noodles.
5. Let your body melt in heavenly goodness.