Cajun Chicken Pasta

1. Put some water in a medium pot for the pasta. Season the water with salt and bring to a boil. Cook the pasta until done according to package instructions. Drain well.
2. In a large skillet, melt a Tablespoon of butter on medium high heat and add in the chicken strips. Sprinkle 1 Tablespoon of Cajun seasoning on the chicken. Cook the chicken until nicely browned on both sides. It doesn’t have to be all the way done, it’ll finish cooking with everything else.
3. Melt the other Tablespoon of butter and add in the onion, mushrooms, sun dried tomatoes and basil. Sprinkle the other Tablespoon of Cajun seasoning over the chicken and veggies. Saute until everything is cooked through, about 5-7 minutes.
4. Turn down the heat and stir in the heavy cream and Parmesan cheese. Once cheese has melted, let simmer and thicken for a bit, about 8-9 minutes, stirring occasionally.
5. After you’ve let it simmer for a bit, to get the creamy effect, mix the corn starch with water (about 2 Tablespoons of water) and add it into the sauce mixture. It should thicken right away. If it doesn’t, you can add in more of the corn starch water mixture.
6. Once thickened to the desired creaminess, turn off the heat and add in your pasta and mix well, coating the pasta with the sauce.
7. Serve with more Parmesan cheese and fresh basil on top.