Cajun Chicken Pasta

The Buchanans

1 large chicken breast

1 medium onion, diced

1 ½ T. Tony's Creole seasoning

½ T. Basil

¾ T. Lemon pepper

1 t. Sugar

2 pints heavy whipping cream (add a little more cream as needed if using more pasta, and we actually prefer 1 ½ c cream and ½ c whole milk)

½ C. Pasta cooking water, reserved

1 potato, sliced thinly

1 (12 to 16 oz.) package penne pasta

½ package Mushrooms, sliced

Peas (optional)

Bell pepper (optional)

Carrots (optional)

In a large pot, sauté the vegetables (except potato) until softened, then remove.

In the same pot, cook the chicken through, and add vegetables back to the pan.

While cooking the vegetables and chicken, in a separate pot boil the potatoes with the pasta until al dente. Reserve some pasta water, and drain the noodles and potatoes.

To the main pot, add the cream, noodles, and potato to the vegetables and chicken, then add the seasonings and sugar and stir to combine.

Bring the mixture to a boil, then reduce the heat and let thicken up. Add milk as needed to find your preferred consistency.

Serve immediately. For leftovers, you microwave and add a little bit of milk to thin out the sauce.

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