Cajun Chicken Pasta

3 boneless, skinless chicken breasts
3 tsp. cajun seasoning (aka Tony's)

4 tbsp. butter or margarine
3 cups heavy cream
4 oz. cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1-2 tsp. Tony's
3/4 cup parmesean cheese

cooked pasta - my kids love the small farfalle that Barilla makes

In a large resealable plastic bag place chicken.  You can thin it out this way by giving it a good beating too.  Toss in the 3 tsp. Tony's and coat chicken.  In a large skillet, sautee chicken in 2 tblsp. butter over med. heat.  When done set aside.  (I usually let it sit in the fridge for a bit so that it's easier to slice into strips)
Grab a second skillet and combine heavy cream, butter, cream cheese, spices and parmesean cheese over medium heat stirring occasionally. You really can't go wrong with the sauce.  You can tweak the amounts of seasonings to your taste.  And I always seem to add more cheese than it calls for.  I have even added a bit of mozzerella to it as well. 
When done, spoon over cooked pasta.  You can mix the chicken in but we like to make it look like Chili's cajun pasta so we place the cooked sliced chicken on top of each individual serving of pasta.  Sprinkle a bit more parmesean on top and serve with a thick slice of garlic texas toast.
Shelley