Creamy Cajun Pasta with Blackened Chicken

3 boneless/skinless chicken breasts halves
3 Tbls Cajun seasoning
1 Tbls olive oil
8 oz. penne pasta
1 (14oz) can diced tomatoes with onion and garlic
2 tsp dry basil (or 3 Tb fresh)
1 tsp sugar
2/3 cup cream
1/2 cup Parmesan cheese, grated

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.

While tomatoes are cooking, rub chicken breasts with desired amount of Cajun seasoning. Heat oil in a large, heavy skillet over medium high heat. Add chicken and cook 7 minutes on each side or until juices run clear when pierced. Remove from skillet and slice thinly across the grain.

Once the tomatoes have thickened, reduce heat and stir in cream. Heat through but DO NOT BOIL! Toss with pasta and parmesan cheese.