Cajun Chicken Pasta

This is my simplified version of a Jambalaya recipe from the Neiman Marcus Cookbook.

Cajun Chicken Pasta

1 cup Marinara sauce

1 cup chicken broth

1/2 cup heavy whipping cream

1 tsp Worcestershire sauce

1 tsp Cajun spice (or more if you like it spicy)

1/4 cup grated parmesan cheese

2-3 grilled chicken breasts or 7-8 large chicken tenders grilled and sliced

1 16 oz pasta cooked and drained (we usually use penne or farfalle)

In a large nonstick pan combine the marinara sauce, chicken broth, heavy whipping cream, Worcestershire sauce, and Cajun spice.  Simmer for half an hour.  Cook pasta in salted water and drain (reserve some of the cooking liquid to thin out the sauce if you need to).  Add the hot pasta to the sauce but before stirring it in sprinkle the parmesan cheese over the pasta so it melts and sticks to the pasta which helps the sauce stick and thicken as well. Stir pasta and sauce to combine.  Add chicken into pasta mixture or serve on top or on the side.