This chicken is fantastic!! My sister made me try it and I was skeptical at first - it was like nothing I'd ever made. It turned out great the first time and every other time since. A couple of things that I added to the recipe - when I mix up the flour mixture, I add more garlic, some cayenne pepper and some blackened seasoning. It's not spicy, it just gives it more flavor. Each time I've made it I try some new spices in it and it always turns out great. I also use Italian bread crumbs. I, too, spray the pan with cooking spray, but I like the butter on top, so I always do that. This is a great simple, delicious recipe. Thank you!

Reviewed On: Jun. 18, 2009

This is a great recipe! All of the ingredients work so well together and it doesn't taste heavy (like so many recipes with heavy cream in them do). I did the recipe almost exactly as written. While cooking the 2nd half of it (after shrimp is removed), I added some parmesean cheese and mozzarella cheese to make it thicker. There is another recipe on this site that I love, cajun seafood pasta, but this recipe is perfect if you want something lighter with great flavor. But, that is where I got the idea to add parmesean. I used a fettucine pasta, which I would not use again - it holds too much of the sauce and overpowers it. I would definitely do angel hair next time. Also, I would double the recipe if you like sauce. I found myself adding a little more cream. Definitely do fresh basil - it makes it all taste so fresh. This is a great recipe and doesn't seem really fattening. Thanks for a great recipe!

Reviewed On: Mar. 27, 2009

I joined allrecipes simply to be able to review this amazing pasta! I have used a lot of recipes from here, but never felt compelled to review any. This pasta is out of this world. I used cayenne pepper (it's what I had on hand), used all shrimp, added one garlic clove, cut back on the parsley, used 1 1/4 cup of the whipping cream and 1 cup of half & half. I may try it with some milk next time to bring the fat down. I didn't use any white pepper, but it still had a nice kick. You could do spicier or less spicy - it's such an easy recipe. Thank you for this excellent recipe! Next time I'll add some sauteed chicken.

Reviewed On: Jan. 29, 2006