I thought this recipe was fantastic!! Upon seeing what ingrediants were called for, I decided that a vegetable was needed to add color (and I like some sort a veggie in all my pastas). approx 2 min before the pasta was finished, I added half a bag of frozen chopped broccoli. Also, when the chicken and garlic was almost done, I sauted a half cup of red bell peppers and half cup of fresh sliced muchrooms. Finally, to thicken the sauce, I added 1/2 cup of parmesen cheese rather than the required 1/4 cup. I was worried that I might of altered the original recipe too much but rather when all was said and done...it was WONDERFUL!! My family won't eat it any other way. My 5 yr old always has 2 servings and even my picky brother in law (age 15)scarfed 2 helpings down...muchrooms and all. This is a great and easy recipe that anyone can do and if you want to add your fav veggie like I did, I think there is plenty of room for experimentation. I have made this many times since and my taste buds never tire of it. It is worth a try and then..try to see what you can do with it to make it better suit your tastes.

I took the suggestions of making more sauce (added more garlic, *fresh* basil, cheese, cream) and last time added a bit (a really teeny bit) of sugar . I definitely recommend trying that. It takes the bitterness of the parm out of the dish. I think you can make it with just about any hearty pasta shape. I've made it with fusilli and farfelle and today am going to try it with pappardelle. Fantastic recipe. My thanks to Stacey and the other reviewers.

This was very good. I agree that the sauce should be doubled. I also increased the parmesan cheese to 1/3 cup (we really like it). Fresh mushrooms would be a great addition. Thanks for the recipe!

This was excellent! Definitely a keeper. I doubled the sauce and used fresh basil and fresh parmesan. I also added a diced red bell pepper and diced tomatoes at the last minute. Very quick and easy to make. Can't wait to have again. Goes great with a glass of white wine.

The flavor of this is to die for!!!! I love how speedy this is to make. Great in a pinch and tasted like I cooked all day. I made this as a main dish. So for my family I used the 12 oz. of pasta but doubled the rest of the recipe. I may cut back just a tad on the cream next time. Thanks so much. Just wonderful!

Double the sauce and this is the perfect dish

My husband and I really like this dish. I have made it several times, making slight changes each time. Last time was our favorite. I added yellow bell pepper, extra cheese, 2 cups heavy cream, and cajun seasoning. Yum!

This one is a very tasty dish,and my whole family loved it. I added a little sugar to balance out the parmesan cheese and a 1/4 teasp of salt,I also used 2 cups of cream and chicken thighs. This is a rich and filling dish I didn't even have any leftovers.

My husband wasn't crazy about Amy's Garlic Egg Chicken (from this site) leftovers so I made this recipe with them one night when he was out at a company dinner and this turned out sooo good! I will definitely be making this again. Just the kind of dish he likes - chicken with a rich sauce. I used evaporated milk as I didn't have any heavy cream. I hope it tastes as good even if it weren't leftovers from Amy's Garlic Chicken recipe. I may put more garlic and spices in to compensate if cooking chicken from scratch.

This pasta is really convenient if you dont want to spend too much time in preparation. I made some minor alterations: doubled the sauce, omitted the chicken, used angel hair pasta, lite cream, fresh basil and cajun seasoning to taste. Will make again. On the blander side...goes good if there is another dish with meat.