So I have now made this recipe a minimum of about 50 times. It is our favorite recipe on this site, and my husband's absolute favorite meal. Having made it so many times, I have tried every variation under the sun, and I have come up with what I think it the most flavorful method. I have also turned this into a 30-minute meal or less. Here are my suggestions: 1. Don't waste time chopping fresh peppers or paying the extra cost. Buy the bagged frozen red, green, yellow pepper, and onion blend found in most brands. You will not lose any flavor, and I promise you won't know the difference. 2. Heavy cream is best (and double it), but 1/2 heavy cream and 1/2 ff half/half + 1-2 t. corn starch works, too. 3. Mushrooms aren't necessary, but use baby bellas if you do. 4. Add more cajun seasoning. This recipe doesn't call for nearly enough, but you will need to add strictly based upon your taste. Once everything is added to the sauce, I taste it and keep adding until it tastes just right. A little extra salt is usually required, as well. 5. For the meat, I have found two variations that are PERFECT. My favorite is to use a rotissiere chicken from my grocer's deli. Debone, add the meat to the sauce. YUMMY. My husband prefers a pound of fresh shrimp. UPDATE: Many reviewers complain about the sauce being too thin for this recipe. If you are using the heavy cream as it calls for, just let the sauce simmer longer.

I originally saw this recipe in a Taste of Home issue from 1995. This dish is served at the Monroe Street Grille in Tallahassee, Florida. The manager provided the recipe to Taste of Home magazine. I made it and loved it! I made this dish when I was snowed in one day. I substituted many things b/c I couldn't get to the store - I defrosted skinless/boneless chicken from a bulk freezer pack. I used canned mushrooms instead of fresh, and I had to make my own cajun seasoning since I didn't have that either (1/2 tsp. garlic powder, 1 tsp pepper, 1/2 tsp. onion salt, 1/2 tsp. paprika, 1/2 tsp cayenne pepper to make 1 TBS Cajun seasoning). I added Tobasco sauce and did need to add 1 tsp. flour to thicken the sauce. I also omitted the green and red peppers and lemon-pepper seasoning, b/c, surprise! I didn't have those in the house either. However, overall it was EXCELLENT and my fiance and I finished all of it. I will definitely be making this again. Tasted just like Fettucini New Orleans that you can order in restaurants.

This is a great recipe. I played a little with it by adding 1/2 cup white wine and some shrimp along with the chicken. I also added extra cajon seasoning and Tabasco. My husband loved it! We will definately have this again!

very good. i used the fat-free half and half with a little cornstarch to thicken. it turned out great without the extra fat.

this is sooooo good. this is the kind of food i crave and what i usually order at restaurants. i did make a few changes that would work well for the calorie conscious...first of all i used about a T of the cajun seasoning that my boyfriend makes (i think it is emeril's recipe from food tv). i sauteed the chicken in pam, removed from the pan, sauteeed about 1/2 - 3/4 c of mushrooms, 2 T of finely chopped onion, and 1/2 T of chopped garlic in pam also. removed that. added about a tablespoon of butter to the pan and scraped up all the brown bits. added 1 T of flour and cooked a couple of minutes until thick. then i used a little more than a cup of fat free half and half. let it thicken, then i dumped everything back into the sauce, added one chopped roasted red pepper, and a deseeded and chopped tomato; i doubled all the seasonings. tossed this with pasta and it was spectacular. i know this isn't a particularly diet friendly recipe, even this way, but it sure beats the restaurants version of creamy pasta and i think it tastes even better. my boyfriend LOVED it and he hates cream sauces (he also has a huge aversion to low fat/fat free recipes, but he didn't know). This made about four servings. I think it would be wonderful in the summer w/ lots of fresh veggies. may add baby spinach next time or broccoli... thank you so much for this recipe!!!

Excellent! I did substitute fat free evaporated milk for the whipping cream and also added a little flour to thicken the mixture. The taste was wonderful even with this change.

I cook a lot and this recipe was very good. For me to rate something five stars the recipe has to be spectacular! I'm sure I'll make it again. Because of the comments about it being bland, I did add more cajun seasoning and more cayanne pepper. We like spicy! I can't afford the calories so I used Land O Lakes Fat Free Half and Half and no one would know the difference. I use this in Alfredo sauce also. I thickened it with flour and water just like any gravy and it was wonderful. There are so many different cajun spice recipies and the spice would make all the difference in the world as to how bland or spicy your finished dish is. I looked for a spice recipe on line and made my own. I also tossed in a little broccoli at the end for some more color. Corn would also be good! I might try that next time.

Delicious!

Excellent! this was restuarant quality. I made it for Sunday dinner and everyone raved over it. I will definitely make this a keeper!!

Good Recipe! I make this for my husband about every 4 months since it's so rich. Tastes similar to a Chicken Scampi dish he enjoys served at a popular Italian restaurant. This also works well for company.