Reviewed: Nov. 20, 2009

This is now one of our favorite recipes and we make it about once a month. So creamy and flavorful. We never have fresh mushrooms or lemon pepper around, but it is perfectly fine without them. Thanks for this recipe, Tammy!

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pacia

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Nov. 17, 2009

This dish is amazing. I made it last night for my boyfriend and he absolutely loved it. I will definately be making this dish again. I did need to add flour to thicken the sauce and I will double the sauce the next time. I did season to taste because I like my food spicy. Great recipe.

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danene5

Home Town: Orangeburg, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Nov. 15, 2009

Really yummy, everybody loved it. I added some extra Cajun seasoning because we like more flavor.

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Brittany Robertson

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 15, 2009

This was excellent. I followed the recipe except didn't add mushrooms (don't like them), added a 1/8th teaspoon of cayenne to kick up the heat and used the juice of a 1/2 lemon to brighten it up a bit, a little extra salt and didn't use green onions, used a 1/2 sweet onion cut into strips.

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Kathryn

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 14, 2009

Incredible! One of the best meals I have ever fixed...Restaurant Quality! I want to find a way to cut the calories back as this is very rich.

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rob b

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Reviewed: Nov. 13, 2009

Soooo good! I really like pasta dishes but my husband does not, so my goal was to find a recipe that would make him think twice about not wanting ANY pasta and this recipe did it! He loved it, he said it was the best pasta dish he has ever had! I basically followed the recommendations of reviewer VBHOKIE by using unseasoned frozen stir fry veggies from the grocery freezer section that included onions, green peppers, red peppers and yellow peppers. I did not us mushrooms, I about doubled the Cajun seasoning, I used about 2 and 1/2 cups of the heavy whipping cream and I also slightly increased all of the seasonings. Make sure you season to your taste, my husband and I both really like our food full of flavor. Oh yeah, another thing I did to add extra flavor was I cut up my chicken the night before and marinated it in Italian salad dressing overnight. When I was ready to start preparing the meal I drained the extra Italian dressing. That made the chicken so flavorful! Great recipe, I will for sure make it again!!!

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stacsmi

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Reviewed: Nov. 8, 2009

Best recipe on here so far that ive came across. My boyfriend loves it, he wants me to make it every single night i swear! I follow the directions almost exactly except for omitting the peppers and mushrooms, hes very very picky and likes his food plain, but its still very delicious.=]

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chalakhun

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Reviewed: Nov. 2, 2009

This is an awesome meal. If you are counting calories, here are a few suggestions: saute the chicken in olive oil and a little bit of garlic instead of butter, use whole wheat pasta (I realy like the whole wheat penne), and use fat free sour cream instead of heavy cream. Just those few changes make this a very flavorful, HEALTHY meal.

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foodlover

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Reviewed: Oct. 22, 2009

Thank You,Thank You! This is so delicious. Ive bee looking for years for this recipe!!!Followed other reviews advice an made with milk and corn starch to thicken. Also used Pam and just a little butter to sautee chicken. I dont think you would be able to tell and helps reduce the calories dramatically! As well dont be afraid to add more of All of the seasonings! Loved it! Is definitely a new family favorite,

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meand thefurious5

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Reviewed: Oct. 16, 2009

Very tasty! The sauce comes out a bit runny if you don't follow the alterations that recommend adding flour or corn starch to thicken the sauce. Overall, a very good way to get over a 1000 calories in a sitting.

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CLEARBLUESKY20

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

LOVE LOVE LOVE this recipe! You can do so much with it! We've been making it with petite scallops - delish. I don't change anything in the recipe and it's perfecto!

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JKKK5945

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Reviewed: Oct. 12, 2009

This recipe really didn't do it for me. The sauce was really thin so I added some flour and let it cook down for 5-10 minutes which made it a lot thicker. It was really rich and I couldn't even finish my portion. It was decent but I won't make it again. Just not my cup of tea.

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dmarie979

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 8, 2009

The flavor of the sauce created by this recipe is very tasty - rich with notes of spice. I added broccoli to the recipe and used a whole red bell pepper. But the sauce did come out quite thin, even after I let it reduce a whole lot. I know a lot of reviewers said that they used cornstarch to thicken it but I hate the taste that cornstarch brings to a recipe. So while the flavor is quite nice, it's too thin for my preference.

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Gwen on the West Coast

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Reviewed: Oct. 5, 2009

This is amazing. A staple in our home now. So yummy! Need to work on finding away to limit the Heavy Cream though. Think I will try half and half.

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Tonya

Home Town: Oak Hill, Virginia, USA

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Reviewed: Oct. 3, 2009

Oh, this was good! My two-year-old even asked for more. Next time I will slice and not chop the bell peppers and add a bit more mushroom. I used 1 cup heavy cream and 1/2 cup milk, and there was a LOT of sauce. So maybe I will cut that back a little next time. Added fresh basil from the garden. Nice touch.

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Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Sep. 26, 2009

Tastes great, interesting flavor and easy to make. Passed my 7 year old's test.

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Sep. 25, 2009

This was SO delicious and full of flavor!! I was a bit confused by the "2 chicken breast halves" and assumed that meant one full breast...? I did not change anything, except that I omitted the onions (don't like them) and mushrooms (forgot to buy them) and I was short on heavy cream, so I supplemented the rest with Vitamin D milk that I mixed 1tsp. of cornstarch into to help keep it thick. Worked perfectly. Next time I will probably cut down on the butter a bit I would definitely say to tone down the cajun a bit if cooking for those who don't like spicy. We LOVE spicy and it was perfect as was for us. Definitely a keeper recipe!!

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jabsbride

Cooking Level: Expert

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Reviewed: Sep. 19, 2009

Yum Yum Yum. I make the sauce separately starting with a roux since I use FF half and half. I make the roux with butter, spelt flour, and minced onions and garlic.

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MissWheatless

Cooking Level: Expert

Home Town: Milford, New Hampshire, USA

Living In: East Rochester, New York, USA

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Reviewed: Sep. 16, 2009

Made this last night and loved it! For those who said it was too runny, you must let the sauce simmer for quite awhile and it will thicken right up! I actually wish there were more sauce and I think I will make more the next time around. I threw in some asparagus and some tomatoes as well and I did use more of the cajun spice than written. Great recipe!

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MandaSteelers1Fan

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Aug. 30, 2009

Great recipe. To cut back on fat and calories I used Half & Half instead of Heavy Cream. I also added the parmesan in with the spices to help thicken the sauce.

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Faith Morgan

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