Reviewed: Feb. 3, 2008

Excellent! This is a very tasty, creamy dish! Since I had super-sized / jumbo chicken breasts, I cooked them in the oven at 400 degrees for 40 minutes instead of browning them and running the risk of having them half-cooked in a skillet. Afterwards, I cut them up in strips 1/2 inch in thickness before putting in the skillet along with the rest of the ingredients. Instead of linguine, I had fettucini. Other than that, I followed the recipe as indicated and it turned out absolutely great. I will definitely make this dish again, no doubt about it. Congratulations to the creator of this recipe!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 2, 2008

WOW!!!!!What a great recipe. Unlike everyone else, I make this recipe exactly as stated. Wish people wouldn't rate recipes if they are going to change. They need to submit their own "changed" recipe. Anyway, great recipe all the way. My State champion football player son and his friends chow down on this dish because of the carbs and high protein. Just wish the calories weren't as high,(for me). Thanks for a GREAT recipe.

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Loricooks1

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Reviewed: Feb. 1, 2008

This recipe was amazing! It tastes just like Red Lobster's Cajun Alfredo! My fiance LOVED it. Thanks for posting. :)

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Tiffaroo

Cooking Level: Intermediate

Home Town: Reedley, California, USA

Living In: Dinuba, California, USA

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Reviewed: Feb. 1, 2008

Nice recipe -- thanks!

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Galley Wench

Living In: Rockport, Maine, USA

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Reviewed: Jan. 30, 2008

This is soooo good!!! One of my favorite dishes that I have made several times. Family and friends always ask for the recipe. I changed it to add a pint of half and half and a pint of heavy cream, and 1/2 tsp of the 1/4 ingredients: lemon pepper, salt, etc., 1/4 tsp of the pepper and garlic, AND I add about 1 tsp of red pepper flakes to make it spicier!!! or adjust to make as spicy as you want to. Definitely worth a try.

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SpicyV

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Reviewed: Jan. 23, 2008

My husband loved this dish!

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DTFERNAN

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Reviewed: Jan. 23, 2008

Awesome pasta! I used a lot of the modificatios posted by users, especially LESLEYSALYER. I did omit the cream/milk because I'm not a big fan of cream sauses. Will make this again!

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Kelly

Cooking Level: Intermediate

Home Town: Albia, Iowa, USA

Living In: Olathe, Kansas, USA

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Reviewed: Jan. 21, 2008

Great recipe....I really enjoyed the flavor.....tasted like a dish i would get in a restaurant. I first tried this when my cousin made it for me over the holidays and wanted to try it for myself. I would only caution to use less whipping cream than indicated in the ingredients. I used about 1 pint of heavy cream and it was very liquidy. Of course you can thicken with flour or corn starch. Awesome recipe....try it!

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Kirk

Cooking Level: Intermediate

Home Town: Mandeville, Manchester, Jamaica

Living In: Bowie, Maryland, USA

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Reviewed: Jan. 18, 2008

Well I sorta follow the recipe above and also the recipes of reviews. First I did use chicken..I used steak, actually steakums they are sold in a box. I had no cajun season so I just follow the review below and made my own using cayenne pepper, garlic powder, pepper, onion powder, paprika and I also added steak seasoning. I use rotini noodles (sprial noodles). And finally it was very unclear to me with the cream, so I just use a condense cream of mushroom mix. I add about half of can water to mixture. The food came fabtasic. I will make again maybe next time i will used chicken.

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sweetbanana

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 16, 2008

This recipe is great. I used celery instead of mushrooms. It turned out really good!!!

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proverbs226mom

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2008

Excellent. I just made this for dinner. I did improvise a bit since I didn't have some of the ingredients. I didn't use mushrooms or bell peppers. After I sauteed the chicken, I removed it from the skillet, along with the butter. Then I added a little bit of olive oil, sauteed 2 whole garlic cloves in it for about minutes. I discarded the garlic, then sauteed the green onions and parsley. After that I followed the recipe as written. Along with the cream, I added some flour to thicken the sauce. Oh yeah and I increased the Cajun-the original amount was definitely not enough for us. Great results!

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sommer

Cooking Level: Intermediate

Home Town: Burtonsville, Maryland, USA

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Reviewed: Jan. 14, 2008

Very good! But next time I'll remove the chicken before adding the cream to make the sauce.

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traci

Cooking Level: Beginning

Living In: Kettering, Ohio, USA

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Reviewed: Jan. 10, 2008

My husband and I both enjoyed this. I used fat-free half & half and thickened with a bit of cornstarch. It tasted rich and creamy, but guilt-free. My Cajun seasoning had a lot of salt (so I couldn't add more) so to get an extra kick I added about 1/2 tsp. of crushed red pepper flakes. I also used rotisserie chicken and added it near the end so it wouldn't dry out. I'll definitely make this again.

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LINDABTX

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Plano, Texas, USA

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Reviewed: Jan. 8, 2008

this was pretty good. my hubby said it definatley beats those bertoli bags of pasta i buy. def resturant quality. :D

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angelw

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Jan. 7, 2008

I thought this was just good. It was missing something. Next time I will look at the reviews before making it again to see what I could have added.

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GMO

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

Yummy!!!! Has become a regular at our house. We love crushed red pepper, so I usually throw some of that in too to make it a little hotter.

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Erica Brandau

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Reviewed: Dec. 30, 2007

This is my favorite recipe so far. The whole family loves it.

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Thia

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Reviewed: Dec. 18, 2007

The flavor was great, but the sauce was WAY too thin

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WhittneyD

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Reviewed: Dec. 16, 2007

Turned out great despite having to make a few changes. I doubled the recipe and realized I only bought 1/2 of the cream so I used 1% milk for the remainder and then thickened it up by adding a tbs of flour and 2 tsps of cornstarch and letting it simmer for about 30 min while stirring every so often. I didn't have any garlic powder but had garlic salt and used that instead. I also didn't have Cajun seasoning so I used 1/2 tsp of garlic salt, 1 tsp of black pepper, 1/2 tsp paprika, 1 tsp of chili powder, a little bit of chili flakes and then added some hot sauce when everything had been mixed in together. Also didn't have any dried basil on hand so used 1.5 tsps of fresh basil which I thought was still great. Despite all of the changes, the pasta still turned out great. Really adaptable and definitely a keeper. Already had requests to make it again for Christmas!

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Cupcake

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

OUTSTANDING! I did as another reviewer suggested and cooked the seasoned chicken in Pam, then removed it, and then cooked the vegetables, added a bit of flour, then the cream, and then put the chicken back in the pan. I can't find cajun seasoning here in England, so I made it using the recipe another reviewer left- it turned out great! It was the perfect balance of creamy and spicy, and the sauce was thick enough to coat the pasta, but wasn't too runny. Next time, I may add a tomato at the end like someone else suggested, just to see the difference.

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