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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Reviewed: Aug. 21, 2009

Love love love this dish. A friend gave me some cajun seasoning from Texas, and I wasnt sure what to do with it. Lets just say I will be requsting more. This dish is easy and yummy. I love that I can add veggies depending on what is in season. This is a keeper for sure.

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Emmaline

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Reviewed: Aug. 20, 2009

so so so so good!!! I made a few slight changes nothing major... I sprinkled my chicken on both sides until lightly coated with the Cajun seasoning, increase the cream to 2c for more sauce, fresh basil. I did take my chicken out of the pan while the sauce was thickening, and added asparagus toward the end of cooking. to die for! my picky son ate it up in no time flat! I also used the whole grain noodles and they were excellent!

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jenny

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Reviewed: Aug. 19, 2009

I loved this recipe. I added some garlic salt and a little more cajun seasoning. I also added some flour to thicken it up. I will make this again.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Aug. 19, 2009

For a begginer like my self, its very easy, quick and delicious to make. The best to impress the ladies. :)

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bryanh011

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Reviewed: Jul. 23, 2009

This was REALLY good. It looked a mess as my presentation wasnt much, but it tasted FANTASTIC. Creamy and comforting, but spicy and not-your-average-dinner. I recommend (presentation wise) to remove the chicken when cooking and adding it on top of the pasta/sauce after. I think it would look nicer. So good and easy!

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AMERICAN1821

Cooking Level: Beginning

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Reviewed: Jul. 9, 2009

Delicious! Used leftover grilled boneless chicken breasts....YUM!

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Lala2003

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Reviewed: Jul. 8, 2009

Tastes just like TGIFriday's spicy cajun chicken pasta!

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cookiemom

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Reviewed: Jun. 22, 2009

Delicious. Absolutely delicious. I reduced the amount of cream, and added flour and water instead to thicken up the sauce, so that I could reduce the calories JUST a little. The cajun seasoning I used was a VERY salty, so next time I'll use less than the recipe calls for to balance things out. Otherwise, this was probably the best pasta dish I've ever tasted. SO GOOD!

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Elle

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Reviewed: Jun. 21, 2009

This was great. I followed the recipe with the exception that I sautéed shrimp and scallops in a little butter and fresh garlic to cook and then added on top to serve rather than cooking in the cream sauce. I do think the amount of pepper was overpowering. It wasn't too hot and I like spicy foods, however the black pepper was overpowering, so I would recommend reducing the peppers to start and then increasing to taste. I also split the cream in half and added fat free milk for a lower fat substitute. Add a teaspoon or two of cornstarch to cold milk to mix and dissolved and then add to the cream mixture closer to the end of cooking to thicken up if using milk rather than the cream. Over all, I thought this was good and will probably make again as the recipe is quite easy and is a great different meal for a busy week.

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QUICKER

Cooking Level: Expert

Home Town: East Northport, New York, USA

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Reviewed: Jun. 16, 2009

Nothing I would change except to reduce the amount of heavy cream. The dish doesn't need that much cream to give it flavor, the ingredients alone work!

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Melissa

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Reviewed: Jun. 15, 2009

Last night, I made this for the second time in 2 weeks. Everyone loves it to the point that I will never have leftovers. I used Tony Chachere's Creole Seasoning to get the perfect amount of spiciness(a small amount goes a long way). I also only used a cup of heavy cream and corn starch to thicken the sauce.Fresh asparagus made it perfect.

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Ms.Pickle

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Reviewed: Jun. 15, 2009

Very good. I used a seafood mix (scallops, shrimp, and calamari) instead of chicken and mini bow ties instead of linguini. Also omitted the peppers as I didn't have any on hand. Excellent and fattening!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Jun. 10, 2009

My only complaint was that the sauce didn't thicken as much as I would have liked. I let it sit after cooking, but to no avail and I used less cream than called for. The only other change I made was that I used leftover grilled chicken from the night before and just sliced it up and threw it in after the veggies had cooked down some. It was very good otherwise and I'd give it 4.5 stars if I could!!

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KASHICAAT

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

Excellent recipe as is. I would use less green pepper next time and more cajun seasoning (can't use too much in my opinion!). My whole family loved this! I'll make again!

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