Reviewed: Mar. 24, 2009

This is superb! My boyfriend who is the pickiest person loves this! He says it's his second favorite meal ever (first is his favorite chinese place). He wants me to make it all the time! I'm going to try to make it 1/2 & 1/2 rather than the cream and then each time try to make it healthier. I also cheat and add cornstarch to thicken up the sauce. I add ground red pepper, a little garlic powder and more cajun seasoning too. I may make it tonight for dinner now that I'm thinking about it!

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ZIMMSZOO

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Reviewed: Mar. 23, 2009

This has definitely made my recipe box! Very delicious. i omitted the mushrooms as I am not a fan, but otherwise delicious. I have made it at least a dozen times with rave reviews. I have also made it with shrimp which turned out equally delicious. Thanks!

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00leah00

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 18, 2009

Okay this pasta is great but i added parsley and olive oil at the end. Also some coarse pepper and tobasco sauce did it good. Overall this recipe was great but needed some adjustments. My family LOVED IT

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divya

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Reviewed: Mar. 16, 2009

This recipe is delicious. It tastes a lot like a blackened chicken pasta dish we get at a local italian restuarant. The only thing I did was I used jar alfredo sauce instead of heavy cream, and I used bow tie pasta instead of linguine. For the cajun seasoning I used Zatarain's Creole seasoning and it tasted wonderful. I also omitted the salt it called for because I figured the creole seasoning would supply enough salt. This recipe is fast and easy and tastes like it took a lot more effort.

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JoeRik

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

This recipe is delicious!! I made it for a dinner party and everyone loved it. I doubled the recipe, used 2 cloves of garlic instead of garlic powder, and a full quart of heavy cream. It thickened up perfectly with a little extra time simmering. I'm a beginning cook and this made me look like an experienced chef! Thanks for the recipe!

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melissans

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Reviewed: Mar. 9, 2009

Slightly disappointed. Followed the recipe exactly. The flavor was VERY good - not too spicy, but we thought it was good even though we love spicy things. However, I anticipated making Cajun Chicken Pasta, not Cajun Chicken SOUP! I used 1.5 cups of heavy cream, exactly as called for, but wound up placing a bowl on the table which appeared to contain nothing but seasoned cream - all the ingredients, pasta included, sunk to the bottom of what wound up being an excessive amount of liquid. Next time I think I will drain off the butter used to saute the chicken as well as using only 3/4 to 1 cup of cream, and maybe adding some flour and letting it simmer for longer. Good flavor, bad ingredient ratio.

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Dr. Rae

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 5, 2009

This was delicious and so very easy to make. I used whole wheat rigatoni and definitely used more seasoning than the recipe called for. It was yummy for my tummy! However, it was a bit greasy when I reheated in the microwave. What's the best way to re-heat this dish?

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SAMFEQ

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Reviewed: Mar. 4, 2009

I loved this.

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Melissa

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Reviewed: Mar. 4, 2009

Very Bland...needs lots of spices and add ins to make this super.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Feb. 27, 2009

This recipe was really yummy. I'd love to make it again. I gave it 4 stars because there weren't nearly enough spices in it. So basically just a cream sauce. I would recommend really tasting the sauce before serving it. You'll probably want a lot more seasoning and spice.

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Hot Cookin' Mama

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

I really enjoyed this. I used other reviewers advice and used fat free half and half. It was delicious!

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foodchannellover

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

While it may be putsy, I used boneless, skinless chicken breasts, rubbed them with the Cajun seasoning and grilled them. I cut them into strips and layered them with the pasta, sauteed asparagus and red onion. AWESOME! This recipe is so versatile that you can just toss in whatever vegetables you like.

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Sarah

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

Simple, tasty, easy addition of veggies for kids, and you can make it more or less spicy to suit your own taste. I used half-and-half instead of cream and it was still very good.

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glynnis9

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Reviewed: Feb. 15, 2009

I've been making this for quite a few years, and it is simple and really good. I usually change it though. I use a yellow pepper instead of green, adds great color. I also cut up some hot Italian sausage for some extra kick. If you like it hot like myself, I throw in a chopped Habanero. For the cajun seasoning, I use 1 tbps cajun and 1 tbsp cayenne. With all the extra ingredients, I usually use a entire box of Rotini noodles, and then freeze the left overs.

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Tom

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Reviewed: Feb. 5, 2009

I followed this recipe exactly, and it was very disappointing. I've experimented with a lot of different cream sauces, and they usually turn out pretty well, but this was a waste of time. The sauce was too thin. I thickened it, but since it didn't have much flavor, it still wasn't very good. Maybe the cajun spices I used weren't flavorful enough, but I added more seasoning and fresh garlic & it still was pretty flavorless. Tonight I plan to make a sauce I know I like so the leftover pasta, chicken, & veggies don't go to waste.

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Meghan

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Saratoga Springs, New York, USA

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Reviewed: Jan. 28, 2009

Great.. Not too spicy as I was afraid of. I used homemade cajun spice mix where I have control of the salt and heat. Hubby put hot sauce on his and everyone was very pleased.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jan. 27, 2009

Mmmm! Followed the recipe exactly. So far this is the best recipe I have tried on this site. I will definitely be making again.

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Joelle

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Reviewed: Jan. 19, 2009

This is a great recipe! It is so easy and I find it fun to make. I doubled the recipe and it easily fed 6. I do feel it needed more cajun seasoning, but that is personal prefrence. Overall I felt all the ingredients played well together. Mushrooms seemed like they didn't belong, but they added a texture that would be missed. Very good, definitely a keeper!

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Gulagchef

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

A little too much pepper for me. I think it will be super with a little less spice.

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sonjawoods

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Reviewed: Jan. 16, 2009

One of our favorite recipes. I use a whole box of linguine (breaking the noodles up before cooking)and basically double everything else, taking liberties with the green onions and mushrooms. I use 4 boneless chicken breasts and more cajun seasoning out of preference. I use 2 red and 1 orange bell peppers, 8 or more mushrooms, a whole bunch of green onions, a pint of heavy cream and double the seasonings. Its a keeper and a frequent dish at our house, easy to heat up at any time of the day when hungry.

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