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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SONOMASUE

Home Town: Sacramento, California, USA

Living In: Windsor, California, USA

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Reviewed: Jan. 13, 2009

I made this for a dinner party. What I did differently to the recipe is: I let the chicken sit in 3 TABLESPOONS of cajun spices for about 3 hours, then I cooked the chicken and removed the chicken from the pan and put it in a warm oven, then I added the other ingredients to the pan and after adding the cream I let the mixture boil then simmer to reduce it to a thicker sauce. While sauce was simmering I cooked the pasta. I plated up the pasta spooned the sauce over the pasta then I placed the Chicken on top of everything. All of us really really liked this dish!!!

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Trishie

Cooking Level: Intermediate

Living In: Dublin, County Dublin, Ireland

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Reviewed: Jan. 13, 2009

Yum! This was really good, although it definitely took way longer than 30 minutes to prep and cook. My only huge change from the recipe is that there is no way in heck that 2 tsp. of cajun seasoning is enough. I just kept sprinkling more and more on the entire time, and it still could have used a wee bit more. Maybe that's just personal preference, but for anyone trying this recipe that wants *seasoned* chicken, use way way way more than 2 tsp. My boyfriend loved it, and added a ton of red pepper flakes to his to make it ungodly spicy. Thanks for the great recipe! I can't wait to make this again.

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jan. 1, 2009

This is one dish my husband is the master of and we love for him to cook it.

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HESABLE

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Reviewed: Dec. 25, 2008

I followed the recipe exactly as written. It was easy and very tasty. I will make this again and for guests.

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Gina

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Reviewed: Dec. 20, 2008

We really liked this. I did have to make a few adjustments though. I don't like mushrooms and maybe reviewers said they added no flavor so I omitted them. I also thought the sauce was runny (I used the right cream) so I added a bit of flour. Also we threw in some snap peas that we had on hand. Gave it some nice color and additional flavor. Will definitely make this again. My 14 month old daughter even loved it.

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KrazyKristi

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Dec. 14, 2008

This was ok. Decent enough flavor, although I don't think it was spicy at all. So if you like spicy, you'll need to add more than the recipe calls for. And I was expecting this to be creamier and it was actually very watery. But the flavor itself was decent.

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Tina S.

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Crestview, Florida, USA

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Reviewed: Dec. 9, 2008

Great recipe! I took a few shortcuts...bought rotisserie chicken from our wholesale store and frozen peppers and onions. Also tripled the amount of cajun spice. Yummy!

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NoviceCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hillsdale, New Jersey, USA

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Reviewed: Nov. 30, 2008

This is pretty good. We liked this a lot the first couple times we made it, but it seems hit or miss.... sometimes it just doesn't come out right.

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Jupiter

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Reviewed: Nov. 26, 2008

A fantastic and very easy recipe! When I make it I increase the amount of veggies by quite a bit (2 of each sort of pepper and a TON of mushrooms) and then increase the amount of cream and spices, but it is very good exactly as written.

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BRANDIMORIAH

Cooking Level: Expert

Home Town: Salisbury, Vermont, USA

Living In: Anthem, Arizona, USA

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Reviewed: Nov. 20, 2008

This is probably the easiest yummiest pasta dish I have ever made!!! My family loved it!

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katie22

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Reviewed: Nov. 18, 2008

This pasta was delicious. My boyfriend is a picky chicken eater, but he loved how the chicken was cooked. I don't like spicy food, but I absolutely loved this. we even had enough for leftovers!!! DELICIOUS!!!

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lizzygrl

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Reviewed: Nov. 16, 2008

Thanks for the recipe, this is great. Something I will make over and over!!

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Amanda B

Cooking Level: Expert

Living In: Weston, Wisconsin, USA

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Reviewed: Nov. 14, 2008

I absolutely HAVE to make this dish twice a week for my New Orlean's born husband, and a double batch at that, so he can heat it up for lunch at work the next day. I use Tony's Chacheres seasoning and make it exactly as the recipe calls, except for leaving out the mushrooms, and it is AWESOME. This pasta is to die for!

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kelsey

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

I wanted to try this dish badly after i saw the good review about it. It is really a quick and easy meal and the most important thing is... it is sooo good! I replaced the garlic powder with real garlic instead. Good recipe!!! Strongly recommend!!!

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kitman

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Reviewed: Nov. 13, 2008

This is the best pasta I have tried on the site. It has so much flavor and is better than anything you can get at one of those chain Italian places. We've made this a few times and we haven't changed anything. It doesn't need any changes.

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Maine_diner

Cooking Level: Expert

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Cajun Chicken Pasta

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