Reviewed: Oct. 30, 2008

Our favorite pasta recipe yet! We love spicy food and this is perfect. I always make my own cajun spice using about 8 different seasonings- it's always so good! Last time we saved the leftover sauce and put it in pitas the next day because we were out of noodles- simple and filling!

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erin lang norris

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Reviewed: Oct. 30, 2008

It was very good! My whole family loved it and we will be making it a lot more often. The only thing I did different was cook the mushrooms and peppers about 5-7 minutes and not the 2 minutes

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Cecilia

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 29, 2008

This was a VERY easy dish to make, and extremely tasty! I used 2 cups of whipped heavy cream, and I didn't follow the instructions on seasonings. I just added as it needed flavor. I sautéed my chicken in butter as well as red wine vinegar, which added a extra kick to the flavor. I also used half of the green bell pepper, and used a sweet yellow onion instead of the green onion. I didn't add the mushrooms at all. Overall, this dish tasted like it came right out of a fancy restaurant! To top it off, fresh garlic bread on the side, with a daiquiri brought it all together! I will make this over and over again!

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Dessert Lover :P

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 29, 2008

This was great! I omitted the mushrooms and green onions and used a frozen peppers and onions mix that I had on hand. I served the sauce over fettuccine- this dish definitely need a bulkier pasta than your average spaghetti-and used half & half in place of cream. I also made my own Cajun seasoning using the "Creole Seasoning Blend" recipe on this website. I'll definitely make this one again!

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PPERRY0501

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

I made this without the peppers, onions, and mushrooms. It was very good. To make it easier on me I put the chicken in a ziplock bag to coat with the seasoning. I used fettucine florentine instead of linguine. I also used an extra teaspoon of cajun seasoning (Tony Chachere's Spice N' Herbs Seasoning). Came out very yummy. Definite keeper.

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Leeloo

Cooking Level: Beginning

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Reviewed: Oct. 22, 2008

Finally! A true restaurant quality dish. I mean it. It will surprise you. I didn't have the half & half or whatever it called for, so instead I used 1 1/2 cup 1% milk heated on the stove top with 1/2 stick of butter. Then after adding it to the chicken (which I coated with a little flour mixed with the cajun season) I added some water mixed with a little corn starch while boiling. It thickened right up! I used orange bell peppers instead of green. I trippled the green onion to 3. I used 3 chicken breasts instead of 2. I also added minced garlic with the veggies as well. I am so happy with this recipe & it was quite easy to do.

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jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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Reviewed: Oct. 7, 2008

Very Delicious!

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recipesampler

Living In: San Jose, California, USA

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Reviewed: Oct. 2, 2008

My hubby thought it was excellent! I used a pint of fat free half and half and added two tablespoons of cornstarch to the sauce. Also left out the mushrooms and used more of the Cajun spice. Thanks for sharing!

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MG

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Was passable as something quick and easy to throw together, but didn't wow me as I expected based on all the positive reviews. I subbed Morningstar Farms Chik'n Strips which I wouldn't do again. :/ Sauce came out thin, so I added a bit of potato flakes. And, with all the spices, I was expecting it to be a lot more flavorful. Probably won't make again. Oh well, thanks for letting me try.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Sep. 29, 2008

This was amazing. I did as VBHOKIE suggested by omitting the mushrooms and used the frozen, bagged blend of yellow,green,red peppers and onions found in the freezer aisle of the store. I used 4 boneless, skinless chicken breasts, which I coated liberally with the cajun seasoning (more than the recipe called for) with 16oz of linguine and 2 cups of heavy cream. Cooking with the frozen pepper and onion blend did make the sauce very watery, so I fixed it by mixing in 1/4 cup of flour. I let it stand to thicken, and sprinkled a little more of the cajun seasoning in the sauce. I did it under 20 minutes from start to finish, and it was so good. It's definitely going into the recipe box!

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MaryTee

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 28, 2008

This recipe was ok. My family wasn't crazy about it, but it was quick and easy.

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kecia

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Reviewed: Sep. 22, 2008

This was very good! I didn't have linguine so i did corkscrew pasta. The only problem i had was that the sauce was runnier than I would have liked. But that didn't change the flavor any, it was yummy

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lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 21, 2008

So good! Loved this recipe! It was even fun to make! Thanks!

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BETHALINDSEY

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Reviewed: Sep. 21, 2008

This was very good. I used shrimp instead of chicken, and I seasoned them with the following cajun seasoning recipe: 4 tsp. salt, 4 tsp. paprika, 3 tsp. garlic powder, 3 tsp. fresh ground pepper, 2 1/2 tsp. onion powder, 1 1/2 tsp. cayenne pepper, 1 1/2 tsp. dried thyme, 1 1/2 tsp. dried oregano. Also, I used half and half instead of the heavy cream. I think this could have used a little more garlic flavour, so next time I will probably omit the garlic powder and saute a fresh garlic clove or two instead.

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CaraMeg

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

Awesome recipe. Like other reviewers, I used fat free half and half to lower the calorie content. I used a little corn starch to thicken and it turned out delicious. I agree with those who said this is restaurant quality. It is very simple to make and would be great to serve company. I used red peppers like the recipe called for because they were on sale. Usually they are too expensive but I must say that the red color added to the presentation. Next time I may dice a tomato and serve on top for presentation if red pepper is not available. Thanks for another addition to my recipe collection. This is a keeper.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Sep. 5, 2008

oooo This was sooooo good.Very easy recipe and might I add again very good!!!!

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Staycie

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Sep. 3, 2008

I've made this a few times and have loved it every time. Tonight I used four chicken breasts, doubled the cajun seasoning, added half an onion, two small tomatoes and some chives. Besides that I followed the recipe and it was delicious!!

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SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 26, 2008

We loved this recipe. Changed it some because my husband had opened a jar of Ragu Alfredo sauce and I wanted to make use of it. Used this instead of heavy cream. Plus, it was his cooking night! He replaced Cajun seasoning with Southwest Chipotle, replaced lemon pepper with cayenne pepper and added red crushed pepper (about 1/4 tsp I think). He also changed his mind about the chicken! Added shrimp instead. It was great and ready in no time! Would probably be as good with ingredients specified here, but he likes it with a kick! It was actually not too hot for me. My 15 year old loved it too!

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Annie

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Reviewed: Aug. 24, 2008

Needed some more cajun seasoning.

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steeleae

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Reviewed: Aug. 20, 2008

Yummi! This was amazingly good. I used shrimps instead of chicken. I omitted the mushrooms as well as the lemon pepper. For the sauce, I used half sour cream, half light cream. After I was done with the sauce, I felt it needed more flavor which is why I added more cajun in the sace, parmesan, cayenne and definitely nutmeg. Next time, i'll try making it with chicken. Thanks a lot for this recipe.

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