Reviewed: Jun. 15, 2008

Excellent. I have made this three times now and feel I have it down pat. I used bow tie pasta the last two times and found I liked it even better. I omit the mushrooms. Definitely a keeper!

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Pumpknbunz

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 14, 2008

This is a regular dish in our house. We make it according to recipe and it is super delish! Thanks for a great recipe!

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Juliema

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 9, 2008

This was pretty good and a very nice change.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 2, 2008

This was awesome! I followed the recipe exact except I did use a pint of fat free half and half and 2 tablespoons of cornstarch to thicken instead of heavy cream and it turned out perfect. So this was a guilt free dinner for us with wonderful flavors, will be making again!

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csandoval

Cooking Level: Intermediate

Home Town: Palmer, Alaska, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 23, 2008

This dish was great. I omitted the mushrooms, and used alot more seasoning than suggested here. My boyfriend and I loved it though. We will definitely cooking again.

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Kelly Williams

Cooking Level: Intermediate

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Reviewed: May 19, 2008

This was awesome! My dh and BF loved it and commented how it tasted like restaurant quality. Followed prev reviewers suggestion for the homemade cajun seasoning since I couldn't find it in our store. LOVED IT! Thanks for a great recipe

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RJ

Home Town: West Sacramento, California, USA

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Reviewed: May 15, 2008

we did not care for this at all...for some reason it tasted really "peppery" Maybe it was the type of cajun seasoning I used, not sure....but was disappointed.

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JENSMITH1099

Cooking Level: Expert

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Reviewed: May 14, 2008

This is a wonderful dish. I’ve made it a few times and have a couple of notes. You have to use heavy cream, it doesn’t taste right when you try and substitute for half and half or any combination you can think of, I’ve tried to cut the calories. The seasoning measurements are really just guidelines, season to taste! (I usually double.) The brand of cajun seasoning you use can make a huge difference, so don’t skimp. I like thicker sauce so I stir a teaspoon of cornstarch into the cream before I pour it into the pan. Mix the chicken cream sauce with the pasta before you put the parmesan on or the delicate flavor gets lost. And finally always, always use FRESH parmesan cheese!

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ANGEL.9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 11, 2008

Great recipe for simple ingredients that you'll most likely have on hand. I only added about 1/2 of the cream, and julienned the peppers; I think they look prettier that way, and you get more flavor per bite. As written, just spicy enough, though I made 2 separate dishes- one for the adults with the stated amount of pepper. Another for the kiddos with just a tiny dash. Thanks!

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6BATCHES

Cooking Level: Intermediate

Home Town: Medford, New York, USA

Living In: Middletown, Rhode Island, USA

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Reviewed: May 9, 2008

Impressive. I did have to substitute because I was not able to find cayenne pepper for the seasoning.. It was wonderful though, it had a nice zing to it and it was a brillant mixture of all sorts of flavors. I will make agian soon.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: May 7, 2008

This was so incredibly delicious!! We didn't have any linguine, so used penne; which I think worked better as the penne could soak up more of the sauce. Used a fellow reviewer's cajun seasoning recipe (yum!). Used green, red, and yellow peppers, a small regular onion, and no mushrooms. Instead of cream, added a scant 1/4C of flour to the chicken and veggies, then added skim milk in place of the cream. Next time I might cut the flour a little as it made a very thick sauce (though we loved it). Mixed the parmesan into the sauce too. Next time, I think I would use fresh garlic and cook with with the chicken, instead of the powder.

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BARNKITTY

Cooking Level: Expert

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Reviewed: May 6, 2008

Since we like spicy dishes spicy, I added 1/4 tsp more cajun seasoning(could have even made it 1/2 tsp more). This is a delicious dish that will definitely impress your dinner guests.

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thischargergurl

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: May 6, 2008

Absolutely one of my favorites.

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CPOWELL1234

Living In: Perryton, Texas, USA

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Reviewed: May 4, 2008

I just tried this recipe for a Sunday dinner. Very easy and the ingredients are those you would already have in your cupboard!

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Martina Opel

Cooking Level: Expert

Home Town: Blissfield, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Apr. 23, 2008

I've made this for the second time. Its is MUCH better with penne pasta..which absorbs more of the sauce. Still a great recipe!

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JILLMAICAN

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Reviewed: Apr. 14, 2008

very good flavor. Definitely add flour to the sauce because it is very thin without. Other than that it is great as is!

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Leslie Sadler

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Reviewed: Apr. 14, 2008

This recipe was AWESOME!!!!! Very good and yummy! I followed the recipe exact only using spaghetti noodles instead, and would add more mushrooms and green onion, and maybe some flour to the sauce to thicken it a little. Otherwise it is perfect, just like at a fancy restaurant! Serve with some fresh bread and a green salad on the side!

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sarahz

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Reviewed: Apr. 13, 2008

Absolutely fantastic! I followed the advice of LESLEYSALYER and used 1 T of flour and 2% milk rather than the heavy cream. Used leftover grilled chicken, sliced it thin and added to the sauce. Added steamed broccoli rather than green peppers. Will be making again!

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ANGELYNE

Cooking Level: Expert

Living In: Mattoon, Illinois, USA

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Reviewed: Mar. 28, 2008

Real good. I changed the recipe a bit (we don't like peppers) and didn't really measure anything.

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REC1PEH0UND

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 25, 2008

Was really great, I used the seasoning suggested by another user, JEN78RN and they worked out great. Only needed 1 cup cream for enough sauce for two.

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