Reviewed: Mar. 21, 2008

Very good. Just a LITTLE too spicy, as written, for my family, though:will cut the Cajun seasoning to 1-1/2 tsp.next time. The sauce flavor was very good (cream & butter...big surprise!)but I will add more mushrooms and carmelize by themselves in the butter THEN add the peppers & green onion:as I thought the mushrooms were not cooked enough when the peppers were done. The only things I did different was to add, cut up, cooked (boiled in the pasta water) fresh asparagas and I used sweet yellow peppers(& the red)instead of green:which I think paired better, and will do if I make again. I would prefer the chicken cut up smaller/shorter pieces too... and I would add MORE peppers (in strips, for prettier presentation-not chopped) AND I will use penne pasta: just our preferences, so not to use a knife to eat.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Mar. 19, 2008

I made this for a dinner party and it was a huge hit!

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Kim

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 19, 2008

Absolutely outstanding tasty recipe! I liked the chicken cut into small strips before cooking. I added some broccoli flowerettes right at the end and they added a nice touch. My husband added some jalapeno to his, but definitely spicy enough for my tastes w/o this. Instead of chopping the peppers, I'm going to try small strips next time - more color and texture. The 2 servings made two meals for us - even with only 2 forzen chix breasts! Thanks!!

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Lindy Lou

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Reviewed: Mar. 18, 2008

This was a very tasty recipe. I would definitely subtract 1/2c - 1c of heavy cream for a less watery sauce. Definitely will make again!

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Christine543

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Reviewed: Mar. 11, 2008

Have made this a few times. Followed recipe exactly. Very good.

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Vonas

Cooking Level: Intermediate

Living In: Prince George, British Columbia, Canada

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Reviewed: Mar. 5, 2008

Very spicy...but i still felt it was missing something. its higly possible its just me being a pepper freak. my boyfriend enjoyed it highly, though

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Caitlin

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 3, 2008

This is very tasty. I replaced shallots for the green onions (a personal taste preference). If you want green onions I would only use the white portion during cooking and then use the greens as garnish at the end. Cooked green onion tops tend to be bitter and effect overall flavor. I also used used real garlic (one clove) pressed in place of powder and added it with the onions. I found the cajun flavor a little light so I added extra cajun after the cream to my desired taste. I also added double the amount of parmesan while it was still in the pan to help thicken the sauce.

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Sheri O.

Cooking Level: Expert

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Reviewed: Mar. 1, 2008

I would give this 5 stars because even though we didn't have a lot of the ingrediants it still turned out great! We used thigh meat, 1 cup milk mixed with 1Tbsp flour, and only the cajun seasoning with 2tbsp parmesan. We only had mushrooms and onions so we just sauted those. Turned out great inspite the alterations.

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ajpense

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Reviewed: Feb. 27, 2008

This was sooooo good. it went down an absoloute treat with all the famiy, including a fussy eater. i never made any adjustments and it turned out perfect.Thanks so much cant wait to try again

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cheekybiscuits

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Reviewed: Feb. 21, 2008

We loved this! Turned out a very impressive dish, that actually was quite simple to make. The recipe looked like a lot of work, but when making it, went together easily. I would make this often except it does have a very high fat content. But when you want rich and creamy, with a slight kick - this is it!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 12, 2008

Very Good. I think I might have added too much cajun seasoning,...it was really hot! I didn't have red or yellow peppers so I added roasted red peppers instead...I also didn't have any mushrooms. I added 1/2 cup of heavy cream and used a 1/2 C. whole milk and the sauce was thick enough. My husband really liked it...next time I won't use as much cajun...or chili powder (oops!)

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ROBANDKI

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Reviewed: Feb. 11, 2008

Very good recipe. Make sure to pick a good cajun seasoning. I highly recommend "Joe's Stuff" or, if you like heat, "Joe's Hot Stuff". It's also best to let this dish sit awhile in the pan so that it's not soupy and the flavors can absorb into the pasta. We enjoy this on angel hair pasta.

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MTV

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

I used home made Cajun Seasoning (1/2 tsp each garlic powder, onion salt, Paprika, and cayenne, plus 1 tsp pepper), and it came out SPICY. Next time I'll tone down the seasoning with flour to coat my chicken, since that much spice is too much for some people (I loved it though). The other flavors melded very well- they weren't overpowered by the spice. This makes a great cold weather recipe, and also goes great with a light sweet salad.

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Catherine

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 9, 2008

Wonderful recipe. I added parmesan cheese directly to the cream sauce in order to give it a creamier taste.

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Chris

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Reviewed: Feb. 7, 2008

This was a good recipe, if I make it again I will probably add a lot more mushrooms. I made 2 servings, which actually was enough for 3-4 adults.

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chaseaidan

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

I picked this out and my husband made this tonight on his own. He didn't have any problems making this and that says a lot! He made exactly as the recipe calls for except for 2 minor changes based on our indiv preferences: 1. substituted fat free cream for half of the cream in the recipe to trim down on fat 2. used shrimp instead of chicken just because we had chicken for dinner last night This recipe is awesome just as is folks. No need to go through all of the algorithms posted. Truly. I added a little red pepper to mine when served to make a bit spicier, and my husband likes milder. He doesn't like green/red peppers that much and said didn't even notice them. He chose to include them. And, we had most of the ingredients on hand. Great recipe! Thanks. AL (be sure to have a nice bottle of white wine chilled to accompany)

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Feb. 5, 2008

Good but not that Cajun. Needs more Cajun spices than calls for. Will try to make a low-fat version next time. But worth a try!

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d turner

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Reviewed: Feb. 4, 2008

This recipe is excellent! It is not cajun by my definition, but it is a wonderful combination of flavors. I made this for a potluck. I sliced the chicken into thin pieces and used extra cream (1-1/2 cups) so it would not dry out. It was a party hit!

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DIZRICH

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Reviewed: Feb. 3, 2008

I have made this several times and everyone loves it in my house! (Even the kids) I added sauteed mushrooms and served with crusty french bread.

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Emily S.

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Reviewed: Feb. 3, 2008

Excellent! This is a very tasty, creamy dish! Since I had super-sized / jumbo chicken breasts, I cooked them in the oven at 400 degrees for 40 minutes instead of browning them and running the risk of having them half-cooked in a skillet. Afterwards, I cut them up in strips 1/2 inch in thickness before putting in the skillet along with the rest of the ingredients. Instead of linguine, I had fettucini. Other than that, I followed the recipe as indicated and it turned out absolutely great. I will definitely make this dish again, no doubt about it. Congratulations to the creator of this recipe!

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