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Reviewed: May 5, 2008

This was okay. I had to add a lot more cajun seasoning to get more flavor. Thanks

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Apr. 11, 2008

We went to Dave & Buster's and we had this amazing pasta dish. A few weeks later I had wanted the Cajun Chicken Pasta from the Restaurant but was not willing to travel the 3 hrs to get there. So I turned to the best web-site for recipes and found this one. I made a few alterations, I used enough cajun seasoning to coat the chicken for a spicier kick and ommitted the green onions. The results were better than I expected, and my husband said it was better than the dish at Dave & Buster's. Thank you for this recipe.

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suz_ingratta


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Reviewed: Jan. 18, 2008

Being a Cajun myself, I'm a big critic when a recipe has "Cajun" included in the name. This dish was actually pretty tasty. I did kick it up a bit by adding La hot sauce in with the cajun seasoning. I used rotini pasta because that's all I had in my pantry. I wouldn't say it's a "True Cajun Winner", but it's a good family meal.

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Lynne

	Cooking Level: Expert Home Town: Mathews, Louisiana, USA
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Reviewed: Jan. 2, 2008

Yummy! The only addition I made was 1 small can of sliced black olives. I served with home-made crusty bread.

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TREEGRL97

	Cooking Level: Expert Home Town: Franklin, Wisconsin, USA Living In: Oak Creek, Wisconsin, USA
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Reviewed: Mar. 8, 2007

This was pretty good, but I prefer the Cajun Chicken Pasta by Tammy Schilling, it's just a little creamier than this recipe and I think the flavors blend better. Thanks for the post.

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Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
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Reviewed: Jan. 15, 2007

My husband gave this 5 stars, but he loves everything. I personally thought it was a little to dry so I made a little more sauce. I have never had peppers in pasta before and was a little hestitant but it was really good.

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BrittW


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Reviewed: Jan. 3, 2007

Excellent! A requested family favorite that makes an excellent lunch the next day. When making larger amounts I do half cream and the rest half and half. To get it to thicken more I use at least one or two cups of parmesan cheese as it is cooking on the stove.

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Barbara M.

	Cooking Level: Expert Home Town: Lansing, Illinois, USA Living In: Wheatfield, Indiana, USA
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Reviewed: Nov. 9, 2006

Very good. This was real close to a pasta I had at a reataurant near here. I tried it again, and added some pepperoni and deep fried onions(trying to make it more like the restaurant) I also added just a drizzle of a spicy ranch dressing. Only trying to make it like the restaurant. Both times it was excellent...

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Ronnie

	Cooking Level: Expert Living In: Sumiton, Alabama, USA
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Reviewed: Oct. 25, 2006

This was my first attempt at fettuccine and it came out really delicious. I'm going to make it a little creamier next time because I used more mushrooms then what was called for. I used creole seasoning instead of cajun seasoning and it came out perfect. Thanks for the recipe - I will definitely make this again and again!

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The Anti Chef


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