Reviewed: Nov. 10, 2009

We just finished having this for dinner. It was good! Not my favorite cajun chicken pasta, but good! Definitely worth a meal and making!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: May 3, 2009

We really enjoyed this dish. I used chicken broth instead of the half and half, but did melt 4 oz. of low fat cream cheese into the sauce to make up the creaminess. I really like all the veggies, especially the mushrooms. I agree with other reviewers to increase the cajun seasoning if you like things a little spicy. I even added a pinch of red pepper flakes. I will add this into my chicken pasta rotation!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 16, 2009

I made this according to the recipe and I couldn't even finish it. It was just terrible. The flavors didn't mesh well at all. My husband only ate it because he didn't want to hurt my feelings.

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Lyndsey

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Mar. 11, 2009

This was pretty good. Instead of the mushrooms, I used 1/2 red pepper. I used rotini instead of linguine. It was very creamy, but I would add more cajun seasoning the next time.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Mar. 10, 2009

I followed the recipe exactly and loved the creaminess but thought it lacked flavor. I would make this again with more Cajun seasoning. I might also cut back or skip the bell peppers and mushrooms since they were a bit overpowering. Thanks for the recipe!

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ApplePieSF

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Reviewed: Jan. 22, 2009

My husband and I LOVE this recipe! I made a few changes by eliminating the green peppers and loading up on the cajun seasoning to get a spicier taste (I completely coat the chicken with it) and it is absolutely delish :) Thanks for sharing!

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heatherm77

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

I added way too much cayenne papper. Maybe 1/2 tsp would have been better. Also, instead of cream, I used a 26 oz can of cream of mushreoom soup. It came out great. Made about 4 servings.

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Jenna

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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

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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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