Cajun Chicken Pasta Recipe

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Most Helpful Positive Review

Jun 21, 2003

I thought this recipe would likely give anyone a heart attack, so I fiddled around with it a bit. I used low fat sour cream instead of the heavy cream, and used light parmesan. It turned out delicious; my husband loved it, and he hates it when I "low fat" everything. Much healthier than the 62g of fat per serving! Thanks for the Fab recipe, Carol! around with it

—HEIDIBOO

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Most Helpful Critical Review

Sep 13, 2005

Basically good, but needs adjusting. I had three chicken breasts so sauteed in 3T butter (& used 1 1/2T cajun seasoning), which may be part of the reason the sauce was so thin. It didn't need that extra butter. Probably one, or one & a half tablespoons would be fine for two. I went for half & half instead of heavy whipping cream (the other recipe with the EXACT SAME NAME - how confusing is THAT?!? -uses half & half). That's another reason the sauce was so thin. Although, other reviews (that used heavy whipping cream - & all the butter ... Hmmmm ... :D) still needed to thicken. I'll try cooking the chicken; then vegs; then removing & adding flour; then the cream or half & half. Don't get me wrong, it was good, but thin. 'Wasn't spicy enough for me. It was "mild" on the scale of "mild, medium, hot, extra hot". Something to remember, if you have leftovers, the sauce spices up overnight. Still thin :), but spiced up. :D Fresh parmesan cheese is a must for great presentation. That "powdered" stuff doesn't compare.

—BOOKMARKER

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1,140 Ratings

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May 13, 2003

This was very good though I prefer to use fresh ingredients. I used fresh garlic (4 cloves), squeeze of lemon instead of lemon/pepper, 1/2 & 1/2 instead of heavy cream. Rotini pasta for ease of eating and I think it 'catches' the sauce better. I also chopped up the chicken and the peppers for our kids. Used olive oil not butter. Very pretty when finished with the red and green peppers. Next time I will make a little roue after sauteing to help the sauce thicken. I used quite a bit more seasoning. In the end it was delicious.

—Flashsmith

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Sep 11, 2003

When ten of us share our N.C. house rental for our yearly vacations, I always do all of the cooking and am constantly looking for meals that can feed a crowd. Well, this recipe certainly did the trick! I used evaporated skim milk in place of the heavy cream and penne in lieu of linguini. Everyone truly raved about this dish!

—LINDA MCLEAN

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Jan 24, 2003

Wonderful!!! I omitted the butter and doubled the seasonings and used fat free cream. The cream was a little thin for my taste. I'll try to thicken it next time and see if that works. In any event this dish had wonderful flavor and the colors looked very pretty on the plate. This could easily be used as a vegetarian dish. I'll definitely make this again.

—CSANDST1

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May 13, 2003

WOW! I made this last night and it was delicious, totally thought it tasted like I had ordered from a restaurant. Made a couple of changes. To cut the fat I didn't use the oil, and I used fat-free sour cream (only because I am lactose intolerant and can't handle cream) I can handle sour cream though and I used just less than a cup. It came out like a dream. I used Zatarain's creole spice and I went a little over board. My husband likes it spicy (I don't) but I kept eating anyways, because it tasted so good. Had no lemon pepper so used real lemon juice and then added cut up tomato and diced onion, and used minced garlic instead of powder. Also, cut the chicken into bite size pieces. I will definitely make this again! With just a little less spice. Thanks for a great recipe!!! Anna

—CUTIEAKC

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Dec 22, 2003

Okay, this is my 2nd review.Of course it was fantastic the first time but I wanted to cut down the fat so we could have it as often we we wanted to! This time I used 1/2 and 1/2 instead of cream and thickened it w/ a little cornstarch. Worked great.I also used just green peppers, the others are so expensive! If I was going to make it for company, I would buy the red and yellow but for the family green is fine. I dont think the flavor suffers, and the kids push half of them to the side of their plates anyway! WE LOVE THIS, YUMMMMM

—MillerMomof4

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Dec 10, 2003

Excellent recipe - definitly restaurant taste to it. I didn't want to gain the restaurant weight though and used milk instead of cream. Was a bit watery but I didn't have cornstarch to try and thicken it. Still, the taste was unbelievable! Will try the cornstarch next time. Other changes I made - Diced the peppers and only used one green, used fresh garlic and mushrooms, olive oil instead of butter, and cut up chicken.

—Kim

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Nutrition

Calories
935 kcal
47%

Carbohydrates
54 g
17%

Cholesterol
271 mg
90%

Fat
61.7 g
95%

Fiber
5 g
20%

Protein
43.7 g
87%

Sodium
1189 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cajun Chicken Pasta

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 935
Calories from Fat: 555

% Daily Value *
Total Fat 61.7g 95 %
** Saturated Fat 37.2g 186 %
Cholesterol 271mg 90 %
Sodium 1189mg 48 %
Potassium 914mg 26 %
Total Carbohydrates 54g 17 %
Dietary Fiber 5g 20 %
Protein 43.7g 87 %
** Sugars 6.8g
** Vitamin A 87 %
** Vitamin C 214 %
** Calcium 30 %
** Iron 35 %
** Thiamin 23 %
** Niacin 200 %
** Vitamin B6 69 %
** Magnesium 32 %
** Folate 92 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.