Reviewed: Jan. 5, 2012

My family of 5 loves this dish. I have preschoolers and a teenager, plus my husband to please. I chose to add zucchini and yellow squash to add more veggies. I also use chicken breast tenderloins so that they cook quickly and evenly without getting dry or tough. Rigitoni is easier for my little ones to eat, so that's what I used. It's worth it to add fresh minced garlic and fresh basil when time permits.

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KMARTIN

Reviewed: Jan. 4, 2012

Freaking love this stuff

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TheATeam

Reviewed: Jan. 2, 2012

I LOVE this recipe! I kick up the Cajun seasoning a bit more (Tony's is the best!), use fresh garlic and lemon juice, and swap out the cream for sour cream and it is AMAZING! Use different noodles for better texture and sauce control. :-)

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Jackie

Reviewed: Dec. 30, 2011

This was amazing. It was one of the best pasta dishes I've had ever. I used 4 tsp of Creole seasoning in place of the two tsp of Cajun seasoning. I used two tbsp of extra virgin olive oil in place of the butter to cook the chicken. I added some minced garlic to the chicken while it was cooking (maybe 3 cloves). I added the parmesan to the heavy cream also added 1/2 tbsp of cornstarch to help thicken the sauce. My husband loved this, and he doesn't really like bell peppers. Thank you, Carol!

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veronicab

Reviewed: Dec. 24, 2011

Fantastic!! So easy and very delicious. Will keep this recipe in my back pocket for a quick meal that impresses.

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pdxfoodie

Reviewed: Dec. 14, 2011

This was amazing. I made it last night my husband and I loved it. I made it exactly as it said, just added about 1-2tbsp cajun seasoning. I will definitely make this again.

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Kace3!

Reviewed: Dec. 2, 2011

This recipe was so delicious and easy. The flavor shocked us all considering how little cajun seasoning you use. Very yummy! We couldn't wait to eat it for leftovers. I would only recommend adding more mushrooms. Other than that it is great!

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ESwanson

Reviewed: Nov. 22, 2011

This is really good. Not amazing but pretty close. I followed the directions just as written but I also added fresh minced garlic along with the garlic powder. The sauce was too runny for my liking so I added the parmesan into the sauce instead of just using it as a garnish creating an alfredo sauce. I also put a little cornstarch into it as well. Let it rest a bit a voila, the runny sauce thickens. =p I really enjoyed this dish and will be making it again.

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animanga24

Reviewed: Nov. 16, 2011

Rivals any I've had at any restaurant. I added an additional 1/2 cup of parmesan cheese to sauce as it was cooking. Extra rich...extra good! Next time will try shrimp instead of chicken:) Highly Recommend!!

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tfrance

Reviewed: Nov. 13, 2011

OMG! This is fabulous. Reminiscent of Emeril Lagasse's New New Orleans Pasta but less work. Something I'll be making often. Didn't have m'rooms on hand, added more cheese but otherwise followed recipe, only tripling it. Yummy!

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