Cajun Chicken Alfredo

From: CoffeeB

On Mar 18, 2009

This is a very good and HOT recipe for Cajun Chicken. I did a few subs. I only had two cups of 1/2 and 1/2 cream and so I used another cup of skim. After 45 minutes it really wasn't thickening like I wanted and so I added 1/4 cup parmesan cheese and a bit of cornstarch mixed w/water. It came together in no time after that. I omitted the onion per family's request and also the butter. I served this tossed all-together w/fettucine noodles and served w/cheesy garlic toast. Oh I should mention I doubled this recipe but used only 3 t. of Emerile Lagasse's BAM seasoning. Still really HOT. Just like DH and son's like it. This is a good keeper recipe imshadi.

From: Chef #529371

On Jun 23, 2008

Great recipe. I made this for family and friends and they raved over it. I added more garlic and onion and mushrooms. Also used penne. Will definitely make this again.

From: shawnamarie

On Nov 3, 2007

This is one of my family's favorite dishes. I usually double the seasonings-we like thing really flavorful. I usually thicken the sauce with 1-2 Tbs cornstarch stirred into a few tablespoons of water; this keeps the sauce on the pasta. I use linguine occasionally but usually use penne pasta to really hold the sauce. A really great and easy recipe.

From: Chef Lindsay

On Oct 2, 2006

Love love love this recipe. With a family of four this pleases all (even my picky 4 and 2 year olds!) and it's remarkably easy to make. Thanks for the submission.