Creamy Cajun Chicken Pasta

From: l0veh0bag

On Jul 2, 2009

This was delicious and easy! This is going into our regular dinner rotation for sure. I used 3-5 green onions and at the very end I sprinkled a little corn starch into the sauce to thicken it up a bit. SO good! We have this at least once every two weeks!

From: muncheechee

On Jul 2, 2009

My hubby and I love this dish. He could hardly believe that I made the sauce from scratch! To make everything come together perfectly, I pull my al dente noodles out of the boiling water and toss them into the pan of sauce and let it all simmer together for a couple minutes before serving. This trick marries the pasta and sauce together perfectly instead of just tasting like sauce over pasta. Definitely need to add mushrooms next time

From: Shae

On Oct 6, 2002

FANTABULOUS!!!! This dish was sooooo good I have to give a play-by-play. I added 1 lb of halfed whole white button mushrooms. For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead. The only other thing that I used that was a first for me was the cajun seasoning. Ironically, I had just purchased Pampered Chef's Cajun Seasoning. I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before. I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style." We could have NEVER guessed what we were about to experience. Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had. The flavors just dance around in your mouth, not too overpowering, but they let you know they are there. The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc. We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!! Thanks, Lorac, for this OUTSTANDING recipe!

From: AngelicFantasia

On Feb 20, 2003

I made this recipe exactly as posted only I doubled everything (I used 3 cups of cream). Quick, easy, with wonderful, spicy flavor. This could be served with no hesitation to guests. Next time, I will use only 2 cups of cream while doubling all the other ingredients. All my family loved it. Can't wait to make it again.