848 Reviews of Creamy Cajun Chicken Pasta

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.

From: PanNan

On Mar 13, 2004

Wow, this is one of those rare recipe treasures that will be a new family favorite. Everyone at the table ate with enthusiasm and asked for more than there was! You just couldn't get enough of the fabulous taste. DH said: "If this is one of those ratable recipes - give it six stars!" - and he's not a pasta fan! I used a pound of shrimp instead of the chicken, used fresh basil and garlic, and subbed fire roasted yellow and red peppers for the sun-dried tomatoes (it's what I had in the pantry) and doubled the pasta and sauce ingredients. I didn't have heavy cream, so I used the Land of Lakes fat free half and half. I added just a tsp of cornstarch and let it boil gently a few minutes to thicken it up with the Parmesan which worked out beautifully. My cajun seasoning mix is very spicy - I used 4 tsp for the pound of shrimp, and it was perfect for our tastes. All this raving, and I haven't even mentioned how easy it all was - thanks so much for sharing this recipe.

From: CookForTwo

On Jan 23, 2005

Was very good - I really enjoyed it. The sauce was great and it tasted very good. The chicken was very tender! Doubled the recipe and it came out fine. The only reason I am giving it 4 stars is because we felt it had a little too much salt, as it had a salty taste. Next time I will probably omit the salt altogether.

From: crawfish pie

On Jan 28, 2003

This deserves 10 stars!!I just couldnt keep my hands outta the pot!This was soo creamty and the taste was outta this worldDinner was not only outragesouly good but it it was outragesouly easy to make!!Something so easy and tasty will definatly be seen on my table several times a month!!!I pretty much stuck to your recipe, I did add about a tablespoon or so of flour to the browned chicken and butter and I used about a cup of heavy whipping cream and a 1/2 cup milk.Like I said before outrageous!!!Thanks for sharing!!

From: Rushed 4 Time

On Aug 31, 2004

Not sure what else can be said about this dish, honestly. It really does taste like something you'd pay mega bucks for at a high-end Italian restaurant. I doubled the recipe here and there; meaning, I doubled the spices, used about 1 1/4 cups whipping cream, and used about 8 ounces of linguine noodles. If you're like me, and not a huge chicken fan, you'll want the extra noodles. Don't skip the chicken, however, because the juices and seasonings are what absolutely make this dish. The only issue we had was with the sun-dried tomatoes. Maybe I got the wrong kind, but they added absolutely nothing to this dish except for a dab of color. We ate around them because they were tough and chewy. I couldn't chop them because they were so tough, so I wound up tearing them into bits, which was hard enough to do! I think I'll either skip them next time or maybe add some chopped red pepper for that color. I did cut the chicken into thin slices, but will be sure to cut them into EXTRA THIN slices next time. I've not cooked much with chicken, so dummy me thought the strips would shrink! This recipe is so easy to make that even the most novice cook will come out looking like a professional chef! This is yet another Yowza recipe, as in "Yowza, this is good stuff!" To sum it all up, this recipe tastes amazing. It's very easy to make, and easy to switch up with your own variations without losing the integrity of the dish. Quick to prepare, as well. If you haven't already tried it, you need to try it soon, and I think it'll soon be part of your repertoire.

From: Pepper Monkey

On Feb 3, 2005

Amazing! If i could give this ten stars i would. This was super easy to make and turned out very very good. My boyfriend gobbled it up and swears he fell in love with me all over again becuase of this dish! There's lots of room to experiment with this recipe and I would love to try adding some mushrooms and spinach next time and doubling the sauce ingredients. However, the combo of spices was exactly right in this recipe and I didn't find myself adding more like i do with most recipes. Thanks for posting, I will definetly make this again!

From: ratherbeswimmin'

On Oct 11, 2002

Scrumpdillyumptious!!! We love alfredo but this spicier version was so good, our eyes were rolling in the back of our heads. I made no addtions or substitutions and your recipe as written is perfect for our tastes. The sauce was so rich and creamy. I agree with Shae, that we might try it with shrimp next time. Thanks Lorac, for a true delight.

From: currybunny

On Aug 23, 2004

What a yummy and easy recipe! I took everyone's advise and doubled all the herbs and spices, used 1 cup of lite cream (thickened with cornflour and water) and served on rice with some peas and corn on the side to cut down on the calories! DH and I LOVED it, the sauce on the rice was just great, I often prefer these creamy sauces on rice to pasta anyway. Am so looking forward to leftovers for lunch, thank you for a delicious dinner that will certainly be made again!

From: Jeniferbz

On Dec 6, 2004

Thanks for an awesome recipe!! I suggest doubling this recipe b/c it will go quick! I did not change anything but adding more of the spices (used a full Tsp when it said 1/8 Tsp). We loved this dish and look forward to making it again. A wonderful recipe with simple instructions!