*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.
Good Recipe! I make this for my husband about every 4 months since it's so rich. Tastes similar to a Chicken Scampi dish he enjoys served at a popular Italian restaurant. This also works well for company.
I made this for a dinner party. What I did differently to the recipe is: I let the chicken sit in 3 TABLESPOONS of cajun spices for about 3 hours then I cooked the chicken and removed the chicken from the pan and put it in a warm oven then I added the other ingredients to the pan and after adding the cream I let the mixture boil then simmer to reduce it to a thicker sauce. While sauce was simmering I cooked the pasta. I plated up the pasta spooned the sauce over the pasta then I placed the Chicken on top of everything. All of us really really liked this dish!!!
I love this recipe! I have made it several times and have tweaked it a little to make it a little more figure friendly. Instead of 1 C of heavy cream I use 1 C fat-free half and half (land o lakes) and add 1 TBS of cornstarch. I stir them together to get rid of any lumps then add to the pot. SO GOOD!
Tasty! Now that we are all past the horrible flu that attacked us & I spent the past 2 days disinfecting the house I can cook again. This is a wonderful recipe. I used left over chicken (from the beer butt chicken recipe on this site). Next time I'll thicken the sauce a bit but I will make this again for sure. Thanks Tammy!
Interesting and different pasta dish. To make it healthier and add a bit more zip I substituted a combination of 1/2 cup light sour cream and 1/4 cup heavy cream for the 1 1/2 cups of heavy cream. It was still very creamy. I also didn't have cajun seasoning on hand so I used Chef Paul Prudhomme's steak blackening magic which is Cajunish and has a lot of bite. excellent!
This recipe has now become a family favorite. I make it all the time and have doubled the recipe and served for company several times...and handed them the recipe by their request as they left. Do I really need to say more? I think the 150 rave reviews prior to mine speak for themselves. The best part is that although it says "cajun" it is not too spicy for the young ones and for those that feels that spice is what this recipe lacks they can always add more of their desired spice. Thank you Tammy.
This is a wonderful dish. I ve made it a few times and have a couple of notes. You have to use heavy cream it doesn t taste right when you try and substitute for half and half or any combination you can think of I ve tried to cut the calories. The seasoning measurements are really just guidelines season to taste! (I usually double.) The brand of cajun seasoning you use can make a huge difference so don t skimp. I like thicker sauce so I stir a teaspoon of cornstarch into the cream before I pour it into the pan. Mix the chicken cream sauce with the pasta before you put the parmesan on or the delicate flavor gets lost. And finally always always use FRESH parmesan cheese!
Rating: 1 stars
I hate to be the one to give this recipe a bad review when there are so many great ones but my family and I thought it was awful! It was first of all very unappetizing to look at. I used half and half like some of the reviews suggested and it was like we had pasta soup. The peppers are barely cooked. My son choked down a little and when my husband came in a little later he would'nt even touch it. I did double the spices but it just wasn't any good. Please note that I've been cooking for years and years so I know how to follow a recipe. I was just so surprized how yucky this was when there were so many great reviews.