Cajun Chicken Pasta

My entire family loved this dish and we want it again. I did change a few things. I used chicken tenders instead of breast strips. I doubled the half-half and last few seasongs to make more sauce. Pasta tends to absord liquids once you put them in the sauce so I wanted to make sure it would not dry out. I like my food with more of a bite than my family does, so on mine I'll add a little touch of Ceienyne Pepper. This is a winner for everyday and anyday.

This was tasty but it was way more than 4 servings. I'll be cutting the peppers thinner next time and will use more cajun seasoning as it wasn't "spiced" enough for the husband. Otherwise, tasty.

This was pretty tasty! I didn't have cajun seasoning, so I made my one (salt, cayenne, garlic powder, onion powder, paprika & black pepper). I also didn't have enough half & half, so I used 1/2 cup fat free milk. I had to thicken the sauce with a little cornstarch - I don't like runny sauce. But it was extremely tasty. Yummo!

It is really good. It was too soupy the first time I made it, so I now only use 1 cup of half and half. I use the Bird's Eye frozen vegetable substitution, and it makes it pretty easy to prepare. I also use regular black pepper instead of lemon pepper.

So good! My husband and 5 year old agree! I didn't have mushrooms so I subbed water chestnuts, and it was a great fit, that's how we'll make it from now on. This recipe was easy, healthy & delicious so I'll definitely be making it again!

So Delicious! I too created my own cajun seasoning (paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, oregano, and thyme) and skipped the lemon pepper and just used black pepper. My husband says, this dish is "magnifico" (he has never used that word before) and "Abounding in color, flavour, and texture!"

This is completely wonderful! My boyfriend and I both loved it. I did need to use cornstarch to thicken as other reviewers suggested. Next time I will add more vegetables and serve with some kind of rice. That seems more appropriate for cajun than pasta.

This recipe was very good! I omitted the green peppers, but added white onion. I also added a bit of white wine to simmer with the cream. Took the advice of others as I also noticed the sauce was a bit thin, so I added 1T of cornstarch at the end to thicken up the sauce -- it came out perfect. The spicier the better, so I kicked up the Cajun seasoning. Thanks for a great recipe -- this is a keeper.

This dish had the greatest flavor! My family loved it! All I could think of as I ate it was, "Who can I serve this to?" It's definitely on my list of recipes to serve to guests!

I,ve made this recipe a few times now and I find that, for my taste I need to amp up the Cajun seasoning and the lemon pepper a bit. These two seasonings marry very well together. Quick, great tasting and easy weeknight meal.

Would My Recipes stop posting recipes calling for small amounts of ingredients? What am I supposed to do with the other 4 ounces of pasta when I make these recipes? I save them up 'til I have another pound but it's a royal pain. e.g. A 1/4 cup pesto leaves a lot I have to store and try to use in something else. Please remember that we out here in the real world are on budgets and we try and make out lives easier while you are trying to make them more difficult. Sorry, but this is a real sore subject w/me.

I made this tonight for my family...My husband and grandbuddy liked it alot...My hubby told me more than once that he liked it.. (that's a good sign) will make this again...

Delicious, foolproof chicken and pasta recipe. The family loved the creamy sauce and asked when we could have this for supper again! It's a keeper.