Cajun Chicken Pasta Recipe

This was very good though I prefer to use fresh ingredients. I used fresh garlic (4 cloves), squeeze of lemon instead of lemon/pepper, 1/2 & 1/2 instead of heavy cream. Rotini pasta for ease of eating and I think it 'catches' the sauce better. I also chopped up the chicken and the peppers for our kids. Used olive oil not butter. Very pretty when finished with the red and green peppers. Next time I will make a little roue after sauteing to help the sauce thicken. I used quite a bit more seasoning. In the end it was delicious.

I made this the 1st time exactly as written. I would give it 3 stars as is but we didn’t love the cream sauce, though the flavors were good. I made changes the 2nd time and we loved it. First I used a rotisserie chicken out of laziness. I tossed it with the Cajun seasoning then added it to the sautéed veggies along with fresh garlic. Instead of the cream I added about 1 cup of chicken broth and 1/2 cup of white wine. I added fresh basil along with the salt, pepper and lemon pepper. I also added juice from 1 lemon. I thickened the sauce a bit with corn starch before tossing in the fettuccine- I increased the pasta to 8 oz. Delicious and 5 stars.

Such a simple and yet restaurant quality rendition! I didn’t have any chicken, so I used some flounder and it also turned out fantastic! I used half and half instead of heavy cream. So I put an extra 1/2 cup of half and half with a bit of flour whisked in to thicken it. Simply because I can’t think of any Cajun dish without celery, I added an 1/8 tsp of celery salt. Even my picky ones cleaned their plates!

I love this recipe and have cooked it many, many times for my family. It is also delicious when prepared with twice the amount of sauce, dumped into a crock pot, topped with fresh parmesan cheese, and cooked on low for a couple of hours. It becomes a DELICIOUS creamy casserole and the browned edges are to die for. I made this for a holiday potluck at work before covid and it was a huge hit.

the first time i made this was for husband and his brother (his wife was in hosp). next time was when SIL's brother was visiting sis in hosp, and i sent some to hosp with my BIL for HIS BIL, and even tho SIL couldn't eat any of it she said it smelled amazing! sadly SIL passed away from cancer without ever tasting it. :-( but both men LOVED it!! it's easy to make and doesn't take long at all. but instead of using a bag to coat the chicken, i sprinkled it on the cut-up chicken while it was sauteing in the pan. that way i use up every bit of seasoning! i've also made this with shrimp many times and it's equally as tasty! the recipe says serves 2, but we had enough for 4 people. this is in my regular repertoire now!

I never leave reviews, but I had to for this one! This recipe is fantastic! I'm not a pro cook by any means, but this dish turns out restaurant quality every time, and it's so easy! My husband and I love it! I usually double the recipe to have leftovers, but I still only use 1 red bell pepper and 1 green bell pepper. That's enough for us. I also saute the veggies with the chicken a little bit longer than suggested since we like our veggies a little more tender. Just a personal preference. I also use some corn starch + a little water to thicken the sauce. It is great with any kind of pasta. We've tried fettuccine, farfalle (my husband's favorite), penne, and cavatappi. All are delicious. Definitely a great meal to impress some guests. Just add a salad and garlic bread. *chef's kiss*

This one's a keeper. I used chicken tenders and Aw seasoning which is like a mixture of Cajun and Mexican seasoning. Removed the chicken from the pan while I cooked the peppers mixture. (for a little longer than 3 minutes). Doubled all the spices at the end and I added extra heavy cream. It was runny but it thickened with a little time. And of course, I used a heavy, cast iron skillet. Delicious and not very difficult at all. Hubby loved it too.

Triple the recipe. Put a little brown sugar in with Cajun seasonings. Deglaze the pan with a cup of chicken broth and add a pint of heavy cream. My sister shared this wonderful recipe and her tweaks.

I've been making this recipe for years! It's easy and such a crowd pleaser. I made it often enough for my girls that they say "it smells like home!" Perfect as is, but you can add andouille sausage for a little extra protein and spice. I also like to thicken my sauce up a bit by adding a cornstarch slurry at the end and bringing to a simmer. Add to your bookmarks and enjoy!

Made it last night — already planning the next batch.

We love this recipe. We pull the chicken, use a little cornstarch to thicken the sauce and use lemon juice instead of lemon pepper

I followed the recipe and really enjoyed the dish! Will make it again but will add more mushrooms next time.

Pretty good added fresh garlic and basil used cornstarch in pasta water to thicken I wanted to give it 4.5 stars also added some white cooking wine

Delicious! I used fresh garlic, squeezed half a fresh lemon instead of lemon pepper, and doubled the cajun seasoning and it came out amazing! I like a little heat so I also added some chopped jalapeno peppers for my portion. Will definitely be making this again.

I tripled the quantity and added extra cajun flavors. Everyone loved it and there were no leftovers

Great change from traditional pasta meals!

Bro, flavor town just called — I answered.

Outstanding! It's great over penne pasta!

I added celery to incorporate the holy trinity (celery, onion and bell pepper). Simply amazing!

Very simple but absolutely delicious recipe. Dairy doesn’t work for me so I just used olive oil and my wife and I agree that this will always be in the dinner rotation.