Creamy Cajun Chicken Pasta Recipe

I first came across this recipe in a 1995 issue of Taste of Home magazine, which featured a dish from the Monroe Street Grille in Tallahassee, Florida. The manager kindly shared the recipe, and I decided to give it a try. Despite being snowed in and lacking some key ingredients, I improvised by using frozen chicken, canned mushrooms, and a homemade Cajun seasoning blend. I added a touch of Tobasco sauce and a bit of flour to thicken the sauce, and omitted a few ingredients I didn't have on hand. The result was fantastic, and my fiancé and I polished off every last bit of it. It reminded me of the Fettucini New Orleans dish you can find in restaurants. I will definitely be making this again in the future.

I found this recipe to be quite delicious as written, although I don't often prepare it because of its high calorie and fat content. However, on special occasions, I enjoy surprising my family with this dish as it is well-loved by everyone! There are a couple of areas where I believe some improvements could be made. I suggest using fresh minced garlic instead of garlic powder as it adds different layers of complexity to the dish beyond just the Cajun seasoning. Instead of green peppers, I prefer to use Anaheim, Pasilla, or Hatch chili peppers when they are available (Hatch chilis from Hatch Valley, NM, are particularly delightful). I also like to adjust the amount of Cajun seasoning to suit my taste and add 1/2 tsp of onion powder. The sauce, while good, is a bit thin as noted by other reviewers. To thicken it, I recommend making a roux with flour, butter, and a portion of the sauce. One important tip is to ensure the roux cooks down to a beautiful golden color before reintroducing it to the sauce to avoid any flour taste. Thank you, Tammy, for sharing this recipe.

I absolutely love this recipe! I made a few tweaks by incorporating 1/2 cup of white wine, some shrimp alongside the chicken, and extra Cajun seasoning with a dash of Tabasco. The end result was fantastic, and my husband couldn't get enough of it! This dish will definitely be a regular on our menu from now on!

Great! I used fat-free evaporated milk instead of heavy cream and added some flour to thicken the mixture. The flavor was fantastic even with these adjustments.

I recently made a quick dinner while feeling under the weather and needed something easy to put together. I made some adjustments to the recipe by adding extra cajun seasoning, using only red peppers instead of green ones, swapping a green onion for a sliced yellow onion, incorporating fresh minced garlic, and upping the amounts of basil, lemon pepper, and garlic powder. The dish fed all three of us, with the kids devouring most of it. The boys and I absolutely loved it – a big hit! I believe that boosting the spices really made a difference in the flavor. Next time, I plan to add more mushrooms and consider tossing in some steamed or roasted broccoli for a complete meal.

I prepared this dish for a dinner party and made a few modifications to the recipe. I marinated the chicken in 3 tablespoons of Cajun spices for 3 hours before cooking it. After cooking the chicken, I transferred it to a warm oven and proceeded to prepare the sauce in the same pan with the remaining ingredients. Once the cream was added, I allowed the mixture to boil and then simmer until it thickened into a rich sauce. While the sauce was simmering, I cooked the pasta and plated it before spooning the sauce over the pasta and topping it with the chicken. The result was a dish that was thoroughly enjoyed by all of us!

I absolutely adore this recipe! I've made it multiple times and made some adjustments to make it a bit more waistline-friendly. Instead of 1 1/2 cups of heavy cream, I substitute with 1 1/2 cups of fat-free half and half (Land O Lakes) and incorporate 1 tablespoon of cornstarch. Mixing them together to ensure a smooth consistency before adding to the pot. The result is just fantastic!

This dish was absolutely delightful, however, it took me closer to an hour to prepare instead of the advertised 30 minutes (the cooking times, particularly the 2-3 minutes suggested for the vegetables, seemed quite underestimated unless you prefer your veggies on the crunchy side in your pasta). I recommend opting for chicken breast tenderloin strips over full breasts as they provide a more balanced meat-to-veggies ratio for the dish. The recipe is highly adaptable; I am eager to experiment with different vegetables and even consider adding shrimp next time. Doubling the recipe was not an issue, but be prepared to use a large frying pan as the peppers release a substantial amount of liquid that needs further reduction. To thicken the sauce after incorporating cream and simmering, I utilized a mixture of cornstarch and water which resulted in a much creamier and richer consistency.

Followed the recipe exactly as written and it was a hit with everyone.

I substituted 8 oz of portabello mushrooms for the chicken in this recipe to accommodate my vegetarian husband. I always adjust the seasoning to suit our preferences. The cajun seasoning packs a salty punch, so go easy on additional salt. For a spicier kick, try adding some red pepper flakes to the vegetables and mushrooms!

One of the best picks for me!

This recipe was fantastic and ideal for chicken breast. I opted out of using mushrooms and green pepper, and instead went with orange bell pepper and increased the amount of green onion. We decided to go with penne pasta instead of linguine simply because that's what we had on hand. This recipe is definitely a winner and will be added to our regular rotation!

The whole family really enjoyed it. I added melted butter to the vegetables for extra flavor.

This has become a beloved choice for our family.

I was unsure about trying this dish because I'm not familiar with Cajun flavors. However, I was looking for a special pasta recipe that was simple to prepare. I was pleasantly surprised! I have to say, the chicken could have been omitted because the pasta and sauce were outstanding! I went back for seconds! While the chicken was seasoned as directed, it didn't add much to the overall dish and lacked flavor in my opinion. Nevertheless, this recipe is definitely a keeper!