Creamy Cajun-Style Chicken Pasta

I agree with another reviewer that it needs more spice as we found it to be pretty bland, although topping it with Louisiana hot sauce really livened it up. I also would have preferred a thicker sauce since the broth-cream mixture was awfully watery. We liked it well enough, but if I make it again, I'll be making some adjustments to the recipe.

I've tried a few different recipes for this dish, this one was pretty good, and I'll be trying it again, as cajun-style pasta is a family favorite. Adding the sauce to the pasta, make sure the sauce is a little thinner because the noodles absorb a lot of moisture. I also sliced the chicken first, next time I'll follow the recipe and cook the whole breasts.

Agree with others that a roux would be better, and I had to double the spice. I did not have broth so used the pasta water and it worked fine. Decadent fall comfort food, yum!

This was really good, fast and easy. Rather than frying the chicken breasts, I seasoned them, added a little olive oil to them, browned the breasts on 1 side for 1 minute on very high heat, turned them, covered them, turned heat to minimum, set a timer and left them undisturbed for 10 min. After 10 min. turn the heat off, do not peek, and then wait 10 more min. Produces perfect chicken; never overdone, always juicy. Pan juices are delicious.

Made this earlier this week and it was yummy. As others noted it could be a bit spicier so will add extra Cajun spice next time. It's a keeper.

I loved the Cajun chicken pasta at Chili’s when I was a kid, and I was hoping this would hit that nostalgia spot. It was good but not great. If I make it again I would use less chicken broth, maybe a little more cream and parm, and probably triple the spice. It was a tasty but a little bland and definitely not spicy. Might also do penne instead of fettuccine.

Used the spice blend recipe linked here and added baby spinach. Initial result was a bit bland and runny. But the leftovers (with a pinch of extra spice on top) were excellent!

This was really good. 25 years ago I cooked in restaurant that had a similar recipe based on a Paul Prudhome recipe called Big Mamou. This isnt that, but has has some similar themes. It was always one of my favorite dishes and this took me back.

Made this exactly following the recipe. Only because I had all the ingredients in the house. It was so good! Much to my surprise. Will have to do again. We held back on some of the spice but will not the next time.

There are lots of Cajun seasonings available in grocery stores, but if you can find some Tony Chachere's you'll be eating like you're one of us in South Louisiana!

I’ve been making this for years in an attempt to copy “Rattlesnake Pasta”, an entree at a local restaurant. I make a true Alfredo sauce without any chicken stock and add Cajun seasoning. For a lighter take I skip the cream and just dress the dish with fresh Parmesan and Cajun seasoning, also delicious.

This missed the mark for me. I'll go back to my default when I need something like this; the Kia Damon Blackened Chicken recipe and combine that with Elaine’s Fettuccine Alfredo (both on NYT).

Ramped up amount of seasoning, which I made according to the "Tip" (thanks, that was great!) which rendered the flavor perceptible. But the amount of broth - which I cut in half - made the pasta seem more like very wet dandan noodles.

I have also made a version of this where I stir in whipped or softened (room temp) cream cheese at the end instead of using cream. It’s creamy and fab. An option if you have cream cheese but no cream on hand.