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This is one of my husband's favorite recipes. To cut down on fat, I use a non-stick pan that I spray with cooking spray. I also use skim milk in place of the half-and-half and 3/4 cups whipped cream cheese. The cajun seasoning I made has enough flavor, so I omit the additional garlic powder and pepper. I also melt the cream cheese and milk in a sauce pan while the chicken is cooking (again to cut down on fat). We like to mix our chicken into the pasta and sauce before serving it. The cooked cajun seasoning on the chicken makes it spicier than just having the sauce by itself. Overall, it is a very good recipe.

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katheros September 21, 2007
Spicy Cajun Chicken & Pasta