Cajun Chicken Alfredo

It’s been years since Nashville has had a Copeland’s of New Orleans Restaurant, but my all time favorite thing on their menu was their  Chicken Alfredeaux. This is my version, and it’s pretty darn close without the extra half stick of butter the restaurant version always left on my plate.
Serves 4

2 or 3 boneless skinless chicken breasts [1 lb] 
1 cup bread crumbs, or Panko crumbs
2 TB cajun seasonings
1 tsp garlic powder
 2 eggs [optional]
2 TB butter, + 2 TB Extra virgin olive oil for frying-- **or 1/3 cup Louann Coconut oil

For Sauce:
2 TB butter
1 cup 2% milk
1 cup chicken broth [1 cup water, 1 tsp chicken bouillon]
4 ounces cream cheese
2 or 3 TBSP flour [start with 2 and add an bit more until sauce is desired thickness]
1.5 cup fresh grated parmesan cheese [ grated from Wedge block]

half box fettuccine or other type pasta [ you can use a whole box if you want, but I like mine extra saucy so I use less]

1 TB Cajun Seasoning [Mine comes in a jar all combined] 
 1/2 tsp garlic powder

OR, To make your own cajun blend:
* Equals 1 TB*
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon garlic powder
1 tsp salt

Prepare noodles according to package directions and set aside.

Trim chicken breasts of fat and pound flat [1/4-1/2 inch thick] and pan fry. 

Chicken Prep:
1. Pour 2 beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together: 1 cup bread crumbs, 2 TB cajun seasonings. Dip flattened chicken breasts into beaten egg, then into bread crumb mixture to coat.
2.    In a large skillet, heat 2 TB Olive oil and 2 TB Butter  [ or 1/3 cup coconut oil] over medium high heat [about #7]. Add coated chicken and saute for about 3 minutes each side, or until chicken is cooked through and juices run clear.

Remove meat from pan and place on plate and keep warm. Don’t clean out pan, but make the cheese sauce in the remaining goodness left from the cooked chicken.
Preparing Sauce:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add 1/2 cup milk, whisking to smooth out lumps. Add 2 TB flour to remaining 1/2 cup cold milk, mix until smooth, add to sauce.   Add parmesan and stir until completely melted and combined.
Stir well. Now add chicken broth and combine thoroughly. Let heat through until sauce reaches desired consistency. Remove from heat.

Most recipes suggest you add the cajun spices to the chicken,
but I’m a wuss and just like a bit of zesty instead of tear inducing— so  when I made mine I pan fried the chicken with just salt and pepper added to the bread crumbs and then only *added 1 TEASPOON Cajun Seasoning to the cheese sauce*. 

 **BUT if you add seasonings to the chicken, for the love of all that’s Holy, do NOT add it to the cheese sauce!!**

Lay chicken over pasta and cover with sauce.

**if you don't want to fry the chicken in breading, then stir fry bite sized pieces in 2 TB butter over med-hi heat, and add about 1 or 2 TB cajun seasonings to the chicken**
 then yours will look more like this:
not breaded, but still totally yummy!

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