Wednesday, January 23, 2013

Cajun Chicken Alfredo + Bayou Blues

Here's a wonderful family favorite that will surely become one of yours. Tender chicken in a spicy, creamy cheese sauce, blended with pasta , will have you going back for more. Also, fabulous with crawfish or shrimp. Serve with a big tossed salad and hot French bread, for a delectable week night meal. Cest bon, cher!

Cajun Chicken Alfredo


1 lb. boneless, skinless chicken breast
1 tbs. or more, Cajun seasoning
Few shakes of Tabasco
2 tbs.'s olive oil, divided
1 small onion, chopped
1 small red bell pepper, coarsely chopped
2 tsp.'s minced garlic
1 (1/2) cups heavy cream or half and half
1 stick butter
4 ounces grated Parmesan cheese
4 ounces grated Romano cheese
1/2 cup fresh parsley, chopped
1 (12 ounce) pkg. favorite pasta

Prepare pasta according to package directions and rinse and drain and place in a large bowl.

Season chicken with Cajun seasoning and heat 1 tbs. of  olive oil on medium heat in a large skillet.  Add chicken and cook for 5 to 7 minutes. Turn chicken and cook for 5 more minutes or until no longer pink inside. Remove chicken from skillet and set aside to rest.


 Return skillet to stove top and add other tbs. olive oil. On medium heat, saute the onions, for about 5 minutes. Add the bell peppers and garlic and continue to saute and stir for 5 more minutes. Meanwhile, cut the chicken into bite size pieces and set aside.


Add the heavy cream, and butter and cook on low heat until butter is melted, stirring constantly. Add the cheeses and the parsley to the cream mixture and stir until melted and well combined. Stir in a few shakes of Tabasco.


Add the pasta to the cream and cheese mixture and mix well. Add the cooked chicken and stir well to coat. Sinfully delicious! Bon appetit!

I'll be sharing this at ~
Full Plate Thursday @ Miz Helen's Country Cottage

^^^^^^
Lagniappe

It's almost time for Superbowl Sunday and I'll be posting some great Cajun appetizers soon. Meanwhile click here for a few of my Superbowl party faves.


And Mardi Gras parties are in full swing in Cajun country. Click here for a few of my decadent Mardi Gras desserts.


^^^^^^
Bayou Blues

Here's a little clip of Lil' Buck Sinegal's birthday bash at the Blue Moon Saloon last week. The man's been playing the blues for over 50 years and the crowd was lovin' this song. Crank it up for this one cher and let the bon temps roll!



I'd like to extend a warm welcome to all of my new followers. Please leave me a comment so that I can follow you back. Merci beaucoup for stopping by! Hope that ya'll are all having a wonderful week.

18 comments:

Susanna Powers said...

Hi Marguerite, this looks delicious, I've already printed it out to take home! thanks very much & have a happy Mardi Gras season, sp

Big Dude said...

Your chicken alfredo looks fabulous.

Kittie Howard said...

I've re-worked tomorrow's grocery list! That filet mignon looks good, too. Hmmm!

Dee said...

This is another one of your recipes that I'm going to have to add to my "to try" folder! Sounds yummy!

Rian said...

This Cajun Chicken Alfredo looks great. Am definitely going to try this! Love your recipes and pictures. Have recommended your site to friends... (I also love the Cajun music. Reminds me of of the times we went to French Settlement when we were at LSUBR and listening to a band play 'got your mojo workin')

drick perry said...

good golly - a stick of butter and 1 1/2 cups heavy cream... Marguerite, this is my kind of sauce, and with the Cajun kick, its gotta be fantastic... the first parade downtown rolls this Friday.... Can you believe it's here, again?

Eddie Bluelights said...

Gosh! How mouth watering!! You truly deserve a new award for all your efforts, Marguerite. If I lived in CajunLand I would be like the side of a house!! LOL

Shauna {The Best Blog Recipes} said...

Oh this looks so yummy! I really shouldn't be looking while I'm so hungry, lol!

Just saw your link over at Miz Helen's Country Cottage. Would love to have you link up at my first ever link party that I just opened for the weekend :)

Hope to see you there! http://thebestblogrecipes.blogspot.com/2013/01/the-weekend-re-treat-1.html

Shauna {The Best Blog Recipes}
http://thebestblogrecipes.blogspot.com/

Pam said...

Who would've ever thought that Alfredo could be Cajun... Love it, it sounds delicious! I cooked chicken breasts with mushrooms for dinner tonight and just wish I had seen this recipe first!!!

Great video too! I love, love, love the blues!!! Thanks, Marguerite!!!

Ali @ JamHands.net said...

Mmm that looks so yummy! Pinning this one now :)

If you don't mind I wanted to invite you to come link up at Recipe Sharing Monday and share your favorite recipes. Have a super week. :)

Miz Helen said...

Hi Marguerite,
How are you doing? I have some friends who are heading down your way this week end to celebrate. Your Cajun Chicken Alfredo will sure get any party started and that great music will sure make it a hit. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen

Jet said...

I just discovered this site and absolutley love it! I love to cook and love the Canjun and Creole fair. Although I live in the north my mind is more frequently in the south. I don't belong up here!!! i will continue to follow this great page

Michelle said...

Love that this is so versatile--chicken, shrimp, crawfish, whatever! Doesn't matter. With a sauce like that, I'll dive right in.

Lynn Huntley said...

What a wonderful and versatile dish!! Looks delicious! Lynn @ Turnips 2 Tangerines

Michelle said...

Thanks for linking!
By the way, Your stuffed filet will be Valentine's Day supper.

Anonymous said...

The 'Cafe Creola' featured in your blog header - by any chance, is that in Grand Coteau? I've seen a place in Grand Coteau that looks just like that storefront, but can't recall the name.

Kittie Howard said...

Me again. Just wanted to say we really, really enjoyed your Stuffed Filet Mignon (previous post) the other night. Hub and I agreed we've never had a filet in a restaurant that was as delicious. I followed your recipe to a T except for leaving the steaks in the oven for 17 minutes (as they were really thick) and using cream sherry. Thought I had the dry but didn't. But the cream worked beautifully. Thanks for this great recipe.

And thank you, cher, for putting the cover for "Rings of Trust" on your sidebar. You're the greatest. I don't know which planet I'm on because I just noticed!

Pat Tillett said...

I love your take on this classic dish! It sounds VERY good...