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GARLIC PARMESAN CHICKEN ALFREDO

Indulge in Garlic Parmesan Chicken Alfredo, featuring a rich and creamy Alfredo sauce made with heavy cream, parmesan cheese, and savory seasonings. This classic Italian dish is a comforting favorite and can be prepared in under 30 minutes for a quick, family-friendly dinner! Craving more pasta? Try our Spaghetti Carbonara, Tuscan Sausage Pasta, or Chicken Spaghetti for more mouthwatering options.

INGREDIENTS

Chicken:

  • 1½ lbs boneless, skinless chicken breasts (cut in half lengthwise)
  • 2 tbsp butter
  • ½ cup all-purpose flour
  • ½ tsp Italian seasoning
  • ½ tsp ground black pepper
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp onion powder

Alfredo Sauce:

  • 6 tbsp butter
  • 2 cups heavy cream
  • 1½ cups parmesan cheese (grated)
  • 2 cloves garlic (minced)

Pasta:

  • 16 oz fettuccine pasta

INSTRUCTIONS

  • Boil a salted pot of water in a large pot over high heat. Add the fettuccine pasta and cook according to package instructions. Drain and set aside.
  • In a shallow dish, combine flour, Italian seasoning, salt, paprika, and onion powder. Whisk until well mixed. Dredge the chicken in the flour mixture and set it aside.
  • Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side or until golden brown. Remove the chicken and set aside.
  • Lower the heat to medium and add the remaining butter to the skillet. Add garlic and sauté for 30 seconds. Slowly whisk in the heavy cream when it starts to bubble. Gradually whisk in the parmesan cheese and continue whisking until the sauce is smooth with no lumps.
  • Add the cooked fettuccine to the Alfredo sauce and toss until well coated. Slice the chicken and place it on top when serving.

NOTES

  • For a lighter sauce, you can substitute half and half by using equal parts of milk and heavy cream.
  • For an extra kick, add a pinch of cayenne pepper to the sauce or sprinkle in your favorite Creole or Cajun seasoning blend for more bold flavor.

RED BEANS AND RICE (VEGAN)

This hearty and comforting vegan dish is a twist on a classic Louisiana Creole favorite. Featuring red kidney beans, onions, celery, peppers, and tofu inspired by andouille sausage, it’s simmered to perfection in a rich, smoky, and spicy sauce. Serve it over rice and garnish with a sprinkle of fresh parsley for a flavorful finish.

INGREDIENTS

For the Beans:

  • 2 cans (19 oz) red kidney beans
  • 2 tbsp neutral oil of choice
  • 6 cloves garlic, minced
  • 1 large onion, diced
  • 2 red bell peppers, charred and skin removed (optional)
  • 1 rib celery, diced
  • 1 tsp dried thyme
  • 2 tsp Cajun seasoning (e.g., @aspiceaffair)
  • 2 tsp smoked paprika
  • Pinch of cayenne (optional)
  • 1 liter vegetable stock or water
  • 1 tbsp tamari
  • 3 bay leaves
  • Salt and pepper to taste
  • 4 servings of cooked rice
  • Fresh parsley for garnish

For the Andouille-Inspired Tofu Crumbles:

  • 2 tbsp neutral oil of choice
  • 1 block extra-firm tofu, pressed and torn into bite-sized chunks
  • 1 tbsp nutritional yeast
  • 1/2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Pinch of cayenne (optional)
  • 3 tbsp tamari

INSTRUCTIONS

Step 1: Prepare the Beans

  • Heat 2 tbsp of oil in a large pot over medium heat. Add garlic, onion, and celery, and cook until fragrant and softened.
  • If using charred red peppers, prepare them by charring and removing the blackened skins beforehand for added smoky flavor. Add the peppers to the pot and cook until they soften.
  • Season with thyme, Cajun seasoning, smoked paprika, and a pinch of cayenne if desired. Stir to combine.
  • Pour in the vegetable stock or water, add bay leaves, and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until the sauce thickens, about 1.5 hours.

Step 2: Prepare the Tofu Crumbles

  • In a frying pan over medium heat, heat 2 tbsp of oil. Add the tofu chunks and cook until golden and crispy on all sides.
  • Sprinkle in the nutritional yeast, thyme, smoked paprika, garlic powder, onion powder, and cayenne. Drizzle with tamari and stir well to coat the tofu evenly. Cook for a few more minutes, allowing the spices to meld.

Step 3: Combine and Serve

  • Add the tofu crumbles to the bean mixture, stirring to combine. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves.
  • If the sauce is too thick, add a little water to reach your desired consistency.
  • Serve the beans and tofu over cooked rice, garnished with fresh parsley. Enjoy!