Spinach and Goat Cheese Stuffed Chicken over Pasta Alfredeaux

Sometimes you just really don’t want to have to go grocery shopping, but nothing you have cooked looks good.  What do you do?  You get creative.  That’s just what I did tonight when I came up with this concoction that I call…

Spinach and Goat Cheese Stuffed Chicken over Pasta Alfredeaux


For the Chicken:

2 boneless, skinless chicken breasts

2-3 tablespoons butter


4 cups fresh spinach

goat cheese

Seasonings – I used blackened seasoning and salt

For the Alfredeaux:

1 pint heavy whipping cream

1 stick butter

seasonings to taste:  garlic powder, white pepper, salt

1 small can sliced mushrooms, drained

shredded parmesan cheese


For the chicken:  Melt 1 tablespoon butter over medium heat in a nonstick skillet.  Add the spinach and season as desired.  Cook until soft.  Place one chicken breast in a gallon size ziploc bag and using a meat mallet, pound until thin but not tearing apart.  Repeat with other chicken breast.  Cut each breast in half so you have four pieces.  Lightly coat each side with margarine, and season as desired.  Spread goat cheese and cooked spinach generously on each chicken breast.  Roll and secure with toothpicks.  Heat 1 tablespoon butter in the same skillet you used for the spinach.  Coat the bottom of the skillet then add the chicken.  Cover.  Flip as needed as each side cooks.  Add a little more butter if it is starting to stick.  Reduce heat and keep covered so it cooks all the way through.

For the Alfredeaux:  Melt 1 stick butter in a medium saucepan.  Add drained mushrooms, seasonings and heavy whipping cream.  Bring to a boil.  Once boiling, lower heat and add the parmesan cheese.  Check for seasonings.   Amount of parmesan depends on how thick you want your sauce.  Remove from heat and serve over pasta with a piece of chicken on top.  Remember to remove the toothpicks!

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Spinach and Goat Cheese Stuffed Chicken over Pasta Alfredeaux






The Verdict:  Well this was a Christen original that I will definitely be making again.  This was definitely NOT a healthy dish, consisting mostly of butter, cream and cheese!  But oh was it good!  My husband made some very happy sounding noises as he ate, then declared that I would have to make it for a dinner party sometime.  He also said that it was the best alfredeaux he ever had.  I’d have rathered if it were thicker, but I was running low on parmesan cheese.  It’s great if you cut the chicken up and mix it all up with your pasta alfredeaux (which by the way is the same thing as alfredo, just cajun!).  This is definitely a keeper!


One response to “Spinach and Goat Cheese Stuffed Chicken over Pasta Alfredeaux

  1. Yea, Christen!

    The Alphreadeaux recipe sounds scrumptious!
    Can’t wait till I get hungry again.
    I’ve got your http link in my cell phone now.
    That means—
    I’ll always have some friendly recipes handy!

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