How To make Chicken Noodle Parmesan

The BEST fettuccine Alfredo recipe #shorts

This is the best fettuccine Alfredo recipe in the entire world & I stick to that! Hope you like it.

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Hi, my name is T Ippolito and I’m a home cook from New Jersey. I like to share fast and easy recipes using familiar ingredients. I am not a chef. I’m just cooking for my friends & family and sharing it with whoever’s interested.

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Chicken Parmesan Casserole

This easy Chicken Parmesan Casserole has layers of crispy chicken, your favorite pasta, marinara sauce, and lots of melted cheese! This is a perfect dinner to assemble and bake another day! *Get the Recipe:

Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta

Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta

Ingredients
16 oz. penne pasta
2 chicken breast
1 tbsp. Cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. 1 tsp dry parsley
1/2 paprika
1/2 tsp. old bay
1 tbsp. oil
1 tbsp. unsalted butter
1 small onion
1/2 medium size belle pepper
4 oz. diced tomatoes
2 cup heavy cream
1 tsp garlic 4 oz. cream cheese
1 tsp. chicken bouillon
1 tsp. Cajun seasoning
1/2 cup parmesan cheese


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My Viral Creamy Garlic Mushroom Sauce... And Chicken

Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.

Recipe -
Ingredients -

For The Chicken -

2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken

Creamy Garlic Mushroom Sauce -

1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated

Instructions -

1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.

2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.

3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.

4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.

5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.

Recipe Notes -

I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.

This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.

This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.

The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.

Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.

#shorts #creamygarlicmushroomsauce #onepotmeals

Dump & bake rotisserie chicken pasta! #onepotpasta #easyrecipe #pastabake

Easy Creamy Chicken Spaghetti | The Recipe Rebel

PRINTABLE recipe & nutrition info:

Ingredients
▢2 tablespoons oil
▢1 small onion (chopped)
▢½ red pepper
▢½ green pepper
▢2 boneless skinless chicken breasts (about 1 lb – cubed)
▢1 tablespoon freshly minced garlic
▢¾ teaspoon salt
▢½ teaspoon chili powder
▢½ teaspoon paprika
▢3 tablespoons all purpose flour
▢1½ cups low sodium chicken broth
▢1 cup milk or cream (any will do! Higher fat will have a richer flavor)
▢1 cup shredded cheddar cheese
▢375 grams spaghetti (about ¾ pound)

Instructions
Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
Meanwhile, heat a large skillet over medium-high heat and add the oil.
Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
Add chicken breast cubes and cook until white on the outside (they don't necessarily need to brown.
Stir in garlic, salt, chili powder and paprika and cook 1 minute.
Add flour and stir until no white remains.
Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.