The Best Chicken Alfredo Ever
Oven Roasted Chicken Alfredo
1 pound chicken tenders
1 packet of zesty Italian dressing
1 Cup of fresh spinach
1 wedge of Parmesan cheese
2 teaspoons of oil
2 Tablespoons of butter
1/4 Cup of chopped onions
4 cloves of garlic, chopped
1/2 teaspoon of crushed red pepper flakes
2 Cups of heavy whipping cream (room temperature)
1 pound of linguine (or less)
To taste salt and pepper
In a storage bag with the Italian dressing packet add the chicken and marinate overnight.
Preheat the oven to 325 degrees and cook for about 25 minutes or until done.
Remove the chicken from the oven and cool for about five minutes.
Dice chicken in bite size pieces and set aside.
Grate the Parmesan cheese and set aside.
Chop the spinach and set aside.
Cook the pasta according to the instructions.
In a pan over medium heat add the oil and butter.
Add the onions and cook until translucent.
Add the garlic and crushed red pepper flakes and sauté for a minute or two.
Add the heavy whipping cream and adjust the seasonings.
Add the tomatoes, spinach, Parmesan, chicken and pasta.
You don’t have to add all the pasta.
Enjoy with a side salad and garlic bread!
Creamy Garlic Rose Pasta | $10 Recipe CHEAP & EASY!
How to make this easy, cheap and delicious creamy garlic rosé pasta. All of the ingredients for this pasta are super cheap and best of all this recipe only takes 20 minutes to make and costs less than $10 with it serving 4 people at $2.50 per portion. Please enjoy.
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General Products/Equipment Used -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Baking Tray, Carbon Steel/Black -
Stainless Steel Tongs -
Stainless Steel Wire Rack -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Pots & Pans -
Essteele Per Vita Cookware 5 Piece Set -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Universal Steamer -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
My Knives -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Bread Kitchen Knife 22cm -
Shun Premier Combination Honing Steel -
Serves - 4
Ingredients -
500g (1.1lbs) - Penne
1 1/2 Tbsp (30ml) - Olive Oil
1/2 - Brown (Yellow) Onion, Diced
4 - Garlic Cloves, Thinly Sliced
2 Tbsp (40ml) - White Wine or Vegetable Stock
1 1/2 Cans (600g-1.3lbs) - Diced Tomatoes
3 - Basil Stalks (Optional)
1 1/2 tsp (7g) - Granulated Sugar (Optional)
180ml (3/4 Cups) - Thickened Cream
10g (0.3oz) - Basil Leaves, Roughly Chopped
Seasoning To Taste
Parmigiano Reggiano Cheese, Freshly Grated To Serve
Cracked Black Pepper To Serve
Basil, Thinly Sliced To Serve
Extra Virgin Olive Oil To Serve
Notes -
To store, place in the fridge for up to 4 days and in the freezer for up to 4 months.
To Reheat, place it back into a large pan over medium heat. Heat it gently for 10 minutes adding in a splash of cream to freshen it up. Alternatively, place it into a microwave.
You can also add baby spinach to this recipe. Fold in 120g (4.2oz) when adding in the roughly chopped basil and continue the recipe as per normal.
#creamygarlicsauce #creamygarlicpasta #pasta
Easy Lemon Garlic Chicken Pasta | One Pot Meal
In today's video we are making a quick and easy chicken pasta recipe. Lemon garlic chicken pasta is a meal that can be made in one pan/pot. It's a great meal for the weeknight or anytime. The combination of lemon and garlic pair beautifully and when you add fresh parmesan, it's just delicious. Enjoy!
One-Pan Lemon Garlic Chicken Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Ingredients
1/4 cup of extra virgin olive oil
1 pound boneless skinless chicken breasts cut into 1 inch chunks
1 teaspoon of kosher salt plus lots of freshly ground black pepper
4 cloves of garlic minced
2 cups of low-sodium chicken broth
1 cup of water
1/2 pound of penne pasta about two cups
1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
1 lemon sliced for garnish
1 cup of freshly shredded parmesan cheese
1 cup of fresh basil leaves
Instructions
Season chicken breasts with one teaspoon of salt and freshly ground black pepper.
Heat olive oil over medium high and brown chicken breast.
Lower heat and add garlic to pan.
Saute garlic and chicken together about one minute.
Then add chicken broth, water and uncooked pasta to pan.
Bring to a boil, then turn heat down to low.
Cook covered on low for about fifteen minutes.
Remove cover and let simmer for about five more minutes until liquid is reduced by half.
Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
Season with additional salt and pepper if needed and garnish with lemon slices.
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Skillet Pesto Chicken Pasta
This Pesto Chicken Pasta is so delicious and flavorful, and it's all made in one skillet! These are some of my very favorite dinners because of how easy they are to make and how quick they are to get on the table. You can't go wrong with pasta for dinner and the pesto gives this dish a wonderful flavor or basil and garlic. Creamy pesto pasta with chicken and sliced grape tomatoes that add a burst of sweetness.
Skillet Pesto Chicken Pasta
Ingredients
2 to 3 boneless skinless chicken breasts cut into bite size pieces (1 1/2 to 2 pounds)
1 Tbsp olive oil
1 cup half and half
1 1/2 cups chicken broth (or chicken base dissolved in water)
1/4 cup pesto
1/2 pound of pasta (penne and rigatoni work well)
1 pint of grape tomatoes sliced in half
1/4 cup crumbled feta cheese or parmesan
other veggie options: sliced zucchini, chopped asparagus, sliced mushrooms, chopped broccoli
Instructions
In a large skillet cook the chicken in olive oil until almost cooked through. Add chicken broth, half and half, pesto, and pasta. Cover the skillet and cook for 10 minutes. Add tomatoes and cook for an additional 5 minutes or until tomatoes soften and break down slightly. (If using other veggies add them after the pasta as they may need more time to cook.) Remove from heat and stir in the cheese. Garnish fresh basil.
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Enjoy Ave's anolini in brodo, flavoursome filled pasta from Parma | Pasta Grannies
Every family in the Parma area has their own recipe for anolini, and this is Ave's.
For the pasta: 300g 00 flour, 3 eggs
For the filling: 250g pork loin/shoulder and 400g slice of beef shin/shank
1 shallot, 4 cloves, 2 garlic cloves, 1-5cm shard of cinnamon, 200ml red wine. Simmer this until very tender, 14 hours may not be necessary. Remove the meat from the bone, mince it. Keep the juices, you will need around 400ml depending on how dry your breadcrumbs are.
200g dry fine breadcrumbs, add enough stock/juices to moisten properly.
mix in 100g each of 30 month and 36 month Parmigiano (or 200g of one)
1 egg, nutmeg. Squish breadcrumbs and minced meat, cheese, nutmeg and egg together
For the stock: 1x 1.6kg whole chicken (stuffing these days is optional, but depending on the size of the chicken cavity: 300g fresh breadcrumbs, 200g grated Parmigiano, 2 tablespoons of chiffonade fresh spinach) 500g beef shin, one onion, 4 cloves, carrot, celery and bay leaf. Cover with water and simmer for at least 2 hours. Strain, the meat is sliced up and served as a main course, the stock is used for the aniline.
The special stamp creates no-frill pasta so the anolini look like buttons. It will taste the same if you have to use an ordinary ravioli stamp and seal the edges.
Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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