Time 33m Yield 6 servings Number Of Ingredients 18 Steps:
In a pan over medium-high heat, melt butter, then add the chicken breast. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken. Season with salt, pepper, oregano, and basil, and stir well to incorporate. Add parmesan cheese and stir until melted. Pour the sauce over cooked penne pasta, add the chicken and mix well. Add parsley and extra parmesan. Mix well. Enjoy!
Time 45m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Cook pasta according to package directions. Meanwhile, make sauce. Melt butter, heavy cream and cream cheese. Add parmesan cheese and garlic powder. Simmer for 15 to 20 minutes over low heat. Heat 1 tbs olive oil and toast pine nuts until golden brown. Drain on paper towel and set aside. Add remaining oil to the pan and sauté onions for 2 minutes. Add red peppers and pepper flakes and sauté until onions are translucent. Add chicken pieces. Sauté until chicken is cooked through. Add mushrooms, olives, basil and parsley. Stir in sauce and pine nuts. Drain pasta, and stir into mixture. Let simmer for a few minutes. Serve and enjoy!
Time 30m Yield 5 servings. Number Of Ingredients 8 Steps:
Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.
Time 25m Yield 6 servings Number Of Ingredients 8 Steps:
Bring a pot of water to boil for the pasta. For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly. Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.
Time 1h Yield 6 servings Number Of Ingredients 11 Steps:
Position an oven rack in the center of the oven and preheat to 350 degrees F. Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.) Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat. Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese. Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.
Time 25m Number Of Ingredients 8 Steps:
Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred. Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan. Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
Time 50m Yield 3 Number Of Ingredients 9 Steps:
Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside. Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta. Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce. Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.
Yield 4 servings Number Of Ingredients 8 Steps:
In a pot, heat the oil and brown the chicken. Add garlic, and sauté for about a minute. Add broth, cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min. Turn off heat and stir in parmesan cheese. Top with parsley if desired. Enjoy!
