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Alura Recipes, 3299 Emmorton Road, Abingdon, VA (2026)

10/15/2026

# # # Caesar Chicken with Garlic Parmesan Rotini 🍗🧄🧀

Ingredients:

For the Chicken:

* 2 large boneless, skinless chicken breasts

* 1 tbsp olive oil

* 1 tsp Italian seasoning

* ½ tsp paprika

* ½ tsp garlic powder

* ½ tsp black pepper

* Salt to taste

For the Pasta:

* 12 oz (340 g) rotini pasta

* 2 tbsp butter

* 4 cloves garlic, minced

* 1 cup heavy cream

* ½ cup chicken broth

* ¾ cup grated Parmesan cheese

* ½ cup Caesar dressing

* ½ tsp black pepper

* Salt to taste

* ½ cup reserved pasta water, if needed

For Garnish:

* ¼ cup grated Parmesan cheese

* 2 tbsp chopped fresh parsley

* Crushed croutons (optional)

Instructions:

1\. Cook the Rotini: Bring a large pot of salted water to a boil. Cook the rotini according to the package instructions until al dente. Drain, reserving ½ cup of pasta water.

2\. Season the Chicken: Rub the chicken breasts with olive oil, Italian seasoning, paprika, garlic powder, black pepper, and salt.

3\. Cook the Chicken: Heat a skillet over medium heat. Cook the chicken for 5–7 minutes per side, depending on thickness, until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and let it rest before slicing.

4\. Prepare the Garlic Butter: In the same skillet, melt the butter over medium-low heat. Add the minced garlic and cook for 30–60 seconds until fragrant.

5\. Make the Creamy Sauce: Pour in the chicken broth and heavy cream. Stir and simmer gently for 2–3 minutes.

6\. Add Parmesan and Caesar Dressing: Reduce the heat to low. Stir in the Parmesan cheese and Caesar dressing until smooth. Season with black pepper and adjust the salt to taste.

7\. Combine the Pasta: Add the cooked rotini to the skillet and toss until coated in the creamy garlic Parmesan Caesar sauce. Add a splash of reserved pasta water if the sauce is too thick.

8\. Add the Chicken: Slice the rested chicken into strips and arrange over the pasta. Spoon extra sauce over the chicken.

9\. Garnish and Serve: Sprinkle with extra Parmesan cheese, fresh parsley, and crushed croutons if desired. Serve immediately while warm and creamy.

Enjoy this irresistible Caesar chicken rotini with juicy seasoned chicken, tender pasta, and a rich garlic Parmesan sauce infused with classic Caesar dressing. It's a comforting, restaurant-style dinner perfect for family meals or a satisfying weekend treat!

10/15/2026

Roasted Honeynut Squash Recipe 🍂🎃
Ingredients:
2 honeynut squash, halved and seeds removed
2 tbsp olive oil
1 tbsp honey
Love this recipe? Check the comments for the full recipe! 👇
And for our latest cookbook with 50 delicious recipes, visit the link in our bio!

10/15/2026

Butter Chicken Pizza Recipe 🍕🍗🧀
Ingredients:
1 lb pizza dough
1 cup cooked butter chicken, chopped
½ cup butter chicken sauce
1½ cups shredded mozzarella cheese
½ cup sliced red onion
½ cup diced bell peppers
Love this recipe? Check the comments for the full recipe! 👇
And for our latest cookbook with 50 delicious recipes, visit the link in our bio!

10/14/2026

Chicken Tortellini Pasta Recipe

Ingredients:

* 500 g cheese tortellini (fresh or refrigerated)

* 2 cups cooked chicken breast, diced

* 2 tbsp butter

* 1 tbsp olive oil

* 4 cloves garlic, minced

* 1 small onion, finely chopped

* 1 cup heavy cream

* ½ cup chicken broth

* ¾ cup grated Parmesan cheese

* ½ tsp Italian seasoning

* ½ tsp paprika

* ½ tsp black pepper

* ½ tsp salt, or to taste

* 1 cup fresh spinach (optional)

* ½ cup cherry tomatoes, halved (optional)

* 2 tbsp chopped fresh parsley

* Extra Parmesan cheese, for serving

Instructions:

1\. Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until tender. Drain and reserve ½ cup of the pasta water.

2\. Season the diced chicken with paprika, salt, black pepper, and Italian seasoning.

3\. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.

4\. Reduce the heat to medium and add the remaining butter. Add the chopped onion and cook for 2–3 minutes until softened.

5\. Stir in the minced garlic and cook for 30 seconds until fragrant.

6\. Pour in the chicken broth and scrape up any flavorful browned bits from the bottom of the skillet. Add the heavy cream and simmer gently for 3–4 minutes.

7\. Stir in the Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, add a little reserved pasta water.

8\. Add the cooked chicken, tortellini, spinach, and cherry tomatoes if using. Toss gently and cook for another 2–3 minutes until everything is heated through and the spinach has wilted.

9\. Taste the sauce and adjust the salt and black pepper as needed.

10\. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately while warm and creamy.

Enjoy this delicious Chicken Tortellini Pasta, featuring tender chicken, soft cheese-filled tortellini, and a rich garlic Parmesan cream sauce. Every bite is comforting, cheesy, and full of flavor—perfect for a cozy family dinner!

10/14/2026

Italian Stromboli Recipe 🇮🍕🧀
Ingredients:
1 lb pizza dough
1 cup shredded mozzarella cheese
½ cup sliced pepperoni
½ cup sliced salami
½ cup sliced ham
½ cup pizza sauce
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
Love this recipe? Check the comments for the full recipe! 👇
And for our latest cookbook with 50 delicious recipes, visit the link in our bio!

10/14/2026

Chocolate Cranberry Oat Muffins Recipe 🍫🫐🧁
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar
½ cup dried cranberries
½ cup chocolate chips
1 tsp baking powder
Love this recipe? Check the comments for the full recipe! 👇
And for our latest cookbook with 50 delicious recipes, visit the link in our bio!

10/13/2026

Sun-Dried Tomato and Mushroom Pasta

Ingredients

* 12 oz pasta (penne, fettuccine, or rigatoni)

* 2 tbsp olive oil

* 2 tbsp butter

* 8 oz mushrooms, sliced

* ½ cup sun-dried tomatoes, drained and chopped

* 4 cloves garlic, minced

* 1 small onion, finely chopped

* 1 cup heavy cream

* ½ cup chicken broth or vegetable broth

* ¾ cup freshly grated Parmesan cheese

* 1 tsp Italian seasoning

* ½ tsp red pepper flakes (optional)

* Salt and black pepper, to taste

* 2 tbsp fresh parsley or basil, chopped

* Extra Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Add the sliced mushrooms and cook for 5–7 minutes until golden brown and tender.

4. Stir in the chopped onion and cook for 2–3 minutes until softened.

5. Add the minced garlic and sun-dried tomatoes. Cook for another minute until fragrant.

6. Pour in the chicken or vegetable broth, scraping up any flavorful browned bits from the skillet.

7. Reduce the heat to medium-low and stir in the heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper.

8. Simmer gently for 3–4 minutes, then gradually add the Parmesan cheese, stirring until the sauce becomes smooth and creamy.

9. Add the drained pasta and toss until every piece is coated in the sauce. If the sauce is too thick, add a little reserved pasta water.

10. Cook for another 1–2 minutes to allow the flavors to combine.

11. Garnish with fresh parsley or basil and extra Parmesan cheese.

Enjoy this creamy sun-dried tomato and mushroom pasta with garlic bread or a fresh green salad for a comforting, restaurant-style meal at home.

10/13/2026

Qeema Kabab

Ingredients

* 500 g beef or mutton mince
* 1 medium onion, finely chopped and squeezed to remove excess water
* 2 green chilies, finely chopped
* 1 tbsp ginger-garlic paste
* 2 tbsp fresh coriander, chopped
* 1 tbsp fresh mint, chopped
* 1 tsp red chili powder
* 1 tsp coriander powder
* ½ tsp cumin powder
* ½ tsp garam masala
* ½ tsp black pepper
* 1 tsp salt, or to taste
* 1 tbsp lemon juice
* 2 tbsp roasted gram flour (besan)
* 1 tbsp oil, for the mixture
* Oil, for frying or grilling

Instructions

1. Add the mince to a large bowl. Make sure it is finely ground for a smooth kabab mixture.

2. Add the chopped onion, green chilies, ginger-garlic paste, coriander, mint, red chili powder, coriander powder, cumin powder, garam masala, black pepper, salt, and lemon juice.

3. Add the roasted gram flour and 1 tbsp oil. Mix thoroughly for 3–4 minutes until the mixture holds together.

4. Cover and refrigerate for 30 minutes to help the flavors develop and make shaping easier.

5. With lightly oiled hands, shape the mixture into oval or round kababs. Press gently so they hold their shape.

6. Heat a little oil in a skillet over medium heat. Cook the kababs in batches for approximately 4–6 minutes per side, depending on thickness, until browned and cooked through.

7. Alternatively, grill the kababs on a lightly oiled grill, turning occasionally until evenly cooked. Ground beef or mutton should reach an internal temperature of 71°C (160°F).

8. Transfer to a plate and let them rest for 2 minutes before serving.

Enjoy these juicy, spicy Qeema Kababs with mint chutney, sliced onions, lemon wedges, and warm naan or paratha.

10/12/2026

Tawa Chicken

Ingredients

* 800 g chicken, bone-in or boneless
* 3 tbsp cooking oil
* 2 tbsp butter
* 1 medium onion, finely sliced
* 2 medium tomatoes, chopped
* ½ cup plain yogurt, whisked
* 1 tbsp ginger-garlic paste
* 2 green chilies, sliced
* 1 tsp cumin seeds
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1 tsp red chili powder
* ½ tsp turmeric powder
* 1 tsp paprika
* ½ tsp black pepper
* ½ tsp garam masala
* 1 tsp salt, or to taste
* 1 tsp dried fenugreek leaves, crushed
* 1 tbsp lemon juice
* 2 tbsp fresh coriander, chopped

Instructions

1. Heat oil in a large, wide skillet or tawa over medium heat. Add cumin seeds and let them sizzle for a few seconds.

2. Add the sliced onion and cook until golden. Stir in the ginger-garlic paste and cook for 1 minute.

3. Add the chicken and fry for 6–8 minutes, stirring occasionally, until lightly browned.

4. Add coriander powder, cumin powder, red chili powder, turmeric, paprika, black pepper, and salt. Mix well so the chicken is coated in the spices.

5. Add the chopped tomatoes and cook for 5–7 minutes until softened and the oil begins to separate.

6. Reduce the heat and stir in the whisked yogurt gradually. Cook for 3–4 minutes, stirring to create a thick masala.

7. Cover and cook until the chicken is fully tender and reaches an internal temperature of 74°C (165°F). Add a little water if the masala becomes too dry before the chicken is cooked.

8. Remove the lid and increase the heat slightly. Fry the chicken in the thick masala for 3–5 minutes until the oil separates and the chicken develops a lightly roasted finish.

9. Add butter, garam masala, crushed dried fenugreek leaves, green chilies, and lemon juice. Toss well.

10. Garnish with fresh coriander and serve hot.

Enjoy this spicy, juicy Tawa Chicken with naan, tandoori roti, paratha, or fresh salad.

10/08/2026

Blackened Salmon

Ingredients

* 4 salmon fillets
* 2 tbsp butter, melted
* 1 tbsp olive oil
* 1½ tbsp paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp dried thyme
* ½ tsp dried oregano
* ½ tsp cayenne pepper
* ½ tsp black pepper
* ½ tsp salt
* 1 tbsp lemon juice
* Lemon wedges, for serving
* Fresh parsley, for garnish

Instructions

1. Pat the salmon fillets dry with paper towels. This helps the seasoning stick and gives the salmon a better crust.

2. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.

3. Brush both sides of the salmon with melted butter, then generously coat each fillet with the spice mixture.

4. Heat olive oil in a heavy skillet over medium-high heat.

5. Place the salmon fillets skin-side down if they have skin. Cook for 3–4 minutes without moving them so the spices form a dark, flavorful crust.

6. Carefully flip the salmon and cook for another 3–4 minutes, depending on the thickness, until the fish is cooked through and flakes easily with a fork.

7. Drizzle the salmon with fresh lemon juice and remove from the heat.

8. Garnish with fresh parsley and serve immediately with lemon wedges.

Enjoy this smoky, spicy, buttery Blackened Salmon with garlic rice, roasted vegetables, mashed potatoes, or a fresh salad.

Alura Recipes

10/15/2026

10/15/2026

10/15/2026

10/14/2026

10/14/2026

10/14/2026

10/13/2026

10/13/2026

10/12/2026

10/08/2026

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