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, Kitchen/Cooking, New York, NY.

08/09/2026

Garlic Butter Chicken Spaghetti with Creamy Sun-Dried Tomato Parmesan Sauce
Ingredients:
12 oz spaghetti
1½ lbs chicken breast, cut into strips
2 tbsp olive oil
5 tbsp unsalted butter, divided
6 garlic cloves, minced
1 tsp salt, divided
¾ tsp black pepper, divided
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp smoked paprika
½ cup sun-dried tomatoes, chopped
3 cups fresh baby spinach
1¼ cups heavy cream
½ cup chicken broth
4 oz cream cheese, softened
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ tsp onion powder
½ cup reserved pasta water
1 tbsp chopped fresh parsley
Directions:
Season the chicken with garlic powder, Italian seasoning, smoked paprika, ½ tsp salt, and ½ tsp black pepper.
Cook the spaghetti in salted water until tender. Save ½ cup pasta water, then drain.
Heat olive oil with 3 tbsp butter in a large skillet. Cook the chicken until golden and done, then set it aside.
Melt the remaining butter in the same skillet. Add garlic and sun-dried tomatoes, then stir for about 1 minute.
Pour in chicken broth, heavy cream, cream cheese, onion powder, the remaining salt, and the remaining black pepper. Stir until smooth.
Add Parmesan and mozzarella. Stir until melted and creamy.
Toss in the spaghetti and spinach. Add a little pasta water if the sauce feels too thick.
Serve the creamy spaghetti with the garlic butter chicken strips on top or on the side. Finish with parsley and extra Parmesan.

08/09/2026

Creamy Cajun Chicken Tortellini with Garlic Butter Sauce
Ingredients
1½ lbs boneless, skinless chicken breast, cut into bite-size pieces
1 lb cheese tortellini
2 tbsp olive oil
4 tbsp unsalted butter, divided
5 garlic cloves, minced
1½ tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt
2 tbsp honey
¾ cup chicken broth
1¼ cups heavy cream
3 oz cream cheese, softened
¾ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ tsp red pepper flakes, optional
½ cup reserved pasta water
2 tbsp chopped fresh parsley
Directions:
Sprinkle the chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Cook the tortellini until tender. Save ½ cup pasta water, then drain gently.
Brown the chicken in olive oil and 2 tbsp butter until golden and cooked through.
Add the remaining butter and garlic to the skillet. Stir for a few seconds, then drizzle in the honey.
Pour in the chicken broth, heavy cream, and cream cheese. Stir until the sauce starts to smooth out.
Add Parmesan, mozzarella, and red pepper flakes if using. Let the cheese melt into the sauce.
Fold in the tortellini and coat it gently so the pasta stays whole.
Add a splash of pasta water if the sauce feels too thick.
Finish with parsley and serve warm while the sauce is creamy and glossy.

08/08/2026

Garlic Parmesan Chicken Penne with Mushrooms and Asparagus

Ingredients

12 oz penne pasta
3 tbsp unsalted butter
1 tsp Italian seasoning
8 oz baby bella mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 small yellow onion, diced
5 garlic cloves, minced
1 tbsp all-purpose flour
1 cup chicken broth
1¼ cups heavy cream
¾ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
2 oz cream cheese, softened

08/08/2026

Italian Beef Bowties in Cheesy Velveeta Marinara Sauce
Ingredients:
12 oz bowtie (farfalle) pasta
1½ lbs ground beef
1 tablespoon olive oil
1 small yellow onion, finely diced
4 garlic cloves, minced
1 jar (24 oz) marinara sauce
1 cup beef broth
8 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped parsley
Directions:
1. Cook the bowtie pasta in a pot of salted boiling water until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain any excess grease if needed.
3. Stir in the onion and cook until softened. Add the garlic and cook for about 30 seconds.
4. Sprinkle in the Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper, stirring to coat the beef evenly.
5. Pour in the marinara sauce and beef broth. Stir well and let the sauce cook for about 5 minutes.
6. Add the Velveeta and stir until it's completely melted into the sauce.
7. Fold in the cooked bowtie pasta, then add the mozzarella and Parmesan. Stir gently until the cheese melts and every piece of pasta is coated in the rich, cheesy sauce.
8. Let the pasta rest for 2 minutes, then sprinkle with the chopped parsley and serve warm.

08/08/2026

Cajun Beef Spaghetti in Cheesy Three-Cheese Sauce
Ingredients:
12 oz spaghetti
2 tablespoons butter
1 lb lean ground beef
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
4 garlic cloves, minced
2 cups heavy cream
4 oz cream cheese, softened
1½ cups shredded mozzarella cheese
1½ cups shredded sharp cheddar cheese
¾ cup freshly grated Parmesan cheese
¼ to ½ cup reserved pasta water
2 tablespoons chopped fresh parsley
Directions:
1. Cook the spaghetti in salted boiling water until al dente. Save ¼ to ½ cup of the pasta water, then drain the noodles.
2. Melt the butter in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
3. Sprinkle the Cajun seasoning, smoked paprika, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and black pepper over the beef. Add the garlic and cook for another minute. Drain off extra grease if needed.
4. Turn the heat down to medium and pour in the heavy cream. Add the softened cream cheese and stir until it melts into the sauce.
5. Mix in the cheddar, mozzarella, and Parmesan in small batches. Keep stirring until the cheese is fully melted and the sauce looks thick and creamy.
6. Add the spaghetti and gently work it through the beef and cheese sauce. Use a little reserved pasta water if the sauce needs loosening.
7. Let everything heat together for 1 to 2 minutes, then finish with chopped parsley and serve hot.

08/08/2026

Cajun Butter Chicken over Garlic Parmesan Rice
Ingredients
1½ lbs boneless, skinless chicken breast, cut into bite-size pieces
2 tbsp olive oil
3 tbsp unsalted butter
5 garlic cloves, minced
1½ tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
2 tbsp honey
½ cup chicken broth
1 tbsp chopped fresh parsley
For the Garlic Parmesan Rice:
2 cups long-grain white rice
4 cups chicken broth
2 tbsp unsalted butter
3 garlic cloves, minced
½ cup heavy cream
¾ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp chopped fresh parsley
Directions:
Season the chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Start the rice in a saucepan with chicken broth, butter, garlic, garlic powder, onion powder, salt, and black pepper. Cover and cook until tender.
While the rice cooks, brown the chicken in olive oil until the edges look golden.
Add butter and garlic to the chicken skillet. Stir until the garlic smells rich, then drizzle in the honey.
Pour in chicken broth and let the chicken simmer for a few minutes until glossy and coated.
Stir heavy cream, Parmesan, and mozzarella into the cooked rice until creamy.
Spoon the garlic Parmesan rice into bowls and add the Cajun honey butter chicken over the top.
Finish with parsley and a little extra Parmesan if desired.

Beef and Cheddar Shells in Creamy Tomato Skillet SauceIngredients:1½ lbs lean ground beef8 oz medium pasta shells1 small...
08/08/2026

Beef and Cheddar Shells in Creamy Tomato Skillet Sauce

Ingredients:

1½ lbs lean ground beef
8 oz medium pasta shells
1 small yellow onion, diced
1 green bell pepper, diced…

Cajun Garlic Butter Beef Spaghetti with Sharp Cheddar CreamIngredients:12 oz spaghetti1½ lbs ground beef (80/20)3 tables...
08/07/2026

Cajun Garlic Butter Beef Spaghetti with Sharp Cheddar Cream

Ingredients:

12 oz spaghetti
1½ lbs ground beef (80/20)
3 tablespoons unsalted butter, divided
1 teaspoon Italian seasoning…

08/07/2026

Cajun Garlic Chicken with Parmesan Butter Linguine
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chicken broth
2 tablespoons heavy cream
2 tablespoons grated Parmesan cheese
Fresh chives, chopped, for garnish (optional)
1 lb linguine pasta
6 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese, plus extra for serving
½ cup reserved pasta water
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook the linguine in well-salted water until al dente. Save ½ cup of the cooking water, then drain the pasta and keep it warm.
Place the chicken in a bowl and add the olive oil, Cajun seasoning, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Turn the pieces until evenly seasoned.
Melt 2 tablespoons of the divided butter in a large skillet over medium-high heat. Spread the chicken across the pan and cook until browned and no longer pink in the center. Transfer it to a plate.
Add the remaining 2 tablespoons of divided butter to the same skillet. Stir in the first 4 cloves of garlic, then pour in the chicken broth and 2 tablespoons heavy cream.
Mix in the 2 tablespoons Parmesan and place the chicken back in the skillet. Spoon the garlic butter sauce over the pieces, then keep them warm over low heat.
Melt the separate 6 tablespoons butter in another large skillet or saucepan. Add the remaining 4 cloves of garlic and stir briefly before pouring in the 1 cup heavy cream.
Add the 1 cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir over low heat until the sauce is smooth, using reserved pasta water a little at a time as needed.
Add the linguine and turn it through the Parmesan butter sauce until every strand is covered.
Spoon the linguine onto plates and add the Cajun garlic chicken over the top. Finish with extra Parmesan and chopped chives if desired.

08/07/2026

Italian Beef Linguine with Garlic Butter Cheese Cream
Ingredients:
12 oz linguine
1½ lbs lean ground beef
2 tablespoons olive oil
3 tablespoons unsalted butter
1 small yellow onion, diced
½ red bell pepper, diced
6 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 cup beef broth
1¼ cups heavy cream
¾ cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
2 oz cream cheese, softened
½ cup reserved pasta water
2 tablespoons chopped fresh parsley
Directions:
Boil the linguine in well-salted water until al dente. Save ½ cup of the cooking water, then drain the pasta.
Heat the olive oil in a wide skillet over medium-high heat. Crumble in the ground beef and cook until browned. Remove any extra grease from the pan.
Add the butter, onion, and red bell pepper. Let the vegetables soften for 4 to 5 minutes, then mix in the garlic.
Sprinkle the Italian seasoning, garlic powder, smoked paprika, onion powder, salt, and black pepper over the beef. Stir for about a minute to distribute the spices.
Pour in the beef broth and let it reduce for 2 to 3 minutes, picking up the browned flavor from the skillet.
Lower the heat and add the heavy cream. Work in the softened cream cheese until it disappears into the sauce.
Stir in the Parmesan and mozzarella in small amounts, allowing the cheese to melt before adding more.
Add the linguine and turn it through the beef mixture until the sauce covers every strand. Use reserved pasta water as needed to keep it easy to mix.
Finish with the chopped parsley and serve while warm.

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