Garlic Butter Chicken Pasta Creamy Garlic Butter Chicken Pasta with Herbs Ingredients: 12 oz pasta (penne, fettuccine, or your choice) 1 lb boneless, skinless chicken breast, cut into bite-sized pieces 4 tablespoons unsalted butter 1 tablespoon olive oil 4 cloves garlic, minced 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning Salt and black pepper, to taste 1/4 teaspoon red pepper flakes (optional) Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add chicken, season with salt, pepper, and Italian seasoning, and sauté until cooked through and golden brown, about 6–7 minutes. Remove and set aside. In the same skillet, add remaining butter and minced garlic. Cook for 1–2 minutes until fragrant. Stir in heavy cream and Parmesan. Bring to a gentle simmer and let sauce thicken, about 3–5 minutes. Add red pepper flakes if using. Return chicken to the skillet along with cooked pasta. Toss everything together until well coated. Garnish with chopped parsley and extra Parmesan if desired. Serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 615 kcal per serving | Servings: 4 servings #garlicbutterchicken #pastadinner #comfortfood #easyrecipes #creamychickenpasta #homemadepasta #familydinners #quickmeals #italianflavors #parmesanpasta #skilletmeals #chickenrecipes #garliclovers #simpleingredients #herbyflavor #chickenpasta #pastaaddict #weeknightdinner #cozymeals #easyhomemade Garlic Butter Chicken Pasta is everything your weeknight dinner dreams are made of—creamy, garlicky, and loaded with flavor!

Japanese Chicken Ramen with Soft-Boiled Egg Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs Ingredients: 2 chicken thighs, boneless and skin-on Salt and pepper to taste 1 tablespoon sesame oil 4 cups chicken broth (preferably low-sodium) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste (white or yellow) 2 cloves garlic, minced 1-inch piece of ginger, grated 2 packs ramen noodles (fresh or instant, seasoning discarded) 2 soft-boiled eggs, halved 1/2 cup corn kernels (optional) 1/2 cup sliced green onions 1/2 cup baby spinach or bok choy Nori sheets for garnish Chili oil (optional, for heat) Directions: Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice. In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes. Cook the ramen noodles according to package directions. Drain and set aside. Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve. Add spinach or bok choy to the broth and cook until wilted, about 2 minutes. Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 510 kcal per serving | Servings: 2 servings #japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.

Chicken and Sesame Noodles Sesame-Soy Chicken Noodles with Scallions and Crunch Ingredients: 8 oz spaghetti or soba noodles 2 cups cooked chicken breast, shredded or sliced 2 tablespoons sesame oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon honey or maple syrup 1 tablespoon creamy peanut butter (optional for richness) 1 clove garlic, minced 1 teaspoon grated ginger 1/2 teaspoon crushed red pepper flakes (optional) 2 scallions, thinly sliced 1/4 cup chopped cilantro 2 tablespoons toasted sesame seeds 1/2 cup shredded carrots (optional for crunch) 1/4 cup chopped roasted peanuts (optional for garnish) Directions: Cook noodles according to package instructions. Drain and rinse with cold water to stop cooking. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, garlic, ginger, and red pepper flakes. In a large mixing bowl, combine noodles, shredded chicken, scallions, carrots, and cilantro. Pour the dressing over the noodle mixture and toss to coat evenly. Sprinkle with sesame seeds and roasted peanuts before serving. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 460 kcal per serving | Servings: 4 servings #sesamenoodles #chickendinner #asiannoodlebowl #easynoodlerecipe #coldnoodlesalad #sesamesoychicken #quicklunch #mealpreplunch #chickennoodles #weeknightdinner #noodlesalad #asianfusionflavors #quickasianrecipe #peanutnoodles #healthydinnerideas #lunchideas #chickenrecipes #noodleideas #flavorfulchicken #sesameeverything Cold, crisp, and bursting with flavor! These Chicken and Sesame Noodles are perfect for summer lunches or quick weeknight dinners.

Indonesian Nasi Goreng with Chicken Authentic Indonesian Chicken Fried Rice with Sweet Soy and Aromatic Spices Ingredients: 3 cups cooked jasmine rice, preferably day-old 250g boneless chicken breast or thighs, diced 3 tablespoons vegetable oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 red chilies, sliced (adjust to taste) 2 tablespoons kecap manis (sweet soy sauce) 1 tablespoon soy sauce 1 teaspoon shrimp paste (optional) 1 teaspoon ground coriander 2 eggs, lightly beaten 1 cup shredded cabbage or bean sprouts 2 green onions, sliced Fresh cucumber and tomato slices, for garnish Fried shallots, for garnish Salt and pepper, to taste Directions: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside. Add remaining oil to the wok. Sauté onion, garlic, and chilies until fragrant and onions are translucent. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Stir in shrimp paste (if using), ground coriander, soy sauce, and kecap manis. Mix well. Add cooked rice to the wok, breaking up any clumps. Stir-fry to combine all ingredients evenly and heat through. Return scrambled eggs to the wok and add shredded cabbage or bean sprouts. Stir-fry for another 2 minutes. Season with salt and pepper to taste. Serve hot, garnished with sliced cucumber, tomato, green onions, and crispy fried shallots. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 520 kcal per serving | Servings: 4 servings #nasigoreng #indonesianfood #chickenfriedrice #asiancuisine #indonesianrecipes #friedrice #kecapmanis #streetfood #quickdinner #spicyfriedrice #comfortfood #foodblogger #homemademeals #chickenrecipes #easyrecipes #flavorfulmeals #wokcooking #asiancooking #friedricerecipe #deliciousdinner Taste the authentic flavors of Indonesia with this delicious Chicken Nasi Goreng — sweet, savory, and perfectly spiced fried rice!

Chicken and Basil Pesto Pasta Creamy Chicken and Fresh Basil Pesto Pasta Delight Ingredients: 12 oz pasta (penne, fusilli, or spaghetti) 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts (optional) For the Basil Pesto: 2 cups fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 2 garlic cloves 1/2 cup olive oil Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water. Meanwhile, season chicken pieces with salt, pepper, and red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from heat and set aside. To make the pesto, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Toss cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Add the cooked chicken, cherry tomatoes, and a sprinkle of Parmesan. Toss everything gently to combine. Top with toasted pine nuts before serving, if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #basilpesto #pestopasta #chickenpasta #italianrecipes #quickmeals #familydinners #pastalovers #homemadepesto #comfortfood #easydinners #freshbasil #chickenrecipes #simplemeals #pastaideas #midweekmeals #garliclovers #weeknightdinner #foodblogfeed #healthyish #pastanight Creamy, herby, and packed with flavor – this Chicken & Basil Pesto Pasta is the weeknight dinner you’ve been dreaming of