Smothered Chicken Pasta Creamy Smothered Chicken Pasta with Garlic and Parmesan Ingredients: 1 lb boneless, skinless chicken thighs or breasts 1 tbsp olive oil 1 tbsp butter 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika Salt and pepper, to taste 3 cloves garlic, minced 1 small onion, diced 1/2 cup chicken broth 1 1/2 cups heavy cream 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1/2 tsp Italian seasoning 8 oz penne or fettuccine pasta Fresh parsley, chopped (for garnish) Directions: Season chicken on both sides with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear 5–6 minutes per side until golden and cooked through. Remove and set aside. In the same skillet, sauté onion until soft, about 3 minutes. Add garlic and cook another minute. Deglaze with chicken broth, scraping up any browned bits. Let it reduce slightly. Pour in heavy cream, add Italian seasoning, and bring to a gentle simmer. Stir in Parmesan and mozzarella until melted and smooth. Slice chicken and return to the pan to smother in the sauce. Meanwhile, cook pasta according to package directions. Drain and add to the skillet. Toss everything to coat. Garnish with parsley and serve hot with extra Parmesan if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #smotheredchicken #chickenpasta #creamygarlicpasta #comfortfoodrecipes #weeknightdinner #onepotpasta #easychickendinners #pastarecipe #creamyparmesan #pastaideas #homecookedmeal #chickenandpasta #italianinspired #cheesypasta #garliccream #mozzarellapasta #heartymeals #quickdinner #chickencomfortfood #dinnerinspo Just made this creamy Smothered Chicken Pasta and I’m OBSESSED Tender chicken, garlic parmesan sauce, and cheesy goodness all in one pan!

Korean Sweet and Spicy Chicken Sticky Korean-Style Chicken with Gochujang Glaze Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup cornstarch 1/4 cup all-purpose flour 1/2 teaspoon salt Vegetable oil, for frying For the sauce: 2 tablespoons gochujang (Korean red chili paste) 2 tablespoons honey 2 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon grated ginger 1 teaspoon sesame oil 1 tablespoon water For garnish: Sesame seeds Sliced green onions Directions: In a bowl, combine cornstarch, flour, and salt. Toss the chicken pieces in the dry mixture until well coated. Heat oil in a deep skillet or pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 5–6 minutes. Drain on a paper towel-lined plate. In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water. Stir and simmer for 3–4 minutes until thickened slightly. Add the fried chicken to the sauce and toss to coat thoroughly. Serve hot, garnished with sesame seeds and green onions. Pair with steamed rice or enjoy as an appetizer. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 430 kcal per serving | Servings: 4 servings #koreanchicken #gochujangchicken #sweetandspicy #koreanrecipes #friedchicken #stickychicken #spicyasianfood #homemadekorean #easychickendinner #kfoodlove #koreanfusion #kitchencomforts #crispychicken #asianglaze #boldflavors #koreanappetizer #spicybites #friedfavorites #takeoutathome #glazeddelicious Say hello to flavor! This Korean Sweet and Spicy Chicken is crispy, sticky, and coated in a bold gochujang glaze you’ll crave every week. Serve it with rice or devour it solo!

Turkish Chicken with Yogurt and Garlic Sauce Grilled Turkish Chicken with Creamy Yogurt Garlic Drizzle Ingredients: 1.5 lbs boneless, skinless chicken thighs 1 cup plain full-fat Greek yogurt 4 cloves garlic, minced 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground coriander Salt and black pepper, to taste 1 tablespoon chopped fresh mint (optional) 1 tablespoon chopped fresh parsley Yogurt Garlic Sauce: 1 cup plain Greek yogurt 2 cloves garlic, minced 1 tablespoon lemon juice Salt, to taste Directions: In a bowl, whisk together the yogurt, garlic, lemon juice, olive oil, cumin, paprika, coriander, salt, and pepper to create a marinade. Add chicken thighs to the bowl and coat thoroughly. Cover and refrigerate for at least 1 hour (up to overnight). In a separate small bowl, mix together the yogurt, garlic, lemon juice, and salt for the sauce. Refrigerate until ready to serve. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5–6 minutes per side or until fully cooked and nicely charred. Let the chicken rest for 5 minutes before slicing. Serve drizzled with the garlic yogurt sauce and sprinkle with parsley and mint. Prep Time: 15 minutes (+marinate time) | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes (with marinating) Kcal: 370 kcal per serving | Servings: 4 servings #turkishchicken #mediterraneanrecipes #yogurtsauce #grilledchicken #healthymeals #flavorfulchicken #turkishcuisine #easychickendinners #lowcarbrecipes #proteinrich #yogurtmarinade #familymeals #turkishflavors #garlicsauce #greekyogurtchicken #grilledmeals #freshherbs #comfortfoodideas #chickenwithyogurt #quickdinners Tender, juicy, and grilled to perfection — this Turkish Chicken with Yogurt and Garlic Sauce is a flavor-packed dinner you'll keep making again and again!

Spicy Hot Pepper Jelly Chicken Wings Sticky Sweet & Spicy Hot Pepper Jelly Glazed Chicken Wings Ingredients: 2 lbs chicken wings, split at joints, tips removed 1 tsp salt 1/2 tsp black pepper 1 tbsp olive oil 1/2 cup hot pepper jelly 2 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp garlic powder 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (optional, for extra heat) 1 tbsp fresh parsley, chopped (for garnish) Lime wedges (optional, for serving) Directions: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings dry with paper towels and place them in a large bowl. Drizzle with olive oil, then season with salt, black pepper, smoked paprika, and garlic powder. Toss to coat. Arrange wings on the rack in a single layer. Bake for 40-45 minutes, flipping halfway through, until golden and crispy. While the wings bake, combine hot pepper jelly, soy sauce, apple cider vinegar, and cayenne (if using) in a small saucepan over medium heat. Stir until the jelly melts and the mixture becomes a smooth glaze. Simmer for 2-3 minutes, then remove from heat. Once wings are cooked, toss them in a large bowl with the glaze until fully coated. Optional: Return wings to the oven for 5 minutes to caramelize the glaze slightly. Garnish with chopped parsley and serve with lime wedges if desired. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 375 kcal | Servings: 4 servings #chickenwings #spicyrecipes #hotpepperjelly #gamefood #easyappetizers #spicyglazedwings #stickywings #ovenbakedwings #crispywings #homemadewings #wingsfordays #boldflavors #partyfood #tailgatingrecipes #sweethotwings #easychickendinner #weeknightmeals #chickenlove #fingerfood #heatandflavor Turn up the heat! These Spicy Hot Pepper Jelly Chicken Wings are the perfect balance of sweet and fire! Sticky, bold, and finger-licking good!

Huli Huli Chicken Sweet and Smoky Hawaiian Huli Huli Grilled Chicken Ingredients: 4 boneless, skinless chicken thighs (or bone-in if preferred) 1/2 cup soy sauce 1/2 cup brown sugar 1/4 cup ketchup 1/4 cup pineapple juice 2 tablespoons rice vinegar 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 tablespoon sesame oil 1 tablespoon Worcestershire sauce 1 teaspoon Sriracha or chili sauce (optional for heat) Sliced green onions and sesame seeds for garnish Directions: In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, ginger, garlic, sesame oil, Worcestershire sauce, and Sriracha (if using). Reserve 1/2 cup of the marinade in a separate bowl for basting. Place chicken in a zip-top bag or shallow dish and pour in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight. Preheat grill to medium-high heat. Oil grates lightly to prevent sticking. Remove chicken from marinade and grill for 5–7 minutes per side, basting with reserved marinade often until cooked through and nicely caramelized. Internal temperature should reach 165°F (75°C). Let rest a few minutes before garnishing with green onions and sesame seeds. Serve hot with rice or grilled pineapple. Prep Time: 10 minutes + marinating | Cooking Time: 15 minutes | Total Time: 25 minutes + marinating Kcal: 390 kcal | Servings: 4 servings #hulihulichicken #hawaiianbbq #grilledchicken #pineapplemarinade #sweetandspicy #islandflavors #bbqrecipes #asianfusionflavor #backyardgrill #hawaiianstylechicken #tropicalgrilling #easychickendinner #summertimebbq #marinatedchicken #weekendgrill #glazedsweetchicken #stickygrilledchicken #familycookout #hawaiianinspired #bbqseason Fire up the grill — it’s Huli Huli Chicken time! Sweet, smoky, and straight from the islands, this Hawaiian BBQ favorite is always a crowd pleaser.