Chicken and Broccoli Alfredo Creamy Chicken Alfredo with Garlic-Sautéed Broccoli Ingredients: 8 oz fettuccine or penne pasta 2 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper, to taste 3 cups fresh broccoli florets 3 tablespoons butter 4 cloves garlic, minced 1 1/2 cups heavy cream 1 cup freshly grated Parmesan cheese 1/2 teaspoon Italian seasoning 1/4 teaspoon ground nutmeg (optional) Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package directions until al dente. Drain and set aside. While the pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side, or until golden and cooked through. Let rest for 5 minutes, then slice thinly. In the same skillet, add a bit more oil if needed and sauté broccoli for 3–4 minutes until bright green and tender-crisp. Remove and set aside. Reduce heat to medium. Add butter and garlic to the skillet and cook for 1 minute until fragrant. Pour in the cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, and nutmeg. Simmer until the sauce thickens slightly. Add the cooked pasta, sliced chicken, and broccoli to the sauce. Toss to coat evenly. Serve warm, garnished with fresh parsley and extra Parmesan if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 640 kcal | Servings: 4 servings #chickenalfredo #broccolipasta #creamyalfredo #comfortfoodrecipes #easyitalian #weeknightdinner #homemadepasta #garlicalfredo #pastarecipes #chickenrecipes #cheesysauce #broccolirecipes #quickmeals #familydinners #creamycomfort #alfredosauce #parmesanpasta #dinnerideas #easyrecipes #classicitalian Creamy, comforting, and packed with flavor — this Chicken and Broccoli Alfredo is the ultimate cozy dinner night winner!

Chicken and Macaroni Bake Creamy Chicken and Macaroni Cheese Bake with a Golden Crust Ingredients: 2 cups cooked elbow macaroni 2 cups cooked chicken, shredded (rotisserie or poached) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheddar cheese ½ cup mozzarella cheese ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika Salt and pepper to taste ¼ cup grated Parmesan cheese ¼ cup breadcrumbs (optional topping) Chopped parsley for garnish Directions: Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish. In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1 minute. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3–5 minutes. Stir in cheddar, mozzarella, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth and cheese is fully melted. In a large bowl, combine the cooked macaroni and shredded chicken. Pour the cheese sauce over and mix to coat evenly. Transfer the mixture to the prepared baking dish. Sprinkle Parmesan cheese and breadcrumbs on top for a crunchy crust. Bake uncovered for 25–30 minutes or until the top is golden and bubbling. Let cool for 5 minutes before serving. Garnish with fresh parsley. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 420 kcal | Servings: 6 servings #chickenmacaroni #comfortfood #macandcheese #easybake #cheesybake #pastabake #familydinner #homestylecooking #ovenbakedpasta #chickendinner #bakedmacaroni #cheeselovers #mealprepideas #chickencasserole #simplemeals #weeknightdinner #creamybake #cheeseaddict #parmesancrust #bakedgoodness Creamy, cheesy, golden, and comforting! This Chicken and Macaroni Bake is the weeknight dinner your whole family will devour.

Southern Chicken and Waffle Pasta Crispy Chicken & Maple Cream Pasta with Waffle Crumble Ingredients: 8 oz penne or rigatoni pasta 2 boneless, skinless chicken breasts 1/2 cup buttermilk 1/2 cup all-purpose flour 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and pepper to taste Vegetable oil for frying 2 tablespoons unsalted butter 2 tablespoons all-purpose flour (for roux) 1 1/2 cups milk 1/2 cup heavy cream 1/2 teaspoon ground nutmeg 1/3 cup maple syrup 1/2 teaspoon Dijon mustard 1 cup shredded sharp cheddar cheese 1 Belgian waffle, toasted and crumbled (or 1 cup mini waffle pieces) Fresh thyme or chopped chives for garnish Directions: Cook the pasta according to package directions. Drain and set aside. Slice the chicken breasts into strips, season with salt, pepper, paprika, and garlic powder. Soak in buttermilk for at least 15 minutes. Dredge chicken in flour and fry in hot oil until golden and crispy. Transfer to paper towels to drain. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux. Slowly whisk in milk and cream, stirring constantly until smooth and thickened. Stir in maple syrup, nutmeg, Dijon mustard, and cheddar cheese. Mix until the cheese is melted and sauce is creamy. Toss the cooked pasta with the sauce. Plate the pasta and top with crispy chicken and toasted waffle crumble. Garnish with fresh thyme or chives. Serve warm. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 680 kcal | Servings: 4 servings #southernpasta #chickenandwaffles #comfortfoodrecipes #maplecheddarsauce #crispychicken #soulfoodtwist #pastaideas #fusionrecipes #chickenpasta #cheesysauce #buttermilkchicken #wafflecrumbles #southerninspired #decadentdinners #creativecooking #pastanight #savorysweetcombo #maplesyrupmagic #brunchdinner #flavorfusion Pasta meets the South! This Southern Chicken and Waffle Pasta brings crispy buttermilk chicken, maple cheddar sauce, and waffle crumble together in one unforgettable dish

Zucchini Cheese Bread Cheesy Zucchini Bread with a Hint of Garlic Ingredients: 2 cups shredded zucchini 1 cup shredded cheddar cheese 2 cups all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup unsalted butter, melted 1/4 cup milk 2 eggs 2 cloves garlic, minced 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon black pepper Optional: 1/4 teaspoon cayenne pepper for a hint of spice Directions: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large bowl, combine the shredded zucchini, cheddar cheese, and Parmesan cheese. In another bowl, whisk together the melted butter, milk, eggs, and minced garlic until well combined. Add the wet ingredients to the zucchini and cheese mixture. Stir until evenly combined. In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using). Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 280 kcal | Servings: 10 servings

Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!