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

Pumpkin Spice Sauce Creamy Pumpkin Spice Drizzle with Warm Autumn Flavors Ingredients: 1 cup pumpkin purée (not pumpkin pie filling) 1/2 cup brown sugar 1/2 cup water 1/4 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon vanilla extract Pinch of salt 1/2 cup heavy cream (optional for a creamier finish) Directions: In a small saucepan, combine pumpkin purée, brown sugar, water, and maple syrup. Whisk together over medium heat. Add cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Stir well to combine. Simmer on low for 5–7 minutes, stirring occasionally until slightly thickened. Stir in vanilla extract and heavy cream (if using) and cook for another 1–2 minutes. Remove from heat and let cool slightly before using. Serve warm or store in an airtight container in the fridge for up to 1 week. Reheat gently before serving. Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes Kcal: 130 kcal per 2 tbsp serving | Servings: 8 servings #pumpkinspice #fallflavors #homemadesauce #pumpkinseason #autumnrecipe #coffeeaddict #coffeesyrup #fallinajar #maplesyrupmagic #pumpkinpurée #spicedrizzle #creamyspice #sweetandspicy #latteflavor #pancaketopping #wafflesauce #autumncomfort #pumpkincraze #cozyrecipes #flavorfulfall Nothing says fall like this homemade Pumpkin Spice Sauce! Rich, cozy, and perfect for lattes, pancakes, or drizzling over ice cream.