Chicken and Broccoli Alfredo Pasta Creamy Chicken and Broccoli Alfredo Fettuccine Ingredients: 12 oz fettuccine pasta 2 cups broccoli florets 2 boneless, skinless chicken breasts, cut into bite-sized pieces 3 tablespoons olive oil, divided 3 cloves garlic, minced 1 cup heavy cream 1 cup grated Parmesan cheese 1/2 cup whole milk 2 tablespoons unsalted butter Salt and freshly ground black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh parsley, chopped, for garnish Directions: Cook the fettuccine according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli, reserving 1/2 cup pasta water. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add remaining 1 tablespoon olive oil and butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and milk, bringing to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly, about 3-5 minutes. Return chicken to the skillet along with cooked pasta and broccoli. Toss to coat everything in the Alfredo sauce. Add reserved pasta water a little at a time to loosen the sauce if needed. Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 520 kcal per serving | Servings: 4 servings #chickenalfredo #broccolipasta #creamypasta #italianrecipes #comfortfood #easyweeknightdinner #chickenrecipes #pastalover #homemadealfredo #dinnerideas #familymeals #italianfood #garlicbuttersauce #pastaideas #heartymeals #freshparsley #deliciousdinner #creamyalfredo #healthycomfortfood #foodie Creamy, cheesy, and packed with tender chicken and fresh broccoli—this Chicken and Broccoli Alfredo Pasta is a weeknight winner!

Chicken and Spinach Alfredo Creamy Garlic Chicken Alfredo with Fresh Spinach Ingredients: 12 oz fettuccine or linguine pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, sliced thinly Salt and pepper to taste 3 cloves garlic, minced 2 cups fresh spinach, roughly chopped 1 1/2 cups heavy cream 1/2 cup grated Parmesan cheese 1/4 teaspoon nutmeg (optional) 2 tablespoons unsalted butter Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package directions until al dente. Drain and set aside. Season chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, until golden and cooked through. Remove chicken from skillet and set aside. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Add Parmesan cheese and nutmeg, stirring until cheese is melted and sauce thickens, about 3-4 minutes. Add chopped spinach and cooked chicken to the skillet. Cook for another 2 minutes until spinach wilts. Toss the cooked pasta in the Alfredo sauce until well coated. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and extra Parmesan before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 650 kcal | Servings: 4 servings #chickenalfredo #creamyalfredo #spinachrecipes #pastalovers #italianfood #comfortfood #homemadealfredo #easyweeknightdinner #garliclover #pastarecipe #chickenrecipes #spinachdishes #familydinner #italianclassic #comfortfoodrecipes #weeknightmeals #creamyrecipes #foodie #parmesancheese #dinnerideas Craving creamy comfort? This Chicken and Spinach Alfredo is everything you want — rich, garlicky, and packed with tender chicken and fresh spinach!

Roasted Cauliflower and Pesto Pasta Creamy Pesto Pasta with Roasted Cauliflower and Parmesan Ingredients: 12 oz pasta (penne, fusilli, or your favorite shape) 1 medium head cauliflower, cut into florets 3 tablespoons olive oil Salt and pepper to taste 1/2 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Juice of 1/2 lemon Fresh basil leaves for garnish Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant. Add roasted cauliflower to the skillet, stir to combine. Reduce heat to low, add cooked pasta, pesto, and lemon juice. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed. Stir in grated Parmesan and adjust seasoning with salt and pepper. Garnish with fresh basil leaves and serve immediately. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #roastedcauliflower #pestopasta #vegetarianrecipes #comfortfood #italianflavors #pastalover #easyweeknightdinner #healthyrecipes #basilpesto #veggielove #homecooking #meatlessmonday #freshingredients #lemonflavor #garliclover #plantbasedmeals #simpledinners #roastedveggies #parmesanlove #pastadishes Cozy up with this Roasted Cauliflower and Pesto Pasta Tender, golden cauliflower paired with fresh basil pesto makes every bite a flavor explosion!

Lemon and Arugula Chicken Pasta Zesty Lemon Chicken Pasta with Peppery Arugula and Garlic Ingredients: 12 oz pasta (penne or linguine) 2 boneless, skinless chicken breasts 3 tablespoons olive oil, divided 3 cloves garlic, minced Zest and juice of 1 large lemon 2 cups fresh arugula 1/4 cup grated Parmesan cheese Salt and black pepper to taste 1/4 teaspoon red pepper flakes (optional) Fresh basil or parsley for garnish Directions: Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until golden and cooked through. Remove from skillet, let rest, then slice thinly. In the same skillet, add remaining 2 tablespoons olive oil and sauté garlic for about 1 minute until fragrant. Add lemon zest, lemon juice, and red pepper flakes (if using). Stir to combine. Toss cooked pasta into the skillet with the lemon garlic sauce, adding reserved pasta water as needed to loosen the sauce. Add sliced chicken and fresh arugula, tossing gently until the arugula wilts slightly. Remove from heat, stir in Parmesan cheese, and adjust seasoning with salt and pepper. Garnish with fresh basil or parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 450 kcal per serving | Servings: 4 servings #chickenpasta #lemonpasta #arugula #italianfood #quickdinner #easyrecipes #weeknightmeals #healthyrecipes #freshingredients #garliclover #pastalovers #comfortfood #familydinner #foodie #homecooking #onepanmeal #simpleingredients #deliciousdinner #flavorfulmeals #freshherbs Brighten up dinner with this Zesty Lemon and Arugula Chicken Pasta! Tender chicken, peppery arugula, and fresh lemon create a vibrant, satisfying meal everyone will love!

Pesto Chicken Pasta Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes and Parmesan Ingredients: 12 oz penne or fettuccine pasta 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper to taste 3 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 1 cup cherry tomatoes, halved 1/2 cup heavy cream 1/3 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Fresh basil leaves (for garnish) Directions: Cook pasta according to package instructions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet and cook for 6–8 minutes, until golden and cooked through. Remove and set aside. In the same skillet, sauté garlic for 1 minute until fragrant. Add sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until softened. Pour in heavy cream and pesto. Stir and bring to a gentle simmer. Add cooked chicken and Parmesan cheese. Stir until cheese is melted and sauce is creamy. Toss in the cooked pasta and mix well until coated in the sauce. Garnish with fresh basil and extra Parmesan before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 580 kcal per serving | Servings: 4 servings #pestopasta #chickenpasta #easymeals #comfortfood #quickdinner #weeknightdinner #pastalovers #basilpesto #homecooking #italianflavors #parmesancheese #sundriedtomatoes #creamyrecipes #familydinner #cherryTomatoes #herbypasta #freshbasil #pastarecipe #easypastarecipe #pestochicken Pesto Chicken Pasta is your next go-to weeknight dinner! Creamy, herby, and packed with juicy chicken and tomatoes—it’s a dish that’s as delicious as it looks!