Ingredients:
500 g spaghetti
450 g chicken breast, cut into pieces
2 tbsp butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1 cup grated parmesan cheese
1/2 cup mozzarella cheese
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped
Instructions:
Cook the spaghetti until al dente and reserve 1 cup of pasta water.
Season the chicken with salt, pepper, and Italian seasoning. Cook in butter until golden and fully cooked.
Add garlic and cook for 30 seconds. Pour in the heavy cream and let it simmer.
Add parmesan and mozzarella, then stir until creamy. Add the spaghetti and mix well.
Use a little pasta water if needed to loosen the sauce. Top with parsley and extra parmesan.
CREAMY GARLIC BUTTER SHRIMP SPAGHETTI
Ingredients:
500 g spaghetti
500 g large shrimp, peeled and deveined
3 tbsp butter
4 garlic cloves, minced
1 cup heavy cream
1/2 cup parmesan cheese
1 tbsp lemon juice
1 tsp paprika
Salt and black pepper to taste
Fresh parsley
Instructions:
Cook the spaghetti and reserve some pasta water.
Season the shrimp with salt, pepper, and paprika. Cook in butter for 2–3 minutes per side, then remove.
In the same pan, add garlic and cook until fragrant. Pour in the cream and let it simmer.
Add parmesan and lemon juice. Return the shrimp to the pan and mix with the spaghetti.
Serve creamy, glossy, and topped with parsley.
CREAMY TOMATO CHICKEN SPAGHETTI
Ingredients:
500 g spaghetti
450 g chicken breast, diced
2 tbsp olive oil
3 garlic cloves, minced
1 cup tomato sauce
1 cup heavy cream
1/2 cup parmesan cheese
1 tsp oregano
Salt and black pepper to taste
Fresh basil
Instructions:
Cook the spaghetti until al dente.
Season and cook the chicken in olive oil until golden.
Add garlic, tomato sauce, cream, oregano, salt, and pepper. Let the sauce simmer until creamy.
Add parmesan and stir until smooth.
Mix in the spaghetti and coat everything well. Top with fresh basil and more parmesan.
CREAMY BACON PARMESAN SPAGHETTI
Ingredients:
500 g spaghetti
250 g bacon, chopped
3 garlic cloves, minced
1 1/2 cups heavy cream
1 cup parmesan cheese
1/2 tsp black pepper
Salt to taste
Fresh parsley
Instructions:
Cook the spaghetti and reserve pasta water.
Cook the bacon until crispy. Remove some bacon for topping.
In the same pan, add garlic and cook briefly.
Pour in the heavy cream and add parmesan cheese. Stir until creamy.
Add spaghetti and toss until fully coated. Add pasta water if needed.
Top with crispy bacon, parsley, and extra parmesan.
CREAMY BEEF MUSHROOM SPAGHETTI
Ingredients:
500 g spaghetti
450 g ground beef or beef strips
250 g mushrooms, sliced
2 tbsp butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup parmesan cheese
1 tsp onion powder
Salt and black pepper to taste
Fresh parsley
Instructions:
Cook the spaghetti until al dente.
In a pan, cook the beef with salt, pepper, and onion powder until browned.
Add butter, mushrooms, and garlic. Cook until the mushrooms soften.
Pour in the heavy cream and let it simmer.
Add parmesan and mix until rich and creamy. Toss in the spaghetti and coat well.
Finish with parsley and extra black pepper.
CHEESY MOZZARELLA SPAGHETTI
Ingredients:
500 g spaghetti
2 tbsp butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1 cup mozzarella cheese
1/2 cup parmesan cheese
1/2 cup cream cheese
Salt and black pepper to taste
Fresh parsley
Instructions:
Cook the spaghetti and reserve a little pasta water.
Melt butter in a pan and cook the garlic until fragrant.
Add heavy cream, cream cheese, mozzarella, and parmesan. Stir until smooth and extra cheesy.
Add the spaghetti and mix until fully coated.
For an extra cheesy finish, place in a baking dish, top with more mozzarella, and bake at 200°C / 400°F until melted and golden.
Sprinkle with parsley and serve hot
0 commentaires:
Enregistrer un commentaire