RecipeWikki https://recipewikki.com Wikipedia of Awesome Taste Sat, 29 Mar 2025 07:38:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://recipewikki.com/wp-content/uploads/2022/01/icons8-cook-book-64.png RecipeWikki https://recipewikki.com 32 32 Lamb (Gosht) Biryani https://recipewikki.com/lamb-gosht-biryani/ Sat, 29 Mar 2025 07:38:34 +0000 https://recipewikki.com/?p=5661 Lamb Biryani, also known as Gosht Biryani, is a fragrant and flavorful dish made with marinated lamb, aromatic basmati rice, and a blend of Indian spices. This royal dish is a favorite at festive gatherings and special occasions.

Origin Lamb (Gosht) Biryani

Biryani is believed to have originated in Persia and was introduced to India by the Mughals. Over time, regional variations such as Hyderabadi, Lucknowi (Awadhi), and Kolkata Biryani evolved, each with unique flavors and cooking techniques. The Hyderabadi version, where the raw marinated lamb is cooked with rice (Kacchi Biryani), is one of the most famous.

What I Love About This Recipe

This dish is a perfect balance of spices, tender lamb, and fragrant rice. The slow-cooked method enhances the deep, rich flavors, and the layering technique makes every bite burst with aroma and taste. I love how the saffron-infused rice adds a beautiful golden hue and subtle sweetness.

Also Read : Rosemary Lemon Grilled Chicken

Lamb (Gosht) Biryani
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Lamb (Gosht) Biryani

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

500

kcal

Ingredients

  • 2 tablespoons ghee or oil

  • 1 large onion, thinly sliced

  • 2 tomatoes, chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • ½ teaspoon black pepper

  • 1 teaspoon garam masala

  • ½ cup warm milk with saffron strands (for color and aroma)

  • 2 tablespoons chopped coriander leaves

  • 2 tablespoons mint leaves

Directions

  • Marinate the lamb pieces with yogurt, lemon juice, turmeric, chili powder, garam masala, and salt. Refrigerate for at least 2 hours or overnight.
  • Boil soaked basmati rice with water, bay leaf, cloves, cinnamon, cardamoms, and salt until 70% cooked. Drain and set aside.
  • Heat ghee or oil in a large pot, add cumin seeds and let them splutter.
  • Add sliced onions and sauté until golden brown.
  • Stir in ginger-garlic paste and cook until the raw smell disappears.
  • Add chopped tomatoes and cook until soft.
  • Add the marinated lamb pieces and cook for 10-15 minutes until they brown slightly.
  • Sprinkle coriander powder, black pepper, and garam masala. Mix well.
  • Layer half of the cooked rice over the lamb mixture.
  • Drizzle saffron-infused milk over the rice for color and aroma.
  • Sprinkle mint and coriander leaves for freshness.
  • Add the remaining rice layer and cover the pot with a tight lid.
  • Cook on low heat for 30-40 minutes (Dum cooking method) until the lamb is tender.
  • Let it rest for 10 minutes, then fluff the rice gently and serve hot.

Notes

  • Use bone-in lamb for extra flavor and juiciness.
  • Slow cooking (Dum method) is key to an authentic taste.
  • Adjust spice levels based on preference.
  • Serve with raita, salad, or boiled eggs for a complete meal.
]]> Mixed Vegetable Curry https://recipewikki.com/mixed-vegetable-curry/ Sat, 29 Mar 2025 07:35:26 +0000 https://recipewikki.com/?p=5654 Mixed Vegetable Curry is a flavorful and wholesome Indian dish made with a variety of fresh vegetables cooked in a spiced gravy. It’s a versatile dish that pairs perfectly with rice, naan, or roti, making it a staple in many Indian households.

Origin Mixed Vegetable Curry

Mixed Vegetable Curry has its roots in North and South Indian cuisine, where seasonal vegetables are used to create delicious and nutritious meals. Traditionally, it is made with a tomato-onion base, flavored with aromatic spices like cumin, turmeric, and garam masala. Some regional versions include coconut milk or yogurt to enhance the texture and taste.

What I Love About This Recipe

This curry is nutrient-rich and customizable with any vegetables you have on hand. The blend of spices and creamy texture makes it comforting yet healthy. I love how easy it is to prepare, and the leftovers taste even better the next day as the flavors deepen. Plus, it’s naturally vegetarian and can be made vegan-friendly!

Also Read : Marry Me Chicken Pasta Bake

Mixed Vegetable Curry
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Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

180

kcal

Ingredients

  • 2 tablespoons oil or ghee

  • 1 teaspoon cumin seeds

  • 1 onion, finely chopped

  • 1 teaspoon ginger-garlic paste

  • 2 tomatoes, pureed

  • 1 carrot, diced

  • ½ cup green peas

  • ½ cup cauliflower florets

  • ½ cup green beans, chopped

  • 1 potato, diced

  • ½ teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • ½ teaspoon red chili powder (adjust to taste)

  • ½ teaspoon salt (or as needed)

  • ½ cup water (adjust as needed)

  • ¼ cup coconut milk or fresh cream (optional)

  • Fresh coriander leaves for garnish

Directions

  • Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in ginger-garlic paste and cook until the raw smell disappears.
  • Pour in pureed tomatoes and cook for 5 minutes until the oil separates.
  • Add turmeric, coriander powder, red chili powder, and salt, mixing well.
  • Toss in all chopped vegetables and stir to coat them with the spices.
  • Pour in water, cover the pan, and let it simmer for 15 minutes until vegetables soften.
  • Stir in garam masala and coconut milk (if using), cooking for another 2 minutes.
  • Garnish with fresh coriander leaves and serve hot.

Notes

  • Swap vegetables based on availability—zucchini, bell peppers, or mushrooms work great too.
  • Adjust spice levels by increasing or reducing the chili powder.
]]> Carrot Halwa https://recipewikki.com/carrot-halwa/ Sat, 29 Mar 2025 07:32:21 +0000 https://recipewikki.com/?p=5648 Carrot Halwa, also known as Gajar ka Halwa, is a beloved Indian dessert made with slow-cooked grated carrots, milk, sugar, and ghee. This rich, aromatic sweet dish is often enjoyed during festivals like Diwali and special occasions.

Origin Carrot Halwa

Carrot Halwa has its roots in North India, particularly in Punjab and Uttar Pradesh, where it became a staple winter delicacy. The dish was traditionally prepared with khoya (reduced milk) to enhance its richness. Over time, variations have emerged, including vegan versions and those with condensed milk for convenience.

What I Love About This Recipe

This dessert is not just delicious but also nutritious, thanks to the natural sweetness of carrots. The slow cooking process intensifies the flavors, and the aroma of ghee, cardamom, and nuts makes it truly special. I love that it can be made in advance, stored in the fridge, and enjoyed warm or cold. Plus, it’s an easy-to-make dessert with minimal ingredients yet feels indulgent.

Also Read : Easy One Pan Ramen Chicken Alfredo

Carrot Halwa
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Carrot Halwa

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 4 cups grated carrots (about 500g)

  • 2 cups full-fat milk

  • ½ cup sugar (adjust to taste)

  • 3 tablespoons ghee

  • ½ teaspoon cardamom powder

  • ½ cup khoya (optional, for richness)

  • ¼ cup chopped nuts (almonds, cashews, pistachios)

  • 2 tablespoons raisins (optional)

Directions

  • Heat 2 tablespoons of ghee in a heavy-bottomed pan.
  • Add grated carrots and sauté for 5-7 minutes until they soften slightly.
  • Pour in the milk and simmer on low heat, stirring occasionally.
  • Continue cooking until the milk reduces and thickens (about 25 minutes).
  • Stir in sugar and khoya, mix well, and cook for another 5 minutes.
  • Add cardamom powder and remaining ghee, stirring until well combined.
  • Toss in chopped nuts and raisins, cooking for another 2 minutes.
  • Serve warm or chilled, garnished with extra nuts.

Notes

  • Use full-fat milk for a richer texture.
  • Stir frequently to prevent burning.
]]> One Pot Turmeric Chicken and Rice https://recipewikki.com/one-pot-turmeric-chicken-and-rice/ Sat, 29 Mar 2025 07:29:49 +0000 https://recipewikki.com/?p=5642 This One Pot Turmeric Chicken and Rice is a comforting, flavorful dish packed with warm spices, tender chicken, and fragrant rice. The golden hue from turmeric not only adds a vibrant color but also brings in health benefits, making it a wholesome meal in just one pot.

Origin One Pot Turmeric Chicken and Rice

Turmeric-infused rice dishes are common in many global cuisines, particularly in Indian and Middle Eastern cooking. The combination of turmeric, chicken, and rice is inspired by traditional dishes like Biryani and Middle Eastern Pilaf. The earthy, slightly peppery taste of turmeric complements the rich flavors of slow-cooked chicken and aromatic rice.

What I Love About This Recipe

This dish is not just delicious but also incredibly easy to make. Cooking everything in one pot means less cleanup while allowing the flavors to blend perfectly. The anti-inflammatory properties of turmeric, combined with the heartiness of chicken and rice, make it a great meal for both weeknights and special occasions. The aromatic spices create a rich, comforting dish that pairs well with yogurt or a fresh salad.

Also Read : Crockpot Buffalo Chicken Chili

One Pot Turmeric Chicken and Rice
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One Pot Turmeric Chicken and Rice

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

480

kcal

Ingredients

  • 2 tablespoons olive oil or butter

  • 500g bone-in, skin-on chicken thighs (or boneless for faster cooking)

  • 1 teaspoon salt (adjust to taste)

  • 1 teaspoon black pepper

  • 1 teaspoon turmeric powder

  • ½ teaspoon cumin powder

  • ½ teaspoon coriander powder

  • 1 teaspoon paprika (optional, for added depth)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup basmati rice (rinsed and drained)

  • 2 cups chicken broth (or water)

  • ½ teaspoon garam masala (optional, for warmth)

  • ½ cup peas or chopped carrots (optional)

  • Juice of half a lemon

  • Fresh cilantro or parsley for garnish

Directions

  • Heat olive oil in a large deep skillet or pot over medium heat.
  • Season chicken with salt, pepper, turmeric, cumin, coriander, and paprika.
  • Sear chicken skin-side down until golden brown (about 3-4 minutes per side). Remove and set aside.
  • In the same pot, sauté onions until soft, then add garlic and cook for 1 minute.
  • Stir in rinsed basmati rice and toast for 1-2 minutes until fragrant.
  • Pour in chicken broth and stir in garam masala. Bring to a simmer.
  • Return seared chicken to the pot, skin-side up. Cover and reduce heat to low.
  • Cook for 25 minutes until the rice is tender and the chicken is fully cooked.
  • Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.
  • Squeeze lemon juice over the top and garnish with fresh cilantro or parsley.

Notes

  • Use bone-in chicken thighs for extra flavor.
  • Substitute brown rice but adjust cooking time to 40-45 minutes.
]]> Cooker Butter Chicken https://recipewikki.com/cooker-butter-chicken/ Sat, 29 Mar 2025 07:26:44 +0000 https://recipewikki.com/?p=5636 This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home.

Origin Cooker Butter Chicken

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal restaurant. Created by accident using leftover tandoori chicken in a buttery tomato gravy, it quickly became one of India’s most iconic dishes.

What I Love About This Recipe

This recipe delivers restaurant-quality Butter Chicken with minimal effort. The pressure cooker locks in flavors and ensures the chicken is melt-in-your-mouth tender. The creamy, spiced tomato sauce pairs perfectly with naan or rice, making it a crowd-pleaser every time.

Also Read : Chicken Pot Pie Pasta Bake

Cooker Butter Chicken
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Cooker Butter Chicken

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

452

kcal

Ingredients

  • 500g boneless chicken (thighs or breast), cut into cubes

  • 2 tablespoons butter

  • 1 tablespoon oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch ginger, minced

  • 2 large tomatoes, pureed

  • 1 teaspoon red chili powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala

  • ½ teaspoon salt (adjust to taste)

  • 1 tablespoon tomato paste (optional, for deeper flavor)

  • ½ cup heavy cream or fresh cream

  • ¼ cup yogurt (for marination)

  • 1 teaspoon kasuri methi (dried fenugreek leaves)

  • ½ teaspoon sugar (optional)

  • Fresh cilantro, for garnish

Directions

  • Marinate chicken with yogurt, turmeric, chili powder, and salt. Set aside for 15 minutes.
  • Turn on the pressure cooker (or Instant Pot) to sauté mode. Add butter and oil.
  • Sauté onions until golden brown, then add garlic and ginger. Cook for 1-2 minutes.
  • Add pureed tomatoes, tomato paste, cumin, garam masala, and sugar. Stir well.
  • Add the marinated chicken and mix until coated in the masala.
  • Pour in ½ cup water, close the lid, and pressure cook for 10 minutes (Instant Pot: Manual mode, 10 minutes).
  • Release pressure naturally, then open the lid and stir in heavy cream and kasuri methi. Simmer for 5 minutes.
  • Garnish with fresh cilantro and serve hot with naan or rice.

Notes

  • Use chicken thighs for juicier results.
  • Adjust spice levels by increasing or reducing red chili powder.
  • Adding a teaspoon of honey balances the acidity of tomatoes.
]]> Chicken Pot Pie Pasta Bake https://recipewikki.com/chicken-pot-pie-pasta-bake-2/ Fri, 28 Mar 2025 02:08:44 +0000 https://recipewikki.com/?p=5628 This Chicken Pot Pie Pasta Bake combines all the comforting flavors of a classic pot pie with the ease of a baked pasta dish. Creamy, cheesy, and packed with tender chicken and veggies, this meal is a family favorite!

Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a staple in American comfort food, tracing its roots back to European meat pies. This pasta version keeps the creamy, hearty filling but swaps the crust for pasta, making it an easy, oven-baked dish.

What I Love About This Recipe

This dish combines the best of both worlds—the creamy, cozy flavors of chicken pot pie with the heartiness of a baked pasta dish. It’s an easy, one-pan meal that comes together quickly, making it perfect for busy weeknights. The golden cheese topping adds an irresistible crunch!

Also Read : Baked Potato Soup

Chicken Pot Pie Pasta Bake
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Chicken Pot Pie Pasta Bake

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

520

kcal

Ingredients

  • 12 oz pasta (penne or rotini)

  • 2 tablespoons butter

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 cups cooked, shredded chicken

  • 1 cup frozen peas and carrots

  • 1 cup frozen corn

  • 1 (10.5 oz) can cream of chicken soup

  • 1 cup milk

  • ½ cup chicken broth

  • 1 teaspoon Italian seasoning

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1½ cups shredded cheddar cheese

  • ½ cup grated Parmesan cheese

  • ½ cup crushed Ritz crackers (optional, for topping)

Directions

  • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • Cook pasta according to package directions until al dente. Drain and set aside.
  • In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened.
  • Stir in shredded chicken, frozen peas, carrots, and corn. Cook for 2-3 minutes.
  • Add cream of chicken soup, milk, chicken broth, Italian seasoning, salt, and pepper. Mix until smooth and heated through.
  • Stir in cooked pasta and 1 cup of shredded cheddar cheese. Transfer mixture to the prepared baking dish.
  • Sprinkle remaining cheddar, Parmesan cheese, and crushed Ritz crackers on top.
  • Bake for 20-25 minutes, or until bubbly and golden brown on top.

Notes

  • For extra flavor, add cooked bacon or mushrooms.
  • Swap cream of chicken soup with homemade white sauce for a fresher taste.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for later.
]]> Crockpot Buffalo Chicken Chili https://recipewikki.com/crockpot-buffalo-chicken-chili/ Fri, 28 Mar 2025 02:05:08 +0000 https://recipewikki.com/?p=5622 This Crockpot Buffalo Chicken Chili is a bold and flavorful twist on traditional chili, combining shredded chicken, creamy beans, and spicy Buffalo sauce for the ultimate comfort meal. Perfect for game day or a cozy weeknight dinner!

Origin Crockpot Buffalo Chicken Chili

Buffalo chicken flavors originated in Buffalo, New York, where the famous Buffalo wings were first served. This chili version combines the classic spicy-tangy Buffalo sauce with slow-cooked chicken and beans, creating a hearty and delicious meal.

What I Love About This Recipe

This chili is effortless to make—just toss everything in the crockpot and let it cook! The balance of heat from the Buffalo sauce, creaminess from the beans, and richness from the ranch and cheese makes it incredibly satisfying. It’s also customizable—you can make it mild or extra spicy, add extra veggies, or even swap the chicken for turkey.

Also Read : Fresh Salmon Cakes

Crockpot Buffalo Chicken Chili
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Crockpot Buffalo Chicken Chili

Recipe by RecipeWikkiCourse: Recipes
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

472

kcal

Ingredients

  • 2 boneless, skinless chicken breasts

  • 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 (15 oz) can fire-roasted diced tomatoes

  • 1 cup frozen corn

  • 2 cups low-sodium chicken broth

  • ½ cup Buffalo sauce (adjust to taste)

  • 1 packet ranch seasoning mix

  • 1 teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon smoked paprika

  • 4 oz cream cheese, cubed

  • ½ cup shredded cheddar cheese (plus more for topping)

  • Chopped green onions and cilantro for garnish

Directions

  • Add chicken breasts to the crockpot.
  • Pour in the white beans, black beans, diced tomatoes, frozen corn, and chicken broth.
  • Stir in the Buffalo sauce, ranch seasoning mix, chili powder, garlic powder, onion powder, and smoked paprika.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
  • Remove the chicken, shred it with two forks, and return it to the crockpot.
  • Stir in cubed cream cheese and shredded cheddar, letting them melt into the chili.
  • Serve warm, garnished with extra cheese, chopped green onions, and cilantro.

Notes

  • For extra spice, add more Buffalo sauce or diced jalapeños.
  • Use rotisserie chicken for a quicker version—just add it in the last hour.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
]]> Marry Me Chicken Pasta Bake https://recipewikki.com/marry-me-chicken-pasta-bake/ Fri, 28 Mar 2025 02:01:43 +0000 https://recipewikki.com/?p=5616 This Marry Me Chicken Pasta Bake is a creamy, cheesy, and utterly delicious dish packed with sun-dried tomatoes, tender chicken, and a rich Parmesan sauce. Perfect for a cozy dinner, this recipe is sure to impress!

Origin Marry Me Chicken Pasta Bake

The name “Marry Me Chicken” comes from the idea that this dish is so good, it could inspire a marriage proposal. Originally a skillet-based creamy chicken dish, it has now evolved into various forms, including this hearty pasta bake.

What I Love About This Recipe

This pasta bake takes the beloved creamy chicken dish to the next level by combining it with pasta and a crispy baked topping. The sun-dried tomatoes add a tangy depth of flavor, while the Parmesan and mozzarella create the ultimate cheesy goodness. Plus, it’s easy to make in advance, making it perfect for meal prep or family dinners.

Also Read : Sandy’s Simple Spring Lettuce Salad

Marry Me Chicken Pasta Bake
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Marry Me Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

55

minutes
Calories

565

kcal

Ingredients

  • 1 ½ cups rhubarb, chopped into small pieces

  • ⅓ cup granulated sugar

  • 3 large eggs

  • ½ cup buttermilk

  • ½ cup whole milk

  • ½ cup all-purpose flour

  • ¼ cup honey or maple syrup

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • Butter (for greasing)

  • Powdered sugar (for dusting, optional)

Directions

  • Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet with butter.
  • Toss the rhubarb with 1 tablespoon of sugar and let it sit for 10 minutes to release juices.
  • In a mixing bowl, whisk together eggs, buttermilk, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt.
  • Gradually add flour, whisking continuously until the batter is smooth and lump-free.
  • Pour the batter into the prepared baking dish and evenly distribute the rhubarb on top.
  • Bake for 35-40 minutes, or until the clafoutis is set and lightly golden on top.
  • Let it cool for 10 minutes before dusting with powdered sugar, if desired.
  • Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  • For extra caramelization, roast the rhubarb with sugar before adding it to the batter.
  • The clafoutis will puff up during baking but settle as it cools—this is normal.
]]> Easy One Pan Ramen Chicken Alfredo https://recipewikki.com/easy-one-pan-ramen-chicken-alfredo/ Fri, 28 Mar 2025 01:55:54 +0000 https://recipewikki.com/?p=5610 This One Pan Ramen Chicken Alfredo is a quick and creamy twist on classic Alfredo pasta, combining tender chicken, rich sauce, and instant ramen noodles for a fast, satisfying meal. Perfect for busy nights, this dish delivers comfort food flavors with minimal cleanup.

Origin Easy One Pan Ramen Chicken Alfredo

Alfredo sauce originates from Italy, traditionally made with butter, cream, and Parmesan cheese. This version takes inspiration from Japanese ramen, swapping traditional pasta for quick-cooking ramen noodles. This fusion brings together the best of both worlds—silky Alfredo sauce and the springy texture of ramen.

What I Love About This Recipe

This dish is incredibly easy, coming together in just 20 minutes. I love how the ramen absorbs the creamy Alfredo sauce, making it extra flavorful. Plus, it’s a one-pan meal, so there’s barely any cleanup. It’s a perfect budget-friendly, comforting dinner that feels indulgent without much effort.

Also Read : Rosemary Lemon Grilled Chicken

Easy One Pan Ramen Chicken Alfredo
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Easy One Pan Ramen Chicken Alfredo

Recipe by RecipeWikki
Servings

6

servings
Prep time

50

minutes
Cooking time

55

minutes
Calories

881

kcal

Ingredients

  • 2 packs instant ramen noodles (discard seasoning packets)

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • 1 cup cooked, shredded chicken

  • 1 cup heavy cream

  • ½ cup chicken broth

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon Italian seasoning

  • ¾ cup grated Parmesan cheese

  • ¼ teaspoon red pepper flakes (optional)

  • Fresh parsley for garnish

Directions

  • In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  • Stir in shredded chicken and cook for 2 minutes.
  • Pour in heavy cream and chicken broth, stirring well. Season with salt, black pepper, and Italian seasoning.
  • Add ramen noodles (uncooked) directly into the pan, submerging them in the sauce. Let simmer for 3-4 minutes, stirring occasionally, until the noodles are tender.
  • Stir in Parmesan cheese, mixing until the sauce thickens and coats the noodles evenly.
  • Sprinkle red pepper flakes if desired. Remove from heat and garnish with fresh parsley.

Notes

  • Use rotisserie chicken for convenience.
  • If the sauce thickens too much, add a splash of milk or broth.
  • For extra flavor, mix in sautéed mushrooms or spinach.
]]> Chicken Pot Pie Pasta Bake https://recipewikki.com/chicken-pot-pie-pasta-bake/ Fri, 28 Mar 2025 01:49:26 +0000 https://recipewikki.com/?p=5604 A comforting twist on a classic, Chicken Pot Pie Pasta Bake combines the creamy goodness of a traditional pot pie with hearty pasta, all baked to golden perfection. This dish is rich, satisfying, and packed with tender chicken, vegetables, and a luscious sauce.

Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a beloved dish in American cuisine for centuries, inspired by British and French meat pies. This pasta variation brings the same homey flavors but replaces the pie crust with pasta, making it a perfect fusion of comfort food classics.

What I Love About This Recipe

This dish has everything I love about chicken pot pie—savory filling, creamy sauce, and hearty vegetables—but with the ease of pasta. It’s a great make-ahead meal, and the golden, cheesy topping makes it absolutely irresistible. Plus, it’s perfect for feeding a crowd!

Also Read : Roasted New Red Potatoes

Chicken Pot Pie Pasta Bake
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Chicken Pot Pie Pasta Bake

Recipe by RecipeWikki
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

489

kcal

Ingredients

  • 2 cups cooked, shredded chicken

  • 3 cups cooked pasta (penne or rotini work best)

  • 2 tablespoons butter

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 cup frozen mixed vegetables (peas, carrots, corn)

  • 2 tablespoons all-purpose flour

  • 2 cups chicken broth

  • 1 cup milk

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • 1 cup shredded cheddar cheese

  • ½ cup grated Parmesan cheese

  • ½ cup breadcrumbs (for topping, optional)

Directions

  • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • In a large pan, melt butter over medium heat. Add diced onion and garlic, cooking until softened.
  • Stir in frozen vegetables and cook for 2-3 minutes.
  • Sprinkle in flour, stirring to coat the vegetables. Cook for 1 minute.
  • Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens.
  • Season with salt, pepper, and thyme. Add shredded chicken and cooked pasta, mixing well.
  • Pour the mixture into the greased baking dish. Sprinkle cheddar cheese, Parmesan, and breadcrumbs on top.
  • Bake for 20-25 minutes, or until the top is golden brown and bubbly.
  • Let rest for 5 minutes before serving.

Notes

  • For extra crunch, mix breadcrumbs with melted butter before topping.
  • Swap in your favorite vegetables, like green beans or mushrooms.
]]>