This version leans on a few habits that keep the sauce smooth every time: gentle heat after the Parmesan hits the pan, reserved pasta water to loosen things back up, and cutlets sliced thin enough to cook through fast. A pinch of nutmeg in the sauce is the one ingredient people skip and then wonder why restaurant alfredo tastes rounder than theirs. If you’re already into our creamy lemon pasta, pasta carbonara, or honey garlic chicken breast, this one slots right into the same weeknight rotation.

Ingredients

Chicken

• 1 pound (450 g) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 3/4 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 2 tablespoons olive oil

Pasta and Alfredo Sauce

• 12 ounces (340 g) fettuccine
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• Chopped fresh parsley, for serving

Instructions

1. Season and sear the chicken: Slice each chicken breast in half horizontally to make thin cutlets. Season both sides with garlic powder, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Heat olive oil in a large skillet over medium-high heat and sear the cutlets 5 to 6 minutes per side, until they hit 165°F. Move to a plate and tent with foil.
2. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente, about 1 minute less than the package says. Scoop out 1 cup of pasta water, then drain.
3. Build the sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook 30 seconds, just until fragrant, don’t let it brown. Pour in the heavy cream and the remaining ¼ teaspoon salt and ¼ teaspoon pepper, bring to a gentle simmer, and let it reduce for 2 to 3 minutes.
4. Melt in the cheese: Lower the heat and add the Parmesan a handful at a time, whisking until smooth after each addition. Stir in the nutmeg. If the sauce looks close to boiling hard, pull the pan off the heat while you whisk, the cheese seizes and turns grainy over high heat.
5. Combine and serve: Add the drained pasta to the sauce along with a splash of the reserved pasta water, and toss until every strand is coated. Slice the chicken and lay it over the top, or stir it through. Sprinkle with parsley and serve right away while the sauce is still loose.

Tips for the Best Chicken Alfredo with Garlic Parmesan Sauce

• Slice the chicken breasts horizontally into thinner cutlets before you season them. Thinner pieces cook through in under 6 minutes, so you’re not stuck choosing between a raw center and dry, chalky chicken.
• Keep the heat at medium once the cheese goes into the pan. A hard-boiling cream sauce breaks Parmesan into grainy clumps that no amount of whisking brings back together.
• Save more pasta water than you think you’ll need, at least a full cup. A few extra tablespoons stirred in right before serving loosen the sauce fast if it tightens up while you’re plating.
• Grate the Parmesan yourself if you can, pre-shredded cheese is coated in starch that keeps it from melting smoothly into a sauce. Add it in small handfuls instead of dumping it in all at once, whisking each handful until it disappears before adding more.
• If the sauce splits anyway, pull the pan off the heat and whisk in a tablespoon of cold cream before you try anything else. That usually brings it back without starting over.
• Let the seared chicken rest for a couple of minutes under the foil before you slice it. Cutting into it right away lets the juices run out onto the cutting board instead of staying in the meat.

Storage

Refrigerate leftover chicken alfredo in an airtight container within 2 hours of cooking, and use it within 3 to 4 days. Splitting it into shallow containers before it goes in the fridge helps it cool faster and keeps you out of the food safety danger zone longer than necessary. The sauce thickens a lot as it chills since the fat firms up, so don’t expect it to look like day one straight out of the fridge. Reheat it gently in a skillet over low heat with a splash of milk or cream, stirring often until the sauce loosens back up and coats the pasta again, and check that it’s steaming hot all the way through before you serve it. Skip the microwave if you can, the uneven high heat is exactly what breaks a cream sauce apart.

You can freeze chicken alfredo too, and it stays safe to eat for months, but the texture takes a real hit once a cream sauce thaws. If you want to freeze extra, freeze the chicken and sauce in a container separate from the pasta, then cook fresh noodles when you’re ready to eat instead of thawing soggy ones.

FAQ

Can you freeze chicken alfredo?

You can, and it stays safe to eat for months in the freezer. The catch is texture: cream sauces separate as they thaw, so what comes out can look broken even after reheating. It works better to freeze the chicken and sauce on their own, without the pasta, then toss everything with freshly cooked noodles once it’s time to eat. Thaw it in the refrigerator overnight rather than on the counter, then warm it slowly in a skillet so you have a better shot at the sauce coming back together.

Why did my alfredo sauce turn grainy?

Grainy sauce almost always means the pan got too hot after the cheese went in. Parmesan proteins seize up and clump together above a bare simmer, and once that happens, whisking alone won’t smooth it back out. Pull the pan off the heat before you add the cheese, add it in small handfuls, and keep the burner on medium or lower for the rest of the process. A splash of extra cream or reserved pasta water whisked in at the end usually smooths out minor graininess even if you catch it a little late.

Can you use milk instead of heavy cream?

Yes, but the sauce will be thinner and more likely to break as it cooks. Whole milk holds up better than anything lower in fat, since the extra fat in cream is what keeps the sauce stable at higher heat. Whisking in an extra tablespoon of butter helps a milk-based sauce still coat the pasta instead of sliding right off. Taste and adjust the salt at the end either way, since cream and milk season differently once the Parmesan goes in.

What pasta works best for chicken alfredo?

Fettuccine is the traditional choice because its flat, wide shape holds onto a thick sauce better than thin, round noodles do. Penne, linguine, and pappardelle all work fine too if that’s what you have in the pantry. Whatever you pick, cook it a minute under the package time so it finishes softening in the sauce instead of turning mushy in the pot. Steer clear of anything too delicate like angel hair, it turns to mush under a sauce this heavy almost immediately.

The whole seasoning mix takes only a few minutes to prepare and is useful far beyond salad dressing. Keep it ready for seasoning chicken, roasted potatoes, vegetables, dips, popcorn, or any recipe that calls for a packet of ranch seasoning. Once you have a jar on hand, you may find yourself reaching for it more often than expected.

Ingredients

• ⅓ cup powdered buttermilk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried parsley
• 1½ teaspoons dried dill
• 1 to 1½ teaspoons dried chives
• 1 teaspoon fine sea salt
• ½ teaspoon granulated sugar
• ½ teaspoon dried tarragon, optional
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon mustard powder

Instructions

1. Combine the seasonings: Add the buttermilk powder, garlic powder, onion powder, dried herbs, salt, sugar, black pepper, and mustard powder to a medium bowl.
2. Whisk thoroughly: Mix until the herbs are evenly distributed, pressing any small lumps of buttermilk powder against the side of the bowl to break them apart.
3. Transfer to a jar: Spoon the ranch seasoning into a clean, completely dry jar and close it tightly. Shake the jar before each use and store it according to the directions on the buttermilk powder package.

Where to Buy Buttermilk Powder

Look in the baking aisle near powdered milk, evaporated milk, and other shelf-stable dairy products. It may be labeled buttermilk powder, dry buttermilk powder, or cultured buttermilk blend.

Walmart currently carries Saco Cultured Buttermilk Blend, while Hoosier Hill Farm Buttermilk Powder is available through Amazon. Saco also provides Amazon and Instacart buying options on its official website. Be careful not to purchase ordinary powdered milk or buttermilk pancake mix, as neither is the same ingredient.

Tips for the Best Homemade Ranch Seasoning

• Break up any lumps: Buttermilk powder tends to clump. Press the lumps against the bowl with your whisk or sift the powder before adding the remaining ingredients.
• Adjust the chives: Use 1 teaspoon for a milder blend or the full 1½ teaspoons for a stronger herb flavor.
• Don’t overdo the tarragon: Half a teaspoon adds depth without making the seasoning taste strongly of licorice. You can leave it out, but the ranch will taste slightly less rounded.
• Shake before measuring: The powdered ingredients settle beneath the herbs during storage, so stir or shake the jar before each use.
• Give dips and dressings time: After mixing the seasoning with sour cream, mayonnaise, or buttermilk, refrigerate it for at least 30 minutes. This softens the dried herbs and brings the flavors together.

Ways to Use Ranch Seasoning

Use this homemade ranch seasoning on chicken, roasted potatoes, French fries, vegetables, burgers, popcorn, or crackers. It can also be stirred into sour cream for a quick dip or used anywhere a recipe calls for dry ranch seasoning.

How to Store It

Transfer the seasoning to a clean, completely dry jar with a tight-fitting lid. Never measure it with a damp spoon or hold the open jar over a steaming pan, as moisture can make the powder clump and spoil more quickly.

Storage instructions vary between brands. Saco Cultured Buttermilk Blend is labeled for refrigeration after opening, while Hoosier Hill Farm recommends keeping its powder in a cool, dry place without refrigeration. Follow the directions printed on the buttermilk powder you purchase. Use the seasoning by the earliest best-by date among its ingredients.

Put out some ranch or blue cheese dressing and serve them as a game-day snack, or add fries and a salad for dinner. They’re spicy, messy in the best way, and hard to stop eating once the pan hits the table.

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon paprika
• 2 tablespoons dried parsley
• 2 tablespoons dried chives
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 4 tablespoons extra-virgin olive oil

Buffalo Sauce

• 6 tablespoons salted butter
• ½ cup Frank’s RedHot or another cayenne pepper hot sauce
• 1 teaspoon white vinegar or apple cider vinegar
• 1 teaspoon seasoned salt
• ½ teaspoon garlic powder
• ½ teaspoon chipotle chili powder, optional for smoky heat

Instructions

1. Prepare the oven and pan: Heat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
2. Season the chicken: Mix the paprika, parsley, chives, onion powder, garlic powder, salt, and black pepper in a small bowl. Add the chicken to a large mixing bowl, sprinkle the seasoning over it, and toss until evenly coated.
3. Coat the pieces: Combine the flour and cornstarch, then sprinkle the mixture over the chicken. Toss until each piece has a thin, even coating with no visible pockets of dry flour.
4. Add the oil: Drizzle the olive oil over the chicken and toss again. The coating should look lightly moistened rather than oily or pasty.
5. Arrange and bake: Spread the chicken across the prepared pan in a single layer, leaving space between the pieces. Bake for 15–18 minutes, turning halfway through, until lightly browned and nearly cooked through.
6. Make the buffalo sauce: While the chicken bakes, melt the butter in a small saucepan over medium-low heat. Whisk in the hot sauce, vinegar, seasoned salt, garlic powder, and optional chipotle chili powder. Warm for 1–2 minutes, stirring until smooth. Do not allow the sauce to boil.
7. Coat with sauce: Pour the warm buffalo sauce over the baked chicken. Toss directly on the pan until every piece is thoroughly coated.
8. Finish baking: Return the pan to the oven for 4–5 minutes. The chicken is ready when the sauce has formed a light glaze and the thickest piece reaches 165°F internally.
9. Serve: Toss the chicken once more in the sauce remaining on the pan and serve immediately while hot.

Tips for Better Buffalo Chicken Bites

• Keep the pieces even: Cut the chicken into similar 1-inch cubes so the smaller pieces don’t dry out while the larger ones finish cooking.
• Give the chicken some room: Spread it out well on the pan. If the pieces are touching, they’ll release moisture and steam instead of getting crisp around the edges.
• Coat in the right order: Add the flour and cornstarch before the oil. The dry coating needs to cling to the chicken first; otherwise, it can turn lumpy.
• Watch chicken breasts closely: Thighs are a little more forgiving, while breast meat can dry out quickly. Start checking the chicken at the 15-minute mark.
• Don’t boil the buffalo sauce: Gentle heat keeps the butter and hot sauce smooth. Boiling can cause the sauce to separate and become greasy.
• Adjust the heat at the end: Leave out the chipotle powder for a milder batch, or add an extra spoonful of hot sauce after baking for more heat.

Storing Leftovers

Let the buffalo chicken cool, then place it in an airtight container and refrigerate it within two hours. It will keep for 3–4 days. According to FoodSafety.gov, cooked leftovers should be reheated to 165°F before serving.

Reheating

Reheat the chicken in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes. Either method brings back some of the crispness. A microwave works when you’re in a hurry, but the coating will be softer. Toss the hot chicken with a little extra buffalo sauce if it looks dry.

Freezing

These chicken bites can be frozen for up to 2 months, although the coating won’t be quite as crisp once thawed. Store them in a freezer-safe container, thaw overnight in the refrigerator, and reheat in the oven or air fryer.

Serve it melted as a dipping sauce or chill it into a compound butter that can be sliced whenever you need it. This easy cowboy butter recipe is especially good with grilled chicken, shrimp, roasted potatoes, corn, and warm crusty bread.

Ingredients

• ½ cup (1 stick / 113 g) unsalted butter, softened
• 1 tablespoon coarse Dijon mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons fresh thyme leaves
• 2 teaspoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• ½ teaspoon paprika
• ⅛ teaspoon kosher salt, plus more to taste
• ⅛ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon crushed red pepper flakes

Instructions

1. Combine the ingredients: Add the softened butter, Dijon mustard, chives, parsley, thyme, garlic, Worcestershire sauce, lemon juice, paprika, salt, black pepper, cayenne, and red pepper flakes to a medium bowl. Mix until the herbs and seasonings are evenly distributed. Taste and add more salt if needed.
2. For compound butter: Spoon the mixture onto a sheet of plastic wrap and shape it into a log. Wrap tightly, twist the ends closed, and refrigerate for at least 2 hours or overnight. Slice and serve over steak, chicken, seafood, potatoes, or vegetables.
3. For dipping butter: Transfer the mixture to a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until melted and smooth. Do not overheat, or the butter may separate.
4. Store: Refrigerate the cowboy butter in an airtight container for up to 5 days. This recipe makes approximately ⅔ cup.

Already thinking about what you’d spoon this cowboy butter over? Pin the image below to your favorite Pinterest board so the recipe is ready for your next steak night.

Tips for the Best Cowboy Butter

• Let the butter soften at room temperature, but don’t melt it. Soft butter holds the herbs and seasonings evenly and is much easier to shape.
• Chop the fresh herbs finely so every slice has a balanced flavor rather than large pieces of parsley or thyme.
• Taste the mixture before adding extra salt. Dijon mustard and Worcestershire sauce already bring some saltiness.
• For a milder butter, leave out the cayenne. If you prefer more heat, increase the crushed red pepper flakes a little at a time.
• When serving it as a dip, melt the butter gently and stir before serving. High heat can cause it to separate.

Storage

Keep cowboy butter in an airtight container or tightly wrapped log in the refrigerator for up to 5 days. For longer storage, wrap the log securely, place it in a freezer-safe bag, and freeze it for up to 3 months. You can slice off only what you need and return the remaining butter to the freezer.

Let frozen cowboy butter thaw overnight in the refrigerator before serving. If using it as a dipping sauce, reheat it slowly in short microwave intervals or over low heat, stirring frequently.

Spoon it over burgers, serve it with cheese and crackers, tuck it into a grilled cheese, or spread it on warm biscuits. It’s sweet, savory, a little smoky, and packed with small pieces of bacon and apple in every bite.

Ingredients

• 1 pound thick-cut bacon, diced
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 2 small Fuji apples, peeled and diced (about 2 cups)
• 2 teaspoons minced garlic
• ½ cup packed brown sugar
• ¼ cup pure maple syrup
• 3 tablespoons apple cider vinegar
• 1 teaspoon chili powder
• ½ teaspoon instant espresso powder
• 3 tablespoons whiskey

Instructions

1. Crisp the bacon: Add the diced bacon to a medium saucepan and cook over medium heat, stirring occasionally, until browned and crisp. Transfer it to a paper towel-lined plate.
2. Soften the onion: Leave about 4 tablespoons of bacon drippings in the pan and carefully discard the rest. Reduce the heat to medium-low, add the onion, and cook for 8–10 minutes, until soft and beginning to turn golden.
3. Cook the apples: Stir in the diced apples and cook for 4–5 minutes. They should begin to soften while still holding their shape.
4. Add the aromatics: Stir in the garlic and chili powder. Cook for about 30 seconds, just until the garlic becomes fragrant.
5. Deglaze with whiskey: Remove the pan from the heat before pouring in the whiskey. Return it to the burner and simmer for 1–2 minutes, scraping the browned bits from the bottom of the pan.
6. Build the jam: Add the brown sugar, maple syrup, apple cider vinegar, espresso powder, and cooked bacon. Stir until the sugar and espresso powder have dissolved, then bring everything to a gentle simmer.
7. Reduce until thick: Lower the heat and simmer uncovered for 10–12 minutes, stirring often. The jam is ready when it looks dark and glossy and a spoon drawn across the pan leaves a path that slowly fills back in.
8. Cool and serve: Remove the pan from the heat and let the bacon jam rest for 10 minutes. It will thicken further as it cools. Serve warm or at room temperature, or gently reheat it after refrigeration.

Don’t lose this whiskey apple bacon jam recipe—save the image below to your Pinterest board so you’ll have it ready for your next burger, cheese board, or weekend breakfast.

Tips for the Best Bacon Jam

• Cut everything small and evenly: Small pieces of bacon, onion, and apple make the finished jam easier to spread and ensure every spoonful has a little of each ingredient.
• Measure the bacon drippings: Keep about 4 tablespoons in the pan. Too much can leave the jam greasy once it cools.
• Keep the heat gentle: After adding the sugar and maple syrup, use low heat and stir frequently. The mixture can scorch quickly as it thickens.
• Don’t overcook the apples: They should become tender but retain some texture. Cooking them until mushy will make the jam feel more like applesauce.
• Go easy on the espresso: Stick with ½ teaspoon. That amount adds depth without leaving an obvious coffee flavor.
• Watch the consistency: Take the jam off the heat while it still looks slightly looser than you want. It will become noticeably thicker as it cools.

Storage and Reheating

Allow the whiskey apple bacon jam to cool, then transfer it to an airtight container and refrigerate for up to 7 days. The bacon fat will firm up when chilled, so warm only the amount you need in a small saucepan over low heat or microwave it in short intervals until spreadable.

For longer storage, freeze the cooled jam in small portions for up to 2 months. Thaw it overnight in the refrigerator before reheating. Because this recipe contains bacon and onion, it should not be stored at room temperature or preserved using a standard water-bath canning method.

It’s surprisingly easy to make, and the hot-water method creates its own sauce right in the baking dish. Serve it warm with a scoop of cheesecake or vanilla ice cream and a few chopped nuts on top—it’s the kind of cozy dessert that rarely leaves leftovers.

Ingredients

For the Carrot Cake Batter

• 1 cup plus 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ cup unsweetened applesauce
• ¼ cup milk
• ¼ cup melted butter or vegetable oil
• 1½ teaspoons vanilla extract
• 1 cup finely grated carrot

For the Cobbler Topping

• ⅓ cup granulated sugar
• ⅓ cup packed brown sugar
• ¼ cup chopped walnuts or pecans
• 1½ cups very hot water

Instructions

1. Prepare the baking dish: Preheat the oven to 350°F. Lightly grease an 8-inch, high-sided baking dish and place it on a rimmed baking sheet in case the cobbler bubbles over.
2. Mix the dry ingredients: Add the flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves to a medium bowl. Whisk until the spices are evenly distributed.
3. Combine the wet ingredients: In a separate bowl, stir together the applesauce, milk, melted butter, vanilla, and grated carrot.
4. Make the batter: Pour the wet mixture into the dry ingredients. Stir just until the flour disappears. The batter should be thick rather than pourable.
5. Assemble the cobbler: Spread the batter evenly in the prepared dish. Combine the granulated sugar, brown sugar, and chopped nuts, then sprinkle this mixture across the entire surface.
6. Add the hot water: Slowly pour the hot water evenly over the topping. Do not stir it into the batter. The layers may look unusual at this stage, but the water and sugar will create the sauce beneath the cobbler as it bakes.
7. Bake: Bake for 40–50 minutes, until the carrot cake topping is set and lightly browned. The center should no longer look wet, although the bottom will remain soft and saucy.
8. Rest and serve: Let the cobbler stand for 5–10 minutes so the sauce can thicken slightly. Serve warm, spooning some of the sauce from the bottom over each portion. Top with extra nuts and cheesecake or vanilla ice cream, if desired.

Save this Carrot Cake Cobbler to Pinterest so you can find it the next time you’re craving a warm, gooey dessert.

This one-pan toasted penne pasta is especially handy when you want a comforting dinner without making a separate pot of sauce. It uses simple pantry ingredients, takes very little prep, and tastes far richer than you’d expect from such a short ingredient list. Serve it straight from the pan while the sauce is still creamy and the Parmesan is freshly melted.

Ingredients

• 2 cups (7 ounces/200 g) dry penne
• 1 tablespoon avocado oil
• 2 cups (480 ml) vegetable broth, preferably low-sodium
• 2–3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• ¼ cup (25 g) finely grated Parmesan
• Pinch of red pepper flakes, optional
• Salt and freshly ground black pepper, as needed
• 1 tablespoon chopped fresh parsley

For a vegan version, use plant-based butter and dairy-free Parmesan.

Equipment

• Deep skillet or medium saucepan with a lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Brown the dry pasta: Warm the avocado oil in a deep skillet over medium heat. Add the uncooked penne and keep it moving around the pan for 5–7 minutes. It should develop an even golden color and a warm, nutty aroma without turning dark brown. 
2. Simmer until tender: Slowly add the broth, standing back because the hot pan may release steam. Cover and lower the heat to maintain a gentle simmer. Cook for 8–10 minutes, uncovering twice to stir and prevent the penne from sticking.
3. Test the texture: Once the pasta is tender with a slight bite, remove the lid. There should still be a little broth in the bottom of the pan to help form the sauce. If the penne needs more time, add a small splash of hot water and continue cooking.
4. Create the garlic-butter base: Turn the heat to low and stir in the butter, garlic, tomato paste, and red pepper flakes. Cook for about 1 minute, stirring well so the tomato paste blends into the buttery liquid and loses its raw taste.
5. Make it creamy: Take the skillet off the heat before adding the Parmesan. Stir until the cheese melts and the remaining cooking liquid turns into a silky coating around the penne. Loosen it with a spoonful of hot water if necessary.
6. Finish and serve: Season with black pepper, then taste before adding any salt. Spoon into bowls while hot and finish with chopped parsley and a little more Parmesan.

Tips and Tricks

• Don’t rush the toasting: Stir the dry penne often and let it turn golden gradually. If the heat is too high, the outside can burn before the pasta develops its nutty flavor.
• Keep extra broth nearby: Different pasta brands absorb liquid differently. If the pan dries out before the penne is tender, add warm broth or water a few tablespoons at a time.
• Leave a little liquid in the pan: That small amount of starchy broth is what brings the butter, tomato paste, and Parmesan together into a creamy sauce.
• Grate the Parmesan finely: Finely grated cheese melts faster and blends into the sauce without leaving clumps.
• Add the cheese off the heat: High heat can make Parmesan separate or turn grainy. Remove the pan from the burner, then stir it in.
• Serve it right away: The penne will continue absorbing sauce as it rests. If it thickens before serving, loosen it with a splash of warm broth or water.

Smoky paprika, oregano, and a little heat keep it from tasting plain, while fresh spinach and Parmesan bring everything together at the end. It’s cozy, full of flavor, and easy enough for a weeknight—plus, there’s only one pan to clean.

Ingredients

Pasta and Sauce

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium zucchini, halved lengthwise
• 3 Roma tomatoes, halved
• 4 garlic cloves, peeled and left whole
• 2 tablespoons tomato paste
• 12 ounces tagliatelle, about 8 nests
• 2 to 2½ cups water or vegetable broth
• 4 cups fresh spinach, roughly chopped

Seasoning Mix

• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon fine salt

For Serving

• Freshly grated Parmesan
• Extra red pepper flakes, optional

Instructions

1. Soften the vegetables. Heat the olive oil and butter in a large, deep skillet over medium heat. Once the butter melts, add the zucchini and tomatoes cut-side down, along with the whole garlic cloves.
2. Cook until very soft. Cover the skillet and cook for 10–12 minutes, turning the zucchini once halfway through. The vegetables should be soft enough to crush easily and the tomatoes should release plenty of juice.
3. Mash the sauce. Remove the lid and mash the zucchini, tomatoes, and garlic directly in the pan using a potato masher or the back of a wooden spoon. Continue until you have a thick, slightly chunky sauce.
4. Build the flavor. Stir in the tomato paste, smoked paprika, oregano, red pepper flakes, onion powder, and salt. Cook for 1 minute, stirring constantly, so the tomato paste darkens slightly and the spices become fragrant.
5. Add the pasta. Place the tagliatelle nests in the sauce and pour in 2 cups of water or broth. Bring to a gentle simmer, then cover and cook for 8–10 minutes.
6. Stir as it cooks. Uncover the pan every 2 minutes and gently separate the pasta strands with tongs. This keeps the pasta from sticking and helps it cook evenly in the sauce.
7. Adjust the liquid. Continue cooking until the pasta is al dente and the sauce clings to the strands. Add the remaining ½ cup of water or broth a little at a time only when the pan looks dry before the pasta is ready.
8. Add the spinach. Fold in the chopped spinach and cook for about 1 minute, until just wilted. Taste and add more salt or red pepper flakes if needed.
9. Serve. Divide the pasta between bowls and finish with freshly grated Parmesan and extra red pepper flakes.

Tips for the Best Zucchini Tomato Pasta

• Let the vegetables get completely soft. The zucchini, tomatoes, and garlic need to crush easily before you mash them. If they still feel firm after 12 minutes, cover the pan and give them another 2–3 minutes.
• Keep the heat at medium. Butter adds plenty of flavor, but it can brown too quickly over high heat. A steady medium heat softens the vegetables without scorching the bottom of the pan.
• Use a wide, deep skillet. The pasta needs enough room to soften and spread out as it cooks. A cramped pan makes the strands more likely to stick together.
• Start with only 2 cups of liquid. Zucchini and tomatoes release moisture as they cook, so adding the full amount at once can leave the sauce watery. Pour in more only when the pasta needs it.
• Separate the pasta early. Once the tagliatelle begins to soften, gently pull the strands apart with tongs. Repeat this every couple of minutes so the nests cook evenly.
• Do not let the pan boil too hard. A gentle simmer gives the pasta time to absorb the sauce without the liquid evaporating before the noodles are tender.
• Remember that the sauce thickens as it sits. Take the pan off the heat while the sauce still looks slightly loose. It will continue to thicken and cling to the pasta before serving.
• Taste before adding extra salt. Parmesan and broth can both be salty, so wait until the pasta is finished before adjusting the seasoning.

It is especially good after a few hours in the refrigerator, when the carrots soak up all that flavor without losing their crunch. Serve it with grilled meat, rice, sandwiches, or eat it straight from the container whenever you need something fresh and punchy.

Ingredients

• 3 large carrots, about 1½–2 pounds total
• 6 garlic cloves, finely minced
• ⅓ cup rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1 tablespoon sesame seeds
• ¼ cup avocado oil or another neutral oil

Instructions

Prepare the Carrots

Peel the carrots, then cut them into long, thin strips using a julienne peeler or sharp knife. Place them in a large mixing bowl.

Add the Seasonings

Add the minced garlic, rice vinegar, sugar, salt, paprika, cayenne pepper, and sesame seeds. Toss thoroughly until the carrots are evenly coated.

Transfer to the Jar

Transfer the seasoned carrots and all the liquid from the bowl to a large, room-temperature, heat-safe jar. Leave some empty space at the top so the carrots can move when shaken.

Add the Hot Oil and Shake

Heat the avocado oil in a small saucepan over medium heat until it begins to shimmer but does not smoke.

Carefully pour the hot oil into the jar, aiming it over the garlic, spices, and sesame seeds. Secure the lid, hold the jar with a kitchen towel, and shake well until the oil and seasonings are evenly distributed.

Chill and Serve

Let the jar cool to room temperature, then refrigerate the salad for at least 2 hours. For the best flavor, leave it overnight.

Shake the jar again before serving.

Storage

Store Korean carrot salad in a tightly sealed container in the refrigerator for up to 10 days. Stir or toss before serving to redistribute the dressing.

Tips and Tricks

• Use a large, heat-safe jar. Make sure it is at room temperature before adding the hot oil, since cold glass can crack from the sudden temperature change.
• Leave enough room for shaking. The jar should not be packed to the top. A little empty space helps the carrots and dressing move around and coat evenly.
• Julienne the carrots rather than grating them. Thin, long strips stay crisp and are less likely to clump together inside the jar.
• Add the sesame seeds before the hot oil. Pouring the oil over the garlic, spices, and sesame seeds helps release their flavor.
• Heat the oil only until shimmering. It should be hot enough to lightly sizzle when added, but it should never smoke.
• Close the jar tightly and shake carefully. Hold the lid firmly with a kitchen towel and shake until the carrots are evenly coated.
• Shake it again while it chills. Giving the jar another shake after an hour helps redistribute the dressing.
• Let the salad rest before serving. Two hours is enough, but the flavor is even better after chilling overnight.

This spicy cucumber ribbon salad comes together quickly, but it tastes far more interesting than a basic cucumber side dish. It is savory, tangy, lightly sweet, and just fiery enough to keep you reaching back for another bite.

Ingredients

• 2 cucumbers
• 1 spring onion, thinly sliced
• 1 tablespoon gochujang
• 1 tablespoon mild chili flakes, optional
• 1 teaspoon brown sugar, optional
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely grated
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 tablespoons olive oil, sunflower oil, or another neutral oil
• A handful of fresh cilantro, roughly chopped
• Extra chili flakes, to taste

Instructions

1. Prepare the cucumbers.
   Trim the ends from the cucumbers, then use a vegetable peeler to slice them lengthwise into thin ribbons. Set aside.
2. Make the dressing base.
   In a large heat-safe bowl, combine the spring onion, gochujang, chili flakes, brown sugar, ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
3. Heat the oil.
   Warm the oil in a small saucepan over medium heat until hot and shimmering, but not smoking.
4. Pour over the seasonings.
   Carefully pour the hot oil over the dressing mixture. It should sizzle as it hits the garlic, ginger, and chili flakes. Stir until the gochujang is completely blended into the dressing.
5. Add the cucumbers.
   Add the cucumber ribbons to the bowl and gently toss until evenly coated.
6. Rest and serve.
   Let the salad sit for 5–10 minutes, then finish with chopped cilantro and extra chili flakes, if desired.

Love this spicy cucumber salad? Save the image below to your Pinterest board so you can find the recipe the next time you’re craving something fresh, crunchy, and full of flavor.

Tips for the Best Cucumber Ribbon Salad

• Use firm cucumbers with smooth skin. English or Persian cucumbers work especially well because they contain fewer seeds and release less water.
• Stop peeling when you reach the soft, watery center. The ribbons will hold their shape better and the salad will not become diluted as quickly.
• Make sure the oil is hot enough to sizzle when it touches the garlic, ginger, and chili flakes, but do not let it smoke.
• Use a neutral oil such as sunflower, avocado, or vegetable oil if you do not want the stronger flavor of olive oil.
• Gochujang and soy sauce are both salty, so taste the finished dressing before adding any extra salt.
• Toss the cucumber ribbons gently to keep them from tearing.
• For a milder salad, leave out the additional chili flakes. For more heat, add them gradually after tasting.

Storage

This salad is best served shortly after it is made, while the cucumber ribbons are still crisp. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid as they sit, so toss the salad again before serving.

Make Ahead

The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Let it come closer to room temperature before adding the cucumber ribbons. Prepare and mix in the cucumbers shortly before serving for the best texture.