Garlic Parmesan Pasta

Long strands of spaghetti are coated in a pale, creamy sauce of garlic, butter, half-and-half, and Parmesan. This version cooks the pasta separately so you can stop it at al dente, then uses reserved pasta water to make the sauce glossy and loose enough to cling to the strands. Add the Parmesan off the heat to help it melt smoothly, and serve the pasta while the coating is still silky.

Makes 4 side portions or 2 to 3 main-course portions. Allow about 5 minutes to prep and 15 minutes to cook.

Ingredients for Garlic Parmesan Pasta

• 8 ounces spaghetti (225g)
• Kosher salt, about 1 tablespoon for a large pot of pasta water
• 3 tablespoons unsalted butter (45g)
• 3 medium garlic cloves, finely minced
• 3/4 cup half-and-half (180g)
• 1/4 teaspoon black pepper, or to taste
• 1 cup lightly packed finely grated Parmesan (90g), preferably freshly grated
• Reserved pasta water, up to 1/2 cup as needed
• 1 tablespoon finely chopped fresh parsley

How to Make Garlic Parmesan Pasta

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook uncovered according to the package directions, stirring soon after adding it and occasionally afterward. Start checking at the earliest package time; it usually takes about 8 to 10 minutes. The strands should be tender with slight firmness at the center.
2. Reserve water and drain: Before draining, scoop out at least 1 cup of the starchy pasta water. Drain the spaghetti without rinsing it.
3. Cook the garlic: While the spaghetti cooks, melt the butter in a wide 10- to 12-inch skillet over medium-low heat. Add the garlic and stir for 30 to 60 seconds, until fragrant but still pale. Lower the heat if it begins to brown.
4. Warm the sauce: Add the half-and-half and black pepper. Stir over low to medium-low heat for 2 to 3 minutes, until warm and lightly steamy. Do not let it boil hard or reduce substantially.
5. Toss with Parmesan: Add the drained spaghetti and about 1/4 cup reserved pasta water to the skillet. Toss to coat, then turn off the heat. Stir in the Parmesan gradually until the sauce is smooth and clings to the strands. If it looks thick or dry, toss in more pasta water a splash at a time, using up to 1/2 cup total as needed.
6. Finish and serve: Scatter the parsley lightly over the pasta. Serve promptly in the shallow skillet or a warm bowl, while the sauce is glossy.

How to Keep the Parmesan Sauce Smooth

Finely grated Parmesan incorporates more readily than coarse shreds. Letting the skillet come off the heat before adding the cheese helps prevent clumps or a grainy sauce. Stir it in a little at a time, and do not bring the finished sauce back to a boil.

When to Add More Pasta Water

The spaghetti continues absorbing sauce after it is tossed. If the coating tightens before serving, add a small splash of the reserved water and toss again. Stop when the strands look glossy and coated, without liquid pooling in the pan.

Serving and Variations

Serve as a main dish or alongside roasted broccoli, a green salad, or garlic bread. For a less creamy version, omit the half-and-half and make a lighter sauce with butter, Parmesan, and reserved pasta water; it will not have the same creamy finish.

For a seafood variation, try Creamy Garlic Shrimp Pasta with Parmesan Sauce. For a different cream-free spaghetti dinner, see Classic Spaghetti Carbonara Without Cream.

Storing and Reheating Leftovers

Refrigerate cooled leftovers in an airtight container for up to 3 days. The spaghetti will absorb sauce as it sits, so leftovers will be thicker than freshly made pasta.

Reheat gently in a skillet over low heat with a splash of water, milk, or half-and-half, stirring until warmed and loosened. For one portion, microwave in short intervals, stirring between intervals and adding a little liquid if needed. Avoid a hard boil.

Nutrition

Approximate nutrition per side portion, based on 4 portions: 450 calories, 18g protein, 21g fat, and 46g carbohydrates. Per 100g: approximately 210 calories, 8g protein, 10g fat, and 22g carbohydrates. Values vary with the ingredients used.

Baked Feta Pasta

Roasted cherry tomatoes and softened feta mash into a sauce that coats short, ridged cavatappi. Keep the tomatoes close to the feta as they roast so their juices collect in the baking dish, then toss the sauce with separately cooked, al dente pasta. The finished dish should be moist, with burst tomato pieces throughout and fresh basil leaves on top.

The sauce can vary with the moisture in the tomatoes and feta. Save some pasta cooking water before draining so you can loosen it if needed.

Ingredients for Baked Feta Pasta

Makes 4 to 6 servings. Allow about 10 minutes to prepare and about 50 minutes total.

• 12 ounces cavatappi pasta (340g)
• 8 ounces block feta, preferably packed in brine and drained (225g)
• 2 pints cherry tomatoes (about 575g)
• 1/3 cup extra-virgin olive oil
• 3 garlic cloves, lightly smashed and peeled
• About 1/2 cup torn fresh basil, plus a handful of whole leaves for topping (about 20g total)
• 1/4 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper, or to taste
• Up to 1 cup reserved pasta cooking water, as needed

How to Make Baked Feta Pasta

1. Arrange the feta and tomatoes: Heat the oven to 400°F (205°C) with a rack in the center. Place the feta in the center of a 9-by-13-inch oven-safe baking dish. Cluster the tomatoes around it and add the garlic. Drizzle the olive oil over the feta and tomatoes, then sprinkle with 1/4 teaspoon salt and the black pepper.
2. Roast until soft: Bake uncovered for 35 to 40 minutes, without stirring. Start checking around 30 minutes. The tomatoes should be burst and collapsed, with juices in the dish, and the feta should be soft enough to mash. If the tomatoes are still firm or the feta resists mashing, continue roasting and check again. A few light golden spots on the feta are fine.
3. Cook the pasta: While the feta and tomatoes roast, cook the cavatappi in a large pot of salted boiling water according to the package directions, stopping when it is al dente. Reserve at least 1 cup of cooking water before draining.
4. Mash the sauce: Remove the baking dish from the oven. Mash the hot feta, tomatoes, and roasted garlic together with a fork or sturdy spoon. Leave some recognizable tomato pieces in the sauce.
5. Toss with the pasta: Add the drained cavatappi and torn basil to the baking dish. Toss until coated. If the sauce is too thick to coat the pasta, stir in reserved pasta water a tablespoon or two at a time until it looks creamy and lightly glossy, not soupy.
6. Finish and serve: Taste before adding more salt; feta is already salty. Scatter the whole basil leaves over the pasta and serve warm from the baking dish.

How to Keep the Sauce Creamy

Tomatoes release different amounts of juice, and the feta sauce can tighten when tossed with pasta. Keeping the tomatoes clustered around the feta helps their juices collect rather than roast away in a thin layer. If the finished pasta seems dry, use the reserved pasta water gradually; you may not need the full cup.

Choosing Feta and Pasta

A block of feta, especially one packed in brine, is the best choice for a cohesive sauce. If using crumbled feta, pack it together in the center of the dish before roasting; the finished sauce may be less cohesive.

Fusilli or penne can replace cavatappi, and grape tomatoes can replace cherry tomatoes. Cook any pasta shape to al dente before tossing it with the hot sauce.

Baked Feta Pasta Variations

• For gentle heat: Add 1/4 teaspoon red pepper flakes before roasting, or offer them at the table.
• For a brighter finish: Stir 1/2 teaspoon lemon zest into the mashed sauce.
• For sweet-salty contrast: Add a small drizzle of honey to an individual serving.

How to Store and Reheat Baked Feta Pasta

Refrigerate leftovers in an airtight container and use within 3 to 4 days. The sauce may thicken as it chills. Warm leftovers gently, adding a small splash of water if needed to loosen the sauce; the original texture may not fully return.

For another tomato-forward pasta dinner, try One Pot Creamy Tomato Pasta with Fusilli.

Nutrition

Approximate nutrition per serving, based on 1 of 6 servings: 445 calories, 14g protein, 21g fat, and 51g carbohydrates. Approximate nutrition per 100g: 155 calories, 5g protein, 7g fat, and 18g carbohydrates. Values vary with the feta, pasta, and final sauce consistency.

Creamy Garlic Shrimp Pasta

Whole shrimp and linguine are tossed in a light garlic-Parmesan cream sauce, then finished with lemon juice and parsley. The sauce should cling to the long strands without pooling in the bowl.

Sear the shrimp briefly and set it aside while the sauce cooks; returning it at the end helps keep it tender. Reserve some pasta water before draining so you can loosen the sauce a splash at a time as it coats the noodles.

Ingredients for Creamy Garlic Shrimp Pasta

• 8 ounces linguine (225g)
• 1 pound large raw shrimp, peeled and deveined (450g)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, finely minced (about 12g)
• 1 cup heavy cream
• 1/2 cup lightly packed freshly grated Parmesan (45g)
• 1 tablespoon lemon juice, or to taste
• Kosher salt, for the pasta water and about 1/4 teaspoon for the shrimp, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 2 tablespoons finely chopped fresh parsley (about 8g)

Fettuccine or spaghetti can replace the linguine; follow the package cooking time. If using frozen shrimp, thaw it completely, drain it, and pat it dry before seasoning. For mild heat, add an optional pinch of red pepper flakes to the butter before the garlic.

How to Make Creamy Garlic Shrimp Pasta

1. Boil the linguine: Bring a large pot of salted water to a boil. Cook the pasta until al dente, checking at the earliest time on the package. Before draining, reserve about 1 cup of pasta water.
2. Season the shrimp: Pat the shrimp thoroughly dry. Season with about 1/4 teaspoon kosher salt and a little of the black pepper.
3. Sear and set aside: Heat a 12-inch skillet over medium-high heat until hot, then add the olive oil. Arrange the shrimp in a single layer, working in batches if needed so they sear rather than steam. Check after about 1 minute on the first side, then turn once. Large shrimp may take about 1–2 minutes per side, depending on their size and the pan heat. Transfer them to a plate when pink and opaque throughout; an instant-read thermometer should register 145°F (65°C).
4. Make the garlic cream sauce: Reduce the heat to medium-low and melt the butter in the same skillet. Stir in the garlic just until fragrant, keeping it pale. Pour in the cream, scrape up the browned bits, and simmer gently, uncovered, for about 3–5 minutes, until the sauce lightly coats a spoon.
5. Add the Parmesan: Lower the heat and stir in the Parmesan until melted. Stir in the lemon juice and remaining black pepper. Keep the sauce below a hard boil.
6. Coat the pasta: Add the drained linguine and toss over low heat. Add reserved pasta water a splash at a time until the sauce lightly coats the strands without pooling; you may not need all of it. Taste and add salt if needed, keeping in mind that the Parmesan and pasta water also season the sauce.
7. Finish and serve: Fold in the shrimp and any juices from the plate just long enough to warm through, about 1 minute. Remove from the heat, scatter the parsley over the pasta, and serve promptly in shallow bowls.

How to Keep the Shrimp Tender

Shrimp size changes the cooking time, so check for pink, opaque flesh rather than relying only on the clock. Remove the shrimp as soon as it is cooked instead of leaving it in the skillet while the sauce simmers. Smaller shrimp may be ready sooner than the times given for large shrimp.

How to Get a Sauce That Clings

Let the cream simmer gently before adding the Parmesan over low heat. Freshly grated cheese melts more smoothly than pre-shredded cheese. If the sauce still looks thin, give it a little more time at a gentle simmer before adding any pasta water.

Once the linguine is in the skillet, use small splashes of reserved pasta water to adjust the coating. Leave the sauce slightly looser than you want on the plate: it thickens as the pasta rests and cools.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently over low heat on the stovetop or in short microwave intervals, stirring as needed. Add a splash of water, milk, or cream to loosen the sauce as it warms.

For another rich pasta dinner with a different sauce style, try classic spaghetti carbonara.

Nutrition

Approximate nutrition per serving, based on 4 servings: 655 calories, 35g protein, 36g fat, and 45g carbohydrates. Approximate nutrition per 100g: 200 calories, 11g protein, 11g fat, and 14g carbohydrates. Values are estimates and vary with the ingredients and final serving size.

One Pot Creamy Tomato Pasta

Dry fusilli cooks directly in tomato broth, then gets a creamy finish from cream cheese and Parmesan. Diced tomatoes leave small pieces in the orange-red sauce, while the spirals catch it in their grooves. Stir and scrape the pot regularly, especially as the sauce thickens, and taste the pasta before the expected cook time is up. Serve it while the sauce is still glossy and slightly loose; the fusilli will keep absorbing liquid after the heat is off.

Prep: 10 minutes | Cook: 20–25 minutes | Total: 30–35 minutes | Serves 4

Ingredients for One Pot Creamy Tomato Pasta

• 12 ounces short fusilli pasta (340g)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (about 1 cup or 110g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (about 30g)
• 1 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes, or to taste
• 1 can (14.5 ounces) diced tomatoes, with juices
• 3 cups low-sodium vegetable broth, plus up to 1 cup more as needed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 4 ounces cream cheese, softened and cut into small pieces (115g)
• 1/2 cup finely grated Parmesan, divided (45g)
• 1–2 tablespoons chopped fresh parsley, optional

Use a wide 4- to 5-quart Dutch oven or deep lidded skillet. The pasta should fit comfortably enough to stir and sit mostly beneath the cooking liquid.

How to Make One Pot Creamy Tomato Pasta

1. Soften the onion: Warm the olive oil in the pot over medium heat. Add the onion and cook, stirring, for 4–5 minutes, until tender and translucent but not browned.
2. Cook the aromatics: Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook for 1–2 minutes, stirring, until fragrant and the paste darkens slightly. Do not let the garlic brown.
3. Add the pasta and liquid: Stir in the diced tomatoes with their juices, 3 cups broth, salt, pepper, and dry fusilli. Spread the pasta through the pot so most of it is beneath the liquid. Bring to a simmer over medium-high heat.
4. Simmer and stir: Reduce the heat to medium-low to maintain a steady simmer. Cover between stirring intervals, opening the pot to stir and scrape the bottom every 2–3 minutes. Stir more often as the sauce thickens near the end. Start tasting after about 10 minutes; the pasta will take roughly 12–16 minutes to simmer, depending on the brand and pot. It is ready when tender with a slight bite and no firm, chalky center. If it is still firm and the pot is getting dry, add broth or water a few tablespoons at a time and continue simmering.
5. Make the sauce creamy: Uncover the pot and reduce the heat to low. Stir in the cream cheese and most of the Parmesan for 1–2 minutes, until no large white streaks remain. Add a splash of broth if needed. The sauce should coat the fusilli but still look glossy and slightly loose.
6. Rest and serve: Turn off the heat and let the pasta stand for about 2 minutes. Scatter over the reserved Parmesan and optional parsley, then serve promptly from the pot.

How to Keep the Pasta Saucy

If the fusilli is still firm but the liquid is nearly gone, add a few tablespoons of broth or water rather than turning up the heat. If the pasta is tender, add the creamy ingredients instead of cooking until the pot looks dry. The sauce will thicken during its brief rest and continue thickening as the pasta sits.

Fusilli and Cooking Time

Fusilli’s ridges hold the sauce, but its cooking time can vary by brand. Pot width and stove heat also affect how quickly liquid evaporates, so use the package time as a guide and taste for doneness. Rotini or penne can work in place of fusilli, though either may need a different simmer time or amount of liquid.

Serving, Storage, and Reheating

Serve family-style with the remaining Parmesan and optional parsley. A simple green salad makes a light side. For another creamy-textured pasta dinner made without cream, try Classic Spaghetti Carbonara Without Cream.

Refrigerate leftovers promptly in an airtight container and use within about 3 days. The pasta will soften and the sauce will thicken. Reheat gently on the stovetop over low to medium-low heat with a splash of broth or water, stirring until hot. For an individual portion, microwave loosely covered and stir partway through heating. Freezing is not recommended for the best texture; the pasta may soften further and absorb more sauce after thawing.

Nutrition

Approximate nutrition per serving (1/4 of the recipe): 550 calories, 20g protein, 18g fat, and 75g carbohydrates. Approximate nutrition per 100g: 140 calories, 5g protein, 5g fat, and 19g carbohydrates. Values vary with ingredient brands and the amount of broth used.

Creamy Chicken Pesto Pasta

Penne, browned chicken, wilted spinach, and sun-dried tomatoes come together in a pale, creamy pesto sauce. Boiling the pasta separately makes it easier to keep al dente before a brief toss in the skillet. A little reserved pasta water keeps the sauce glossy as the Parmesan melts, while adding the pesto off heat preserves its basil flavor and green flecks.

Makes 4 servings. Allow about 10 minutes to prep and 20 minutes to cook, depending on how quickly the pasta water boils.

Ingredients for Creamy Chicken Pesto Pasta

• 12 ounces penne (340g)
• 1 pound boneless, skinless chicken breast, cut into evenly sized bite-size pieces (450g)
• 1 tablespoon olive oil
• Kosher salt, for the pasta water and to taste
• 1/4 teaspoon black pepper, plus more for serving
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan (50g), plus more for serving
• 1/3 cup sun-dried tomatoes, drained if oil-packed and chopped (35g)
• 3 packed cups baby spinach (90g)
• 1/3 cup basil pesto (80g)

Optional: A pinch of crushed red pepper flakes or a few torn fresh basil leaves for serving. Pesto and Parmesan vary in saltiness, so wait until the end to adjust the salt.

How to Make Creamy Chicken Pesto Pasta

1. Boil the penne: Bring a large pot of well-salted water to a boil. Cook the penne according to the package directions, starting to check at the lower end of the time range. Drain when it has a slight bite but no hard center, reserving about 1 cup of pasta water first.
2. Brown the chicken: While the pasta cooks, season the chicken with salt and the 1/4 teaspoon black pepper. Heat a large skillet, about 12 inches, over medium-high heat, then add the olive oil. Cook the chicken in a single layer, turning as it browns, for about 5–8 minutes, until browned in spots and the thickest pieces reach 165°F (75°C). Work in batches if needed so the pieces brown rather than steam. Transfer to a plate.
3. Start the sauce: Reduce the heat to medium-low. Add the butter and garlic to the skillet and stir for about 30 seconds, until fragrant but not browned. Pour in the cream and scrape up the browned bits from the pan.
4. Melt in the Parmesan: Stir in the Parmesan and a small splash of reserved pasta water. Warm gently over low to medium-low heat for about 2–3 minutes, stirring until the cheese melts into a smooth sauce. Avoid a hard boil.
5. Combine: Add the drained penne, chicken, sun-dried tomatoes, and spinach. Toss over low heat for 1–2 minutes, just until the spinach wilts and the pasta is coated. Add more pasta water a splash at a time if the sauce becomes too thick.
6. Finish off heat: Remove the skillet from the heat and stir in the pesto. Taste before adding more salt or pepper. Serve promptly with extra Parmesan and black pepper, plus red pepper flakes or basil if desired.

How to Keep the Sauce Silky

Add reserved pasta water gradually while tossing the penne. The sauce should look glossy and cling to the pasta without pooling at the bottom of the skillet. Keep the remaining pasta water nearby while serving; the sauce thickens as the pasta stands.

Stir the pesto in only after the skillet comes off the heat. Residual warmth will mix it through the sauce without simmering away its fresh basil flavor or dulling its green flecks.

How to Store and Reheat Leftovers

Cool leftovers and refrigerate in an airtight container for up to 3 days. The pasta will absorb sauce as it sits. Reheat gently over low heat on the stovetop or in short microwave intervals, stirring between intervals and adding a splash of milk or water to loosen the sauce.

Freezing is not recommended for best quality: the cream sauce may separate, and the pesto may lose its fresh color.

Nutrition

Approximate nutrition per serving, based on 4 servings: 830 calories, 45g protein, 39g fat, and 69g carbohydrates. Per 100g: about 200 calories, 11g protein, 10g fat, and 17g carbohydrates. Values vary with the brands of pesto, cream, Parmesan, and sun-dried tomatoes used.

Marry Me Chicken Pasta

Fettuccine, browned chicken, and strips of sun-dried tomato are tossed in a creamy Parmesan sauce and finished with fresh basil. The pasta boils separately while the chicken and sauce cook in one skillet, giving the chicken room to brown and keeping the noodles al dente.

The sauce needs only a short, gentle simmer. Once the pasta is added, reserved pasta water loosens it as needed so it stays glossy and coats the ribbons rather than pooling in the bowl. This recipe serves 4 and takes about 40 minutes.

Ingredients for Marry Me Chicken Pasta

• 12 ounces fettuccine (340g)
• 1 1/4 pounds boneless, skinless chicken breast, cut into roughly 1-inch pieces (575g)
• 1 teaspoon kosher salt, divided, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1 tablespoon oil from the sun-dried tomato jar
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced (70g)
• 3/4 cup low-sodium chicken broth (180ml)
• 1 cup heavy cream (240ml)
• 3/4 cup finely grated Parmesan (75g), plus more for serving
• 1/2 cup loosely packed fresh basil leaves, plus a few leaves for serving

Grate the Parmesan finely so it melts smoothly. Reserve at least 1 cup of pasta water before draining; you may not need all of it.

How to Make Marry Me Chicken Pasta

1. Cook the pasta: Boil the fettuccine in a large pot of well-salted water until just al dente, following the package timing. Reserve at least 1 cup of pasta water, then drain.
2. Brown the chicken: Pat the chicken dry and season it with some of the measured salt and the black pepper. Heat a wide 12-inch skillet over medium-high heat, then add the sun-dried tomato oil. Brown the chicken in uncrowded batches, turning occasionally, for about 5 to 7 minutes per batch. Start checking after 5 minutes: the pieces should be golden on more than one side but need not be fully cooked. Transfer to a plate; add a little olive oil if the skillet becomes dry.
3. Cook the garlic and tomatoes: Reduce the heat to medium and add the butter. Stir in the garlic for about 30 seconds, until fragrant but not dark, then add the sun-dried tomatoes.
4. Simmer the sauce: Pour in the broth and scrape up the browned bits from the skillet. Stir in the cream and simmer gently, uncovered, for 3 to 5 minutes, until the sauce begins to thicken and lightly coats a spoon. Do not let it boil hard.
5. Finish the chicken: Return the chicken and any juices to the skillet. Check the largest pieces with an instant-read thermometer and simmer gently only as long as needed for them to reach 165°F (75°C), about 3 to 6 minutes depending on how far they cooked during browning. Reduce the heat to low and stir in the Parmesan until smooth. Taste and add the remaining measured salt as needed.
6. Toss and serve: Add the fettuccine and toss to coat. If the sauce is too thick, add reserved pasta water 1 to 2 tablespoons at a time until it flows around and clings to the noodles. Turn off the heat, fold in some of the basil, and serve with the remaining fresh basil leaves and a little extra Parmesan.

How to Keep the Chicken Golden and Juicy

Dry the chicken before it goes into the hot skillet and leave space between the pieces. In a crowded pan, released moisture makes the chicken steam instead of brown. Because 1-inch pieces can finish at different rates, check the largest pieces and avoid simmering them longer than needed to reach 165°F.

How to Keep the Sauce Smooth

Keep the cream at a gentle simmer and lower the heat before adding Parmesan; vigorous boiling can leave the cheese sauce grainy. The sauce will thicken further as the cheese melts and the pasta absorbs liquid. Adjust it after tossing the noodles, adding pasta water gradually rather than all at once.

Pasta and Chicken Variations

• Different pasta: Penne or rigatoni can replace fettuccine. Cook it al dente and reserve pasta water as directed.
• Chicken thighs: Boneless, skinless thighs can replace breasts. Adjust the cooking time and check the thickest pieces for 165°F.
• Gentle heat: Stir 1/8 to 1/4 teaspoon red pepper flakes into the garlic.
• Spinach: Fold 2 packed cups of baby spinach into the sauce near the end and cook just until wilted. This changes the appearance of the finished dish.

For a one-pot dish with a similar flavor profile, try Marry Me Chicken Orzo.

How to Store and Reheat Leftovers

Refrigerate leftovers promptly in an airtight container for up to 3 to 4 days. Reheat gently in a skillet over low heat or in short microwave intervals, stirring as needed. Add a small splash of broth, cream, or water to loosen the sauce. Freezing is less reliable because the cream sauce may change texture after thawing.

Nutrition Information

Approximate nutrition per serving, based on 4 servings: 900 calories, 52g protein, 45g fat, and 69g carbohydrates. Per 100g: approximately 190 calories, 11g protein, 9g fat, and 15g carbohydrates. Values vary with ingredient brands and serving size.