Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!

Nothing screams summer more than a classic shrimp boil (also known as a low country boil), scattered on newspaper with cold beer, lemon wedges, hot sauce, and Old Bay seasoning.

The most important thing here is to find the biggest pot possible, about 8-9 qt is ideal. From there, you should be all set with your fresh ingredients – unpeeled shrimp, corn, sausage, and baby potatoes, which all gets cooked in a garlicky, lemony beer broth seasoned with Old Bay and Zatarain’s Crawfish, Shrimp & Crab Boil (the best kind of seasoning IMO).

When serving, go ahead and drizzle (generously) that oh-so-buttery Old Bay goodness. My favorite is having some fresh crusty bread on the side to sop up EVERYTHING here.

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Shrimp Boil

Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Ingredients

• 2 (12-ounce) bottles lager or ale beer
• 1 (3-ounce) package Zatarain's Crawfish, Shrimp & Crab Boil
• 4 tablespoon Louisiana style hot sauce
• 1 large sweet onion quartered
• 1 lemon halved
• 1 head garlic halved
• 1 bay leaf
• 1 pound baby red potatoes
• 3 ears corn each cut crosswise into 3 pieces
• 1 (12-ounce) package andouille or kielbasa sausage cut into 1 1/2-inch pieces
• 2 pounds large shrimp unpeeled

for the butter mixture

• ½ cup unsalted butter
• 1 tablespoon Louisiana style hot sauce
• 1 ¼ teaspoons Old Bay seasoning

Instructions

• Combine 10 cups water, beer, Zatarain's Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in potatoes; reduce heat and simmer for 10 minutes.
• Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
• Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
• Serve immediately with butter mixture.

for the butter mixture

• In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

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With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

This lightening fast dinner comes together very very quickly in just 30 minutes from start to finish. And everything (and I mean everything) gets cooked in literally one skillet, no joke, even the uncooked fusilli pasta.

And feel free to use your favorite store-bought marinara sauce (I love Rao’s) or even spicy Italian sausage if you want a kick of heat. If you don’t have fusilli on hand, similarly shaped pasta like rotini and gemelli should work beautifully here.

It’s easy, fast, and so so convenient. And I don’t even mind the sneaked-in greens. I actually always throw in a little extra kale than what the recipe calls for to get my greens in for the day!

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One Pot Sausage Pasta

With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage casing removed
• 1 cup diced sweet onion
• 2 cups marinara sauce
• 2 cups chicken stock
• 8 ounces fusilli pasta
• 1 yellow bell pepper chopped
• 4 cups torn kale
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes optional
• Kosher salt and freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan
• ¼ cup torn basil leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Stir in marinara sauce, chicken stock, pasta, bell pepper, kale, garlic, Italian seasoning and crushed red pepper flakes; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes. Stir in Parmesan.
• Serve immediately, garnished with basil, if desired.

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No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!

Crisp-tender chicken parm without any of the frying mess? Yes, please!

Not to mention, the melted mozzarella right on top along with the juicy, blistered cherry tomatoes.

It’s a very quick sheet pan dinner (serving enough for 4) with less dishes and less effort.

And you can serve with all the wine and crusty bread for the fanciest, speediest weeknight meal ever.

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Sheet Pan Chicken Parmesan

No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 3 cups mixed grape or cherry tomatoes
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 3 tablespoons olive oil divided
• Kosher salt and freshly ground black pepper
• 4 chicken cutlets
• 1 ½ cups Panko*
• ½ cup freshly grated Parmesan
• ½ cup all-purpose flour
• 2 large eggs beaten
• 6 ounces fresh mozzarella sliced
• Fresh basil leaves

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
• Season chicken with salt and pepper, to taste.
• PANKO MIXTURE: In a large bowl, combine Panko, Parmesan and remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
• Working one at a time, dredge chicken in flour, dip into eggs, then dredge in PANKO MIXTURE, pressing to coat.
• Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
• Place into oven and bake for 8 minutes.
• Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
• Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
• Serve immediately, garnished with basil, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

A super speedy weeknight meal all made on one sheet pan? Yes, please!

With a simple chili powder mixture using pantry ingredients (chili powder, cumin, oregano, and paprika), I have been making this at least once a week, swapping out the shrimp for my other favorite sheet pan dinner.

When ready to serve, squeeze out those fresh limes right on top and warm up those tortillas. It’s quick, fast, and oh-so-so-good.

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Sheet Pan Shrimp Fajitas

The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 ½ teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper to taste
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 1 orange bell pepper cut into strips
• 1 sweet onion cut into wedges
• 3 cloves garlic minced
• 3 tablespoons olive oil divided
• 1 ½ pounds medium shrimp peeled and deveined
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• 6 8-inch flour or corn tortillas warmed

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
• Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
• Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
• In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
• Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
• Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
• Serve immediately with tortillas.

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Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

The creamiest orzo with all the fix-ins and the juiciest, golden brown chicken thighs all made in one. single. pot.

It’s quite possibly the easiest dinner one can ask for, and you can easily substitute chicken breasts if dark meat is not your jam. (You know we love our boneless, skinless thighs!) Kale and/or arugula can also be substituted for the spinach. And if you hate mushrooms, you can omit them altogether. IT IS ALL GOOD.

Side note: I throw in extra mushrooms + spinach for myself to make sure I get in ALL my veggies because that creamy orzo goodness is just too good to pass up.

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One Pot Chicken and Mushroom Orzo

Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms halved
• 2 large shallots diced
• 3 cloves garlic minced
• 4 teaspoons chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 ½ teaspoons Dijon mustard
• 1 cup orzo pasta
• 3-4 cups baby spinach
• ⅓ cup freshly grated Parmesan
• ¼ cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
• Add mushrooms and shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.
• Serve immediately, garnished with parsley.

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SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

SHEET PAN CHICKEN DINNERS! Is there anything better? The answer to that is NO. Definitely not.

This is a sheet pan dinner with all the good stuff – bone-in, skin-on chicken thighs, baby pee wee potatoes, and crispy kale all tossed in lemon slices, garlic, thyme and rosemary.

See, I told you. ALL THE GOOD STUFF.

Now I wish I could tell you that you could throw everything on the sheet pan and roast. But the chicken needs a quick little sear on the stovetop first (I know, it’s an extra step but SO SO worth it). From there, you can roast your chicken + potatoes at the same time, adding in your kale bits at the very end so they don’t get overcooked and shriveled. We want them as crisp as possible.

Stay safe, stay healthy, stay positive. We will get through this quarantine/shelter-in-place! With comforting, hearty chicken sheet pan dinners, of course.

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Sheet Pan Lemon Rosemary Chicken

SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 4 tablespoons olive oil divided
• 1 ½ pounds pee wee potatoes about 1/2 inch size
• 3 cloves garlic minced
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1 lemon sliced
• 1 bunch kale stems removed and leaves torn into bite-sized pieces

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
• Place chicken in a single layer onto the prepared baking sheet.
• In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.
• Place potato mixture in a single layer around the chicken on the prepared baking sheet.
• Place into oven and bake until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.
• In a large bowl, massage kale with remaining 1 tablespoon olive oil.
• Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.
• Serve immediately.

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SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Hello best-ever-weeknight-dinner here.

No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl.

So you have the seasonings in your one small bowl and then you have your chicken and veggies all on the sheet pan. You toss them altogether directly on the sheet pan (because, hello, why would we dirty up another dish), throw it in the oven, and then serve immediately with warmed tortillas (corn or flour, your choice).

I like to serve mine with pico de gallo + guacamole but these are also fine as is.

And if you’re like Ben and trying to stay away from “excess carbs” for our wedding, you can totally cut out the tortillas.

If you’re doing that, I just ask that you eat this directly off the sheet pan – you know, so you can save on some additional dishes.

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Sheet Pan Chicken Fajitas

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds boneless, skinless chicken breasts cut into thin strips
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 1 orange bell pepper cut into strips
• 1 red onion cut into wedges
• 3 cloves garlic minced
• 3 tablespoons olive oil
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 6 8-inch flour or corn tortillas warmed

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
• Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
• Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
• Serve immediately with tortillas.

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A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!

Greetings from Indy!

We were supposed to get on a flight to Philadelphia this weekend – bags were packed and we were ready to roll. But as we waited by the gate, the flight kept getting delayed due to “mechanical issues”. I already have anxiety with flying so I grabbed my bags, my corgi and drove back home. And it was the best decision ever.

So instead, we picked up a box of Firecakes Donuts and drove down to Indianapolis to spend Father’s Day with Ben’s family. You know, in the rainstorms and all the tornado warnings. We took cover in his parents’ basement with a box of La Croix, Bud Light, and White Claw.

We were set.

Now in all this Indy downpour, all I can think about is this one pot French onion soup.

The perfectly caramelized onions in the soothing oniony-beef stock topped with crisp, golden brown baguette slices smothered in all that wonderful combo of Gruyere and Parmesan cheese. How can you not be thinking about this?

And the best part? You make all of this in one single pot. There’s no ladling. No transferring to ramekins. No fuss, no mess.

You can make everything in an oven-proof Dutch oven/braiser and pop it right in the oven, then serve.

Easy, cozy, comforting, and so so good. Rainstorms or not, this needs to be made. Like now.

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One Pot French Onion Soup

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Ingredients

• 12 3/4-inch-thick French baguette slices
• ¼ cup unsalted butter
• 3 pounds sweet onions sliced
• 3 cloves garlic minced
• ⅓ cup dry white wine
• 6 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons balsamic vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded Gruyère cheese
• ½ cup freshly grated Parmesan

Instructions

• Preheat oven to broil.
• Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
• Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the braiser.
• Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
• Stir in balsamic vinegar; season with salt and pepper, to taste.
• Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
• Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
• Serve immediately.

Notes

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

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Now you can make everyone’s favorite stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!

What makes a stroganoff so stinking good?

Is it the beef? The mushrooms? The cream sauce? The pasta smothered and drenched in that cream sauce? It’s simply all of the above, right?

Well, great news, guys. Now you can make the most bomb budget-friendly stroganoff everrrrr.

I’m serious! With crumbled ground beef and cremini mushrooms, this bad boy comes together in a single pot.

It’s truly a one pot wonder where even the uncooked egg noodles cook right in that sauce, sopping up everything.

No-fuss, quick, simple, cheap and only one pan to clean up – all made in 40 minutes or less.

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One Pot Beef Stroganoff

Now you can make everyone’s favorite stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 - 6 servings

Ingredients

• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms thickly sliced
• ½ medium sweet onion diced
• Kosher salt and freshly ground black pepper to taste
• 1 pound lean ground beef
• 2 cloves garlic minced
• ½ teaspoon dried thyme
• 3 tablespoons all-purpose flour
• ¼ cup dry white wine
• 4 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 8 ounces egg noodles uncooked
• ½ cup sour cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
• Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.  Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
• Stir in sour cream until heated through, about 1-2 minutes.
• Serve immediately, garnished with parsley, if desired.

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Disclosure: This post is sponsored by Walmart and SheKnows Media. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

A super simple, easy peasy chicken alfredo dinner! Everything – the chicken and even the pasta – all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!

Guys.

Say hello to the best chicken alfredo dinner ever.

The alfredo sauce is completely homemade – and it so perfectly rich and creamy using just a handful of pantry ingredients.

But what I really love about this recipe is that it comes together in one. single. pot.

You know what that means. It means that there’s basically no clean up here.

The chicken and even the pasta comes together in the same pot!

And with Sam’s Choice Italia, this dish is even better. The pasta is hand crafted in Italy and directly imported to the United States, and with the authentic bronze cut of the pasta, the sauce will stick even better!

See, I told you. It really is the best alfredo.

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One Pot Creamy Chicken Alfredo

A super simple, easy peasy chicken alfredo dinner! Everything – the chicken and even the pasta – all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Ingredients

• 1 17.6-ounce package Sam's Choice Italia Fusilloni Pasta
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons unsalted butter
• 1 shallot minced
• 3 cloves garlic minced
• 2 ½ tablespoons all-purpose flour
• 1 teaspoon dried basil
• ¾ cup low sodium chicken broth
• 2 cups half and half*
• ¾ cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside and keep warm.
• Melt butter in the stockpot. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and basil until lightly browned, about 1 minute.
• Stir in chicken broth, scraping any browned bits from the bottom of the pot.
• Stir in half and half, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
• Stir in pasta, chicken and parsley. If the mixture is too thick, add more chicken broth as needed.
• Serve immediately, garnished with parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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