Maria

This Air Fryer Honey Garlic Salmon is everything you want in a quick and healthy dinner—crispy on the outside, tender and flaky on the inside, and coated in a sticky, sweet, and garlicky glaze. The air fryer makes it super easy to cook salmon perfectly every time, with minimal cleanup. Whether you’re looking for a light weeknight dinner or a show-stopping dish for guests, this recipe will be your new go-to!

Why You’ll Love This Air Fryer Honey Garlic Salmon

• Perfectly Cooked Every Time: The air fryer gives the salmon a crispy exterior while keeping it moist inside.
• Simple Ingredients: Pantry staples come together to create an amazing honey garlic glaze.
• Quick and Easy: Ready in under 15 minutes for a hassle-free dinner.
• Healthy and Flavorful: Packed with omega-3s and natural sweetness from the honey.
• Minimal Cleanup: No need to flip or babysit—just set it and let the air fryer do the work.

Ingredients

• 4 salmon fillets (about 150g / 5 oz each)
• 1 tbsp olive oil
• Salt and pepper, to taste

Honey Garlic Glaze

• ¼ cup (60ml) honey
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• ½ tsp chili flakes (optional, for heat)

Directions

1. Preheat the Air Fryer:
   Preheat your air fryer to 400°F (200°C) for 3-5 minutes.
2. Prepare the Salmon:
   Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season with salt and pepper on both sides.
3. Make the Honey Garlic Glaze:
   In a small bowl, whisk together the honey, minced garlic, soy sauce, lemon juice, and chili flakes (if using).
4. Air Fry the Salmon:
   Place the seasoned salmon fillets skin-side down in the air fryer basket. Air fry at 400°F (200°C) for 7-9 minutes, depending on the thickness of the fillets. No need to flip!
5. Glaze the Salmon:
   In the final 2 minutes of cooking, brush the tops of the salmon fillets generously with the honey garlic glaze. Air fry for the remaining time until the salmon is fully cooked and the glaze is caramelized.
6. Serve and Enjoy:
   Remove the salmon from the air fryer and drizzle with any remaining glaze. Serve hot with rice, vegetables, or a side salad.

Notes

• Check for Doneness: Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
• Adjust Cooking Time: Thinner fillets may only need 6-7 minutes, while thicker ones might take up to 10 minutes.
• No Air Fryer? Bake in the oven at 400°F (200°C) for 12-15 minutes instead.
• Storage Tip: Store leftovers in an airtight container for up to 2 days. Reheat in the air fryer for a few minutes to restore crispiness.

Frequently Asked Questions

Can I use frozen salmon?
Yes! Just thaw the salmon before air frying for the best texture and even cooking.

What other seasonings work well?
Feel free to add smoked paprika, garlic powder, or lemon zest to the seasoning for extra flavor.

Can I use skinless salmon?
Absolutely! Skinless fillets work just as well—just make sure to grease the air fryer basket to prevent sticking.

What side dishes pair well with this salmon?
Rice, quinoa, roasted vegetables, or a fresh salad make excellent sides for this dish.

How do I keep the salmon from drying out?
Make sure not to overcook the salmon. Start checking for doneness at the 7-minute mark.

Tips and Notes

• My Tip: If you love a sticky glaze, reserve a bit of the honey garlic mixture to drizzle over the salmon right before serving.
• Pro Trick: Line the air fryer basket with parchment paper for easier cleanup.
• Serving Suggestion: Garnish with chopped green onions or sesame seeds for a pop of color and flavor.

Variations

• Spicy Honey Garlic Salmon: Add extra chili flakes or sriracha to the glaze for more heat.
• Maple Garlic Salmon: Swap honey with maple syrup for a deeper sweetness.
• Teriyaki-Style Salmon: Use teriyaki sauce instead of soy sauce for a Japanese-inspired twist.
• Lemon Herb Salmon: Add fresh thyme or rosemary along with the lemon juice for a herbaceous flavor.
• Salmon Tacos: Flake the cooked salmon and serve it in tortillas with slaw and avocado for a fun taco night!
  

  Air Fryer Honey Garlic Salmon

  This Air Fryer Honey Garlic Salmon is a quick and flavorful way to enjoy a healthy, delicious meal. The salmon is coated in a sweet and savory honey garlic glaze and air-fried to perfection, resulting in tender, flaky fish with a caramelized finish. With minimal prep and cook time, this dish makes a perfect weeknight dinner.

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  Ingredients

    

  • 4 salmon fillets 1.5 lb total, skin on or off
  • 2 tablespoons 0.1 lb olive oil
  • ¼ cup 0.08 lb honey
  • 2 tablespoons soy sauce
  • 3 cloves garlic minced
  • ½ teaspoon black pepper
  • 1 teaspoon lemon juice
  • Cooking spray for the air fryer

  Tried this recipe?Let us know how it was!

Looking for a fast, flavorful, and healthy dinner that requires minimal cleanup? This Sausage and Veggies Skillet is exactly what you need! Juicy sausage, crisp-tender vegetables, and aromatic spices come together in just one pan, making it the perfect weeknight meal. Ready in under 30 minutes, it’s customizable, hearty, and sure to satisfy the whole family. Serve it on its own or over rice, pasta, or quinoa for a complete meal!

Why You’ll Love This Sausage and Veggies Skillet

• One-Pan Wonder: Everything cooks in one skillet for easy prep and cleanup.
• Quick and Flavorful: Ready in just 30 minutes with bold flavors.
• Healthy and Satisfying: Packed with protein, veggies, and nutrients.
• Customizable: Use your favorite sausage and vegetables to make it your own.
• Great for Meal Prep: Reheats beautifully for lunches throughout the week.

Ingredients

• 1 tbsp olive oil
• 500g / 1.1 lb sausage (chicken, turkey, or smoked sausage), sliced
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 2 zucchinis, sliced
• 1 cup (150g / 0.33 lb) cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and pepper, to taste
• Optional: Red pepper flakes for a spicy kick
• Garnish: Fresh parsley or Parmesan cheese (optional)

Directions

1. Sauté the Sausage:
   Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pan and set aside.
2. Cook the Vegetables:
   In the same skillet, add the onions, bell peppers, and zucchini. Sauté for 5-6 minutes until the veggies are tender but still have some crunch.
3. Add Garlic and Tomatoes:
   Add the minced garlic and halved cherry tomatoes to the skillet. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes start to soften.
4. Season and Combine:
   Sprinkle the Italian seasoning, paprika, salt, and pepper over the vegetables. Return the sausage to the skillet and toss everything together until well coated.
5. Serve and Enjoy:
   Garnish with fresh parsley or Parmesan cheese, if desired. Serve on its own or over rice, pasta, or quinoa for a complete meal!

Notes

• Make It Spicy: Use hot sausage or add red pepper flakes for extra heat.
• Switch Up the Veggies: Swap zucchini for broccoli, mushrooms, or asparagus—whatever you have on hand.
• Storage Tip: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for the best texture.
• Low-Carb Option: Skip the grains and serve with cauliflower rice for a keto-friendly meal.

Frequently Asked Questions

Can I use frozen vegetables?
Yes! Just be sure to thaw and drain them before adding to the skillet to prevent excess moisture.

What kind of sausage works best?
Smoked sausage, chicken sausage, or Italian sausage all work great—choose your favorite!

Can I meal prep this dish?
Absolutely! This skillet meal stores well in the fridge and reheats easily, making it perfect for meal prep.

Can I make this dish vegan?
Yes! Use plant-based sausage and adjust seasonings to taste.

What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat or in the microwave with a splash of olive oil to keep everything moist.

Tips and Notes

• My Tip: Brown the sausage well for extra flavor—it adds a delicious depth to the dish.
• Pro Trick: If you want extra crispy vegetables, avoid overcrowding the skillet and cook in batches.
• Serving Suggestion: Pair with garlic bread or a simple side salad for a complete dinner.

Variations

• Cajun Style: Add Cajun seasoning and use andouille sausage for a Southern twist.
• Mediterranean Twist: Swap the Italian seasoning for oregano and add olives and feta.
• Pasta Skillet: Toss the sausage and veggies with cooked pasta and a bit of Parmesan for a filling pasta dinner.
• Breakfast Skillet: Add some scrambled eggs on the side for a hearty breakfast.
• Sheet Pan Version: For hands-off cooking, spread everything on a baking sheet and roast at 425°F (220°C) for 20-25 minutes.
  

  Sausage and Veggies Skillet – 30-Minute, One-Pan Meal

  This Sausage and Veggies Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. With savory sausage, vibrant vegetables, and simple seasonings, this dish comes together in just 30 minutes. It’s easy, healthy, and customizable, making it an excellent choice for meal prep or a no-fuss dinner.

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  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  0 minutes mins

  Total Time 48 minutes mins

  Course Main Dish

  Cuisine American, healthy

  Servings 4 1

  Ingredients

    

  1x2x3x

  • 1 lb 0.45 kg smoked sausage (or chicken sausage), sliced
  • 2 tablespoons 0.1 lb olive oil
  • 1 small onion 0.25 lb, sliced
  • 1 bell pepper 0.3 lb, sliced (any color)
  • 1 zucchini 0.4 lb, sliced into rounds
  • 1 yellow squash 0.4 lb, sliced into rounds
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley optional, for garnish

  Instructions

   

  Step 1: Cook the Sausage

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the sliced sausage and cook for 5–7 minutes, stirring occasionally, until browned. Remove from the skillet and set aside.

  Step 2: Sauté the Vegetables

  • In the same skillet, heat the remaining tablespoon of olive oil.
  • Add the onion, bell pepper, zucchini, and yellow squash. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are tender-crisp.

  Step 3: Add the Sausage and Seasonings

  • Return the cooked sausage to the skillet.
  • Sprinkle garlic powder, Italian seasoning, paprika, salt, and pepper over the sausage and veggies. Stir well to coat everything evenly.
  • Cook for an additional 3–4 minutes to allow the flavors to meld together.

  Step 4: Serve and Garnish

  • Remove from heat and garnish with chopped parsley, if desired. Serve hot.

  Notes

  • Substitutions: Use turkey sausage or plant-based sausage for a lighter or vegetarian option.
  • Add-Ins: Toss in mushrooms, cherry tomatoes, or spinach for more veggies.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Serving Suggestion: Serve over rice, quinoa, or cauliflower rice for a more filling meal.

  Tried this recipe?Let us know how it was!

If you’re a fan of Buffalo chicken wings and tacos, why not combine the two? These Fried Buffalo Chicken Tacos bring together crispy fried chicken tossed in tangy buffalo sauce, stuffed inside soft tortillas, and topped with cool ranch or blue cheese dressing. It’s the ultimate fusion of flavors—spicy, crunchy, creamy, and absolutely delicious. Perfect for taco night, game day, or whenever you’re craving something indulgent with a kick!

Why You’ll Love These Fried Buffalo Chicken Tacos

• Crispy and Spicy: The fried chicken adds a crunchy bite, coated in a flavorful buffalo sauce.
• Perfect for Game Day: These tacos are great for gatherings, tailgates, or parties.
• Customizable Toppings: Pair them with ranch, blue cheese, slaw, or avocado.
• Fusion Favorite: A fun twist on classic tacos and buffalo wings!
• Easy to Make: With simple ingredients, these tacos come together quickly.

Ingredients

For the Fried Chicken

• 500g / 1.1 lb boneless chicken breasts or thighs, cut into strips
• 1 cup (120g / 0.26 lb) all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 large eggs, beaten
• 1 cup (240ml) buttermilk
• Vegetable oil for frying

Buffalo Sauce

• ½ cup (120ml) hot sauce (like Frank’s RedHot)
• ¼ cup (56g / 0.12 lb) unsalted butter, melted
• 1 tbsp honey (optional for sweetness)

For the Tacos

• 8 small tortillas (flour or corn)
• Ranch or blue cheese dressing
• Shredded lettuce or cabbage slaw
• Diced tomatoes
• Chopped cilantro (optional)

Directions

1. Prepare the Chicken Coating:
   In one bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper. In another bowl, mix the beaten eggs with buttermilk.
2. Coat the Chicken Strips:
   Dip each chicken strip into the flour mixture, then into the egg mixture, and back into the flour to coat well.
3. Fry the Chicken:
   Heat vegetable oil in a skillet over medium heat (about 350°F/175°C). Fry the chicken strips in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
4. Make the Buffalo Sauce:
   In a small bowl, whisk together the hot sauce, melted butter, and honey until smooth. Toss the fried chicken strips in the buffalo sauce until fully coated.
5. Assemble the Tacos:
   Warm the tortillas in a skillet or microwave. Place a couple of buffalo chicken strips in each tortilla and top with shredded lettuce, diced tomatoes, and ranch or blue cheese dressing. Garnish with cilantro, if desired.
6. Serve and Enjoy:
   Serve immediately with extra buffalo sauce or dressing on the side!

Notes

• Baking Option: To make these lighter, bake the breaded chicken strips at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Air Fryer Option: Air fry the breaded chicken at 375°F (190°C) for 12-15 minutes, shaking halfway through.
• Make It Spicy: Add cayenne pepper to the flour mixture or use extra hot sauce.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in the oven to keep it crispy.

Frequently Asked Questions

Can I use pre-cooked frozen chicken strips?
Absolutely! Just cook them according to the package instructions, then toss them in buffalo sauce.

What other toppings work well?
Sliced avocado, jalapeños, or a drizzle of sriracha make great additions.

Can I make these tacos vegetarian?
Yes! Use crispy tofu or cauliflower in place of chicken and toss in the same buffalo sauce.

How do I keep the chicken crispy?
Make sure not to overcrowd the skillet when frying, and serve the tacos immediately after assembly.

Can I make the buffalo sauce less spicy?
Yes, just reduce the amount of hot sauce and add more butter or honey to balance the heat.

Tips and Notes

• My Tip: For extra crispiness, double-coat the chicken strips by repeating the flour and egg dipping process.
• Pro Trick: Warm your tortillas on a skillet or grill to add a bit of char for extra flavor.
• Serving Suggestion: Pair with sweet potato fries or a side of coleslaw for a complete meal.

Variations

Here are some fun ways to switch things up:

• Buffalo Chicken Wraps: Use large tortillas and roll everything into a wrap for an on-the-go meal.
• Buffalo Chicken Sliders: Swap tortillas for slider buns and make mini sandwiches.
• BBQ Buffalo Tacos: Mix BBQ sauce with buffalo sauce for a smoky, sweet twist.
• Buffalo Shrimp Tacos: Swap chicken for fried shrimp for a seafood spin.
• Buffalo Ranch Tacos: Drizzle extra ranch dressing inside the tacos for a cool, creamy bite.
  

  Fried Buffalo Chicken Tacos

  These Fried Buffalo Chicken Tacos are the ultimate fusion of crispy, spicy, and savory. Juicy chicken is breaded and fried to golden perfection, tossed in tangy buffalo sauce, and tucked inside soft tortillas. Topped with ranch dressing, shredded lettuce, and cheese, these tacos are an irresistible game-day or weeknight dinner option.

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  Prep Time 15 minutes mins

  Cook Time 20 minutes mins

  0 minutes mins

  Total Time 35 minutes mins

  Course Dinner, Main Dish

  Cuisine American, Tex-Mex

  Servings 4 8

  Ingredients

    

  1x2x3x

  For the Fried Buffalo Chicken

  • 1 lb 0.45 kg boneless, skinless chicken breasts or thighs, cut into strips
  • ½ cup 0.12 lb all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs beaten
  • ½ cup 0.12 lb breadcrumbs or panko
  • Vegetable oil for frying
  • ½ cup 0.25 lb buffalo wing sauce

  For the Tacos

  • 8 small tortillas flour or corn
  • 1 cup 0.25 lb shredded lettuce
  • ½ cup 0.12 lb shredded cheddar or Mexican blend cheese
  • ½ cup 0.12 lb ranch or blue cheese dressing
  • Chopped cilantro for garnish optional

  Instructions

   

  Step 1: Prepare the Chicken

  • In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper.
  • In a second dish, place the beaten eggs.
  • In a third dish, add the breadcrumbs or panko.

  Step 2: Bread and Fry the Chicken

  • Dredge each chicken strip in the flour mixture, then dip it in the beaten eggs, and finally coat it with breadcrumbs.
  • Heat about 1 inch of vegetable oil in a skillet over medium heat.
  • Fry the breaded chicken strips for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
  • Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  • Toss the fried chicken in buffalo sauce until evenly coated.

  Step 3: Assemble the Tacos

  • Warm the tortillas in a skillet or microwave.
  • Place a few pieces of buffalo chicken on each tortilla.
  • Top with shredded lettuce, cheese, and a drizzle of ranch or blue cheese dressing.
  • Garnish with chopped cilantro if desired.

  Notes

  • Air Fryer Option: Cook the breaded chicken in an air fryer at 400°F (200°C) for 10–12 minutes, flipping halfway.
  • Make it Spicier: Add cayenne pepper to the flour mixture for extra heat.
  • Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
  • Serving Tip: Serve with celery sticks and extra buffalo sauce on the side.

  Tried this recipe?Let us know how it was!

If you’re looking for a no-fuss, flavorful meal, this Pulled BBQ Chicken Crock Pot Recipe is a game-changer! With just a few simple ingredients and minimal prep, you can enjoy tender, juicy, fall-apart chicken smothered in a sweet and smoky BBQ sauce. Perfect for sandwiches, sliders, tacos, or even on a salad, this dish will quickly become a family favorite. The best part? Your slow cooker does all the hard work, making it a perfect hands-off meal for busy days!

Why This Pulled BBQ Chicken Recipe Is Amazing

• Easy, No-Fuss Cooking: Just throw everything into the crock pot, and you’re good to go.
• Super Versatile: Serve it on sandwiches, sliders, tacos, or even baked potatoes.
• Great for Meal Prep: Make a large batch and use it throughout the week.
• Family-Friendly: The sweet and savory BBQ flavor is a crowd-pleaser for both kids and adults.
• Minimal Ingredients: Requires just a handful of pantry staples.

Ingredients

• 1.5 kg / 3 lb boneless, skinless chicken breasts or thighs
• 2 cups (480ml) BBQ sauce (your favorite brand)
• ½ cup (120ml) chicken broth
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Directions

1. Prepare the Crock Pot:
   Place the chicken breasts or thighs in the bottom of the crock pot. Season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Mix the Sauce:
   In a bowl, combine the BBQ sauce, chicken broth, brown sugar, and Worcestershire sauce. Stir until well combined.
3. Add the Sauce:
   Pour the BBQ sauce mixture over the chicken, ensuring it’s fully coated.
4. Cook:
   Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
5. Shred the Chicken:
   Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot, stirring to coat it with the remaining sauce.
6. Serve:
   Serve warm on buns, over rice, or in tacos. Enjoy the smoky, saucy goodness!

Pulled BBQ Chicken Crock Pot Recipe

This Pulled BBQ Chicken Crock Pot Recipe is an easy, hands-off way to make tender, flavorful chicken for sandwiches, sliders, or tacos. Slow-cooked in your favorite BBQ sauce, the chicken becomes juicy, smoky, and sweet. It’s perfect for meal prepping or feeding a crowd without much effort. Just set it, forget it, and enjoy!

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

0 minutes mins

Total Time 4 hours hrs 10 minutes mins

Course Main Dish

Cuisine American, Comfort Food

Servings 7

Ingredients

  

1x2x3x

• 2 lbs 0.9 kg boneless, skinless chicken breasts (or thighs)
• 1 small onion 0.25 lb, sliced
• 2 cups 1 lb BBQ sauce (your favorite brand or homemade)
• ½ cup 0.12 lb chicken broth or water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

 

Step 1: Prepare the Ingredients

• Place the sliced onion at the bottom of the crock pot to add flavor and keep the chicken from sticking.
• Lay the chicken breasts (or thighs) on top of the onions.

Step 2: Add the Sauce and Seasonings

• In a bowl, mix the BBQ sauce, chicken broth, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
• Pour the sauce mixture evenly over the chicken.

Step 3: Slow Cook the Chicken

• Cover the crock pot and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shredded with a fork.

Step 4: Shred the Chicken

• Once the chicken is done, use two forks to shred it directly in the crock pot. Stir the shredded chicken to ensure it’s well-coated in the sauce.

Step 5: Serve and Enjoy

• Serve the pulled BBQ chicken warm on buns, in tacos, or over rice. For added flavor, drizzle with extra BBQ sauce and top with coleslaw.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
• Freezer-Friendly: Freeze pulled chicken in a sealed bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Add-Ins: Add sliced bell peppers or jalapeños to the crock pot for extra flavor.
• Serving Ideas: Serve on toasted brioche buns, in wraps, or over mashed potatoes.

Tried this recipe?Let us know how it was!

Notes

• Chicken Thighs or Breasts: Thighs tend to be juicier, but breasts work great too.
• Make It Spicy: Add cayenne pepper or hot sauce to the sauce for a spicy kick.
• Saucy or Less Saucy? If you prefer it saucier, add more BBQ sauce just before serving.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes! This dish tastes even better the next day. Simply reheat in the crock pot or on the stove.

What’s the best way to reheat it?
Reheat in the crock pot on low or in the microwave. Add a splash of broth or extra BBQ sauce if it looks a bit dry.

Can I use frozen chicken?
Yes! Just add an extra hour to the cooking time if using frozen chicken.

Can I use a different sauce?
Absolutely! Swap the BBQ sauce with buffalo, teriyaki, or honey mustard for different flavors.

What other toppings work well?
Pickles, coleslaw, sliced onions, or jalapeños all make great toppings for BBQ chicken sandwiches.

Tips and Notes

• My Tip: Serve this pulled chicken on toasted brioche buns with coleslaw for the ultimate sandwich experience.
• Pro Trick: For extra smokiness, add a drop or two of liquid smoke to the BBQ sauce mixture.
• Serving Suggestion: Pair with cornbread, baked beans, or a side of potato salad for a full BBQ feast.

Variations

Switch things up with one of these fun variations:

• Buffalo Pulled Chicken: Use buffalo sauce instead of BBQ sauce for a spicy, tangy version.
• Sweet and Spicy: Add honey and sriracha to the sauce for a sweet-spicy kick.
• BBQ Chicken Nachos: Use the pulled chicken as a topping for nachos, along with melted cheese and jalapeños.
• Hawaiian Pulled Chicken: Add pineapple chunks to the crock pot for a tropical twist.
• BBQ Chicken Tacos: Serve the pulled chicken in tortillas with slaw and avocado for delicious tacos.

If you love quick, flavorful meals, this Creamy Chicken Pesto Pasta will be your new favorite go-to dinner. Tender pieces of chicken, swirled in a luscious, basil-infused pesto cream sauce, make every bite unforgettable. This dish feels fancy enough for a date night but is easy enough to whip up on a busy weeknight. Whether you’re a pesto fan or looking to add variety to your pasta game, this meal will leave you and your family craving seconds!

Why This Creamy Chicken Pesto Pasta is a Winner

• Ready in 30 Minutes: Perfect for busy weeknights or last-minute meals.
• Comfort and Flavor: Creamy sauce meets the bold flavors of pesto for a match made in heaven.
• Tender, Juicy Chicken: Seared chicken breast pieces add heartiness to the dish.
• Customizable: Add veggies, switch up the pasta, or use store-bought or homemade pesto.
• Crowd-Pleaser: Everyone loves creamy pasta, and this dish delivers!

Ingredients

• 300g / 0.66 lb pasta (penne, fettuccine, or your favorite)
• 2 tbsp olive oil
• 2 large chicken breasts, diced
• Salt and pepper, to taste
• 2 garlic cloves, minced
• ½ cup (120ml) heavy cream
• ¼ cup (60g / 0.13 lb) basil pesto (store-bought or homemade)
• ¼ cup (60ml) chicken broth (optional, to loosen the sauce)
• ½ cup (50g / 0.11 lb) grated Parmesan cheese
• Fresh basil or parsley, for garnish

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
2. Cook the Chicken:
   While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Transfer the chicken to a plate.
3. Make the Creamy Pesto Sauce:
   In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and pesto, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened. Add a splash of chicken broth if the sauce feels too thick.
4. Combine Everything:
   Return the cooked chicken to the skillet. Add the drained pasta and Parmesan cheese, tossing to coat everything in the creamy sauce. If needed, stir in some reserved pasta water to loosen the sauce.
5. Serve and Enjoy:
   Garnish with fresh basil or parsley and serve warm. Get ready for creamy, cheesy perfection!

Notes

• Use Any Pasta: This dish works well with penne, fettuccine, or even spaghetti.
• Make It Lighter: Swap the heavy cream with half-and-half or milk for a lighter sauce.
• Add Veggies: Toss in spinach, cherry tomatoes, or sautéed mushrooms for extra nutrition.
• Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to keep the sauce smooth.

Frequently Asked Questions

Can I use store-bought pesto?
Yes! Store-bought pesto works perfectly, but you can also use homemade for even fresher flavor.

What’s the best way to reheat this dish?
Reheat on the stovetop over low heat with a splash of broth or cream to keep the sauce from drying out.

Can I use another protein?
Absolutely! Shrimp, grilled salmon, or even crispy bacon would taste great in this dish.

Can I make this dish vegetarian?
Yes, simply skip the chicken and add extra veggies like roasted zucchini or bell peppers.

How do I prevent the sauce from separating?
Avoid boiling the sauce—gentle simmering will help keep it smooth and creamy.

Tips and Notes

• My Tip: For extra flavor, toast some pine nuts and sprinkle them on top before serving.
• Pro Trick: Save some pasta water! It’s the secret to getting the perfect consistency in your sauce.
• Serving Suggestion: Serve with garlic bread or a simple green salad for a complete meal.

Variations

Switch things up with one of these fun variations:

• Spicy Pesto Pasta: Add red pepper flakes or chili oil for a touch of heat.
• Sun-Dried Tomato Pesto: Use sun-dried tomato pesto instead of basil pesto for a tangy twist.
• Creamy Pesto Alfredo: Mix in some Alfredo sauce for an ultra-creamy version.
• Pesto Veggie Pasta: Toss in roasted veggies like asparagus, bell peppers, and zucchini for a vegetarian feast.
• Lemon Pesto Pasta: Add a squeeze of lemon juice and zest to the sauce for a fresh, citrusy kick.
  

  Creamy Chicken Pesto Pasta

  This Creamy Chicken Pesto Pasta is the ultimate weeknight dinner—rich, flavorful, and easy to make. Tender chicken pieces are coated in a luscious pesto cream sauce and tossed with pasta to create a dish that’s satisfying and full of bright basil flavor. Whether you’re serving it for family dinner or a special occasion, this recipe is sure to become a favorite.

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  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  0 minutes mins

  Total Time 30 minutes mins

  Course Main Dish

  Cuisine Comfort Food, Italian-Inspired

  Servings 4

  Ingredients

    

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  For the Pasta and Chicken

  • 12 oz 0.75 lb pasta (penne, fettuccine, or your favorite shape)
  • 2 tablespoons 0.1 lb olive oil
  • 1 lb 0.45 kg boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

  For the Pesto Cream Sauce

  • 2 tablespoons 0.1 lb unsalted butter
  • 3 cloves garlic minced
  • 1 cup 0.5 lb heavy cream
  • ½ cup 0.12 lb prepared basil pesto
  • ¼ cup 0.05 lb grated Parmesan cheese
  • ¼ teaspoon red pepper flakes optional, for a bit of heat

  Optional Garnish

  • Chopped basil
  • Extra Parmesan cheese

  Instructions

   

  Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  • Drain the pasta and set it aside. Reserve ½ cup of pasta water in case you need to loosen the sauce later.

  Step 2: Cook the Chicken

  • While the pasta is cooking, season the chicken pieces with salt, black pepper, and garlic powder.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes until golden brown and cooked through. Remove from the skillet and set aside.

  Step 3: Make the Pesto Cream Sauce

  • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Pour in the heavy cream and bring it to a simmer, stirring frequently.
  • Stir in the pesto and Parmesan cheese until the sauce is smooth and well combined. Add red pepper flakes, if using, for a bit of spice.

  Step 4: Combine the Pasta, Chicken, and Sauce

  • Return the cooked chicken to the skillet and toss to coat in the sauce.
  • Add the drained pasta and stir to combine. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.

  Step 5: Serve and Garnish

  • Serve the pasta hot, garnished with chopped basil and extra Parmesan cheese, if desired.

  Notes

  • Substitutions: Use shrimp or tofu in place of chicken for a different protein.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or milk to restore the sauce’s consistency.
  • Vegetable Add-ins: Stir in baby spinach or roasted cherry tomatoes for extra flavor.
  • Pesto Tip: Use homemade pesto for a fresher taste, or swap basil with arugula or spinach pesto.

  Tried this recipe?Let us know how it was!