Tasty Soul Food Recipes, New York, NY (2025)

10/05/2025

Honey Chipotle Chicken Wings
Ingredients (Serves 4-6)For the Wings:
3 lbs (1.35kg) chicken wings, split into flats and drumettes
1 tbsp olive oil
1 tsp salt

1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika

For the Honey Chipotle Glaze:
1/2 cup honey
2-3 chipotle peppers in adobo sauce, finely chopped (adjust for heat)
2 tbsp adobo sauce (from the chipotle can)
1/4 cup apple cider vinegar
2 tbsp soy sauce
1 tbsp lime juice (about 1/2 lime)
1 garlic clove, minced
1 tbsp unsalted butter
Instructions
1. Prepare the Wings:Preheat your oven to 400°F (200°C) or prepare a grill for medium heat.
In a large bowl, toss the chicken wings with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
If baking, place the wings on a wire rack set over a baking sheet and bake for 40-45 minutes, flipping halfway, until crispy and golden. If grilling, cook over medium heat for 20-25 minutes, turning occasionally, until cooked through (165°F/74°C internal temperature).

2. Make the Honey Chipotle Glaze:In a small saucepan, combine honey, chopped chipotle peppers, adobo sauce, apple cider vinegar, soy sauce, lime juice, and minced garlic.
Bring to a simmer over medium heat, stirring occasionally, and cook for 5-7 minutes until slightly thickened.
Remove from heat and stir in the butter until melted and the glaze is smooth.

3. Glaze the Wings:In a large bowl, toss the cooked wings with the honey chipotle glaze until evenly coated. Alternatively, brush the glaze onto the wings during the last 5 minutes of grilling for a caramelized finish.
If baking, you can return the glazed wings to the oven for 5 minutes to set the glaze.

4. Serve:Transfer the wings to a serving platter.
Serve hot, with optional sides like celery sticks, carrot sticks, or a cooling dip like ranch or blue cheese dressing.

NotesFor a milder flavor, reduce the number of chipotle peppers or use only the adobo sauce.
If you like extra heat, add a pinch of cayenne pepper to the glaze.

Enjoy your Honey Chipotle Chicken Wings!

10/03/2025

🥣 Hearty Beef Stew with Vegetables
Ingredients

For the Stew:

2 ½ lbs beef chuck roast, cut into 1 ½-inch cubes

2 tbsp olive oil

3 tbsp flour (for dredging)

Salt & black pepper, to taste

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 cup red wine (optional, can sub with extra broth)

2 tbsp tomato paste

2 tsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

4 carrots, cut into chunks

3 medium potatoes, cut into chunks

2 celery stalks, sliced

1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

For Serving:

Fresh parsley, chopped (for garnish)

Cornbread or crusty bread

Directions
1. Prepare the Beef

Pat beef cubes dry with paper towels. Season with salt and pepper.

Lightly coat in flour.

In a large Dutch oven, heat olive oil over medium-high heat.

Brown beef in batches until nicely seared on all sides (don’t overcrowd). Remove and set aside.

2. Build the Flavor

In the same pot, add onion and cook until softened.

Stir in garlic, cook 30 seconds.

Add tomato paste and stir for 1 minute to caramelize slightly.

Pour in red wine (if using) and scrape up browned bits. Simmer 2–3 minutes.

3. Simmer the Stew

Return beef to the pot.

Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Bring to a boil, then reduce to a simmer.

Cover and cook for 1 ½ to 2 hours until beef is fork-tender.

4. Add Vegetables

Stir in carrots, potatoes, and celery.

Simmer uncovered for 30–40 minutes until vegetables are tender.

If stew needs thickening, mix cornstarch with water and stir in. Simmer 5 more minutes.

5. Serve

Remove bay leaves.

Taste and adjust seasoning with salt & pepper.

Garnish with parsley.

Serve hot with cornbread or crusty bread.

🔥 Pro Tip: For even deeper flavor, make the stew a day ahead — it tastes even better the next day as the flavors meld.

10/03/2025

🍽️ Hamburger Steaks with Mashed Potatoes, Broccolini & Yeast Rolls (with Cinnamon Butter)
Ingredients

For the Hamburger Steaks:

1 ½ lbs ground beef (80/20 recommended)

1 small onion, finely minced

2 cloves garlic, minced

1 large egg

½ cup breadcrumbs (or crushed crackers)

1 tbsp Worcestershire sauce

1 tsp Dijon mustard (optional)

1 tsp onion powder

1 tsp garlic powder

½ tsp smoked paprika

Salt & black pepper, to taste

2 tbsp olive oil (for searing)

For the Brown Gravy:

3 tbsp butter

3 tbsp flour

3 cups beef broth (or 2 cups broth + 1 cup water)

1 tbsp Worcestershire sauce

½ tsp onion powder

½ tsp garlic powder

Salt & pepper, to taste

For the Mashed Potatoes:

2 lbs Yukon Gold or Russet potatoes, peeled & cubed

4 tbsp butter

½ cup whole milk (or heavy cream for richer flavor)

Salt & black pepper, to taste

For the Broccolini:

1 bunch broccolini

1 tbsp olive oil or butter

2 cloves garlic, minced

Salt & pepper, to taste

For the Yeast Rolls:

Store-bought yeast dinner rolls (or homemade if desired)

For the Cinnamon Butter:

½ cup (1 stick) unsalted butter, softened

2 tbsp powdered sugar

1 tbsp honey

1 tsp ground cinnamon

Directions
1. Make the Hamburger Steaks

In a large bowl, mix ground beef, onion, garlic, egg, breadcrumbs, Worcestershire, mustard, and spices until just combined.

Shape into 4–6 oval patties.

Heat olive oil in a skillet over medium-high heat.

Sear patties 4–5 minutes per side until browned and cooked through. Remove and set aside.

2. Make the Gravy

In the same skillet, melt butter.

Stir in flour and cook for 1–2 minutes to form a roux.

Slowly whisk in beef broth.

Add Worcestershire, onion powder, garlic powder, salt & pepper.

Simmer 5 minutes until thickened.

Return steaks to skillet and spoon gravy over them.

3. Make the Mashed Potatoes

Boil potatoes in salted water until fork-tender (12–15 minutes).

Drain and mash with butter, milk, salt, and pepper until creamy.

4. Cook the Broccolini

Heat olive oil or butter in a skillet.

Add garlic and sauté 30 seconds.

Add broccolini and cook 4–5 minutes until tender-crisp. Season with salt & pepper.

5. Make the Cinnamon Butter

Mix softened butter, powdered sugar, honey, and cinnamon in a small bowl until smooth.

Chill slightly before serving with warm yeast rolls.

6. Assemble & Serve

Plate mashed potatoes, place hamburger steaks on top, and pour over rich brown gravy.

Serve with garlicky broccolini on the side.

Add yeast rolls with cinnamon butter for a sweet finish.

🔥 This is true comfort food style — savory, creamy, buttery, with a touch of sweet from the cinnamon butter rolls.

10/03/2025

🥘 Creamy Chicken Alfredo with Broccoli
Ingredients

For the Chicken:

2 large chicken breasts (boneless, skinless)

2 tbsp olive oil (or butter)

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning (or oregano + basil)

Salt & black pepper, to taste

For the Alfredo Sauce:

3 tbsp butter

4 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

1 cup freshly grated Parmesan cheese

½ cup mozzarella cheese (optional, for extra creaminess)

Salt & black pepper, to taste

Pinch of nutmeg (optional, for depth of flavor)

For the Pasta:

12 oz (340g) fettuccine (or spaghetti/linguine)

1 ½ cups broccoli florets

Salt for pasta water

For Garnish:

Fresh parsley, chopped

Extra grated Parmesan

Directions

Prepare the Chicken:

Slice chicken breasts horizontally into cutlets for even cooking.

Season both sides with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and fully cooked.

Remove, let rest for 5 minutes, then slice into strips.

Cook the Pasta & Broccoli:

Bring a large pot of salted water to boil.

Cook pasta according to package instructions until al dente.

In the last 2 minutes, add broccoli florets to the boiling pasta.

Drain and set aside, reserving ½ cup pasta water.

Make the Alfredo Sauce:

In a large skillet, melt butter over medium heat.

Add minced garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream and milk. Simmer gently (don’t boil) for 5 minutes, stirring often.

Whisk in Parmesan (and mozzarella, if using) until melted and creamy.

Season with salt, black pepper, and a pinch of nutmeg.

Combine Everything:

Toss drained pasta and broccoli into the sauce. Add a splash of reserved pasta water if sauce is too thick.

Top with sliced chicken.

Sprinkle with extra Parmesan and fresh parsley.

Serve:

Serve warm with garlic breadsticks and salad 🍞🥗

10/01/2025

🍗 Southern Hamburger Potato Casserole Plate
🧾 Ingredients
For the Casserole:

1 lb ground beef (or ground turkey)

1 onion, diced

2 cloves garlic, minced

1 can (10 oz) cream of mushroom soup

1 cup sour cream

1 can (15 oz) green beans, drained

1 cup frozen corn (or canned)

4 medium potatoes, thinly sliced (or use frozen hash browns for ease)

2 cups shredded cheddar cheese (sharp works best)

1 tsp paprika

½ tsp black pepper

1 tsp salt

½ tsp garlic powder

½ tsp dried parsley

For the Chicken Wings:

1 lb chicken wings

1 cup buttermilk

1 cup all-purpose flour

1 tsp paprika

½ tsp cayenne pepper

Salt & pepper to taste

Oil for frying

For the Dinner Rolls:

(Shortcut: Use store-bought yeast rolls and brush with butter + honey after baking.)

🔪 Instructions1. Make the Casserole

Preheat oven to 375°F (190°C).

In a skillet, brown ground beef with onion and garlic. Drain excess fat.

Stir in mushroom soup, sour cream, paprika, salt, and pepper.

In a greased 9x13 dish, layer half of the sliced potatoes, then spread half of the beef mixture.

Add green beans and corn, then top with remaining beef and potatoes.

Sprinkle cheese evenly on top.

Cover with foil and bake for 45 minutes, then uncover and bake another 15 minutes until bubbly and golden.

Garnish with dried parsley.

2. Fried Chicken Wings
Soak wings in buttermilk for at least 30 minutes (up to overnight).

Mix flour with paprika, cayenne, salt, and pepper.

Dredge wings in seasoned flour, shaking off excess.

Fry in hot oil at 350°F (175°C) until golden and crispy, about 8–10 minutes.

3. Serve

Plate up a hearty scoop of the cheesy hamburger potato casserole.

Add 2–3 crispy chicken wings.

Finish with a warm buttered dinner roll.

10/01/2025

Chocolate Chip Cookie Recipe 🍪😍

📝 Ingredients (makes about 8 big cookies)

Dry ingredients

2 ½ cups (320 g) all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp fine salt

Wet ingredients

1 cup (225 g) unsalted butter, cold but slightly softened

¾ cup (150 g) light brown sugar, packed

½ cup (100 g) granulated sugar

2 large eggs

2 tsp pure vanilla extract

Chocolate

2 cups (about 350 g) semi-sweet or dark chocolate chunks (use high-quality bars chopped into pieces for big pools of chocolate)

Optional: ½ cup (50 g) chopped toasted walnuts or pecans

🍪 Directions

1️⃣ Prep
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

2️⃣ Cream the butter and sugars
In a stand mixer (or with a hand mixer), beat the butter with brown sugar and white sugar on medium speed just until combined and creamy (about 1 minute).
Tip: Don’t overbeat; keeping butter cool helps the cookies stay thick.

3️⃣ Add eggs and vanilla
Mix in eggs one at a time, scraping the bowl.
Add vanilla and mix briefly.

4️⃣ Combine
Add dry ingredients to the wet mixture on low speed until just incorporated.
Fold in chocolate chunks (and nuts, if using).

5️⃣ Chill
Scoop dough into large balls (about 110 g each / ⅓ cup) and place on a tray.
Cover and refrigerate at least 2 hours (or up to 24 hours).
Chilling is key for thick, bakery-style cookies.

6️⃣ Bake
Preheat oven to 350 °F (175 °C).
Arrange chilled dough balls on the baking sheet, leaving plenty of space.
Bake 12–15 minutes, until the edges are set and golden but the centers still look slightly underdone.

7️⃣ Cool
Let cookies rest on the tray for 10 minutes (they’ll continue to cook slightly), then move to a rack.

⭐ Pro Tips for Gooey Centers

Use a mix of chopped chocolate bars for molten “puddles.”

Keep butter cool and don’t over-cream.

Always bake from chilled dough to prevent spreading.

For a dramatic bakery look, press a few extra chocolate pieces on top before baking.

09/30/2025

Doritos Nachos with Creamy Beef Queso 🧀🌮

📝 Ingredients (serves 4)

Beef queso sauce

1 lb (450 g) ground beef

1 tbsp olive oil (if needed)

1 small onion, finely diced

2 cloves garlic, minced

1 can (10 oz / 280 g) Rotel (diced tomatoes with green chilies)

8 oz (225 g) Velveeta or processed cheese, cubed

1 cup (100 g) shredded cheddar cheese

½ cup (120 ml) milk or heavy cream (more for thinner sauce)

1 tsp chili powder

½ tsp cumin

Salt & pepper to taste

Base & toppings

1 large bag of Nacho Cheese Doritos

Optional toppings: sliced jalapeños, sour cream, diced green onions, fresh cilantro

🍳 Directions

1️⃣ Cook the beef
Heat a large skillet over medium heat.
Add ground beef and cook until browned. Drain excess fat if necessary.

2️⃣ Build the queso
Add diced onion and garlic to the beef; cook until fragrant.
Stir in Rotel (with juices), chili powder, and cumin.
Lower heat and stir in Velveeta cubes and cheddar cheese.
Add milk gradually, stirring until smooth and creamy.
Season with salt and pepper.

3️⃣ Assemble the nachos
Spread Doritos on a large serving platter or individual plates.
Pour hot beef queso over the chips.

4️⃣ Garnish
Top with jalapeños, sour cream, green onions, or cilantro if desired.
Serve immediately while warm and melty.

⭐ Pro Tips for Maximum Flavor

Warm your chips in a 200 °F (95 °C) oven for 5 minutes before topping to keep them extra crisp.

For a spicy kick, add ½ tsp smoked paprika or a splash of hot sauce to the queso.

Double the recipe for parties—it disappears fast!

09/30/2025

Shrimp & Spinach Stuffed Salmon

Ingredients (4 servings)

4 salmon fillets (6–8 oz each), skin on

1 tbsp olive oil

½ tsp smoked paprika

Salt & pepper

Stuffing

1 cup (150 g) cooked small shrimp, chopped

1 cup (100 g) chopped spinach (fresh or thawed frozen)

4 oz (115 g) cream cheese, softened

½ cup shredded mozzarella or cheddar

2 cloves garlic, minced

1 tbsp lemon juice

Pinch of red pepper flakes (optional)

Directions

Preheat oven to 375 °F (190 °C).

Sauté spinach and garlic until wilted; cool.

Mix shrimp, spinach, cream cheese, cheese, lemon juice, and seasonings.

Cut a deep slit in each salmon fillet to form a pocket.

Stuff each pocket with the shrimp mixture.

Brush salmon with olive oil, sprinkle with smoked paprika, salt, and pepper.

Bake 18–22 minutes until salmon flakes easily.

2️⃣ Southern Baked Mac & Cheese

Ingredients

2 cups elbow macaroni, cooked al dente

2 tbsp butter

2 tbsp flour

2 cups warm milk

1 cup heavy cream (optional)

2 cups shredded sharp cheddar

1 cup shredded mozzarella or Colby Jack

½ tsp mustard powder

Salt & black pepper

Directions

Make a roux: melt butter and whisk in flour for 1 min.

Slowly add milk and cream, whisking until thick.

Stir in 1½ cups cheddar and all mozzarella; season with mustard powder, salt, and pepper.

Combine sauce with macaroni, pour into a greased baking dish, and top with remaining cheddar.

Bake at 350 °F (175 °C) for 25–30 minutes until bubbly and golden.

3️⃣ Candied Yams

Ingredients

2 lb (900 g) sweet potatoes, peeled and thickly sliced

½ cup (1 stick / 115 g) unsalted butter

½ cup (100 g) brown sugar

¼ cup (60 ml) maple syrup or honey

1 tsp cinnamon

½ tsp nutmeg

1 tsp vanilla extract

Pinch of salt

Directions

Preheat oven to 375 °F (190 °C).

Arrange sweet potatoes in a buttered baking dish.

Melt butter with brown sugar, maple syrup, cinnamon, nutmeg, vanilla, and salt.

Pour over potatoes and toss to coat.

Cover and bake 40 minutes, then uncover and bake 20 more minutes until tender and syrupy, basting once or twice.

🍽️ Plating & Serving

Place a generous portion of baked mac & cheese and candied yams on each plate or take-out tray.

Add a beautifully browned shrimp-stuffed salmon fillet.

Spoon extra pan juices or a squeeze of lemon over the salmon before serving.

09/30/2025

Loaded Steak & Shrimp Broccoli Cheese Baked Potato 🥔🥩🦐🧀

Ingredients (makes 4 large loaded potatoes)
Baked Potatoes

4 large russet potatoes, scrubbed

Olive oil & coarse salt

Cheese Sauce

2 tbsp butter

2 tbsp flour

1½ cups (360 ml) milk

1 cup shredded sharp cheddar cheese

½ cup shredded Colby Jack or mozzarella

Salt & pepper to taste

Toppings

1 lb (450 g) beef steak strips (sirloin or ribeye), cut into thin slices

½ lb (225 g) shrimp, peeled and deveined

2 cups broccoli florets, lightly steamed

2 tbsp olive oil (divided)

2 cloves garlic, minced

1 tsp smoked paprika

1 tbsp butter (for shrimp)

Salt & black pepper to taste

Directions
1️⃣ Bake the Potatoes

Preheat oven to 425 °F (220 °C).

Rub potatoes with olive oil and sprinkle with coarse salt.

Bake directly on oven rack for 50–60 min until tender when pierced.

2️⃣ Make Cheese Sauce

In a saucepan, melt butter over medium heat.

Whisk in flour and cook 1 min.

Slowly whisk in milk until thickened (about 5 min).

Remove from heat; stir in cheeses until melted and smooth.

Season with salt and pepper. Keep warm.

3️⃣ Cook Steak & Shrimp

Steak: Heat 1 tbsp olive oil in a skillet over medium-high. Season steak strips with salt, pepper, and smoked paprika. Sear for 2–3 min per side until browned but juicy. Remove and rest.

Shrimp: In the same skillet, add 1 tbsp olive oil and 1 tbsp butter. Add garlic and shrimp. Cook 1–2 min per side until pink and slightly caramelized.

4️⃣ Steam Broccoli

Lightly steam broccoli until bright green and crisp-tender (about 4 min). Drain well.

5️⃣ Assemble

Split baked potatoes open and fluff the insides with a fork.

Spoon some cheese sauce inside.

Top with steamed broccoli, steak strips, and shrimp.

Drizzle generously with more cheese sauce.

⭐ Pro Tips

For extra flavor, sprinkle cooked steak and shrimp with a squeeze of lemon or a dash of Cajun seasoning.

Add crispy bacon bits for an extra layer of texture and smoke.

Keep the cheese sauce warm on very low heat; if too thick, loosen with a splash of milk.

09/28/2025

Louisiana Seafood & Sausage Gumbo
Ingredients (6–8 servings)

For the roux (flavor base)

¾ cup vegetable oil

¾ cup all-purpose flour

For the gumbo

1 large onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 cloves garlic, minced

12 oz (340 g) smoked andouille sausage, sliced

1 lb (450 g) chicken thighs (bone-in or boneless), cut into pieces

6 cups (1.5 L) chicken or seafood stock

2 bay leaves

1 tsp dried thyme

1 tsp paprika

½ tsp cayenne pepper (adjust to taste)

Salt & black pepper to taste

1 lb (450 g) large shrimp, peeled and deveined

1 lb (450 g) crab legs or crab clusters

½ cup chopped green onions

¼ cup chopped fresh parsley

For serving

4 cups cooked white rice

Hot sauce and extra parsley (optional)

Directions

1️⃣ Make the Roux

In a heavy Dutch oven, heat oil over medium heat.

Slowly whisk in flour. Cook, stirring constantly, until the roux is a deep chocolate-brown (about 20–25 minutes).
Tip: Never stop stirring to avoid burning.

2️⃣ Add the Trinity

Add onion, bell pepper, and celery to the hot roux. Sauté until softened (about 5 min).

Stir in garlic and cook 1 more minute.

3️⃣ Brown the Meats

Add sausage and chicken pieces. Brown lightly for flavor.

4️⃣ Simmer the Gumbo

Gradually stir in stock. Add bay leaves, thyme, paprika, cayenne, salt, and black pepper.

Bring to a gentle boil, then reduce to low and simmer 45–60 minutes, until the chicken is tender and the broth thickens.

5️⃣ Add Seafood

Add shrimp and crab. Simmer another 5–7 minutes until shrimp turn pink and crab is heated through.

6️⃣ Finish

Stir in green onions and parsley. Adjust seasoning with salt, pepper, or more cayenne.

7️⃣ Serve

Spoon hot cooked rice into bowls and ladle gumbo around it. Garnish with parsley and a splash of hot sauce if desired.

09/28/2025

Jerk Chicken Meatball Pasta 🍗🌶️
Ingredients:
For the Meatballs:

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup grated parmesan cheese

1 egg

2 tbsp jerk seasoning

1 tbsp finely chopped green onions

2 cloves garlic, minced

Salt and pepper, to taste

1 tbsp olive oil (for cooking)

For the Pasta:

12 oz rigatoni or any pasta of your choice

Salt (for pasta water)

For the Creamy Sauce:

2 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated parmesan cheese

1 tbsp jerk seasoning

1 cup spinach (optional, for extra greens)

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions:
Step 1: Make the Meatballs

Preheat the oven to 375°F (190°C).

In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, egg, jerk seasoning, green onions, garlic, salt, and pepper. Mix until everything is evenly combined.

Roll the mixture into small meatballs, about 1 1/2 inches in size.

Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (about 5-7 minutes). Once browned, transfer the meatballs to a baking sheet.

Finish cooking the meatballs in the oven for about 10-12 minutes or until fully cooked through.

Step 2: Cook the Pasta

While the meatballs are cooking, bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions. Drain and set aside.

Step 3: Make the Creamy Sauce

In the same skillet used for the meatballs, melt the butter over medium heat.

Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.

Pour in the chicken broth and stir in the jerk seasoning. Let it simmer for 2 minutes.

Stir in the heavy cream and grated parmesan cheese. Let the sauce cook for 5 minutes, until it thickens slightly.

Add the spinach (if using) and cook for another minute until wilted. Season with salt and pepper to taste.

Step 4: Assemble the Dish

Add the cooked pasta to the sauce and toss to coat.

Gently add the cooked jerk chicken meatballs on top and serve with extra parsley and parmesan if desired.

Enjoy your Jerk Chicken Meatball Pasta! 🍝🔥 Perfectly spicy, creamy, and flavorful for a hearty dinner.

09/28/2025

🍗 Blackened Chicken Alfredo Pasta with Peppers & Broccoli 🌶️🧄🥦
📌 Ingredients:
For the Blackened Chicken:

2 large chicken breasts (butterflied or pounded)

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1/2 tsp cayenne pepper

Salt & black pepper (to taste)

For the Alfredo Pasta:

12 oz rigatoni or penne pasta

2 tbsp butter

3 cloves garlic (minced)

1½ cups heavy cream

1 cup grated Parmesan cheese

Salt & pepper (to taste)

Veggies:

1 red bell pepper (sliced)

1 green bell pepper (sliced)

1½ cups broccoli florets

1 tbsp olive oil

Optional: red pepper flakes for heat

👨‍🍳 Instructions:Step 1: Season & Cook the Chicken

Mix all blackening spices and coat the chicken evenly.

Heat olive oil in a skillet over medium-high heat.

Sear chicken 5–6 minutes per side until blackened and fully cooked.

Let rest, then slice into strips.

Step 2: Cook the Pasta

Boil pasta until al dente. Drain and set aside.

Step 3: Sauté the Veggies

In the same skillet, add a little olive oil.

Sauté bell peppers and broccoli until slightly tender but still crisp (4–5 minutes).

Remove from skillet and set aside.

Step 4: Make Alfredo Sauce

In the same pan, melt butter. Add garlic and sauté 1 min.

Pour in cream, bring to a gentle simmer.

Stir in Parmesan, salt, pepper, and simmer until thick and creamy (3–4 mins).

Step 5: Combine Everything

Toss cooked pasta and veggies into the Alfredo sauce.

Plate the creamy pasta, then top with sliced blackened chicken.

Finish with more Parmesan and a sprinkle of herbs if desired.

💡 Pro Tip: For extra creaminess, add 2 oz of cream cheese to the Alfredo sauce while it simmers. And if you love heat, a dash of Cajun seasoning or hot sauce takes it up a notch! 🔥

Tasty Soul Food Recipes

10/05/2025

10/03/2025

10/03/2025

10/03/2025

10/01/2025

10/01/2025

09/30/2025

09/30/2025

09/30/2025

09/28/2025

09/28/2025

09/28/2025

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