garlic cream sauce

This one skillet juicy chicken breast, surrounded by roasted garlic and shallots in a white wine cream sauce.

Garlic Roasted Chicken

boneless, skinless chicken breast (or can use chicken thighs with skin)

cloves of garlic, peeled (3 heads)

shallots,

olive oil

tbsp butter

dry white wine (125 ml mini bottle)

chicken broth

heavy cream

tsp red pepper flakes

thyme leaves

rosemary

Kosher Salt

Black pepper

Preheat oven to 375 degrees F

Season chicken breast with salt and pepper on...

Season chicken breast with salt and pepper on each side. In a large cast iron skillet over medium/high heat, add 1 tbsp of olive oil and 1 tbsp of butter. Sear chicken breast about 4 minutes on each side or until a nice golden color is achieved. Remove and set aside on a plate.

Lower the heat to medium and add 1...

Lower the heat to medium and add 1 tbsp butter, shallots, garlic, and 1 tbsp fresh thyme leaves. Cook for 4 minutes, stirring frequently. Add white wine to skillet and allow pan to deglaze for about 5 minutes or until liquid has reduced by half. Add in chicken broth, 1 tbsp butter, rosemary, red pepper flakes, and cream. Allow to come to a light boil for 2 minutes then turn the heat off.

Add the chicken back into the skillet and...

Add the chicken back into the skillet and top with fresh thyme sprigs,then place into the oven. Bake for 25 minutes until chicken is fully cooked through with an internal temperature of 165 degrees F. Serve over pasta, or rice, or your favorite vegetables. Spoon sauce over chicken. Enjoy!

This yummy combination of Butternut Squash and Cream Sauce comes together in a flash!  Rich creamy sage infused cream sauce in an easy to make casserole!

Roasted Butternut Squash with Penne and Garlic Cream Sauce

butternut squash (about 3 cups)

Penne Pasta (or other similar sized pasta

butter

garlic (minced)

sage (chopped plus more for garnish)

salt

pepper

Bring stock pot of water to boil for pasta

Heat oven to 400 degrees.

Line a baking sheet with foil for easy clean up.  Toss squash, olive oil, salt and pepper

Roast for 20-25 minutes or until soft and slightly brown on the edges. Remove and set aside to cool slightly.

Cook pasta according to package direction.

While pasta is cooking and butternut squash is roasting begin your sauce.

In large skillet, melt butter and saute garlic until fragrant, about 2-3 minutes.

Add cream, sage, salt and pepper.  Simmer for about 5 minutes or until thick enough to cover the back of a spoon.

Add 1/2 cup parmesan cheese to cream sauce and stir until melted.

Drain pasta and return to pot it was cooked in

Add cream sauce to pot with pasta along with 3/4 of the roasted squash.

Pour into a deep 8 x 8 or  9 x 13 casserole dish

Sprinkle top with reserved squash and remaining parmasan.

Reduce oven heat to 350 degrees. Bake for 20 minutes or until bubbly and hot.

Paneer in Butter Garlic Cream Sauce is a rich and classic, garlicky, quick and easy-to-make recipe that can be prepared in less than 20 minutes.This paneer dish can be served as an appetizer or starter with bread slices, with a bowl of soup, or even toss it with pasta of your choice.

Paneer In Butter Garlic Cream Sauce | How To Make Butter Garlic Paneer - Quick And Easy Paneer Starter

tbsp Butter ((Olive oil oil

Garlic (, finely chopped)

tbsp Spring onions (, chopped (white part))

Heavy Cream ((use cashew milk

Italian seasoning

tsp Red pepper flakes

Garlic powder

Pepper powder

Salt,

tbsp Cilantro (or Coriander leaves, chopped)

tbsp Spring onions ((green part), chopped)

Heat butter in a pan on medium heat. Once the butter has melted, add garlic and white part of green onions and sauté till garlic becomes light golden in color on medium flame.

Add paneer cubes in a single layer in the pan and cook till it develops color. Flip and cook on another side for a few more minutes. Sautéing is optional. Check my video on how to make garlic cream sauce

Now add cream, Italian seasoning, pepper flakes, garlic powder, pepper powder, salt to taste, and mix well.

Bring this to a boil and simmer for an additional minute or two.

Add cilantro and green part of spring onions, and toss to combine.

Paneer in Butter Garlic Cream Sauce is ready. Serve and enjoy.

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Creamy Garlic Chicken Recipe with tender chicken breasts in a rich garlic cream sauce. Perfect for weeknight dinners or special occasions.

Creamy Garlic Chicken Recipe

For the Chicken:2 large boneless, skinless chicken breasts

Salt & pepper

Flour

butter (divided)

For the Sauce:1 whole head of garlic (cloves peeled)

lemon juice

garlic powder

heavy/whipping cream

Parsley (chopped, optional)

Season the chicken breasts with salt and pepper, then dredge them in flour.

Heat the olive oil and 1 tablespoon butter in a skillet over medium heat.

Cook the chicken breasts until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the remaining butter and garlic cloves. Cook until fragrant.

Add the chicken broth, lemon juice, and garlic powder. Simmer for a few minutes.

Stir in the heavy cream and bring to a gentle boil.

Reduce the heat and let the sauce thicken.

Return the chicken to the skillet, coating it with the sauce. Cook for a few more minutes.

Garnish with chopped parsley, if desired. Serve hot.

This rich, velvety creamy pasta sauce is incredibly easy to make and comes together quickly. Every bite is pure indulgence, and you&#039;ll wonder why you ever bought the store-bought stuff.

Garlic Cream Sauce

small pasta of choice

heavy cream (33%)

parmigiano reggiano (freshly grated)

paprika

nutmeg

tsp black pepper

salt (if required)

parmigiano reggiano

black pepper

Prepare the pasta: in a large pot of salted water, prepare the pasta according to the package directions.Prior to draining the pasta, reserve a 1/2 cup of pasta water.Next, drain and return back to the pot.Sammy&#039;s tip: toss the pasta with a generous drizzle of olive oil to prevent the pasta from sticking.

Prepare the sauce: while the pasta is cooking, add the butter to your frying pan and allow the butter to melt.Next, add the garlic and let sauté on low heat for 1-2 minutes, just until fragrant.Add the paprika, nutmeg and black pepper and let cook for an additional minute.Next, add the heavy cream and bring to a light simmer for 2-3 minutes, just until sightly thickened.Add the cheese and let cook on low until the sauce has thickened, mixing often.Taste to see if it needs any salt. Depending on how salty the cheese is, you may not need to add any.

Add the pasta: remove the sauce from the heat and add the pasta. Toss gently to combine.If required, add a few tablespoons of pasta water if you need to thin out the sauce.

Garnish: with cracked pepper and more cheese.

Serve immediately.

Just made this for dinner tonight and it was PHENOMENAL! I made a blackened chicken to go with it and it was unreal! Love how quickly it came together and how flavourful it was. This will be in my rotation for sure!

Loved how quickly this came together! The flavors were perfect and the family enjoyed it. I sprinkled a little capers on mine to add a salty bite instead of adding more salt. :)

My family loved this! Tastes like restaurant quality - so good

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Top Tags

Garlic Roasted Chicken

Roasted Butternut Squash with Penne...

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Garlic Cream Sauce

Top 5 garlic cream sauce recipes from across the web

The most viewed garlic cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Roasted Chicken

Roasted Butternut Squash with Penne...

Paneer In Butter Garlic Cream Sauce...

Creamy Garlic Chicken Recipe

Garlic Cream Sauce

The most viewed garlic cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine