Nah Recipes Easy and new cooking recipes Menu 🧄🍗 Baked Chicken Alfredo Pasta

 

Here’s a simple, creamy Baked Chicken Alfredo Pasta recipe inspired by the image 🍝🧀

🧄🍗 Baked Chicken Alfredo Pasta

Ingredients

• 300–400 g pasta (fettuccine, penne, or tagliatelle)
• 2 chicken breasts, cooked and cut into cubes
• 2 tbsp butter
• 2 cloves garlic, minced
• 1½ cups cooking cream (or heavy cream)
• 1 cup milk
• 1 cup grated mozzarella
• ½ cup grated Parmesan
• Salt & black pepper (to taste)
• ½ tsp garlic powder (optional)
• ½ tsp Italian seasoning (optional)
• Chopped parsley (for garnish)

Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente. Drain and set aside.
2. Prepare the Alfredo sauce
   
   • Melt butter in a pan over medium heat
   • Add garlic and sauté for 30 seconds
   • Pour in cream and milk, stir gently
   • Season with salt, pepper, garlic powder, and Italian seasoning
   • Simmer 3–5 minutes until slightly thickened
   • Stir in Parmesan until smooth
4. Combine
   Add cooked pasta and chicken to the sauce. Mix well.
5. Assemble & bake
   
   • Transfer to a baking dish (or foil tray like in the image)
   • Top with mozzarella and extra Parmesan
   • Bake at 180°C (350°F) for 20–25 minutes, until golden and bubbly
7. Finish
   Garnish with parsley and let rest 5 minutes before serving.

✅ Tips

• Add mushrooms or broccoli for extra flavor
• For a crispy top, broil 2–3 minutes at the end
• You can use leftover roast chicken or rotisserie chicken

Grandma says this is the most tender beef she has ever tasted and it uses just 4 ingredients

 

This slow cooker 4-ingredient onion soup pot roast is the kind of no-fuss comfort food that feels like it came straight from Grandma’s kitchen. It leans on a classic Midwestern shortcut: dry onion soup mix. With just a chuck roast, onion soup mix, onions, and beef broth, you get a deeply savory, glossy gravy and beef so tender it practically collapses under a fork. This is the sort of recipe you make on a busy weekday morning and come home to in the evening, wondering how four ingredients could transform into something this rich and satisfying.
Serve this pot roast straight from the slow cooker, spooning the onions and glossy brown gravy over each portion of beef. It’s wonderful over creamy mashed potatoes, buttered egg noodles, or a bed of rice to catch all the juices. Add a simple green side—steamed green beans, roasted carrots, or a crisp salad with a tangy vinaigrette—to balance the richness. A slice of crusty bread is perfect for mopping up the extra gravy, and if you enjoy wine, a medium-bodied red like a Merlot or Cabernet Franc pairs nicely with the savory onion flavors.
Slow Cooker 4-Ingredient Onion Soup Pot Roast
Servings: 6

Ingredients
3 to 3 1/2 pounds beef chuck roast
2 (1-ounce) packets dry onion soup mix
2 large yellow onions, thinly sliced
2 cups beef broth (low-sodium preferred)
Directions
Prepare the onions by peeling and thinly slicing them into half-moons. Scatter the sliced onions evenly over the bottom of a 6-quart slow cooker to create a bed for the roast. This not only flavors the beef but also helps build that rich, onion-forward gravy.
Pat the chuck roast dry with paper towels. This helps it brown slightly as it cooks and keeps the surface from steaming. Place the roast directly on top of the sliced onions in the slow cooker.
Sprinkle the dry onion soup mix evenly over the top and sides of the roast. Use your hands to gently pat the mix onto the surface so it adheres and seasons the meat thoroughly. The soup mix will dissolve into the cooking liquid and create a deep, savory base.
Pour the beef broth around the sides of the roast, being careful not to wash all of the onion soup mix off the top. You want some of that seasoning to stay on the meat while the rest mingles with the broth and onions to form the glossy, dark brown gravy.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the roast is very tender and easily pulls apart with a fork. Low and slow is key here; this long, gentle cooking time is what makes the beef as tender as Grandma remembers.
Once the roast is done, use two forks to gently pull it into large chunks right in the slow cooker, leaving some pieces intact for that classic pot roast look. Stir the onions and cooking juices around the meat so everything is coated in the rich gravy.
Taste the gravy and adjust the seasoning only if needed; the onion soup mix is quite salty, so you may find no extra salt is necessary. If you’d like a slightly thicker gravy, you can briefly remove a cup of the hot liquid, whisk in 1 to 2 teaspoons of cornstarch until smooth, then stir it back into the slow cooker and let it bubble on HIGH for 10 to 15 minutes.
Serve the pot roast hot, spooning plenty of the translucent caramelized onions and dark, glossy gravy over each portion of beef. Keep any leftovers in an airtight container in the refrigerator for up to 3 days; the flavors deepen even more by the next day.

Variations & Tips
Because this recipe is intentionally just four ingredients, keep any add-ins optional and understand they will change that strict count. For extra richness, you can sear the chuck roast in a hot skillet with a bit of oil before placing it in the slow cooker; browning develops more flavor, but it’s not required. If you prefer a thicker, stew-like consistency, whisk 1 to 2 tablespoons of cornstarch with cold water and stir it into the hot cooking liquid at the end, then cook on HIGH until slightly thickened. For a deeper onion profile, swap one of the yellow onions for a sweet onion, which will melt into the gravy. If you like a bit of tang to balance the richness, stir in 1 to 2 teaspoons of Worcestershire sauce or a splash of red wine vinegar at the end of cooking. Leftovers make excellent open-faced sandwiches: reheat the beef and onions, pile them onto toasted bread, and spoon the gravy over the top. You can also shred the beef more finely and use it as a filling for baked potatoes or as a topping for buttered noodles. If sodium is a concern, choose a reduced-sodium onion soup mix and low-sodium beef broth, then season to taste at the end.

Creamy Cheesy Broccoli Bake

 

My father was such a big fan of this dish! He went back for thirds and keeps asking when I’ll make it again.”
That’s when you know it’s a winner. This creamy, comforting broccoli bake is rich, cheesy, and perfect for family dinners or holiday sides.

---

• 4 cups fresh broccoli florets (lightly steamed)
• 2 cups shredded cheddar cheese
• 1 cup mozzarella cheese
• 1 cup heavy cream
• ½ cup cream cheese, softened
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ cup grated Parmesan (optional, for topping)

Let me know if you’d like the full step-by-step instructions

This refreshing and creamy fruit dessert

 

Recipe Introduction:

This refreshing and creamy fruit dessert is perfect for hot days or as a sweet treat after dinner. It’s simple to make, with just a few ingredients, yet it delivers a delightful balance of sweetness and creamy texture.

Ingredients:

• 1 package of vanilla pudding mix
• 2 cups of cold milk
• 1 can of fruit cocktail (or fresh fruit like peaches, pineapples, or mango)
• 1 tablespoon of sugar (optional, depending on the sweetness of the fruit)
• 1 packet of gelatin (optional, for extra firmness)
• 1 cup of whipped cream (optional, for topping)

Instructions:

1. Prepare the pudding: In a bowl, whisk the vanilla pudding mix with 2 cups of cold milk. Follow the instructions on the package to set the pudding (usually refrigerate for a few minutes).
2. Add gelatin (optional): If you prefer a firmer texture, dissolve a packet of gelatin in a little warm water and add it to the pudding mixture. This step is optional, but it will help the dessert hold its shape better.
3. Prepare the fruit: Drain the fruit cocktail (or fresh fruit) and cut into bite-sized pieces if using fresh fruit.
4. Layer the pudding and fruit: In a serving dish, add a layer of the prepared pudding. Then, add a layer of fruit. Repeat until the dish is filled. You can layer the fruit throughout the dessert, or just place it on top for decoration.
5. Chill and set: Refrigerate the dessert for about 2 hours, or until fully set. This helps the flavors meld together and the dessert to firm up.
6. Optional topping: Before serving, top with whipped cream for an extra creamy finish.

Serve chilled and enjoy the cool, creamy dessert with a fruity twist!

Pork Steaks in Creamy Sauce with Mushrooms

 

Ingredients

Advertisement

For the Steaks:

1 tbsp vegetable oil

1 tbsp butter

3 pork steaks

Salt and black pepper (to taste)

For the Creamy Mushroom Sauce:

1 tbsp butter (extra)

1 small onion or shallot (finely chopped)

2–3 garlic cloves (minced)

200 g (about 7 oz) mushrooms (sliced — button or cremini work well)

200 ml (¾ cup) heavy cream or double cream

½ cup chicken stock or broth

1 tsp Dijon mustard (optional but adds great flavor)

1 tsp dried thyme or a few sprigs of fresh thyme

Salt and black pepper (to taste)

Fresh parsley (for garnish)

Instructions

Advertisement

1. Season and Sear the Pork Steaks

Pat the pork steaks dry with paper towels.

Season both sides with salt and pepper.

Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat.

Add the pork steaks and sear 3–4 minutes per side until golden brown.

Remove steaks from the pan and set aside on a plate (they’ll finish cooking in the sauce).

2. Cook the Aromatics and Mushrooms

In the same pan, melt another tablespoon of butter.

Add chopped onion and cook for 2–3 minutes until softened.

Stir in garlic and cook for 30 seconds (until fragrant).

Add sliced mushrooms and cook for 5–6 minutes until browned and their liquid evaporates.

3. Make the Creamy Sauce

Pour in the chicken stock and stir, scraping up any browned bits from the pan.

Stir in Dijon mustard and thyme.

Let it simmer for 2 minutes to reduce slightly.

Lower the heat, pour in the cream, and stir well.

4. Simmer the Pork in the Sauce

Return the pork steaks (with their juices) to the pan.

Simmer gently for 5–8 minutes until the sauce thickens and the pork is cooked through (internal temp: about 145°F / 63°C).

Adjust seasoning with salt and pepper.

5. Finish and Serve

Sprinkle with chopped fresh parsley.

Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.

Slow Cooker 5-Ingredient Beef Stew with Chuck Roast and Potatoes

 

Ingredients You’ll Need

2½ to 3 pounds beef chuck roast, trimmed and cut into 1½-inch cubes

Chuck roast is ideal for slow cooking because it becomes tender and flavorful over time.

2 pounds potatoes (Yukon Gold or red), scrubbed and cut into chunks

These varieties hold their shape well and don’t turn mushy.

1 large yellow onion, roughly chopped

Yellow onions soften and sweeten as they cook, adding depth without overpowering.

3 cups low-sodium beef broth

Using low-sodium broth gives you better control over seasoning.

1 (10.5-ounce) can condensed cream of mushroom soup

This adds creaminess, thickness, and savory richness to the stew.

Step-by-Step Directions

1. Prepare the Ingredients

Start by trimming any large, hard pieces of fat from the chuck roast. While some fat is good for flavor, thick exterior fat won’t break down nicely. Cut the beef into roughly 1½-inch cubes so they cook evenly.

Scrub the potatoes well and cut them into similar-sized chunks. Leaving the skins on helps them hold their shape and adds a rustic texture. Roughly chop the onion into medium pieces.

2. Layer the Vegetables

Place the potatoes in an even layer on the bottom of a 5- to 7-quart slow cooker. Scatter the chopped onion over the potatoes. This layering matters—the vegetables act as a base that protects them from overcooking while allowing them to absorb flavor from the meat above.

3. Add the Beef

Arrange the cubed chuck roast evenly on top of the potatoes and onions. Positioning the meat above the vegetables allows it to braise gently in the liquid while its juices drip down, enriching the entire stew.

4. Mix the Liquids

In a bowl or large measuring cup, whisk together the beef broth and condensed cream of mushroom soup until mostly smooth. It doesn’t need to be perfectly blended—just combined enough to pour evenly.

5. Pour and Cover

Pour the broth and soup mixture over the beef and vegetables. Use a spoon to gently nudge the ingredients so the liquid settles throughout the layers. Don’t worry if some meat is slightly exposed; everything will shift as it cooks. Cover with the lid.

6. Cook Low and Slow

Cook the stew:

On LOW for 8–9 hours, or

On HIGH for 4–5 hours

The beef should be fork-tender, and the potatoes cooked through but still holding their shape. This slow cooking time is essential—chuck roast needs patience to become tender and velvety.

7. Adjust and Season at the End

Give the stew a gentle stir, breaking up any large clusters. If the stew is thinner than you prefer, remove the lid and cook on HIGH for 20–30 minutes to let it reduce. If it’s too thick, stir in a bit of warm beef broth or water.

Taste and season with salt and freshly ground black pepper right before serving. Because both the broth and soup contain salt, seasoning at the end prevents over-salting.

What to Serve with Beef Stew

This stew is a full meal on its own, but a simple side can make it feel extra special:

Crusty bread or dinner rolls

Buttered biscuits

Simple green salad

Steamed green beans or peas

The thick broth is perfect for dipping bread, so don’t skip that if you can help it.

Variations and Helpful Tips

Add Herbs for Classic Flavor

For a more traditional stew flavor, add dried thyme and one or two bay leaves at the beginning. These herbs pair beautifully with beef and potatoes and give the stew a European-style depth.

Include Extra Vegetables

If you want more vegetables, add:

Chopped carrots at the start

Frozen peas during the last 30 minutes

These additions bring sweetness and color without much extra work.

Brown the Beef (Optional)

For deeper flavor, brown the beef cubes in a hot skillet before adding them to the slow cooker. This step adds rich, savory notes through caramelization, similar to oven-braised stews.

Use Wine or Beer

Replace up to one cup of beef broth with dry red wine or dark beer for a deeper, more complex flavor. This technically adds an ingredient, but it’s worth it for special occasions.

Make It Creamier

For extra richness, stir in a splash of heavy cream or sour cream just before serving. This softens the flavors and adds luxurious texture.

Storage, Reheating, and Freezing

This stew stores beautifully and often tastes even better the next day.

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in individual portions for up to 3 months.

Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Because the flavors deepen overnight, this is an excellent meal-prep recipe.

Why This Recipe Belongs in Your Rotation

This Slow Cooker 5-Ingredient Beef Stew with Chuck Roast and Potatoes is proof that you don’t need a long ingredient list to create something deeply comforting. It’s affordable, filling, and reliable—the kind of meal that feels like home.

Whether you’re feeding a family, cooking ahead for the week, or just craving a warm bowl of something hearty, this stew delivers every time. It’s simple enough for beginners, forgiving enough for busy days, and satisfying enough to keep coming back to.

enjoy!