#parmesancream

This is a delicious and creamy keto-friendly dish with soft chicken breasts, healthy spinach, and tangy artichoke hearts baked together in a rich Parmesan cream sauce.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 2 cloves garlic, minced. 200g fresh spinach. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/4 teaspoon red pepper flakes optional.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. A big skillet that can go in the oven should have olive oil in it. It will take about 34 minutes per side for the chicken breasts to get brown on both sides after you add them. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute. It's time to cook the spinach. Add chopped artichoke hearts and mix well. Add the heavy cream and stir it in until it's all warm. Add the chicken breasts back to the pan and cover them with some of the sauce. Use grated Parmesan cheese to cover the top. Put the skillet in an oven that has already been heated up and bake for 20 to 25 minutes, or until the chicken is fully cooked. If you want, add red pepper flakes as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the richness of this white pizza featuring a luscious Parmesan cream sauce, tender chicken, crispy bacon, and fresh arugula. It's a flavor explosion in every bite!

Ingredients: 1 pizza dough store-bought or homemade. 1 cup Parmesan cheese, grated. 1/2 cup heavy cream. 1 cup cooked chicken breast, diced. 1/2 cup cooked bacon, crumbled. 2 cups arugula. 1 tablespoon olive oil. Salt and pepper to taste. Red pepper flakes optional, for heat.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to heat. In a small saucepan, combine the grated Parmesan cheese and heavy cream. Cook over low heat, stirring continuously until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. Set aside. Roll out the pizza dough into your desired shape and thickness on a floured surface. Carefully remove the hot pizza stone or baking sheet from the oven and place the rolled-out dough onto it. Spread the Parmesan cream sauce evenly over the pizza dough, leaving a small border around the edges for the crust. Sprinkle the diced chicken and crumbled bacon over the sauce. Bake the pizza in the preheated oven for about 12-15 minutes or until the crust is golden brown and the toppings are heated through. While the pizza is baking, toss the arugula with olive oil in a bowl and season with a pinch of salt and pepper. Remove the pizza from the oven and immediately top it with the dressed arugula. You can also add a pinch of red pepper flakes for some heat if desired. Slice the pizza, serve hot, and enjoy your delicious White Pizza with Parmesan Cream Sauce!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the richness of this creamy shrimp and mushroom pasta dish, where succulent shrimp and earthy mushrooms are enveloped in a luscious Parmesan cream sauce. It's a comforting meal that's perfect for any occasion.

Ingredients: 8 oz fettuccine pasta. 1 lb large shrimp, peeled and deveined. 8 oz mushrooms, sliced. 3 cloves garlic, minced. 2 tbsp butter. 2 tbsp olive oil. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. It will take about two to three minutes on each side for the shrimp to turn pink and opaque after you add them. Take the shrimp out of the pan and set it aside. Melt the butter in the same pan. Put in the minced garlic and sliced mushrooms. It will take about 5 minutes of cooking until the garlic smells good and the mushrooms are soft. Turn down the heat to medium-low. Put heavy cream and grated Parmesan cheese into the pan. Mix the cheese and sauce together until they melt. Put the shrimp back in the pan where they were cooked. Add pepper and salt to taste. Add the cooked fettuccine pasta and toss it around in the creamy sauce until it's well covered. Take it off the heat and add some chopped parsley as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich creaminess of this easy shrimp pasta dish, where succulent shrimp is enveloped in a velvety Parmesan cream sauce. It's a simple yet decadent meal that will satisfy your seafood cravings!

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Turn down the heat. Grate some Parmesan cheese and add heavy cream. For about two to three minutes, cook until the sauce gets thicker. Add pepper and salt to taste. When the pasta is done, add it to the pan and toss it around so that all of the creamy sauce covers it. Add chopped parsley as a garnish before serving.