12 Delicious Easy Chicken Alfredo Recipes

Dive into the creamy, comforting world of chicken Alfredo with our roundup of 12 deliciously easy recipes perfect for any night of the week. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these dishes promise to deliver flavor and simplicity in every bite. Get ready to transform your pasta game and keep everyone at the table asking for seconds!

Creamy Garlic Chicken Alfredo Pasta

Zesty flavors and creamy textures are what make this dish a weeknight favorite in my house. I remember the first time I whipped up this Creamy Garlic Chicken Alfredo Pasta; it was a hit, and now it’s a regular on our dinner rotation. Perfect for those evenings when you’re craving something indulgent yet straightforward to make.

Ingredients

• 2 boneless, skinless chicken breasts (cut into thin strips for even cooking)
• 8 oz fettuccine pasta (or any pasta of your choice)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic (minced, adjust to taste)
• 1 cup heavy cream (for a lighter version, half-and-half works too)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• Salt and pepper (adjust to taste)
• 1 tbsp butter (for that rich flavor)
• 1/2 tsp dried oregano (optional, for a herby note)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper. Cook until golden and no longer pink inside, about 5-6 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
5. Stir in the grated Parmesan until the sauce is smooth. If the sauce is too thick, add the reserved pasta water a little at a time.
6. Add the cooked pasta and chicken back to the skillet, tossing to coat evenly in the sauce. Sprinkle with dried oregano if using. Tip: Let it sit for a minute off the heat to allow flavors to meld.

The pasta should be luxuriously creamy, with the garlic and Parmesan shining through. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

One Pot Easy Chicken Alfredo

One of my favorite weeknight dinners has to be this One Pot Easy Chicken Alfredo. It’s the perfect blend of creamy, cheesy goodness with minimal cleanup, which, let’s be honest, is just as important as the taste after a long day.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (thighs work too for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best, but 1 tsp garlic powder can substitute)
• 2 cups chicken broth (low sodium recommended to control saltiness)
• 1 cup heavy cream (for a lighter version, half-and-half can be used)
• 8 oz fettuccine pasta, broken in half (other pasta shapes work, but adjust cooking time)
• 1 cup grated Parmesan cheese (the real deal melts better)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 2 tbsp fresh parsley, chopped (for garnish, optional but adds freshness)

Instructions

1. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.
3. Pour in chicken broth and heavy cream, then add the broken fettuccine. Stir to combine and bring to a simmer.
4. Reduce heat to medium-low, cover, and let cook for 15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and the sauce thickened.
5. Stir in the cooked chicken, Parmesan cheese, and Italian seasoning. Cook for another 2-3 minutes until the cheese is melted and everything is well combined.
6. Garnish with fresh parsley before serving for a pop of color and freshness.

Every bite of this Chicken Alfredo is creamy, with the pasta perfectly cooked and the chicken tender. Serve it with a side of garlic bread to soak up the extra sauce, or add a sprinkle of red pepper flakes for a little heat.

Easy Chicken Alfredo with Broccoli

Sometimes, all you need is a comforting bowl of pasta to turn a hectic day around. That’s exactly what this Easy Chicken Alfredo with Broccoli does for me—it’s creamy, satisfying, and packed with just enough greens to feel like a balanced meal. I love whipping this up on busy weeknights when time is tight but flavor can’t be compromised.

Ingredients

• 8 oz fettuccine pasta (or any pasta of choice)
• 2 cups broccoli florets (fresh or frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, sliced into strips
• 2 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 1/2 tsp nutmeg (optional, for a warm depth of flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Lower the heat to medium and pour in the heavy cream, stirring gently. Add the Parmesan cheese and nutmeg, stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
5. Add the broccoli florets to the sauce, covering the skillet for 2-3 minutes to steam them slightly. Tip: For crunchier broccoli, add it in the last minute.
6. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

Ultimate comfort in a bowl, this Chicken Alfredo with Broccoli is creamy with a slight crunch from the broccoli. Serve it with an extra sprinkle of Parmesan and a side of garlic bread for dipping into that luxurious sauce.

Slow Cooker Chicken Alfredo

Zesty flavors and creamy textures define this Slow Cooker Chicken Alfredo, a dish that’s become a staple in my kitchen for those busy days when time is scarce but the craving for something indulgent isn’t. I remember the first time I tried making it; the aroma filled my home, promising a comforting meal that didn’t skimp on flavor despite the minimal effort required.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 1 cup heavy cream (for richness, half-and-half can substitute)
• 1/2 cup unsalted butter (cut into pieces for easier melting)
• 1 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 tbsp minced garlic (or 1 tsp garlic powder for a milder taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 8 oz fettuccine pasta (cooked al dente separately)

Instructions

1. Place the chicken breasts at the bottom of your slow cooker, ensuring they lay flat for even cooking.
2. In a medium bowl, whisk together the heavy cream, butter, Parmesan cheese, minced garlic, salt, and black pepper until well combined.
3. Pour the mixture over the chicken in the slow cooker, making sure the chicken is fully coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken and shred it using two forks, then return it to the slow cooker and stir to combine with the sauce.
6. Cook the fettuccine according to package instructions until al dente, then drain and add to the slow cooker, tossing to coat evenly with the Alfredo sauce.
7. Let the pasta sit in the slow cooker for 5 minutes on WARM to absorb the flavors before serving.

Every bite of this Slow Cooker Chicken Alfredo offers a creamy, garlicky delight with perfectly tender chicken. Serve it with a sprinkle of extra Parmesan and a side of steamed broccoli for a complete meal that’s as nutritious as it is delicious.

Easy Chicken Alfredo Stuffed Shells

Last night, as I was rummaging through my fridge looking for something quick yet satisfying to whip up, I stumbled upon a pack of jumbo pasta shells and some leftover grilled chicken. That’s when the idea for these Easy Chicken Alfredo Stuffed Shells came to life—a creamy, cheesy delight that’s surprisingly simple to make.

Ingredients

• 12 jumbo pasta shells (cook a few extra in case some break)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 1 cup Alfredo sauce (homemade or store-bought for convenience)
• 1 cup ricotta cheese (full-fat for the creamiest texture)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp Italian seasoning (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup mozzarella cheese, shredded (for that golden top)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
3. In a mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, and black pepper. Mix until well incorporated.
4. Carefully stuff each pasta shell with the chicken and cheese mixture, placing them seam side up in the prepared baking dish.
5. Pour the Alfredo sauce evenly over the stuffed shells, ensuring each one is lightly coated.
6. Sprinkle the shredded mozzarella cheese on top for a deliciously cheesy crust.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the stuffed shells sit for 5 minutes before serving to allow the filling to set.

Unbelievably creamy and packed with flavor, these stuffed shells are a hit every time I make them. Serve them alongside a crisp green salad or garlic bread for a meal that feels indulgent yet is deceptively easy to put together.

Easy Chicken Alfredo Pizza

Last week, I found myself staring into the fridge, trying to figure out what to make for dinner with the leftover rotisserie chicken and a half-used jar of Alfredo sauce. That’s when the idea hit me—why not turn these into a pizza? The result was this incredibly easy Chicken Alfredo Pizza that’s become a quick favorite in my house.

Ingredients

• 1 pre-made pizza crust (or homemade if you’re feeling ambitious)
• 1 cup Alfredo sauce (homemade or store-bought, whichever you prefer)
• 2 cups shredded cooked chicken (rotisserie chicken works great here)
• 1 1/2 cups shredded mozzarella cheese (for that perfect melt)
• 1/4 cup grated Parmesan cheese (adds a nice salty kick)
• 1 tsp garlic powder (adjust to taste)
• 1 tbsp olive oil (or any neutral oil, for brushing the crust)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 425°F (220°C). If you’re using a pizza stone, place it in the oven while preheating.
2. Brush the pizza crust lightly with olive oil to prevent it from getting soggy.
3. Spread the Alfredo sauce evenly over the crust, leaving a small border for the edges.
4. Sprinkle the garlic powder over the sauce for an extra flavor boost.
5. Evenly distribute the shredded chicken over the sauce.
6. Top with mozzarella and Parmesan cheeses, covering the chicken completely.
7. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it sit for 2 minutes before slicing. This helps the cheese set a bit.
9. Garnish with fresh parsley if desired, then slice and serve.

Rich and creamy with a perfectly crispy crust, this Chicken Alfredo Pizza is a delightful twist on two classics. Try adding some sautéed mushrooms or spinach for an extra veggie boost!

Easy Chicken Alfredo Lasagna

Dinner time at my house means comfort food that brings everyone to the table, and nothing does that quite like a creamy, cheesy lasagna. This Easy Chicken Alfredo Lasagna is my twist on the classic, combining the rich flavors of Alfredo sauce with tender chicken and layers of pasta—perfect for those nights when you need a little extra comfort.

Ingredients

• 9 lasagna noodles (no-boil variety works great for saving time)
• 2 cups cooked chicken, shredded (rotisserie chicken is a handy shortcut)
• 15 oz ricotta cheese (whole milk for creamier texture)
• 1 egg (helps bind the ricotta mixture)
• 2 cups shredded mozzarella cheese (divided, for layers and topping)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cups Alfredo sauce (homemade or store-bought, adjust to taste)
• 1 tbsp olive oil (or any neutral oil, for greasing the pan)
• 1 tsp garlic powder (adds depth to the ricotta mixture)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, mix the ricotta cheese, egg, 1 cup mozzarella, Parmesan, garlic powder, salt, and pepper until well combined.
3. Spread 1/2 cup of Alfredo sauce at the bottom of the prepared baking dish to prevent sticking.
4. Layer 3 lasagna noodles over the sauce, slightly overlapping if necessary.
5. Spread half of the ricotta mixture over the noodles, followed by half of the chicken, and 1/2 cup Alfredo sauce.
6. Repeat the layers once more: noodles, remaining ricotta mixture, chicken, and Alfredo sauce.
7. Top with the last 3 noodles, remaining Alfredo sauce, and the remaining 1 cup mozzarella cheese.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes until bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Every bite of this lasagna is a creamy, cheesy delight with the perfect balance of flavors. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a meal that’s sure to impress.

Easy Chicken Alfredo Bake

This evening, as I was rummaging through my fridge for dinner inspiration, I stumbled upon some leftover chicken and a block of parmesan. It hit me—why not whip up an Easy Chicken Alfredo Bake? It’s the perfect comfort food that’s both hearty and simple to make, especially after a long day.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 8 oz fettuccine pasta (or any pasta you have on hand)
• 2 cups heavy cream (for a lighter version, half-and-half can be used)
• 1 cup grated parmesan cheese (freshly grated melts smoother)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup mozzarella cheese, shredded (for that golden top)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
5. Reduce heat to low and gradually stir in the parmesan cheese until the sauce is smooth. Tip: Adding cheese off the heat prevents clumping.
6. Combine the drained pasta, shredded chicken, and alfredo sauce in the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water a little at a time.
7. Transfer the mixture to a greased baking dish and sprinkle the top evenly with mozzarella cheese.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.

Zesty and creamy, this Chicken Alfredo Bake is a crowd-pleaser with its rich flavors and comforting texture. Serve it straight from the oven with a side of garlic bread or a crisp green salad for a complete meal.

Easy Chicken Alfredo Soup

Zesty flavors and creamy textures are what make this Easy Chicken Alfredo Soup a must-try for any home cook looking to impress with minimal effort. I remember the first time I whipped this up on a chilly evening, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
• 3 cups chicken broth (homemade or store-bought, but low-sodium is best)
• 1 cup heavy cream (for a lighter version, half-and-half can be substituted)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and pepper (adjust to taste)
• 8 oz fettuccine, broken into pieces (or any pasta you prefer)

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and Italian seasoning, cooking for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the broken fettuccine pieces and cook according to package instructions, usually about 10 minutes.
4. Reduce the heat to low. Stir in the shredded chicken, heavy cream, and Parmesan cheese until the cheese is fully melted and the soup is creamy.
5. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

But what truly sets this soup apart is its velvety texture and the way the Parmesan cheese adds a depth of flavor that’s both rich and comforting. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping, and you’ve got a meal that feels gourmet without the fuss.

Easy Chicken Alfredo Casserole

Every now and then, I stumble upon a recipe that’s not only a crowd-pleaser but also a breeze to whip up on a busy weeknight. This Easy Chicken Alfredo Casserole is one of those gems, combining the creamy richness of Alfredo sauce with the comforting heartiness of a casserole. It’s a dish that reminds me of the potlucks my family used to have, where this casserole was always the first to disappear.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great for this)
• 12 oz fettuccine, broken into thirds (for easier serving)
• 2 cups Alfredo sauce (homemade or store-bought, whichever you prefer)
• 1 cup mozzarella cheese, shredded (for that perfect melt)
• 1/2 cup Parmesan cheese, grated (adds a nice sharpness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix the cooked chicken, Alfredo sauce, garlic powder, and black pepper until well combined.
4. Add the cooked fettuccine to the bowl and toss gently to coat the pasta evenly with the sauce mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Sprinkle the mozzarella and Parmesan cheeses evenly over the top of the casserole.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Nothing beats the creamy, cheesy goodness of this casserole, with the tender chicken and perfectly cooked pasta making every bite a delight. Serve it with a crisp green salad or some garlic bread to round out the meal.

Easy Chicken Alfredo Roll Ups

Kicking off our culinary adventure today, I stumbled upon a dish that’s as fun to make as it is to eat. Remember those lazy Sundays when you’d roll up in your favorite blanket? Well, these Chicken Alfredo Roll Ups are the edible version of that comfort, combining creamy, cheesy goodness with the tender pull of chicken.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 8 lasagna noodles, cooked al dente (avoid overcooking to prevent tearing)
• 1 cup Alfredo sauce (homemade or store-bought for ease)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1/2 cup mozzarella cheese, shredded (plus extra for topping)
• 1/4 cup Parmesan cheese, grated (for that nutty flavor)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust based on your sauce’s saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for greasing)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper until well combined.
3. Lay out cooked lasagna noodles on a clean surface. Spread a thin layer of Alfredo sauce over each noodle.
4. Divide the chicken mixture evenly among the noodles, spreading it along one edge. Tip: Leave a small margin at the ends to prevent spillage.
5. Carefully roll each noodle from the filled edge to the other end, placing them seam-side down in the prepared dish.
6. Drizzle the remaining Alfredo sauce over the roll ups and sprinkle with extra mozzarella.
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: Broil for the last 2 minutes for a crispier top.
8. Let them sit for 5 minutes before serving to allow the filling to set. Tip: This prevents the rolls from unraveling when cut.

Velvety and rich, these roll ups offer a delightful contrast between the creamy interior and the slightly crispy exterior. Serve them alongside a crisp green salad or roasted vegetables to cut through the richness, making every bite a balanced delight.

Easy Chicken Alfredo Dip

Over the years, I’ve found that the best party dishes are the ones that bring comfort and joy with every bite, and this Easy Chicken Alfredo Dip is no exception. It’s a creamy, dreamy concoction that’s perfect for dipping, spreading, or, let’s be honest, eating straight from the spoon.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great for ease)
• 8 oz cream cheese, softened (leave it out for 30 minutes to soften)
• 1/2 cup sour cream (full fat for the creamiest texture)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 cup Alfredo sauce (homemade or store-bought)
• 1 cup mozzarella cheese, shredded (plus extra for topping)
• 1/4 cup Parmesan cheese, grated (the real stuff melts better)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, mayonnaise, Alfredo sauce, mozzarella, Parmesan, garlic powder, onion powder, and black pepper. Mix until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle additional mozzarella cheese on top for a golden crust.
4. Bake for 20-25 minutes, or until the dip is bubbly and the top is lightly golden. Tip: For an extra crispy top, broil for the last 2-3 minutes.
5. Remove from the oven and let it sit for 5 minutes before serving. This allows the dip to thicken slightly. Tip: Garnish with fresh parsley for a pop of color and freshness.
6. Serve warm with toasted bread, crackers, or vegetable sticks. Tip: For a fun twist, serve in a bread bowl for an edible serving dish.

Decadently creamy with a hint of garlic and a cheesy top, this dip is a crowd-pleaser that’s as versatile as it is delicious. Whether it’s game day or a cozy night in, it’s sure to be the star of the show.

Conclusion

Kickstart your culinary adventure with these 12 Delicious Easy Chicken Alfredo Recipes, perfect for any home cook looking to whip up something special without the hassle. Whether you’re craving classic comfort or a twist on tradition, there’s a dish here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!