[1 - 8] [Music] [Applause]
[27 - 27] and this episode is sponsored by juicy
[27 - 29] crab also known as my absolute favorite
[30 - 32] seafood seasoning right now you can grab
[32 - 34] yours via the link in my description box
[34 - 36] please give it a try it is absolutely
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[39 - 42] on my king crab leg episode as well as
[42 - 44] my lobster roll episode this stuff is
[44 - 47] good on everything guys i even use it in
[47 - 49] my seafood stuffing and man i just can't
[49 - 51] say enough about it so grab yours today
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[75 - 77] what's up guys welcome back now i know
[77 - 79] it's thanksgiving but eventually you're
[79 - 80] gonna get tired of those leftovers and i
[80 - 83] have a recipe that you guys need to try
[83 - 84] today i'll be showing you how to make
[84 - 87] this creamy garlic parm chicken pasta
[87 - 88] but before we do that please take a
[88 - 90] quick second to subscribe to the channel
[90 - 91] make sure to hit that bell to enable
[92 - 93] notifications as well all right guys
[93 - 95] meet me in the kitchen let's make it
[95 - 96] happen first things first we're gonna
[96 - 98] make some roasted garlic for this pasta
[98 - 99] for that you're gonna need one head of
[99 - 102] roasted garlic want to chop the top off
[102 - 103] like you see me doing right here we're
[104 - 105] going to pop this in a 400 degree oven
[105 - 107] for about 40 minutes until it's roasted
[107 - 110] and delicious roasted garlic really is a
[110 - 111] cheat code to elevate your dishes so
[112 - 113] give this a try if you never have before
[113 - 115] it's super easy you just want to peel
[115 - 116] some of the skin off like you see me
[116 - 118] doing right here you can throw that in
[118 - 120] the trash then you need some aluminum
[120 - 122] foil a little olive oil and some salt
[122 - 124] and pepper or in this case a little bit
[124 - 125] of my all-purpose seasoning if you
[125 - 127] haven't tried that yet you can get yours
[127 - 128] via the link in my description box
[128 - 130] there's a discount code for you there as
[130 - 131] well for black friday so once your
[131 - 133] garlic is prepped oiled and seasoned
[133 - 135] we're going to wrap it tightly in that
[135 - 137] aluminum foil and pop it in a 400 degree
[137 - 139] oven for exactly 40 minutes
[139 - 142] it'll come out perfect every single time
[142 - 144] now we're moving on to our chicken here
[144 - 145] i have some chicken tenders that we're
[145 - 146] also gonna season with all-purpose
[146 - 148] seasoning if you don't have that guys
[148 - 150] just use a little salt pepper garlic and
[150 - 152] onion powder or whatever seasoning you
[152 - 154] like on your poultry we're also gonna go
[154 - 156] in with some cajun or creole seasoning
[156 - 158] next we're going in with a teaspoon or
[158 - 160] two of hot sauce depending on how spicy
[160 - 162] you want this to be
[162 - 163] then we're going in with some cayenne
[163 - 165] pepper as well just to kick up the heat
[165 - 166] a little bit more get in there with your
[166 - 168] hands and work in all that seasoning
[168 - 170] into the chicken you can do this
[170 - 171] overnight if you want to or just 30
[172 - 173] minutes before you start cooking is fine
[173 - 175] as well now we're going in with about a
[175 - 176] quart of buttermilk buttermilk does a
[176 - 178] couple things here guys it adds a little
[178 - 180] bit of flavor and also the acid in the
[180 - 181] buttermilk helps to tenderize and break
[182 - 183] down the muscle fibers in the chicken so
[183 - 184] just get in there with your hands give
[184 - 186] that a good mix and place that in the
[186 - 187] fridge and now we're gonna get started
[187 - 189] on our breading so we have two cups of
[189 - 191] all-purpose flour one packet of sason
[191 - 192] some cayenne pepper
[192 - 194] some all-purpose seasoning or salt
[194 - 197] pepper garlic and onion powder
[197 - 198] really can use whatever season you like
[198 - 200] on your chicken just get in there with a
[200 - 201] spoon or a fork and mix all that
[201 - 203] together i like to taste the flour to
[203 - 205] make sure that it's adequately seasoned
[205 - 206] once it is you can set that aside and
[206 - 208] then we're gonna get started on our
[208 - 209] garlic parm sauce so we're gonna need
[209 - 211] one stick of butter i like kerrygold
[211 - 213] because it's my favorite butter it's
[213 - 215] delicious and it's from grass-fed cow so
[215 - 216] it's a little bit better for you as
[216 - 218] always guys the specific measurements
[218 - 219] and ingredients are provided for you in
[219 - 220] the description box below so don't
[220 - 222] forget to check that out we're gonna cut
[222 - 223] that butter in half because half of
[223 - 225] that's going in the microwave we're also
[225 - 226] going to dice up this parsley this is
[226 - 228] curly leaf parsley but any parsley will
[228 - 231] work just fine to half a stick of melted
[231 - 232] butter you want to add a half stick of
[232 - 234] room temperature butter this is the
[234 - 235] technique that i like to use for the
[235 - 238] right consistency for my sauce trust me
[238 - 239] on this one just give it a try we're
[239 - 242] also going to grate in some fresh garlic
[242 - 244] it's garlic parm sauce after all and we
[244 - 245] need a nice bit of garlic flavor in
[245 - 247] there you can also supplement with a
[247 - 249] little garlic paste or minced garlic
[249 - 250] from the store and next we're adding in
[250 - 252] some of that diced parsley you want to
[252 - 253] save some of that for garnish later
[254 - 255] we're also going in with a quarter cup
[255 - 257] of grated parmesan cheese and then
[257 - 258] finally just season the taste with a
[258 - 260] little salt pepper garlic and onion
[260 - 261] powder or whatever seasoning you want to
[262 - 263] add in here and then just get in there
[263 - 264] with your rubber spatula and mix until
[264 - 266] everything is well combined once it is
[266 - 268] you can set that aside until we need it
[268 - 270] later for our chicken tenders
[270 - 273] oh man this sauce is gonna be good guys
[273 - 274] can't wait for you guys to try this
[274 - 276] recipe now we're gonna add some cheese
[276 - 277] to the party so we're gonna grate about
[277 - 279] two cups of shredded mozzarella that's
[279 - 281] gonna go into our pasta sauce and make
[281 - 283] this nice and cheesy and then my friends
[283 - 284] we're going to add some sun-dried
[284 - 287] tomatoes to the mix we also need to dice
[287 - 288] up one onion and we're going to add
[288 - 290] about a quarter cup of those sun-dried
[290 - 292] tomatoes to the sauce as well for the
[292 - 293] last part of our prep work we need to
[293 - 295] boil our pasta noodles so i like to salt
[295 - 297] my pasta water heavily i'm using
[297 - 298] cavatoppe noodles for this recipe
[298 - 300] because i like them but you can use
[300 - 302] whatever noodles you prefer
[302 - 303] once you add your noodles to that salted
[303 - 305] pasta water get in there with a spoon or
[305 - 307] a fork and stir them around just to
[307 - 308] ensure they don't stick to each other or
[308 - 310] stick to the bottom of your pot and then
[310 - 311] just boil them to package instructions
[312 - 313] and drain them off but you do want to
[313 - 315] save one cup of pasta water and now my
[315 - 317] friends is on to the fun part we'll get
[317 - 319] started on our pasta sauce first and
[319 - 321] foremost we need to fry up four pieces
[321 - 323] of bacon on medium heat giving it time
[323 - 324] for that bacon fat to really render from
[324 - 327] the bacon we're gonna use that bacon fat
[327 - 329] as a foundation of flavor for our roux
[329 - 331] so once the bacon is right where you
[331 - 332] want it go ahead and remove it place it
[332 - 334] on a paper towel turn the heat down to
[334 - 336] medium low and then we're gonna saute
[336 - 338] that onion in that bacon fat that's
[338 - 340] going to take about three or four
[340 - 341] minutes for the onion to get tender your
[341 - 343] house is going to be smelling absolutely
[343 - 345] amazing then we're going in with the
[345 - 347] sun-dried tomatoes give that a mix make
[347 - 348] sure everything is well combined and
[348 - 350] nothing sticking to the bottom of your
[354 - 354] we're still working over medium or
[354 - 356] medium low heat here we're not in a rush
[356 - 358] now we're going in with that roasted
[359 - 361] garlic tons of flavor in this pasta guys i
[361 - 363] tons of flavor in this pasta guys i cannot wait for you guys to give this
[363 - 365] recipe a try this is one of those days i
[365 - 366] was just in the kitchen kind of coming
[366 - 368] up with stuff and this recipe went viral
[368 - 370] on instagram so i thought to myself i
[370 - 372] better add this to youtube for you guys
[373 - 374] now we're going in with two tablespoons
[374 - 376] of all-purpose flour and a little bit of
[376 - 379] my all-purpose seasoning the flour is to
[379 - 380] mix with that bacon fat and create a
[380 - 382] roux which is going to be the thickening
[382 - 384] agent for our pasta sauce we're also
[384 - 385] going to add some red pepper flakes here
[385 - 386] for just a little bit of heat you could
[386 - 388] add more or less depending on your spice
[388 - 390] tolerance you want to work in that flour
[390 - 392] and cook off the raw flour taste that
[392 - 393] takes about two or three minutes we're
[393 - 395] still working on medium heat here and
[395 - 399] then we're gonna add in our cream
[401 - 401] bring that up to a boil and then we're
[401 - 403] gonna reduce that down to a simmer
[403 - 405] get in there with your rubber spatula
[405 - 406] just to make sure nothing's sticking to
[406 - 408] the bottom or sticking to the sides we
[408 - 410] don't want anything to burn once you
[410 - 411] reach a boil like this we're going to
[411 - 413] add in our spinach now this may look
[413 - 414] like a lot of spinach but it is the
[414 - 417] winter time now and shrinkage is real
[417 - 419] all jokes aside guys add about two or
[419 - 420] three cups of fresh spinach or as much
[420 - 422] as you like you can cover this with a
[422 - 424] lid to allow that spinach to cook down a
[424 - 426] bit once that spinach is cooked down
[426 - 427] we're going to go ahead and give
[427 - 428] everything a good mix make sure the
[428 - 430] spinach is evenly distributed throughout
[430 - 432] the sauce then we're going to chop up
[432 - 433] that bacon from earlier and add that
[434 - 435] back to the sauce as well it's an
[436 - 438] absolute flavor party in there right now
[438 - 440] as you can see i also added a little bit
[440 - 442] of heavy cream to the mix as well just
[442 - 443] to thin the sauce a little bit you may
[443 - 445] need to do that occasionally if the
[445 - 447] sauce gets too thick on you and now it's
[447 - 448] time to cheese this up so we're going in
[448 - 450] with some mozzarella cheese we're
[450 - 452] working over medium-low heat now we want
[452 - 454] that cheese to melt beautifully and stay
[454 - 456] nice and smooth smoother than a half day
[457 - 459] now we're going to add in the cavatappi
[459 - 460] noodles season that up with a little
[460 - 461] all-purpose seasoning along with some
[462 - 464] red pepper flakes
[464 - 465] don't forget to save a little bit of
[465 - 467] that pasta water to thin things out a
[467 - 469] little bit later we want those noodles
[469 - 470] to finish cooking in the sauce and
[470 - 473] absorb all that flavor oh my goodness
[473 - 479] that looks good
[480 - 480] now if you don't want to add any chicken
[480 - 482] to this you could eat this pasta just
[482 - 484] like this but we are going to take this
[484 - 486] over the top and fry us up some chicken
[486 - 487] tenders so from the buttermilk we're
[487 - 489] going into that seasoned flour get in
[490 - 491] there with your hands and make sure that
[491 - 492] the chicken tender is well coated in
[494 - 495] don't be a dummy like me and use a
[495 - 497] really small bowl for whatever reason
[497 - 499] we're gonna make it work though now
[499 - 500] we're gonna add that to a plate to let
[500 - 502] that flour have some time to really
[502 - 504] adhere to the chicken once our oil gets
[504 - 506] up to 350 degrees we're gonna drop that
[506 - 508] chicken into the oil very carefully
[508 - 510] always lay the chicken away from you to
[510 - 513] avoid splatter
[513 - 515] and after five to six minutes the
[515 - 516] chicken should be just about done once
[516 - 519] it's golden brown and crispy and 165
[519 - 521] degrees internal temperature you know
[521 - 523] that the chicken is done
[523 - 527] say it with me guys looking good
[527 - 528] we're gonna re-warm that sauce that
[528 - 530] we're gonna dip our chicken tenders into
[530 - 532] that garlic parm sauce is packed with
[534 - 536] flavor oh man this is really going to take it
[536 - 537] oh man this is really going to take it over the top
[537 - 538] if you don't want to use chicken tenders
[538 - 540] guys you could plate this up with salmon
[540 - 542] or whatever your favorite protein is
[542 - 544] but this is just how i came up with it
[544 - 546] and it came together so good i hope you
[546 - 548] guys give this recipe a try let me know
[548 - 550] how it turns out
[550 - 552] that piece was good
[552 - 553] now we're gonna plate this up get
[553 - 555] ourselves a trademark money shot going
[555 - 558] down with that fried chicken
[558 - 560] i'm gonna top it with a little bit more
[560 - 562] grated parmesan cheese because why the
[564 - 566] and then my friends it's almost time for
[566 - 567] me to get in there for a taste test
[567 - 572] where is my fork
[573 - 573] after you're tired of all that
[573 - 575] thanksgiving food this is going to be
[575 - 577] what you need right here oh my goodness
[578 - 580] going in for the taste test here's the
[580 - 581] moment of truth
[581 - 583] i think we know how this one turned out
[583 - 585] you guys have got to give this recipe a
[585 - 587] try definitely a fork drop let me know
[587 - 588] what you guys think in the comments make
[588 - 589] sure you give your boy a thumbs up hit
[590 - 591] that subscribe button and the bell to
[591 - 593] enable notifications and as always thank
[593 - 597] you for your support