Buttered Pasta, Grilled Cheese, Or Chicken Tenders Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.

Add 8 oz pasta to the boiling water and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander.

Return the drained pasta to the pot off the heat. Add 3 tablespoons unsalted butter and 1 tablespoon grated parmesan. Toss vigorously; add 1–2 tablespoons reserved pasta water as needed to create a glossy coating.

Season with 1/4 teaspoon freshly ground black pepper and taste for salt. Sprinkle 1 teaspoon chopped fresh parsley if using. Serve immediately.

Butter one side of each of the 4 bread slices evenly with the room-temperature butter (about 1/2 tablespoon per slice). The buttered side will be the outside of the sandwich.

If using, spread 1 teaspoon Dijon mustard on the unbuttered side of two slices for a bright flavor.

Divide 4 oz cheddar and 2 oz mozzarella between the two unbuttered sides (about 2 oz cheddar + 1 oz mozzarella per sandwich). Top with the remaining bread slices, buttered side out.

Heat a nonstick skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook until the bottom is golden brown, 3–4 minutes.

Flip the sandwiches and continue to cook another 3–4 minutes until the second side is golden and cheese is melted. If the bread browns before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat.

Remove from skillet, let rest 1 minute, cut in half, and serve alongside the pasta or tenders.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; spray the rack lightly with cooking spray. This helps the tenders crisp on all sides.

If using whole chicken breast, trim and cut into 1–1.5 inch strips to make approximately 1 lb total tenders.

Place 1/2 cup buttermilk or plain yogurt in a shallow bowl and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the chicken strips, toss to coat, and let sit while you prepare the dredging station (10–15 minutes).

In a shallow dish combine 3/4 cup all-purpose flour, 3/4 cup panko breadcrumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Whisk to combine.

Beat 2 eggs in a third shallow bowl. Have the flour/breadcrumb mixture in another bowl for dredging.

Working one at a time, remove a marinated chicken piece, shake off excess buttermilk, dredge in the flour/breadcrumb mixture, dip in beaten egg, then press again into the breadcrumb mix to form an even coating. Place coated tenders on the prepared wire rack.

Lightly drizzle or brush each coated tender with a little olive oil (about 2 teaspoons total across the batch) to promote browning.

Bake on the middle rack for 12–15 minutes, flipping once at about 8 minutes, until the coating is golden and internal temperature reaches 165°F (74°C). If you want extra crispness, broil on high for 1 minute at the end while watching closely.

Remove from oven and let rest 2 minutes. Serve with your choice of dipping sauce alongside the buttered pasta or grilled cheese.