@user6504722428732: #أمي ربنا يبارك فيكي ويطول بعمركي يارب 🤲

غَــْزالــَه هْـلـَـهٍاا 🤎🦌

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Monday 26 October 2026 19:52:50 GMT

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nadoosh 🫀🌏 :

ربنا يخليهالك و يبارك لك فيها ويارب يحبييتي 🌏🌷🫀

2026-10-26 20:27:28

3

بيكاا 🤫والباقي على الله ☝️ :

ربي يحفظها 🥰🥰🥰

2026-10-29 23:33:53

0

🌸𝓢𝓱𝓪𝓱𝓭🌸 :

🥰🥰🥰

2026-10-26 20:07:00

1

سِيــمُوو.🥀 :

😍😍😍😍😍😍

2026-10-26 19:56:52

1

معتز الجازوى ❤️‍🩹❤️‍🔥 :

❤️❤️❤️

2026-10-26 19:54:51

1

♡♕ :

♥️♥️♥️

2026-10-26 19:57:18

1

ݺ صالح البرعصي 🔥😉 :

@ام حمزه الرملي ربي يحفضك يطول في عمرك يالغاليه

2026-10-29 14:40:56

0

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For the Pasta: • 10 oz cavatappi pasta For the Chicken: • 1½ lbs boneless, skinless chicken breasts or thighs • 1½ tsp smoked paprika • 1 tsp Italian seasoning • ¼ tsp salt • Black pepper to taste • 2 tbsp olive oil For the Creamy Corn Sauce: • 2 cups corn kernels (fresh, frozen, or canned and drained) • 1 tbsp olive oil • 1 tsp smoked paprika • 1 tsp chili powder • A small pinch of cayenne pepper (adjust to taste) • Salt and black pepper to taste • 1 cup heavy cream • ½ cup freshly grated Parmesan cheese • Fresh parsley or thyme for garnish (optional) Instructions 1. Bring a large pot of salted water to a boil. Cook cavatappi according to package directions until al dente. Reserve ½ cup pasta water before draining. 2. Season chicken with smoked paprika, Italian seasoning, salt and black pepper. 3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook approximately 4–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and slice into bite-sized pieces. 4. In the same skillet, add 1 tablespoon olive oil and corn kernels. Season with smoked paprika, chili powder, cayenne pepper, salt and black pepper. 5. Cook over medium-low heat for approximately 3–4 minutes, stirring occasionally, allowing the corn to absorb all those delicious chicken drippings and smoky seasonings. 6. Remove half of the seasoned corn from the skillet and set aside. 7. Pour heavy cream into the skillet with the remaining corn. Bring to a gentle simmer over low heat. 8. Gradually stir in freshly grated Parmesan cheese until melted and the sauce becomes smooth and creamy. 9. Add cooked cavatappi and sliced chicken to the sauce. Toss until everything is beautifully coated. Add a splash of reserved pasta water if needed to loosen the sauce. 10. Top with the reserved seasoned corn and garnish with fresh parsley or thyme, if desired. 11. Serve warm and enjoy every creamy, smoky, slightly spicy bite! #dinner #chicken #pasta #creamy #chef

For the Pasta: • 10 oz cavatappi pasta For the Chicken: • 1½ lbs boneless, skinless chicken breasts or thighs • 1½ tsp smoked paprika • 1 tsp Italian seasoning • ¼ tsp salt • Black pepper to taste • 2 tbsp olive oil For the Creamy Corn Sauce: • 2 cups corn kernels (fresh, frozen, or canned and drained) • 1 tbsp olive oil • 1 tsp smoked paprika • 1 tsp chili powder • A small pinch of cayenne pepper (adjust to taste) • Salt and black pepper to taste • 1 cup heavy cream • ½ cup freshly grated Parmesan cheese • Fresh parsley or thyme for garnish (optional) Instructions 1. Bring a large pot of salted water to a boil. Cook cavatappi according to package directions until al dente. Reserve ½ cup pasta water before draining. 2. Season chicken with smoked paprika, Italian seasoning, salt and black pepper. 3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook approximately 4–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and slice into bite-sized pieces. 4. In the same skillet, add 1 tablespoon olive oil and corn kernels. Season with smoked paprika, chili powder, cayenne pepper, salt and black pepper. 5. Cook over medium-low heat for approximately 3–4 minutes, stirring occasionally, allowing the corn to absorb all those delicious chicken drippings and smoky seasonings. 6. Remove half of the seasoned corn from the skillet and set aside. 7. Pour heavy cream into the skillet with the remaining corn. Bring to a gentle simmer over low heat. 8. Gradually stir in freshly grated Parmesan cheese until melted and the sauce becomes smooth and creamy. 9. Add cooked cavatappi and sliced chicken to the sauce. Toss until everything is beautifully coated. Add a splash of reserved pasta water if needed to loosen the sauce. 10. Top with the reserved seasoned corn and garnish with fresh parsley or thyme, if desired. 11. Serve warm and enjoy every creamy, smoky, slightly spicy bite! #dinner #chicken #pasta #creamy #chef

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