This creamy Tuscan Chicken Noodle Soup is packed with tender chicken, pasta, fresh spinach, Parmesan and sundried tomatoes! It’s creamy, comforting, and easy to make, all in under 40 minutes.

If you love bold Tuscan flavors, be sure to check out Crockpot Tuscan Chicken, Tuscan White Bean Soup, and Tuscan Chicken Meatballs and Orzo!

This creamy Tuscan Chicken Noodle Soup is my go-to for when I want something comforting and full of flavor.

It’s a hearty, creamy chicken soup that’s brimming with tender chicken, pasta, and fresh spinach, all swimming in a rich, velvety broth.

Each spoonful is inspired by bold Tuscan flavors like sun-dried tomatoes, Parmesan cheese and Italian herbs. 

Plus, it comes together in just under 40 minutes, making it a satisfying and quick weeknight dinner that warms you up from the inside out!

Why we love this creamy Tuscan Chicken Noodle Soup recipe:

• One pot: Everything is cooked in one pot, so you won’t worry about a pile of dishes after dinner!
• Flavorful: The sun-dried tomatoes add so much intense tomato flavor that perfectly balances the creamy broth. 
• Cozy: There’s nothing quite like a big bowl of this hearty soup to warm you up on cold days!

Tuscan Chicken Noodle Soup Ingredients:

• Oil from sun-dried tomatoes: Use the flavorful oil from sun-dried tomatoes to sauté your veggies. It adds a rich, tangy base that gives the soup a depth of flavor!
• Veggies: Onion, celery, and garlic create a rich flavor base for this soup. Use a yellow onion and fresh garlic if you can. If you don’t have any, onion powder and garlic powder will work.
• Herbs: Dried parsley, oregano, and basil add those classic Italian flavors to the soup. You can swap it with Italian seasoning if you have some on hand.
• Red chili flakes: These bring just a bit of heat to balance the creamy soup! Adjust the amount to your spice preference.
• Low-sodium chicken broth: Choose low-sodium chicken broth to control the salt level in the soup.
• Boneless, skinless chicken breasts: This is our main protein source for the soup. You can substitute with chicken thighs for a juicier option or use leftover rotisserie chicken or Baked Chicken Breasts.
• Sun-dried tomatoes: Chopped sun-dried tomatoes add a tangy, slightly sweet flavor and chewy texture, providing that classic Tuscan-style flavor. 
• Ditali pasta: Ditali is a small, tube-shaped pasta that’s great for soups, but you can substitute it with any short pasta like penne or elbow macaroni.
• Heavy whipping cream: Use heavy cream for a rich, velvety texture in the soup. If you prefer a lighter version, you can swap it with half-and-half or milk.
• Cornstarch: Cornstarch is used to thicken the soup and create a creamy consistency. 
• Fresh chopped spinach: Spinach adds a fresh, earthy flavor and a pop of green. If you’re not a fan, you can leave it out!
• Grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor and helps to thicken the soup.

How to make this creamy chicken soup:

This Tuscan Chicken Noodle Soup will become your go-to for the colder months! Make sure to check the recipe card for the full list of recipe instructions.

• Cook onion and celery until softened. Stir in the garlic, parsley, oregano, salt, basil, and red chili flakes, and cook for a minute.
• Pour in the chicken broth. Then, add the chicken and sun-dried tomatoes. Simmer until chicken is cooked.

• Remove the chicken and shred it.
• Add the shredded chicken, spinach, cream and cornstarch mixture, and Parmesan.

Variations and Substitutions

• Add beans: Rinse and toss some white beans or cannellini beans into the soup for some extra fiber!
• Add more veggies: You can add other vegetables like carrots, zucchini, or peas for more texture and nutrients! Just chop them up into small pieces and add them along with the celery, cooking them until tender before adding the broth.

How to store leftover Chicken Noodle Tuscan Soup:

To store Tuscan Chicken Noodle Soup, let it cool completely, then place it in an airtight container and refrigerate for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of chicken broth if it’s too thick. You can also microwave individual portions!

You can freeze this soup, but I recommend freezing it without the pasta as it will have a soft texture after freezing and thawing.

Can I make this soup in a slow cooker?

If you’re looking to make this recipe in the slow cooker, see my Creamy Italian Slow Cooker Chicken Noodle Soup, which has a similar flavor profile.

Serving suggestions:

This Tuscan Chicken Soup always hits the spot no matter how you serve it! I like to make some Crusty Bread or Garlic Bread to soak up the soup as I eat it, because why not?

If you want some extra veggies, you can always make a salad or whip up some Cheesy Baked Asparagus or Roasted Vegetables on the side!

More chicken soup recipes you’ll love:

• Chicken Gnocchi Soup — comfort food to the max!
• Chicken Tortellini Soup — we love swapping out traditional noodles with tortellini.
• Chicken Tortilla Soup — fresh and flavorful!
• Easy Chicken Vegetable Soup — so hearty and nourishing.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Tuscan Chicken Noodle Soup

This Tuscan Chicken Noodle Soup is the perfect comfort food, with tender chicken, creamy broth, sun-dried tomatoes, and spinach. It’s quick, hearty, and packed with bold Italian flavors that will warm you up from the inside out!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 422cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil from sun dried tomatoes
• 1 onion (finely chopped)
• 1 rib celery (finely chopped)
• 2 cloves garlic (finely minced)
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon dried basil
• ⅛ teaspoon red chili flakes
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• ⅓ cup sun dried tomatoes (drained and chopped)
• 1 cup Ditali pasta
• ¾ cup heavy whipping cream
• 1 tablespoon corn starch
• 2 cups fresh chopped spinach
• ¼ cup grated Parmesan cheese

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the onion and celery, and cook and stir until softened, about 3-4 minutes.
• Add the garlic, parsley, oregano, salt, basil and chili flakes and cook 1 minute.
• Stir in the broth and scrape the bottom of the pot with a wooden spoon if necessary. Add the chicken and sun dried tomatoes. Bring to a simmer, cover and reduce heat to medium-low. Cook for about 10 minutes or until chicken is cooked through (it should reach an internal temperature of 165℉).
• Remove the chicken and shred.
• Stir in Ditali pasta and bring back up to a simmer. Cover and cook, stirring often, until pasta is al dente.
• Whisk together the cream and corn starch and stir into the soup with the chicken, spinach and Parmesan. Allow to cook 2-3 minutes until slightly thickened.
• Taste and serve.

Video

Notes

Ingredients and Substitutions:

Chicken breasts: you can substitute boneless, skinless chicken thighs for the breasts or omit and add in a can of rinsed white beans for a meatless meal.

Ditali: any kind of short pasta works in here. If you want to serve this soup later, I recommend cooking the pasta separately and adding it to each bowl while serving.

Cream: you can swap the cream with a lighter cream or milk, it will just have a less rich flavor.

Nutrition

Serving: 359grams | Calories: 422cal | Carbohydrates: 39g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 714mg | Potassium: 874mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1830IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 3mg

The post Tuscan Chicken Noodle Soup appeared first on The Recipe Rebel.

Chicken Tetrazzini is a cozy pasta bake recipe made with tender chicken, sautéed mushrooms, and peas, all tossed in a creamy homemade sauce, topped with mozzarella cheese and baked until golden! It’s classic comfort food!

Want more cozy chicken bake recipes? Try this Tuscan Chicken Pasta Bake, Creamy Chicken Spaghetti Bake, and Chicken Alfredo Bake!

This Chicken Tetrazzini recipe is a classic comfort food made with chicken and pasta and bathed in a creamy sauce with mushrooms and peas. 

Often, Chicken Tetrazzini is made with canned cream of chicken soup and cream of mushroom soup.

However, I think that this homemade version is more flavorful and customizable to your tastes!

Plus, it’s made ahead and freezer-friendly, so it’s great for busy weeknights when you can’t be bothered with a ton of dishes. 

Why you’ll love this easy Chicken Tetrazzini recipe:

• Passes the selective eater test: Kids will love the creamy, cheesy pasta and chicken in this recipe and won’t even notice the veggies! 
• Comforting: The homemade sauce, juicy chicken, and cheesy sauce create the most comforting dinner that hits the spot every time. 
• Make-ahead friendly: You can prep this ahead of time and refrigerate or freeze it for later as a low-effort dinner!

Chicken Tetrazzini ingredients:

• Unsalted butter: Adds richness and helps sauté the veggies and create the base for the sauce.
• Chopped mushrooms: Choose white mushrooms or cremini mushrooms. Mushrooms bring a savory, umami flavor and texture to the sauce, but you can omit them if you’re not a fan!
• Aromatics: Sautéed onion and garlic add a ton of flavor to this dish. 
• Italian seasoning: This blend of herbs like oregano, basil, and thyme adds a balanced, herby flavor. Feel free to use fresh herbs if you like!
• All-purpose flour: Used to thicken the sauce. It absorbs the butter and helps create a creamy, smooth texture.
• Chicken stock: This is the base for making the sauce. Make sure to use low-sodium chicken stock to control the salt content.
• Cream: Heavy cream gives the sauce a rich and creamy texture, but you can use half-and-half for a lighter option.
• Cooked, chopped chicken: You can use a store-bought rotisserie chicken, Slow Cooker Shredded Chicken, or Instant Pot Shredded Chicken.
• Frozen peas: I love using frozen peas as they’re super convenient and add a pop of color to the dish.
• Dry spaghetti: Use any kind of pasta you like! Make sure to cook it just until al dente, as it will continue cooking in the oven.
• Shredded mozzarella cheese: Mozzarella is great because it melts beautifully and adds a gooey, cheesy layer on top. You can swap this out with another type of melty cheese if you like.

How to make the best Chicken Tetrazzini:

This Chicken Tetrazzini is a breeze to make! Don’t forget to check the recipe card for the full list of recipe instructions.

• Sauté mushrooms and onions until the onions soften and the mushrooms turn golden brown.
• Stir in garlic, Italian seasoning, salt, and pepper, and cook for another minute.

• Add flour, stirring until absorbed by the butter.
• Cook the pasta until al dente.

• Stir cooked chicken and peas into the cream sauce.
• Pour everything into a baking dish and bake until bubbly.

Variations and Substitutions

• Swap your vegetables: You can leave out the peas and mushrooms or keep them and add your favorites. Any vegetables you add should be cooked (or at least par-cooked) before you add them to the tetrazzini and before baking.
• Swap your protein: Don’t have leftover chicken, but you have turkey? Ham? Salmon? Feel free to swap it out for what you have handy!
• Get that crispy crust: If you like your baked pasta with a crispy bread crumb crust, feel free to stir together a little melted butter and some Panko bread crumbs and sprinkle them over the top before baking.

How to store Chicken Tetrazzini:

To store Chicken Tetrazzini, place it in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm it in the oven at a low temperature and cover it with foil to keep it moist. You can also microwave individual portions!

Make-ahead option: 

Pasta bakes are great to prep ahead and save in the fridge or freezer for a busy weeknight!

• Fridge: Prep up to the point of baking, then cover tightly and refrigerate for up to 4 days before baking. (Note: the pasta will absorb the sauce as it sits, so you may want to add a ¼ cup of water or cream to the dish before baking if it looks dry). You can also bake and serve immediately, then refrigerate leftovers for up to 4 days.
• Freezer: Pour it into a 9×13″ baking dish as the recipe calls for, or you can divide it into smaller dishes for individual meals. Simply prepare up to the point of baking, then cover tightly and freeze for up to 3 months. I recommend thawing before baking, either on the counter or in the refrigerator, as it will bake up more evenly than trying to bake from frozen.

Serving suggestions:

I sometimes serve this Chicken Tetrazzini as a complete meal on its own, but it’s also great with a side of Garlic Bread or No Knead Artisan Bread to soak up the cheesy sauce!

If you want a little more green on the side, some Air Fryer Broccoli or Cheesy Baked Asparagus never hurt anyone.

More baked pasta dishes you’ll love:

• Rigatoni Pasta Bake — a classic that always goes over well here!
• Baked Mostaccioli Pasta — we love keeping one of these stashed in the freezer.
• Turkey Kielbasa Pasta Bake — a new, flavorful twist on a pasta bake.
• Ravioli Lasagna — the kids adore this one!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chicken Tetrazzini

This Chicken Tetrazzini is a creamy, comforting dish full of tender chicken, sautéed mushrooms and peas, and tossed in a cheesy sauce. It’s an easy, flavorful meal the whole family will love!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 584cal

Author Ashley Fehr

Ingredients

Sauce

• ¼ cup unsalted butter
• 1 cup chopped mushrooms
• ½ medium onion finely diced
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup all purpose flour
• 2 cups chicken stock
• 2 cups cream – 10%-18%
• 2 cups cooked, chopped chicken
• 1 cup frozen peas

To Assemble Tetrazzini:

• 375 grams dry spaghetti about 13oz
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

Sauce

• In a large skillet, melt butter.
• Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.
• Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
• Stir in flour until completely absorbed by the butter.
• Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).
• Stir in cooked chicken and peas.

Chicken Tetrazzini

• Preheat the oven to 400 degrees if baking immediately.
• Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.
• Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
• Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).

Video

Nutrition

Calories: 584cal | Carbohydrates: 48g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 449mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 3mg

The post Chicken Tetrazzini recipe appeared first on The Recipe Rebel.

I’m a sucker for an easy one pot pasta recipe, and that’s exactly what this homemade Macaroni and Cheese is all about! You only need a few simple ingredients and one pot to make it. 

My kids love this meal as a main dish, but you can totally serve it as a side dish alongside this Slow Cooker Pork Tenderloin or this Easy Meatball Recipe!

It’s an easy and comforting dish that never disappoints and is loaded with ooey, gooey cheese, and pasta in every single bite. 

Can’t get enough Mac and Cheese? Try this Baked Macaroni and Cheese, Green Chile Mac and Cheese, or this Healthier Baked Mac and Cheese next!

Why we love this stovetop Mac and Cheese:

• Versatile: Play around with different seasonings, add some protein, or even add veggies to make this Mac and Cheese your own!
• One pot: No need to dirty up a bunch of dishes with this recipe! You only need one pot, and that’s it. 
• Cheesy: This recipe creates the creamiest homemade cheese sauce that any comfort food lover will appreciate. 

Homemade Macaroni and Cheese ingredients:

• Chicken broth: I always use low sodium chicken broth so that I can control the added salt. If you only have regular chicken broth, you will want to reduce the added salt and adjust as needed.
• Whole milk or cream: High-fat milk or cream will not curdle as it cooks, so low-fat milk is not a great option. 
• Butter: A little butter makes the sauce smoother and keeps the pasta from sticking.
• Dry elbow macaroni: for this macaroni and cheese, the uncooked pasta cooks right in the sauce. You can use another short pasta shape, just keep in mind it may require more or less liquid and more or less cook time.
• Sharp cheddar cheese: gives that classic orange color and the best flavor. Avoid using pre-shredded cheese as it has an anti-caking agent added in that will prevent it from melting smoothly. Grab a block of cheese and shred your own cheese!
• Gruyere cheese: is the best cheese for an ultra-creamy Mac and Cheese. If you can’t find Gruyere or are looking for a more affordable option, try Swiss cheese.

How to make Mac and Cheese in one pot:

This Mac and Cheese is seriously easy to prepare! Make sure you check the recipe card for the full list of instructions.

• In a large skillet, combine chicken broth, milk or cream, butter, bouillon, salt, pepper, and hot sauce (if using). Bring to a simmer.
• Stir in the macaroni noodles.

• Cover and cook, stirring every few minutes, until the pasta is al dente. Do not overcook the pasta, or it will be mushy!
• Add the shredded cheese and stir until melted. If the sauce is too thick, add more broth or milk to reach the desired consistency!

Variations and Substitutions

• Add different seasonings: Hot sauce, garlic powder, onion powder, mustard powder, cayenne, paprika, cayenne pepper, and Italian seasoning are all popular additions, but feel free customize it however you like!
• Use a combination of cheeses: Cheddar cheese gives that classic color and flavor, but feel free to experiment with the cheese your family enjoys! Monterey jack, pepper jack, white cheddar, colby jack, and Havarti cheese are great choices.
• Add in vegetables: If adding firmer vegetables, I recommend sauteeing in the pan before continuing with the recipe. Vegetables like spinach or frozen vegetables that will soften quickly can be stirred in with the cheese.
• Add in cooked meats: This recipe is a great side dish or main dish, but you can add in this Shredded Chicken or Instant Pot Chicken Taco meat or saute meat in the same pan before adding the liquid and pasta. Chopped cooked bacon or ham would also be delicious!

How to store Mac and Cheese:

Store this recipe for up to 4 days in an airtight container in the refrigerator.

To reheat, add a splash of water, milk, or broth and place it covered over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add another splash of liquid.

Can I freeze this recipe?

Yes! If you know you want to freeze your Mac and Cheese, make sure that you quit cooking while your pasta is still slightly firm — a couple minutes before you would want to eat it.

Let cool slightly before covering it tightly and placing it in the freezer for up to 3 months.

To serve, I recommend thawing at room temperature for several hours or in the refrigerator overnight before reheating. 

Serving suggestions:

When it comes to serving this cheesy dish, you really can’t go wrong! Pair it with some protein like Air Fryer Chicken Thighs or Honey Garlic Pork Tenderloin Recipe!

If you’re having a BBQ, go ahead and pair this Mac and Cheese with some The BEST Crock Pot Pulled Pork, Coleslaw, and Corn on the Cob.

You can also serve it as a main dish with a side salad or Green Beans with Bacon for some greens!

More Mac and Cheese recipes you’ll love:

• Turkey Chili Mac and Cheese — with added protein.
• Mexican Baked Mac and Cheese — with added kick!
• Instant Pot Mac and Cheese — cooks with no stirring!
• Crock Pot Mac and Cheese recipe — perfect for busy days.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Homemade Mac and Cheese

This Easy Homemade Mac and Cheese is a creamy, cheesy dream made in just one pot with simple ingredients. It’s quick, comforting, and perfect for when you’re craving some serious comfort food!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 2-2½ cups low-sodium chicken broth (divided)
• 2-2½ cups whole milk or light cream (divided)
• 2 tablespoons salted butter
• 1 teaspoon chicken bouillon
• ¾ teaspoon salt
• ½ teaspoon hot sauce
• ¼ teaspoon pepper
• 3 cups dry macaroni (12oz or 345g)
• 1½ cups shredded Cheddar cheese
• 1½ cups shredded Gruyère cheese

Instructions

• In a large saucepan over medium heat, stir together 2 cups of the broth, 2 cups of the milk or cream, butter, bouillon, salt, hot sauce, and pepper. Bring to a gentle simmer.
• Stir in the uncooked macaroni. Cover and cook for 10 to 12 minutes, stirring often, until al dente, adding more broth, milk or cream gradually if needed.
• Stir in the Cheddar and Gruyère, until melted. If necessary, cover and let rest a few minutes off the heat to melt the cheese and then stir. If the sauce is too thick, gradually stir in additional broth, milk or cream, until it comes together.
• Taste, adjust seasonings as desired, and serve.

Video

Notes

*If you don’t have gruyere cheese, feel free to substitute with additional cheddar cheese or another cheese you have on hand.

Ingredients and Substitutions:

• Chicken broth: I like to use a mix of broth and milk or cream because it keeps the sauce smoother and not as heavy. You can sub vegetable broth to make this recipe vegetarian.
• Whole milk: whole milk or light cream will make this macaroni and cheese recipe nice and creamy. You can use low fat milk to reduce the fat if necessary, but it will not be as thick. 
• Macaroni: any short pasta will work here! Keep in mind that different types require different cook times and may absorb more or less liquid.

 

Nutrition

Serving: 238grams | Calories: 541cal | Carbohydrates: 45g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 672mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 844IU | Calcium: 643mg | Iron: 1mg

The post Easy Homemade Mac and Cheese appeared first on The Recipe Rebel.

This Crockpot Lasagna is an easy set-it-and-forget-it crockpot meal made with tender noodles, savory meat sauce, and melty cheese. No need to cook the noodles beforehand! Includes step by step recipe video down below.

Want more crockpot Italian recipes? Check out this Crockpot Tuscan Chicken, Crockpot Lasagna Soup, and Slow Cooker Baked Ziti Recipe!

If you’re ever craving homemade lasagna but don’t feel like baking it in the oven, this Crockpot Lasagna is for you! 

This comforting meal uses simple ingredients like Italian sausage, marinara sauce, lasagna noodles, mozzarella, and parmesan cheese for an easy weeknight dinner the whole family will love. 

Using the slow cooker method to cook lasagna might sound strange, but it’s super easy and is great for busy days when you’re running errands or just don’t feel like being in the kitchen.

Just add the layers to the crockpot, turn it on, and walk away! It really is that easy and delivers everything you love about traditional lasagna but with less fuss. 

Why you’ll love this easy Crockpot Lasagna recipe:

• Classic: This is a classic lasagna recipe with all the good stuff you love!
• Low fuss: After a busy day, you’ll love coming home to a hot, comforting dinner waiting for you!
• No pre-cooking the noodles: There’s no need to boil the noodles for this recipe because the crockpot does the work for you.

Slow Cooker Lasagna recipe ingredients:

• Italian sausage: Pick mild for a more subtle flavor or spicy for a bit of heat. You can also substitute something lighter like ground beef, chicken, or turkey!
• Onion: Adds depth and flavor to the sauce! Yellow or white onions are great here.
• Marinara sauce: Use your favorite marinara sauce, or pick a good store-bought one. Homemade works, too, if you want extra flavor!
• Dried oregano: This herb adds that classic Italian flavor. You could also use Italian seasoning if you like.
• Lasagna noodles (not oven-ready): Regular uncooked lasagna noodles work best in the slow cooker. They’ll soak up all the sauce and cook perfectly in the crockpot!
• Shredded mozzarella cheese: Mozzarella makes this dish nice and cheesy, with a gooey texture that melts perfectly.
• Shredded Parmesan cheese: Parmesan adds a salty, nutty flavor that pairs perfectly with mozzarella for the best lasagna layers.

How to make lasagna in the slow cooker:

Making Crockpot Lasagna will become your new favorite way to make this Italian dish! Make sure to check the recipe card for the full list of instructions.

• Cook the Italian sausage and diced onion in a large skillet until browned.
• Stir in marinara sauce, oregano, salt, and pepper.

• Spread a little sauce on the bottom of your slow cooker to prevent sticking.
• Layer lasagna noodles, sauce, mozzarella, and Parmesan in the slow cooker.

• Repeat the layers, saving some sauce and cheese for the top.
• Cover and cook until the noodles are tender and fully cooked.

How to store leftovers:

Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. You can also pop the leftovers in a freezer-safe container for up to 2 months. Just let it thaw in the fridge overnight before reheating!

Reheat individual portions in the microwave or cover the entire dish with foil and warm in the oven until heated through.

Serving suggestions:

To balance out the richness of this dish, serve your Crockpot Lasagna up with a side salad or a Caesar salad!

You can’t go wrong with Garlic Bread! It’s crispy, buttery, and perfect for soaking up every last drop of sauce. You can also keep it simple with some No Knead Artisan Bread for something lighter. 

And if you’re feeling like you want to add some greens, Cheesy Baked Asparagus is the way to go! It’s tender, cheesy, and the perfect veggie side to complement this easy crockpot meal.

Don’t forget about dessert! Keep it classic with this Easy Tiramisu for a true Italian feast!

More easy crockpot meals you’ll love!

• Crock Pot Pulled Pork — so juicy and flavorful!
• Crockpot Meatloaf — total comfort food.
• Crockpot Pineapple Chicken — made with just a few ingredients.
• Crockpot Whole Chicken — perfect for meal prepping!
• Crockpot Potato Soup — rich and creamy!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Crockpot Lasagna Recipe

This Crockpot Lasagna is everything you love about lasagna but made in the crockpot! Made with lasagna noodles, savory Italian sausage, marinara sauce, mozzarella, and parmesan cheese.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 6 servings

Calories 528cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage (mild or spicy, ¾ lb)
• 1 small onion finely diced
• 2½ cups marinara sauce
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 9 lasagna noodles (not oven ready)
• 2 cups shredded mozzarella cheese
• 3 tablespoons shredded Parmesan cheese

US Customary – Metric

Instructions

• In a medium skillet over medium high heat, cook Italian sausage and onion until completely browned.
• Stir in pasta sauce, oregano, salt and pepper.
• Lightly grease a 2.5-4 quart slow cooker (ideally not the deep round kind, but an oval casserole one with more surface area).
• Spread a little bit of sauce on the bottom of the slow cooker to prevent sticking.
• Place 3 lasagna noodles in the bottom of the slow cooker, breaking to fit (save any broken pieces to fill in gaps later). Spread with ⅓ sauce, and top with ⅓ mozzarella and ⅓ Parmesan.
• Repeat layers two more times (if you have extra sauce and noodles, you can add a fourth layer if you wish!)
• Put the lid on and cook on low for 2.5-3 hours, until noodles are softened.
• Turn the slow cooker off and allow to sit for 10 minutes before slicing and serving.

Video

Notes

Ingredients and Substitutions:

• Italian sausage: you can swap the sausage for ground beef, turkey or chicken, but you may want to add additional herbs and seasonings.
• Cheeses: you can layer some ricotta in with the mozzarella for extra cheesiness!
• Vegetables: feel free to add additional vegetables with the onion, or stir in some fresh spinach before layering.

 

Nutrition

Calories: 528cal | Carbohydrates: 40g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 79mg | Sodium: 1416mg | Potassium: 620mg | Fiber: 3g | Sugar: 6g | Vitamin A: 723IU | Vitamin C: 10mg | Calcium: 255mg | Iron: 3mg

The post Easy Crockpot Lasagna appeared first on The Recipe Rebel.

This Baked Gnocchi with Sausage is a quick and easy one-pot meal. It has a creamy sauce made with pillowy gnocchi, sautéed onions, Italian sausage, garlic, and spinach, baked until tender and bubbly.

If you love Italian sausage, try my Italian Sausage Soup recipe, this Creamy Italian Sausage Pasta, or my Sausage Orzo Soup next!

This Baked Gnocchi with Sausage is so flavorful, packed with simple ingredients, and made in just one pot. The best part is that it only takes 5 minutes to prep!

Gnocchi is one of my favorite ways to make a one pan meal!

They are little pillowy bites of deliciousness, generally thought of as pasta but made with mashed potatoes (or sometimes ricotta) plus flour instead of just four.

They’re a fun alternative to pasta that makes this dish a little more cozy!

Why you’ll love this one-pot meal:

• Quick: This recipe takes under an hour to make, perfect for a last-minute dinner when you need something easy to throw together!
• Easy clean up: We’re using one skillet for this recipe, so you only have one dish to clean up, making this recipe perfect for busy weeknights!
• Comfort food: Tender gnocchi and Italian sausage combined with a rich cream sauce create the perfect comforting dish. 

Ingredients for this Italian Sausage Gnocchi recipe:

• Italian Sausage: just use your favorite variety. Sweet or spicy Italian sausage will add tons of delicious flavor! You can use Italian sausage links and remove the casings or buy ground sausage to make things easier.
• Onion and Garlic: a classic combination to create a flavor base. Use freshly chopped garlic for the best flavor.
• Seasonings: we’re heightening the flavors in the sausage with a little bit of Italian seasoning, salt, and black pepper.
• All-Purpose Flour: helps to thicken the cream sauce.
• Chicken Broth: I prefer to use low sodium chicken broth. If you use regular, you may want to add less salt yourself. That way, you can add it to taste before serving.
• Heavy Whipping Cream: heavy whipping cream creates the richest flavor. Feel free to use a lighter cream or milk, but it may not be as creamy.
• Potato gnocchi: no need to cook it first! The gnocchi bakes right in the oven. Frozen or shelf-stable gnocchi will both work!
• Chopped Fresh Spinach: for some color and nutritional value.
• Cheese: shredded mozzarella and grated parmesan cheese.

How to make Baked Gnocchi with Sausage:

This delicious Baked Gnocchi is a simple, complete meal that’s ready with just 5 minutes of prep! Scroll down to the recipe card for the full list of recipe instructions.

• Brown the sausage and aromatics: Cook the sausage and onion together in an oven-safe skillet until browned, then stir in garlic and seasonings.
• Make the roux: Sprinkle in the flour, then cook and stir until no white remains.

• Make the sauce: Add the chicken broth and cream and cook until slightly thickened.
• Add gnocchi: Stir in the gnocchi and spinach and mix to combine.

• Sprinkle with cheese: Mozzarella and Parmesan, or choose your favorite varieties.
• Bake and broil: Cover the skillet and bake. Before removing from the oven, uncover and broil to brown the cheeses if desired.

Variations and Substitutions:

• Use another meat. Feel free to swap the Italian sausage out for turkey or chicken sausage. If you do this, though, add 1-2 tablespoons of oil to the pan while sautéing so it doesn’t get too dry.
• Add other veggies. You can totally round out this meal by sautéing other veggies with the onion. Try mushrooms, diced bell peppers, chopped kale, etc.
• Make homemade gnocchi. If you’re one of those people who likes to make their own gnocchi, go for it! They will cook more quickly than the shelf-stable variety.
• Add fresh herbs. Sage, thyme, and rosemary pair perfectly with this recipe! Use fresh or dried herbs in place of the Italian seasoning for a bolder flavor. 
• Use a different kind of gnocchi. Sweet potato gnocchi or spinach gnocchi can add a fun flair to the dish!

How to store:

Leftover Gnocchi with Sausage will last in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of water or broth and warm either in the microwave or on low in a sauté pan until heated through. I do not recommend freezing it because the gnocchi will get too mushy.

Where can I find gnocchi?

I’m always able to find dried gnocchi in the pasta aisle of my grocery store. If you can’t find it there, check with the fresh pastas or in the freezer section!

Serving Suggestions

I know we all love a complete meal in one pot, but if you’re up for it, there are plenty of ways you can fill out your meal up even more. 

Serve this gnocchi with a side of Garlic Bread, Green Beans with Bacon, Air Fryer Broccoli, or any of your favorite side dishes.

More One-Pot Meals You’ll Love

Dinner

Sausage Potato Soup with Kale

Dinner

Cajun Chicken Pasta

Dinner

Italian Chicken Tortellini Skillet

Dinner

Garlic Parmesan Orzo recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Baked Gnocchi

This Baked Gnocchi with Sausage is a quick and easy one-pot meal. It's made with tender gnocchi and Italian sausage baked with spinach and onion in a rich cream sauce.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 631cal

Author Ashley Fehr

Ingredients

• ¾ pound ground Italian sausage, mild or spicy (375g)
• 1 medium onion (finely chopped)
• 3 cloves garlic (finely minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy whipping cream
• 1 pound dry gnocchi
• 2 cups chopped fresh spinach
• 1½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

Instructions

• Preheat the oven to 350°F.
• In a large oven-safe skillet over medium-high heat, cook the sausage and onion until browned, about 3 to 4 minutes.
• Stir in the garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
• Stir in the flour and cook for 1 minute or until no white remains.
• Stir in the broth and cream. Reduce the heat to medium and cook, stirring, until thickened, about 3 to 4 minutes. Taste and adjust the seasonings as desired.
• Add the uncooked gnocchi and spinach and stir to combine. Sprinkle with the mozzarella and Parmesan. Cover and bake for 20 minutes.
• Uncover and broil to brown slightly if desired. Remove from the oven and allow to cool for 10 minutes before serving.

Video

Notes

*If you are using chicken or turkey sausage, add 1-2 tablespoons of oil to the pan while sauteing. 

*Don’t want to turn on the oven? You can simply cover and simmer on medium-low heat for the same amount of time until the gnocchi is tender. You would still have to broil the top to brown if desired. 

Nutrition

Serving: 281grams | Calories: 631cal | Carbohydrates: 40g | Protein: 21g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 121mg | Sodium: 1216mg | Potassium: 388mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1964IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 5mg

The post Baked Gnocchi with Sausage appeared first on The Recipe Rebel.

If you’re looking for a quick, comforting dinner that packs a punch of flavor, you have to make this Italian Sausage Orzo Pasta!

It’s made with mild Italian sausage, sautéed veggies, and tender orzo, cooked in a hearty tomato sauce, all in one pan.

You can have it on the table in just about 30 minutes, which is perfect for those busy nights when you need something delicious with minimal effort. 

Want more one pot meals for some easy weeknight dinners? Check out this One Pot American Goulash, One Pot Chicken Stew, and One Pot Pasta Primavera Recipe!

Why we love this one pot Orzo:

• One pot dinner: You can forget about the piles of dishes when making this orzo recipe because you only need one pan!
• 30-minute meal: This recipe comes together in half an hour, so it’s perfect for busy weeknights or whenever you need a quick, comforting meal!
• Flavorful: The Italian sausage, veggies, and rich tomato sauce sauce create a restaurant quality meal that hits the spot every time. 

Italian Sausage Orzo ingredients:

• Oil: Use a neutral oil, like olive or vegetable oil, to sauté the vegetables and sausage.
• Red bell pepper: Red bell pepper adds sweetness and color to the dish. You can swap it for a yellow or orange bell pepper if you like!
• Onion and garlic: These aromatics add tons of flavor! A yellow or white onion will work, and fresh garlic is always recommended.
• Italian sausage: Use mild or spicy Italian sausage, depending on your preference. You could also use another ground protein if you like! (Got extra? Try this easy Sausage and Peppers next!)
• Tomato paste: Tomato paste thickens the sauce and intensifies the tomato flavor.
• Herbs: Dried parsley, dried basil, and dried oregano provide a classic Italian flavor. You can use fresh, chopped herbs or swap with Italian seasoning if you like!
• Low sodium chicken broth: I like using low sodium chicken broth so I can control how much salt is in the sauce.
• Tomato or marinara sauce: Use your favorite tomato sauce or marinara for extra flavor.
• Dry orzo pasta: Orzo is a small rice-shaped pasta that’s perfect for soaking up the sauce. If you’re out of orzo, another short pasta will work just as well. Just adjust the cooking time depending on the pasta you choose!
• Fresh chopped spinach: Fresh spinach adds a pop of color and some greens. You can also use frozen spinach, but make sure to let it thaw before adding it to the dish. 
• Heavy cream (optional): A splash of cream adds a creamy texture to the sauce. If you’re looking for a lighter version, you can skip this!
• Parmesan cheese (for serving, optional): Grated Parmesan adds a savory, nutty finishing touch.

How to make Orzo with Italian Sausage:

This Italian Sausage Orzo Pasta is a lifesaver for busy weeknights! For the full list of recipe instructions, make sure to check out the recipe card.

• Sauté the bell pepper and onion until softened.
• Add the sausage to the pan and cook until browned. Drain excess grease if necessary.

• Stir in the tomato paste, garlic, and herbs, cooking for about a minute.
• Add broth and tomato sauce and bring to a simmer.

• Stir in the orzo pasta. Cover and cook until the pasta is al dente.
• Stir in spinach and heavy cream (if using). Serve with grated Parmesan if desired!

Variations and Substitutions

• Gluten-free: You can swap the orzo for your favorite short gluten-free pasta if you like!
• Dairy-free: Leave out the heavy cream or parmesan cheese for a completely dairy-free dinner. 

How to store Italian Sausage Orzo:

To store Italian Sausage Orzo Pasta, simply place any leftovers in an airtight container and refrigerate for up to 3 to 4 days.

To reheat, warm it in a pan over medium heat with a splash of chicken broth or water to loosen the sauce.

Can I freeze this dish?

Absolutely! This dish freezes well and will last in an airtight container in the freezer for up to 3 months.

Make sure to let it thaw in the fridge overnight before reheating. Keep in mind that the pasta will be a bit softer after freezing.

Serving suggestions:

This recipe is a hearty meal on its own, but it pairs perfectly with a simple side salad, Roasted Vegetables, Green Beans with Bacon or some crusty no-knead bread!

More one pot meals you’ll love:

• One Pot Taco Pasta Recipe — always a hit with the kids!
• One Pot Lemon Orzo pasta — fresh and perfect for any time of the year.
• One Pot Chicken Fajita Pasta — this one is loaded with vegetables!
• Healthier One Pot Skillet Lasagna — we never have any leftovers of this one.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Italian Sausage Orzo Pasta

This Italian Sausage Orzo Pasta is a flavorful meal that only uses one pot! With savory sausage, aromatic garlic, and a touch of tomato sauce, it’s the perfect weeknight dinner that’s satisfying and easy to make.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 432cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 red bell pepper (finely diced)
• ½ large onion (finely diced)
• 375 grams Italian sausage (about ¾lb)
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2½ cups low sodium chicken broth
• ½ cups tomato or marinara sauce
• 1½ cups dry orzo pasta
• 2 cups fresh chopped spinach
• 2 tablespoons heavy cream (optional)
• Parmesan for serving if desired

Instructions

• Heat a large saucepan over medium-high heat and add the oil.
• When hot, add the bell pepper and onion. Cook and stir until softened.
• Add the Italian sausage, cooking and stirring until browned. Drain some of the excess grease if desired.
• Stir in tomato paste, garlic, parsley, salt, basil, and oregano. Cook and stir 1 minute.
• Stir in the broth and tomato sauce and bring to a simmer. Add the uncooked orzo pasta and stir well.
• Cover, reduce heat to medium-low, and cook, stirring often, until al dente (about 10-12 minutes).
• Stir in spinach and cream, if using. Taste and adjust seasonings as desired before serving with Parmesan or as desired.

Video

Notes

Ingredients and Substitutions:

Vegetables: there’s lots of room for more vegetables in here! You can add firmer vegetables with the onion and pepper, and softer or frozen vegetables at the end.

Italian sausage: you can swap this for turkey or chicken sausage, ground beef, or another protein if desired. 

Broth: if using salted broth, you may want to reduce the added salt and season before serving.

*This recipe is best eaten immediately but you can reheat in a skillet with a splash of broth to serve later.

Nutrition

Calories: 432cal | Carbohydrates: 35g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1026mg | Potassium: 568mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1806IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 2mg

The post Italian Sausage Orzo Pasta appeared first on The Recipe Rebel.

This Chicken Spaghetti is a quick and comforting dinner! It’s packed with tender chicken, sautéed peppers and onions, and spaghetti noodles, all coated in a creamy, cheesy sauce with a hint of chili spice.

Looking for more cozy chicken dinners? Try this Chicken Caprese Skillet, Crockpot Creamy Garlic Chicken, and One Pan Chicken Meatballs with Orzo!

This easy Chicken Spaghetti recipe is creamy, cheesy, and packed with bold flavor!

You’ll find no Velveeta cheese or cream of chicken soup here! Just real ingredients in this family favorite.

Serve this dish on its own or with your favorite sides for a wholesome meal you’ll want to keep in your dinner rotation. 

Why you’ll love this creamy Chicken Spaghetti recipe:

• Crowd-pleaser: This dish is packed with great flavor from the sautéed veggies, creamy cheese sauce, and tender chicken!
• Quick: The entire dish comes together in 30 minutes, making it the perfect quick dinner for any night of the week. 
• Simple ingredients: This recipe uses basic ingredients but is big on flavor!

Chicken Spaghetti ingredients:

• Oil: use whatever oil you have to sauté the veggies and chicken. I use canola oil because of its low smoke point and neutral flavor, but you can also use olive oil or your favorite neutral oil.
• Veggies: I use a combination of onion, red peppers, and green peppers to add some color and texture.
• Chicken Breast: you’ll need 2 boneless, skinless chicken breasts cubed into smaller chunks, or about 1 lb of chicken. If you have leftover Crockpot Shredded Chicken or Instant Pot Chicken Breasts, you can throw that in, too!
• Garlic: as always, use freshly minced garlic for the best flavor.
• Seasonings: I use a simple combination of salt, chili powder, and paprika for a little bit of smoky spice. You could also add some red pepper flakes or cayenne pepper for a bit more heat. 
• Flour: a sprinkle of all-purpose flour helps thicken the cream sauce.
• Chicken Broth: a flavorful base for the cream sauce. I use low-sodium chicken broth so I can control the saltiness of the sauce.
• Cream: or milk. You can use any kind, but keep in mind the higher the fat content, the richer the flavor.
• Cheese: I melt shredded cheddar cheese into the sauce to create a delicious creamy texture and cheesy flavor. Avoid using pre-shredded cheese, as they may not melt as smoothly. Feel free to mix it up and use mozzarella or Monterey Jack cheese as well.
• Spaghetti: cooked al dente according to box instructions. You can substitute absolutely any other type of pasta! Angel hair pasta, linguine, or short pasta works just as well.

How to make Chicken Spaghetti:

This simple pasta dinner takes just 10 minutes to prep and is ready in just over half an hour! Here are a few photos to help guide you. See the full step-by-step instructions in the recipe card.

• Heat oil in a large skillet, then add in onion and peppers. Cook until softened.
• Add chicken and cook until no longer pink. Add the seasonings to the chicken and cook briefly.

• Stir in the flour until no white remains. This will thicken our sauce.
• Pour in the broth and cream, then simmer until thickened before adding the cheese.

• Add the cheese and stir until the cheese melts.
• Add the cooked spaghetti noodles and stir to combine.

Variations

• Add other veggies: Feel free to sauté other veggies with the onion and pepper. Try mushrooms, peas, carrots, broccoli florets, zucchini, you name it! If you want to up the spice, try adding diced canned green chiles or rotel tomatoes (just drain the tomatoes first!).
• Try other meat: This pasta dish works great with other types of meat as well. Try leftover turkey, diced ham, or cooked ground beef. You could also top it off with some cooked and crumbled bacon!

How to store:

Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months! Keep in mind that after freezing the pasta will have a softer texture.

Serving Suggestions:

You can serve this cheesy Chicken Spaghetti on its own or bulk the meal up even more with a side dish. Try Roasted Vegetables, Roasted Green Beans, Garlic Bread or Breadsticks, or a simple green salad.

More chicken pasta recipes:

Dinner

Instant Pot Italian Chicken Pasta

Dinner

Chicken Pesto Pasta

Dinner

One Pot Chicken Fajita Pasta

Dinner

Instant Pot Chicken Alfredo Pasta

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chicken Spaghetti

This Chicken Spaghetti is a quick and comforting dinner! It's packed with tender chicken, sautéed peppers and onions, and spaghetti noodles, all coated in a creamy, cheesy sauce with a hint of chili spice.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 496cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 small onion (chopped)
• ½ red pepper
• ½ green pepper
• 2 boneless skinless chicken breasts (about 1 lb – cubed)
• 3 cloves garlic (minced)
• ¾ teaspoon salt
• ¾ teaspoon chili powder
• ½ teaspoon paprika
• 3 tablespoons all purpose flour
• 1½ cups low sodium chicken broth*
• 1 cup milk or cream (any will do! Higher fat will have a richer flavor)
• 1 cup shredded cheddar cheese
• 375 grams spaghetti (about 13 ounces/¾ pound)

US Customary – Metric

Instructions

• Heat a large saucepan over medium-high heat and add the oil.
• Add the onion, red pepper, and green pepper, cooking and stirring for 3 to 4 minutes, until softened.
• Add the chicken and cook until no longer pink.
• Stir in the garlic, salt, chili powder, and paprika and cook for 1 minute.
• Add the flour and stir until no white remains.
• Stir in the broth and half-and-half and bring to a simmer. Reduce the heat to medium-low and simmer, until thickened, about 4 to 5 minutes. Stir in the Cheddar, taste, and adjust seasonings as desired. Keep warm over low heat.
• Meanwhile, in a large pot of salted, boiling water, cook the spaghetti according to the package directions, until al dente. Drain and serve with the sauce.

Video

Notes

Tips:

• *If using no salt added broth, you may find you need to season a bit more.
• Cube the chicken. Remember to cube the chicken breast up into smaller pieces so it cooks quickly and incorporates well into the pasta.
• Cook the pasta al dente. Pasta that’s ever so slightly underdone stands up better in the creamy sauce.
• Shred your own cheese. Pre-shredded cheeses can result in a grainy texture when melted. I recommend shredding your own for the best results.
• Use leftover/rotisserie chicken. This recipe is a great way to use any leftover shredded chicken, Instant Pot Shredded Chicken or leftover Baked Chicken Breast you have around.

 

Variations:

• Make this recipe vegetarian by omitting the chicken and using vegetable broth.
• You can swap boneless chicken thighs for the chicken breasts.
• Any kind of milk or cream will work but more fat will equal a richer sauce.

 

Storage:

Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm on the stove with a splash of broth or cream until heated through.

To freeze, place leftover spaghetti in freezer-safe baking dishes (as large or as small as you want!). Cover with plastic wrap and foil or a tight-fitting lid.

I recommend thawing completely before reheating to avoid having mushy pasta. Add a splash of water, broth or cream and reheat in the oven or on the stove, covered.

Nutrition

Serving: 401grams | Calories: 496cal | Carbohydrates: 67g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 590mg | Potassium: 574mg | Fiber: 3g | Sugar: 6g | Vitamin A: 636IU | Vitamin C: 28mg | Calcium: 184mg | Iron: 2mg

The post Chicken Spaghetti appeared first on The Recipe Rebel.

This One Pot Baked Ziti is everything you love about the traditional Italian dish, all made in one pot and under 30 minutes! It’s made with Italian sausage, spinach, tomatoes, ziti noodles, and gooey cheese for an easy weeknight dinner. 

If you love Italian food as much as I do, you have to try this Chicken Parmesan Recipe, Easy Lasagna Recipe and this Pasta Carbonara Recipe!

Simpler than a traditional Baked Ziti, this one-pot recipe has everything we love about the classic dish! Everything cooks together, from the sausage to the pasta, making cleanup a breeze. 

Perfect for weeknight meals or when you need easy comfort food!

Why we love this cheesy Baked Ziti recipe:

• Quick: This recipe comes together in less than 30 minutes!
• Easy clean up: You only have to clean one pot, so it’s perfect for busy weeknights!
• Comfort food: This recipe has all the same flavors you love about traditional Baked Ziti but is made in one pot.

Easy Baked Ziti recipe ingredients:

• Italian sausage: I removed the sausages from the casings for this recipe, but you could also use ground sausage. Mild, spicy, or sweet Italian sausage works great!
• Aromatics: Onion and garlic create a flavorful base for this dish. 
• Spices: A simple blend of oregano, basil, parsley, salt, and red pepper flakes creates a well-rounded flavor!
• Low-sodium chicken broth: This helps cook the noodles right in the pot. 
• Veggies: I use a combination of crushed tomatoes and frozen spinach to add in some veggies! I like to use crushed tomatoes for a smoother sauce, but diced tomatoes could work, too.
• Penne or ziti pasta: Use any kind of short pasta you like for this recipe. If you want a heartier dish, you can use whole wheat pasta. 
• Shredded mozzarella cheese: This creates that ooey-gooey melty layer on top!
• Granulated sugar (optional): This is optional to balance out any bitterness, but the dish is still great without it!
• Grated Parmesan cheese: For serving.

How to make One-Pot Baked Ziti:

This entire recipe is made in one pot, so you know it’s easy-peasy! For the full list of recipe instructions, scroll down to the recipe card.

• Remove sausage from casings and cook with diced onion until softened.
• Add garlic and spices, cooking for a minute or two.

• Stir in broth, crushed tomatoes, and spinach, then bring to a simmer.
• Add uncooked pasta, reduce to low heat, and cook until pasta is al dente, stirring often.

Variations and Substitutions

• Protein: Italian sausage is a classic choice for Baked Ziti, but you can keep things lean with turkey or chicken sausage instead! You could also use ground beef if you like. 
• Spices: Instead of using various spices, you could swap them for Italian seasoning. You can also use fresh basil and parsley for a more intense flavor!
• Ricotta: Add a few dollops of ricotta cheese to the top with the mozzarella until it gets all melty.
• Tomato sauce: Swap the crushed tomatoes for a jar of your favorite marinara sauce!
• Spinach: If you’re not a fan of spinach, feel free to leave it out. 

How to store One Pot Baked Ziti:

Store leftover One Pot Baked Ziti in an airtight container in the fridge for up to 4 days.

To reheat, portion out a serving on a plate or in a skillet, add a splash of water and heat on medium heat, stirring occasionally, until warmed through.

Serving suggestions:

Serve this hearty meal with some homemade Garlic Bread or Artisan Bread to scoop up the cheesy, meaty goodness! If you want to keep things light, serve up a salad or Roasted Green Beans on the side. 

More one-pot meals you’ll love:

• One Pot American Goulash — a family favorite!
• One Pot Taco Pasta Recipe — for a twist on taco night.
• One Pot Turkey Tetrazzini Recipe — creamy comfort food.
• Healthier One Pot Skillet Lasagna — get those extra veggies in!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

One Pot Baked Ziti with Italian Sausage Recipe

This One Pot Baked Ziti combines turkey sausage, pasta, spinach, and loads of cheese for a hearty, easy dinner with minimal cleanup. Perfect for busy nights!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 5 servings

Calories 476cal

Author Ashley Fehr

Ingredients

• 4 links Italian sausage
• ½ medium onion finely diced
• 2 cloves garlic finely minced
• 1½ teaspoon oregano
• 1½ teaspoon basil
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 3 cups low sodium chicken broth
• 2 cups crushed tomatoes
• ½ cup frozen spinach thawed and squeezed dry
• 4 cups Penne or Ziti pasta (330 grams)
• 1 ½ cups shredded mozzarella cheese
• 1 tablespoon granulated sugar (optional)
• Grated Parmesan for serving

US Customary – Metric

Instructions

• Remove sausage from casings. Add sausage and onion to a large saucepan and cook over medium-high heat until onion has softened, about 4-5 minutes.
• Add garlic, oregano, basil, parsley, salt and red pepper flakes and cook 1-2 minutes.
• Add tomatoes, broth and spinach and stir until combined. Bring to a simmer.
• Stir in pasta. Reduce heat to medium-low, cover and cook stirring often, until pasta is tender, about 12-15 minutes (smaller pasta will take less time). Taste and adjust seasonings to taste, adding sugar if desired.
• Top with cheese, cover and let sit until cheese is melted. Serve.

Video

Notes

*If using turkey or chicken sausage, add one tablespoon oil to the pan before adding the sausage. 

Nutrition

Calories: 476cal | Carbohydrates: 59g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 928mg | Fiber: 4g | Sugar: 7g

The post One Pot Baked Ziti Recipe appeared first on The Recipe Rebel.

This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It’s a comforting meal ready in 30 minutes!

Love a traditional lasagna, too? Try my Easy Lasagna Recipe, Skillet Lasagna Recipe,  Crockpot Lasagna Soup, or this Slow Cooker Lasagna!

This White Chicken Skillet Lasagna is everything you love about classic lasagna but in a quicker, one-pot version. No layers or marinara sauce needed! 

You’ve got tender chicken, noodles, and a creamy white sauce all cooked together in one skillet. It’s ready in just 30 minutes, making it perfect for busy weeknights!

Plus, you can easily mix things up by swapping in different proteins, veggies, or pasta to make it your own.

Why you’ll love this White Chicken Lasagna recipe:

• Perfect for busy weeknights: Skip the layers and baking—this one-pot recipe delivers a delicious, no-fuss meal in no time.
• One pot meal: This easy dish uses just one skillet, making cleanup a breeze and dinner comes together in a flash!
• Creamy and filling: With chicken, mozzarella, and rich cream, it’s the comfort food everyone craves.

White Chicken Lasagna Ingredients:

• Boneless skinless chicken breasts: This is cubed and cooked in the skillet. Feel free to use rotisserie chicken, Crockpot Shredded Chicken, or this Instant Pot Shredded Chicken instead for a low-effort twist!
• Garlic cloves
• Spices: I use Italian seasoning, salt, and pepper, but you can add in your favorites.
• Oil: Use any neutral-flavored oil to cook the chicken. 
• Low-sodium chicken broth: Deglazes the pan and creates the base for the creamy sauce. 
• Heavy cream: Makes the sauce super rich and creamy. 
• Lasagna noodles: You can use dry or oven-ready lasagna noodles for this recipe. If using oven-ready noodles, you may find they absorb liquid differently or they cook a little quicker. However, as long as you know that you may need to adjust the liquid on the fly, then they will work perfectly fine!
• Shredded mozzarella cheese: You can use shredded or shred your own from a block!
• Grated Parmesan cheese: Adds a salty, tangy finish. Use grated or grate your own. 

How to make this creamy chicken lasagna recipe:

This one-skillet dinner is the ultimate low-effort dinner! Here’s a quick rundown of how to make it. For the full list of recipe instructions, scroll down to the recipe card.

• Heat oil in a skillet and cook cubed chicken until browned.
• Add garlic, Italian seasoning, salt, and pepper; cook for 1 minute.

• Pour in chicken broth, scrape the pan, and add cream. Stir in broken lasagna noodles. Cook until noodles are al dente.
• Top with mozzarella and Parmesan, cover to melt, or broil for a crispy top. Serve!

Variations and substitutions for this white chicken lasagna:

• Add vegetables: you can add them with the chicken, with the pasta, or right at the end. It really just depends on how long they take to cook and how tender you like them. Vegetables like broccoli and spinach are added closer to the end because they turn to mush quickly. Mushrooms you may want to saute with the chicken. Carrots and peppers take longer, and you may want to add them closer to the beginning.
• Swap out the chicken for Italian sausage, smoked sausage, or ground turkey. 
• Add some heat: make this a cajun chicken lasagna by adding some cajun seasoning.
• Switch up the herbs: use what you have, add a spoonful of pesto, or rummage through the spice drawer and get a little creative with what you find.
• Swap out the pasta: you can use any cut of pasta in here, but you will want to use roughly the same weight of pasta (250g) since we are not measuring lasagna noodles by volume and keep in mind the cook time and amount of liquid required may be different.

How to store leftover lasagna:

Store leftover lasagna in an airtight container in the fridge for 3-5 days. This also stores very well in the freezer! Just pop it into an airtight container and store it in the freezer for up to 3 months.

Before eating your leftovers, let them thaw in the fridge overnight before reheating in the microwave or stovetop!

Serving suggestions:

I love serving some Garlic Bread on the side to soak up that delicious creamy sauce! If you want some balance, you can add a simple salad or some Roasted Green Beans.

More Easy Suppers you’ll love!

• Sheet Pan Mini Meatloaf and Roasted Potatoes — so easy!
• One Pot American Goulash — a family favorite!
• Chicken Fettuccine Alfredo — another creamy pasta you’ll love.
• Taco Casserole — made with a few simple ingredients!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

White Chicken Skillet Lasagna

This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It's a comforting meal ready in 30 minutes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 561cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 boneless skinless chicken breasts, cubed
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2½ cups low sodium chicken broth
• 1 cup heavy cream
• 10 lasagna noodles, broken (250 grams)
• 1½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

US Customary – Metric

Instructions

• Add oil to a large skillet and heat over medium heat.
• Add chicken breasts and season lightly with salt and pepper. Cook for 3-5 minutes, until lightly browned on each side.
• Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add the broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
• Add the cream and bring to a simmer over medium-high heat.
• Stir in the lasagna noodles and bring back up to a simmer. Reduce to medium-low heat, cover and cook for 10-15 minutes until lasagna noodles are al dente.
• Keep in mind that the sauce will thicken as it sits. If it is thinner than you would like, you can stir together 1 tablespoon water and 1 tablespoon corn starch and stir into the simmering liquid to thicken.
• Top with mozzarella and parmesan cheese. Cover to melt or pop under the broiler until crispy. Serve.

Video

Notes

Ingredients and Substitutions:

Chicken: any kind of boneless chicken will work here! You can mix up the recipe completely and use cooked, crumbled Italian sausage or white beans.

Broth: I always start with low sodium broth and add salt as needed. If you are starting with salted broth, omit the added salt and season before topping with cheese. For a richer pasta, you can swap some of this broth with additional heavy cream.

Cream: I do not recommend swapping this with another cream because it will not thicken the same. If you need to lighten this recipe for health reasons, you could substitute with whole or evaporated milk plus 1 tablespoon of corn starch.

Pasta: you can swap another type of pasta for the lasagna noodles, but be sure to use the same weight.

Lasagna Noodles: any noodle will work here! Just keep in mind they cook at different rates.

 

Nutrition

Calories: 561cal | Carbohydrates: 46g | Protein: 28g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 579mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 2mg

The post White Chicken Skillet Lasagna appeared first on The Recipe Rebel.

This Creamy Cavatappi Pasta is an easy weeknight dinner that comes together in just 25 minutes. It’s made with tender cavatappi noodles tossed in a silky smooth cream sauce flavored with sundried tomatoes and bacon.

Try serving this with a hearty protein like these Parmesan Crusted Chicken Breasts, these Baked Tuscan Chicken Breasts or a side of these homemade meatballs.

As much as we love a hearty meal, we also enjoy a simple pasta dish with minimal ingredients that really lets just a few incredible flavors shine through.

Take this Creamy Cavatappi Pasta — this recipe is about as simple as it gets with one pan and just 7 ingredients!

It’s made with cavatappi pasta, salty bacon, and rich sun dried tomatoes all tossed in the perfect delicate yet rich and flavorful cream sauce.

Creamy Cavatappi Pasta Ingredients:

• Cavatappi Pasta: look for the hollow, corkskrew shaped pasta with ridges (of course, you can use any pasta shape you like for this recipe).
• Bacon: you’ll need 2 slices of thick-cut, chopped bacon. You could also use turkey bacon (add some oil to saute) or one or two Italian sausages without the casings would work well.
• Sun Dried Tomatoes: drained and chopped to add flavor and richness.
• Garlic: use freshly minced garlic for the most authentic flavor.
• Seasonings: we’re keeping it super simple with Italian seasoning, salt, and fresh cracked pepper. Feel free to put your own spin on these!
• Heavy Whipping Cream: a little heavy whipping cream goes a long way to make the decadent cream sauce.
• Reserved Pasta Water: helps smooth out the sauce and allows everything to come together.
• Fresh Parsley: I love to finish each plate of pasta off with a sprinkle of freshly chopped parsley.

How to Make Creamy Cavatappi Pasta

This Creamy Cavatappi Pasta is the best side dish or entree that takes just 5 minutes to prep! Jump down to the recipe card for complete instructions.

1. Cook the pasta: Cook the pasta in a large pot of salted, boiling water until al dente. Drain, but reserve 1 cup of the pasta water.
2. Cook the bacon: In a skillet, cook the bacon until crispy.
3. Make the sauce: To the skillet with the bacon, add sun dried tomatoes and seasonings. Cook for 1 minute.
4. Add the cream and cook until the sauce comes together.
5. Combine and serve: Toss the pasta with the sauce
6. Slowly add pasta water until it all comes together. Add fresh parsley, then serve.

What kind of noodle is cavatappi?

Cavatappi is a tubular, spiral-shaped noodle with ridges on the outside. The ridges and hollowed-out shape make it perfect for creamy sauces, because the sauce has so many places to go and can really adhere to the pasta!

What is the difference between macaroni and cavatappi?

Cavatappi is a type of macaroni. However, it is different than the traditional elbow shaped macaroni we might normally think of. The word cavatappi literally translates to “corkskrews” in Italian, so cavatappi pasta is shaped just like that. A spiral shaped corkskrew!

How to store leftover pasta:

Because the cream sauce in this recipe is so delicate, this Creamy Cavatappi Pasta is definitely best served right away.

However, leftovers will last in an airtight container in the fridge for 3-5 days. To reheat, warm on low on the stove with a splash of cream to moisten.

This Creamy Tomato Rigatoni Pasta, Buttered Noodles, Creamy Gemelli Pasta and this Feta Pasta with Dill are some more of our simple favorites!

Variations

• Add veggies. Feel free to sauté a few veggies in the skillet before combining everything to make this dish into a more well-rounded meal. Try it with broccoli, red peppers, mushrooms, onion, asparagus, you name it. Another option is to mix pre-cooked veggies in after you combine the rest. In this case, Air Fryer Broccoli would be perfect!
• Make it cheesy. Add a handful of parmesan cheese for a thicker, cheesier sauce. If you plan to do this, reduce the salt.
• Add a protein. Bulk your meal up by stirring in pre-cooked chicken or sausage.

Serving Suggestions

If I’m serving this Cavatappi pasta as a main dish, I love to serve it next to Air Fryer Broccoli or Roasted Green Beans.

If I’m serving it as a main dish, I love it next to Creamy Garlic Chicken or Air Fryer Pork Chops.

More Creamy Pasta Recipes You’ll Love

Dinner

Creamy Tomato Rigatoni Pasta

Dinner

Feta Pasta with Dill

Dinner

Sun Dried Tomato Pasta

Side Dishes

Creamy Cheese Tortellini

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Creamy Cavatappi Pasta

Easy Creamy Cavatappi Pasta made with just 7 ingredients! A simple meal or side dish, this pasta dish is full of flavor from sundried tomatoes and bacon.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 488cal

Author Ashley Fehr

Ingredients

• 325 grams Cavatappi pasta (about 4 cups)
• 2 slices thick cut bacon (chopped)
• 2 tablespoons sun dried tomatoes (drained and chopped)
• 3 cloves fresh minced garlic
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon fresh cracked pepper
• ½ cup heavy whipping cream
• reserved pasta water and chopped parsley for finishing

US Customary – Metric

Instructions

• Bring a large pot of salted water to a rolling boil. Add pasta and cook just until al dente.
• Meanwhile, cook the bacon in a skillet on medium-high heat until crispy.
• Without draining, add the sun dried tomatoes, garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add the cream and cook 2-3 minutes until the sauce comes together.
• Before draining the pasta, reserve at least 1 cup of pasta water.
• Drain the pasta and toss with the sauce, adding enough pasta water so that the sauce comes together. The starchy water will create a thick and luscious sauce.
• Stir in fresh chopped parsley if desired and serve.

Video

Notes

*This recipe will serve approximately 4 adults as a main dish, or 6 people as a side dish.

* This recipe has a thin and creamy sauce that is so flavorful. For a thicker sauce, you can stir in 1 tablespoon flour after the spices and add one cup chicken or vegetable broth in addition to the cream. Simmer until thickened.

Possible variations:

This recipe has loads of flavor but there are also tons of ways you can mix it up:

• Stir in fresh chopped spinach before serving.
• Add a handful of shredded Parmesan cheese (reduce the salt if you plan to do this).
• Stir in pre-cooked chicken or sausage
• Add mushrooms to the bacon when you are sauteing. 

 

Nutrition

Calories: 488cal | Carbohydrates: 64g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 426mg | Potassium: 345mg | Fiber: 3g | Sugar: 4g | Vitamin A: 471IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Creamy Cavatappi Pasta appeared first on The Recipe Rebel.