Dinner

If you’re looking for a no-fuss, flavorful meal, this Pulled BBQ Chicken Crock Pot Recipe is a game-changer! With just a few simple ingredients and minimal prep, you can enjoy tender, juicy, fall-apart chicken smothered in a sweet and smoky BBQ sauce. Perfect for sandwiches, sliders, tacos, or even on a salad, this dish will quickly become a family favorite. The best part? Your slow cooker does all the hard work, making it a perfect hands-off meal for busy days!

Why This Pulled BBQ Chicken Recipe Is Amazing

• Easy, No-Fuss Cooking: Just throw everything into the crock pot, and you’re good to go.
• Super Versatile: Serve it on sandwiches, sliders, tacos, or even baked potatoes.
• Great for Meal Prep: Make a large batch and use it throughout the week.
• Family-Friendly: The sweet and savory BBQ flavor is a crowd-pleaser for both kids and adults.
• Minimal Ingredients: Requires just a handful of pantry staples.

Ingredients

• 1.5 kg / 3 lb boneless, skinless chicken breasts or thighs
• 2 cups (480ml) BBQ sauce (your favorite brand)
• ½ cup (120ml) chicken broth
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Directions

1. Prepare the Crock Pot:
   Place the chicken breasts or thighs in the bottom of the crock pot. Season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Mix the Sauce:
   In a bowl, combine the BBQ sauce, chicken broth, brown sugar, and Worcestershire sauce. Stir until well combined.
3. Add the Sauce:
   Pour the BBQ sauce mixture over the chicken, ensuring it’s fully coated.
4. Cook:
   Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
5. Shred the Chicken:
   Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot, stirring to coat it with the remaining sauce.
6. Serve:
   Serve warm on buns, over rice, or in tacos. Enjoy the smoky, saucy goodness!

Pulled BBQ Chicken Crock Pot Recipe

This Pulled BBQ Chicken Crock Pot Recipe is an easy, hands-off way to make tender, flavorful chicken for sandwiches, sliders, or tacos. Slow-cooked in your favorite BBQ sauce, the chicken becomes juicy, smoky, and sweet. It’s perfect for meal prepping or feeding a crowd without much effort. Just set it, forget it, and enjoy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

0 minutes mins

Total Time 4 hours hrs 10 minutes mins

Course Main Dish

Cuisine American, Comfort Food

Servings 7

Ingredients

  

1x2x3x

• 2 lbs 0.9 kg boneless, skinless chicken breasts (or thighs)
• 1 small onion 0.25 lb, sliced
• 2 cups 1 lb BBQ sauce (your favorite brand or homemade)
• ½ cup 0.12 lb chicken broth or water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

 

Step 1: Prepare the Ingredients

• Place the sliced onion at the bottom of the crock pot to add flavor and keep the chicken from sticking.
• Lay the chicken breasts (or thighs) on top of the onions.

Step 2: Add the Sauce and Seasonings

• In a bowl, mix the BBQ sauce, chicken broth, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
• Pour the sauce mixture evenly over the chicken.

Step 3: Slow Cook the Chicken

• Cover the crock pot and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shredded with a fork.

Step 4: Shred the Chicken

• Once the chicken is done, use two forks to shred it directly in the crock pot. Stir the shredded chicken to ensure it’s well-coated in the sauce.

Step 5: Serve and Enjoy

• Serve the pulled BBQ chicken warm on buns, in tacos, or over rice. For added flavor, drizzle with extra BBQ sauce and top with coleslaw.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
• Freezer-Friendly: Freeze pulled chicken in a sealed bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Add-Ins: Add sliced bell peppers or jalapeños to the crock pot for extra flavor.
• Serving Ideas: Serve on toasted brioche buns, in wraps, or over mashed potatoes.

Tried this recipe?Let us know how it was!

Notes

• Chicken Thighs or Breasts: Thighs tend to be juicier, but breasts work great too.
• Make It Spicy: Add cayenne pepper or hot sauce to the sauce for a spicy kick.
• Saucy or Less Saucy? If you prefer it saucier, add more BBQ sauce just before serving.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes! This dish tastes even better the next day. Simply reheat in the crock pot or on the stove.

What’s the best way to reheat it?
Reheat in the crock pot on low or in the microwave. Add a splash of broth or extra BBQ sauce if it looks a bit dry.

Can I use frozen chicken?
Yes! Just add an extra hour to the cooking time if using frozen chicken.

Can I use a different sauce?
Absolutely! Swap the BBQ sauce with buffalo, teriyaki, or honey mustard for different flavors.

What other toppings work well?
Pickles, coleslaw, sliced onions, or jalapeños all make great toppings for BBQ chicken sandwiches.

Tips and Notes

• My Tip: Serve this pulled chicken on toasted brioche buns with coleslaw for the ultimate sandwich experience.
• Pro Trick: For extra smokiness, add a drop or two of liquid smoke to the BBQ sauce mixture.
• Serving Suggestion: Pair with cornbread, baked beans, or a side of potato salad for a full BBQ feast.

Variations

Switch things up with one of these fun variations:

• Buffalo Pulled Chicken: Use buffalo sauce instead of BBQ sauce for a spicy, tangy version.
• Sweet and Spicy: Add honey and sriracha to the sauce for a sweet-spicy kick.
• BBQ Chicken Nachos: Use the pulled chicken as a topping for nachos, along with melted cheese and jalapeños.
• Hawaiian Pulled Chicken: Add pineapple chunks to the crock pot for a tropical twist.
• BBQ Chicken Tacos: Serve the pulled chicken in tortillas with slaw and avocado for delicious tacos.

If you love quick, flavorful meals, this Creamy Chicken Pesto Pasta will be your new favorite go-to dinner. Tender pieces of chicken, swirled in a luscious, basil-infused pesto cream sauce, make every bite unforgettable. This dish feels fancy enough for a date night but is easy enough to whip up on a busy weeknight. Whether you’re a pesto fan or looking to add variety to your pasta game, this meal will leave you and your family craving seconds!

Why This Creamy Chicken Pesto Pasta is a Winner

• Ready in 30 Minutes: Perfect for busy weeknights or last-minute meals.
• Comfort and Flavor: Creamy sauce meets the bold flavors of pesto for a match made in heaven.
• Tender, Juicy Chicken: Seared chicken breast pieces add heartiness to the dish.
• Customizable: Add veggies, switch up the pasta, or use store-bought or homemade pesto.
• Crowd-Pleaser: Everyone loves creamy pasta, and this dish delivers!

Ingredients

• 300g / 0.66 lb pasta (penne, fettuccine, or your favorite)
• 2 tbsp olive oil
• 2 large chicken breasts, diced
• Salt and pepper, to taste
• 2 garlic cloves, minced
• ½ cup (120ml) heavy cream
• ¼ cup (60g / 0.13 lb) basil pesto (store-bought or homemade)
• ¼ cup (60ml) chicken broth (optional, to loosen the sauce)
• ½ cup (50g / 0.11 lb) grated Parmesan cheese
• Fresh basil or parsley, for garnish

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
2. Cook the Chicken:
   While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Transfer the chicken to a plate.
3. Make the Creamy Pesto Sauce:
   In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and pesto, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened. Add a splash of chicken broth if the sauce feels too thick.
4. Combine Everything:
   Return the cooked chicken to the skillet. Add the drained pasta and Parmesan cheese, tossing to coat everything in the creamy sauce. If needed, stir in some reserved pasta water to loosen the sauce.
5. Serve and Enjoy:
   Garnish with fresh basil or parsley and serve warm. Get ready for creamy, cheesy perfection!

Notes

• Use Any Pasta: This dish works well with penne, fettuccine, or even spaghetti.
• Make It Lighter: Swap the heavy cream with half-and-half or milk for a lighter sauce.
• Add Veggies: Toss in spinach, cherry tomatoes, or sautéed mushrooms for extra nutrition.
• Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to keep the sauce smooth.

Frequently Asked Questions

Can I use store-bought pesto?
Yes! Store-bought pesto works perfectly, but you can also use homemade for even fresher flavor.

What’s the best way to reheat this dish?
Reheat on the stovetop over low heat with a splash of broth or cream to keep the sauce from drying out.

Can I use another protein?
Absolutely! Shrimp, grilled salmon, or even crispy bacon would taste great in this dish.

Can I make this dish vegetarian?
Yes, simply skip the chicken and add extra veggies like roasted zucchini or bell peppers.

How do I prevent the sauce from separating?
Avoid boiling the sauce—gentle simmering will help keep it smooth and creamy.

Tips and Notes

• My Tip: For extra flavor, toast some pine nuts and sprinkle them on top before serving.
• Pro Trick: Save some pasta water! It’s the secret to getting the perfect consistency in your sauce.
• Serving Suggestion: Serve with garlic bread or a simple green salad for a complete meal.

Variations

Switch things up with one of these fun variations:

• Spicy Pesto Pasta: Add red pepper flakes or chili oil for a touch of heat.
• Sun-Dried Tomato Pesto: Use sun-dried tomato pesto instead of basil pesto for a tangy twist.
• Creamy Pesto Alfredo: Mix in some Alfredo sauce for an ultra-creamy version.
• Pesto Veggie Pasta: Toss in roasted veggies like asparagus, bell peppers, and zucchini for a vegetarian feast.
• Lemon Pesto Pasta: Add a squeeze of lemon juice and zest to the sauce for a fresh, citrusy kick.
  

  Creamy Chicken Pesto Pasta

  This Creamy Chicken Pesto Pasta is the ultimate weeknight dinner—rich, flavorful, and easy to make. Tender chicken pieces are coated in a luscious pesto cream sauce and tossed with pasta to create a dish that’s satisfying and full of bright basil flavor. Whether you’re serving it for family dinner or a special occasion, this recipe is sure to become a favorite.

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  0 minutes mins

  Total Time 30 minutes mins

  Course Main Dish

  Cuisine Comfort Food, Italian-Inspired

  Servings 4

  Ingredients

    

  1x2x3x

  For the Pasta and Chicken

  • 12 oz 0.75 lb pasta (penne, fettuccine, or your favorite shape)
  • 2 tablespoons 0.1 lb olive oil
  • 1 lb 0.45 kg boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

  For the Pesto Cream Sauce

  • 2 tablespoons 0.1 lb unsalted butter
  • 3 cloves garlic minced
  • 1 cup 0.5 lb heavy cream
  • ½ cup 0.12 lb prepared basil pesto
  • ¼ cup 0.05 lb grated Parmesan cheese
  • ¼ teaspoon red pepper flakes optional, for a bit of heat

  Optional Garnish

  • Chopped basil
  • Extra Parmesan cheese

  Instructions

   

  Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  • Drain the pasta and set it aside. Reserve ½ cup of pasta water in case you need to loosen the sauce later.

  Step 2: Cook the Chicken

  • While the pasta is cooking, season the chicken pieces with salt, black pepper, and garlic powder.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes until golden brown and cooked through. Remove from the skillet and set aside.

  Step 3: Make the Pesto Cream Sauce

  • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Pour in the heavy cream and bring it to a simmer, stirring frequently.
  • Stir in the pesto and Parmesan cheese until the sauce is smooth and well combined. Add red pepper flakes, if using, for a bit of spice.

  Step 4: Combine the Pasta, Chicken, and Sauce

  • Return the cooked chicken to the skillet and toss to coat in the sauce.
  • Add the drained pasta and stir to combine. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.

  Step 5: Serve and Garnish

  • Serve the pasta hot, garnished with chopped basil and extra Parmesan cheese, if desired.

  Notes

  • Substitutions: Use shrimp or tofu in place of chicken for a different protein.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or milk to restore the sauce’s consistency.
  • Vegetable Add-ins: Stir in baby spinach or roasted cherry tomatoes for extra flavor.
  • Pesto Tip: Use homemade pesto for a fresher taste, or swap basil with arugula or spinach pesto.

  Tried this recipe?Let us know how it was!

Asiago Tortelloni Alfredo with Grilled Chicken is a mouthwatering combination of creamy, cheesy, and savory flavors. This dish brings together pillowy tortelloni filled with a blend of cheeses, smothered in a rich Alfredo sauce, and topped with tender, smoky grilled chicken. It feels like a decadent meal you’d order at a fancy Italian restaurant, but it’s simple enough to whip up in your own kitchen. Whether you’re cooking for a special occasion or a cozy family dinner, this dish is sure to impress!

Why This Asiago Tortelloni Alfredo with Grilled Chicken

• Cheesy and Creamy Heaven: Tortelloni filled with asiago and other cheeses make this dish incredibly rich and indulgent.
• Grilled Chicken for the Win: Juicy, seasoned chicken adds a smoky contrast to the creamy Alfredo sauce.
• Restaurant-Quality at Home: It tastes gourmet, but it’s quick and easy to make.
• Perfect for Any Occasion: Great for weeknight meals or special dinners.
• Easily Customizable: Add vegetables, extra cheese, or adjust the sauce for a personal touch.

Ingredients

Grilled Chicken

• 2 large chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste

Tortelloni Alfredo

• 500g / 1.1 lb cheese-filled tortelloni (store-bought or homemade)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 ½ cups (375ml) heavy cream
• 80g / 0.18 lb (¾ cup) grated Asiago cheese
• ½ tsp black pepper
• Salt, to taste
• ¼ cup (10g / 0.02 lb) fresh parsley, chopped, for garnish

Directions

1. Prepare the Chicken:
   Rub the chicken breasts with olive oil and season both sides with garlic powder, paprika, salt, and pepper.
2. Grill the Chicken:
   Preheat a grill or grill pan over medium heat. Grill the chicken for 5-6 minutes per side until cooked through. Let the chicken rest for a few minutes before slicing it into strips.
3. Cook the Tortelloni:
   Bring a large pot of salted water to a boil. Cook the tortelloni according to the package instructions. Reserve ½ cup of the pasta water before draining.
4. Make the Alfredo Sauce:
   In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant. Pour in the heavy cream, stirring gently. Once the cream starts to simmer, stir in the grated Asiago cheese and black pepper. Simmer until the sauce thickens slightly.
5. Combine the Tortelloni and Sauce:
   Add the cooked tortelloni to the Alfredo sauce, tossing to coat. If the sauce feels too thick, stir in some reserved pasta water to reach the desired consistency.
6. Assemble the Dish:
   Top the creamy tortelloni Alfredo with sliced grilled chicken. Garnish with fresh parsley and serve hot.

Notes

• Chicken Alternatives: Use grilled shrimp or even salmon for a seafood twist.
• Vegetable Add-Ins: Stir in sautéed spinach or roasted cherry tomatoes for extra flavor and nutrition.
• Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.
• Cheese Swap: Parmesan or Pecorino Romano can be used in place of Asiago for a different flavor profile.

Frequently Asked Questions

Can I make this dish ahead of time?
You can prepare the sauce and grill the chicken in advance. Store them separately and combine everything just before serving to maintain the best texture.

What if I don’t have a grill?
No problem! You can cook the chicken in a skillet or oven instead.

Can I use tortellini instead of tortelloni?
Absolutely! Tortellini are smaller but work just as well in this dish.

How do I prevent the Alfredo sauce from curdling?
Keep the heat at medium and avoid boiling the sauce to ensure it stays smooth.

Can I make this dish vegetarian?
Yes! Just skip the chicken and add extra veggies or mushrooms for a delicious vegetarian option.

Tips and Notes

• My Tip: If you want extra cheesy goodness, sprinkle a bit more Asiago on top before serving.
• Pro Trick: Reserve some pasta water! It works wonders to adjust the sauce consistency without diluting the flavor.
• Serving Suggestion: Pair this dish with garlic bread and a crisp Caesar salad for a complete meal.

Variations

This dish is incredibly versatile. Here are some fun ways to switch it up next time:

• Lemon Herb Alfredo: Add a squeeze of lemon juice and some fresh thyme to brighten up the sauce.
• Mushroom Alfredo: Stir in sautéed mushrooms for extra depth and an umami kick.
• Spicy Kick: Add red pepper flakes to the sauce for a bit of heat.
• Baked Tortelloni Alfredo: Transfer the dish to an oven-safe dish, sprinkle with mozzarella, and broil until bubbly.
• Pesto Alfredo: Stir in a spoonful of pesto to the sauce for a vibrant, herbaceous twist.
  

  Asiago Tortelloni Alfredo With Grilled Chicken

  This Asiago Tortelloni Alfredo with Grilled Chicken brings together creamy, cheesy pasta with smoky grilled chicken for a satisfying, restaurant-quality dish. The Alfredo sauce, enhanced with Asiago cheese, elevates the tortelloni to new heights. This dish is easy to prepare, yet impressive enough for a dinner party or a cozy family meal.

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  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  0 minutes mins

  Total Time 30 minutes mins

  Course Dinner, Main Dish

  Cuisine Italian-American

  Servings 4

  Ingredients

    

  1x2x3x

  For the Grilled Chicken

  • 2 large chicken breasts 1.5 lb total, butterflied or pounded to even thickness
  • 2 tablespoons 0.1 lb olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

  For the Tortelloni and Alfredo Sauce

  • 1 lb 0.45 kg cheese-stuffed tortelloni (fresh or refrigerated)
  • 3 tablespoons 0.15 lb unsalted butter
  • 3 cloves garlic minced
  • 1 ½ cups 0.75 lb heavy cream
  • ¾ cup 0.3 lb grated Asiago cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional

  Optional Garnish

  • Chopped parsley
  • Extra grated Asiago cheese

  Instructions

   

  Step 1: Grill the Chicken

  • Preheat a grill or grill pan over medium heat.
  • Rub the chicken breasts with olive oil, then season both sides with garlic powder, paprika, salt, and black pepper.
  • Grill the chicken for 5–6 minutes per side until cooked through (internal temperature of 165°F / 74°C). Remove from heat and let it rest for a few minutes.
  • Slice the chicken into strips and set aside.

  Step 2: Cook the Tortelloni

  • While the chicken is grilling, bring a pot of salted water to a boil. Add the tortelloni and cook according to package instructions (usually 3–5 minutes).
  • Drain the pasta and set it aside.

  Step 3: Make the Alfredo Sauce

  • In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Pour in the heavy cream and bring it to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the grated Asiago cheese, salt, pepper, and a pinch of nutmeg (if using). Continue stirring until the cheese melts and the sauce becomes smooth.

  Step 4: Assemble the Dish

  • Add the cooked tortelloni to the Alfredo sauce and toss gently to coat the pasta evenly.
  • Top the dish with the sliced grilled chicken.
  • Garnish with chopped parsley and extra Asiago cheese, if desired.

  Notes

  • Substitutions: Use Parmesan or Romano cheese if Asiago is unavailable.
  • Vegetable Add-ins: Sautéed spinach or roasted mushrooms pair wonderfully with this dish.
  • Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently over low heat with a splash of cream to restore the sauce’s texture.
  • Serving Suggestion: Serve with a side of garlic bread or a simple green salad.

  Tried this recipe?Let us know how it was!

Ravioli with mushroom cream sauce is one of those dishes that feels luxurious but is surprisingly easy to make. With tender ravioli swimming in a velvety mushroom-infused sauce, it’s a recipe perfect for a romantic dinner or a cozy family meal. This dish combines earthy mushrooms, garlic, and cream for a symphony of flavors that’s hard to resist. You won’t believe how quick it is to whip up—it’s the perfect weeknight treat or dinner-party hit.

Why This Ravioli with Mushroom Cream Sauce

• Rich and Creamy: The mushroom cream sauce is silky smooth and packed with umami flavors.
• Quick and Simple: This dish can be ready in just 30 minutes, making it perfect for busy days.
• Restaurant-Quality: Tastes like something you’d order at a fancy Italian restaurant.
• Versatile: Works with any ravioli filling—cheese, spinach, or even lobster!
• Comfort in Every Bite: Perfect for cozy nights when you want something indulgent and special.

Ingredients

• 500g / 1.1 lb fresh ravioli (cheese or mushroom-filled)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 250g / 0.55 lb cremini or button mushrooms, sliced
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• 250ml / 1 cup heavy cream
• 60g / 0.13 lb (½ cup) grated Parmesan cheese
• ¼ tsp black pepper
• Salt, to taste
• Optional: A pinch of nutmeg for warmth
• Fresh parsley, chopped, for garnish

Directions

1. Cook the Ravioli:
   Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Reserve ½ cup of the pasta water, then drain the ravioli and set it aside.
2. Sauté the Mushrooms:
   In a large skillet, heat the olive oil and butter over medium heat. Add the mushrooms and cook for 5-7 minutes until golden brown. Stir in the garlic and shallot, cooking until fragrant.
3. Make the Cream Sauce:
   Pour in the heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly. Add the Parmesan cheese, pepper, and a pinch of nutmeg, stirring until smooth.
4. Combine with Ravioli:
   Gently add the cooked ravioli to the skillet, tossing to coat in the mushroom cream sauce. If the sauce is too thick, stir in some reserved pasta water to loosen it.
5. Serve:
   Taste and adjust seasoning with salt if needed. Garnish with fresh parsley and serve immediately.

Notes

• Use Store-Bought or Homemade Ravioli: Both work perfectly—use whatever fits your schedule!
• Mushroom Alternatives: Try shiitake or portobello mushrooms for deeper flavor.
• Storage Tip: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream to maintain the sauce’s texture.
• Cheese Swap: Grana Padano or Pecorino Romano can replace Parmesan for a slightly different flavor.

Frequently Asked Questions

Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can make the sauce ahead of time and reheat it when ready to serve. Just cook the ravioli fresh for the best texture.

What if I don’t have heavy cream?
Half-and-half or whole milk can work, but the sauce may be slightly thinner.

Can I use frozen ravioli?
Absolutely! Just follow the package instructions to cook the ravioli before adding it to the sauce.

How do I keep the sauce from becoming too thick?
Add reserved pasta water, little by little, until the sauce reaches your desired consistency.

Can I add protein to this dish?
Yes! Grilled chicken or sautéed shrimp would pair beautifully with the mushroom cream sauce.

Tips and Notes

• My Tip: Toast the mushrooms well before adding the cream—they develop a richer, deeper flavor that makes a huge difference!
• Pro Tip: If you like a touch of acidity, squeeze in a little lemon juice just before serving—it brightens up the sauce.
• Serving Suggestion: A side of garlic bread and a crisp green salad make this meal feel complete.

Variations

This dish is incredibly versatile! Try one of these variations to switch things up:

• Truffle Ravioli: Add a drizzle of truffle oil for an extra layer of luxury.
• Spinach and Mushroom Ravioli: Stir in some sautéed spinach for added nutrients and color.
• White Wine Sauce: Replace half the cream with white wine for a lighter, aromatic sauce.
• Vegan Version: Use dairy-free cream and vegan ravioli for a plant-based option.
• Lobster Ravioli: For a special occasion, try it with lobster ravioli—indulgent and delicious!
  

  Ravioli with Mushroom Cream Sauce

  This Ravioli with Mushroom Cream Sauce is a decadent, yet easy dish that comes together quickly for a perfect weeknight dinner or a romantic meal. Soft ravioli stuffed with cheese or meat pairs beautifully with a rich, creamy mushroom sauce. With its earthy flavors and velvety texture, this dish feels luxurious but requires minimal effort to prepare.

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  Prep Time 10 minutes mins

  Cook Time 15 minutes mins

  0 minutes mins

  Total Time 25 minutes mins

  Course Dinner, Main Dish

  Cuisine Italian

  Servings 4

  Ingredients

    

  1x2x3x

  For the Mushroom Cream Sauce

  • 2 tablespoons 0.1 lb unsalted butter
  • 1 tablespoon 0.03 lb olive oil
  • 8 oz 0.5 lb cremini or button mushrooms, sliced
  • 2 cloves garlic minced
  • 1 small shallot 0.1 lb, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon thyme dried or fresh
  • 1 cup 0.5 lb heavy cream
  • ¼ cup 0.05 lb grated Parmesan cheese

  For the Ravioli

  • 1 lb 0.45 kg fresh or frozen ravioli (cheese or meat-filled)
  • Water and salt for boiling

  Optional Garnish

  • Chopped parsley
  • Grated Parmesan

  Instructions

   

  Step 1: Prepare the Ravioli

  • Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions (usually 3–5 minutes for fresh ravioli, 8–10 minutes for frozen).
  • Once cooked, drain the ravioli and set aside.

  Step 2: Cook the Mushroom Sauce

  • In a large skillet, melt the butter with olive oil over medium heat.
  • Add the sliced mushrooms and sauté for 5–7 minutes until browned and tender. Stir occasionally to avoid burning.
  • Add the minced garlic and chopped shallot, cooking for another 1–2 minutes until fragrant.
  • Season with salt, black pepper, and thyme.
  • Pour in the heavy cream and stir well to combine. Let the sauce simmer for 3–4 minutes until it thickens slightly.
  • Stir in the Parmesan cheese and adjust the seasoning if needed.

  Step 3: Assemble the Dish

  • Add the drained ravioli to the skillet with the mushroom sauce. Toss gently to coat the ravioli in the sauce.
  • Remove from heat and garnish with chopped parsley and extra Parmesan, if desired.

  Notes

  • Substitutions: Swap heavy cream with half-and-half for a lighter sauce, or use plant-based cream for a vegan alternative.
  • Mushroom Options: Shiitake, oyster, or portobello mushrooms can be used for a deeper, more complex flavor.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of cream if the sauce thickens too much.
  • Serving Tip: Serve with a side salad or garlic bread for a complete meal.

  Tried this recipe?Let us know how it was!

If you’re looking for a fast, crowd-pleasing dish, these mini baked chicken tacos are the answer! They’re crispy, cheesy, and packed with juicy shredded chicken—ready in just 20 minutes. Whether you’re hosting a party, preparing game-day snacks, or just need a quick dinner the family will devour, these mini tacos hit the spot. With endless topping options, they’re fun to make and even more fun to eat!

Why These 20-Minute Mini Baked Chicken Tacos

• Quick and Easy: Ready from start to finish in just 20 minutes, perfect for busy weeknights.
• Crispy and Cheesy: Baked in the oven for a crunchy shell with gooey melted cheese.
• Kid-Approved: Mini-sized tacos are great for little hands and picky eaters.
• Customizable: Top them with your favorite salsa, guacamole, or sour cream.
• Perfect for Any Occasion: Ideal for game-day, parties, or a simple family meal.

Ingredients

• 300g / 0.66 lb cooked, shredded chicken
• 1 tsp taco seasoning (or more, to taste)
• 12 mini taco shells (or small tortillas)
• 1 cup (110g / 0.24 lb) shredded cheese (cheddar or Mexican blend)
• ¼ cup (60ml) salsa
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Optional toppings: sour cream, guacamole, diced tomatoes, sliced jalapeños

Directions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the Chicken:
   In a bowl, mix the shredded chicken with taco seasoning and salsa until well-coated.
3. Assemble the Tacos:
   Place a small amount of the seasoned chicken inside each mini taco shell. Top with a sprinkle of shredded cheese.
4. Bake:
   Arrange the tacos upright on the baking sheet. Brush the edges lightly with olive oil to help them crisp up. Bake for 8-10 minutes, or until the cheese is melted and the taco shells are golden.
5. Garnish and Serve:
   Remove from the oven and sprinkle with fresh cilantro. Add any additional toppings like sour cream or guacamole before serving.

Notes

• Make It Spicy: Add some diced jalapeños or a dash of hot sauce to the chicken mixture.
• Storage Tip: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
• Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for the filling.
• Swap the Shells: If you can’t find mini taco shells, small tortillas work just as well—just fold them in half.

Frequently Asked Questions

Can I make these tacos ahead of time?
Yes! Prepare the chicken mixture and fill the tacos in advance. Bake them just before serving for the best crunch.

What if I can’t find mini taco shells?
You can use small tortillas instead and fold them in half to create mini tacos.

Can I freeze these mini tacos?
While they’re best fresh, you can freeze them. Let them cool completely, then store in an airtight container. Reheat in the oven to crisp them back up.

What cheese works best?
A shredded Mexican blend or cheddar melts beautifully, but pepper jack adds a nice kick.

Can I make these vegetarian?
Absolutely! Use black beans, sautéed veggies, or tofu as the filling for a plant-based version.

Tips and Notes

• My Tip: Don’t overcrowd the baking sheet—this ensures every taco gets nice and crispy.
• Pro Tip: If the tacos tend to tip over, place crumpled foil between them to help them stand upright.
• Serving Suggestion: These mini tacos are perfect with a side of Mexican rice or a light salad.

Variations

There are so many ways to customize these mini tacos! Here are some fun ideas to try next time:

• Buffalo Chicken Tacos: Toss the shredded chicken with buffalo sauce and top with blue cheese crumbles.
• BBQ Chicken Tacos: Use BBQ sauce instead of salsa, and add coleslaw on top.
• Vegetarian Mini Tacos: Swap the chicken for seasoned black beans and roasted vegetables.
• Breakfast Tacos: Fill with scrambled eggs, bacon, and cheese for a morning treat.
• Greek-Inspired Tacos: Use chicken seasoned with oregano and lemon, and top with tzatziki and cucumber.
  

  20 Minute Mini Baked Chicken Tacos

  These Mini Baked Chicken Tacos are quick, crispy, and perfect for busy weeknights or as a fun party appetizer. Filled with seasoned shredded chicken, melted cheese, and topped with your favorite toppings, they are baked to golden perfection in just 20 minutes. These bite-sized delights are a crowd-pleaser that’s easy to customize with various toppings and sauces!

  Print Recipe Pin Recipe

  Prep Time 8 minutes mins

  Cook Time 12 minutes mins

  0 minutes mins

  Total Time 20 minutes mins

  Course Appetizer, Main Dish

  Cuisine Mexican, Tex-Mex

  Servings 4

  Ingredients

    

  1x2x3x

  • 2 cups 0.8 lb cooked and shredded chicken
  • 1 tablespoon 0.03 lb olive oil
  • 1 packet 1 oz taco seasoning mix
  • ¼ cup 0.1 lb water
  • 12 mini corn tortillas
  • 1 cup 0.25 lb shredded cheddar or Mexican blend cheese
  • Cooking spray

  Instructions

   

  • Step 1: Prepare the Chicken Filling
  • In a skillet over medium heat, add the olive oil and shredded chicken.
  • Sprinkle in the taco seasoning and pour in ¼ cup of water. Stir well to coat the chicken evenly. Simmer for 2–3 minutes until the mixture thickens. Remove from heat and set aside.
  • Step 2: Assemble the Tacos
  • Preheat the oven to 400°F (200°C).
  • Lightly spray a muffin tin with cooking spray to prevent sticking.
  • Warm the mini tortillas slightly (either in the microwave or in a pan) to make them pliable.
  • Place each tortilla into a muffin cup, gently pressing to form a taco shell shape.
  • Step 3: Fill and Bake the Tacos
  • Spoon the seasoned chicken mixture into each tortilla, filling it halfway.
  • Top with a generous sprinkle of shredded cheese.
  • Bake in the preheated oven for 10–12 minutes, or until the tortillas are crisp and the cheese is melted and bubbly.
  • Step 4: Garnish and Serve
  • Remove the tacos from the oven and let them cool slightly.
  • Add your desired toppings, such as sour cream, diced tomatoes, jalapeños, or cilantro, and serve warm.

  Notes

  • Substitutions: Use ground beef, turkey, or a plant-based meat alternative for variety.
  • Make it Spicy: Add hot sauce or diced chilies to the chicken filling.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
  • Serving Tip: Serve with guacamole, salsa, or queso for dipping.

  Tried this recipe?Let us know how it was!

Stuffed bell peppers are a hearty, colorful meal that’s as pleasing to the eyes as it is to the taste buds! These easy stuffed peppers are loaded with savory ground beef, nutty brown rice, and topped with melted cheese. It’s a healthy, satisfying dish that’s perfect for busy weeknights. With endless customization options, you’ll keep coming back to this comforting classic—and it’s easier to make than you think!

Why These Easy Stuffed Bell Peppers with Ground Beef and Brown Rice

• Nutritious and Balanced: Packed with protein, whole grains, and vegetables in every bite.
• Flavor-Packed Filling: Seasoned ground beef and tender brown rice make these peppers incredibly flavorful.
• Make-Ahead Friendly: Perfect for meal prep; they reheat wonderfully.
• Family-Friendly: Kids and adults both love this cheesy, savory dish.
• Customizable: Easily swap in other grains or proteins to suit your taste.

Ingredients

• 6 large bell peppers (any color)
• 500g / 1.1 lb ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 ½ cups (285g / 0.63 lb) cooked brown rice
• 1 can (400g / 14 oz) diced tomatoes, drained
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper, to taste
• 1 cup (110g / 0.24 lb) shredded cheese (cheddar, mozzarella, or a blend)
• 2 tbsp olive oil
• Fresh parsley for garnish

Directions

1. Prepare the Bell Peppers:
   Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Brush the insides with a bit of olive oil and arrange them in a baking dish.
2. Cook the Filling:
   Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened. Add the ground beef, cooking until browned. Season with oregano, cumin, salt, and pepper.
3. Combine the Ingredients:
   Stir in the drained tomatoes, tomato paste, and cooked brown rice. Cook for a few more minutes until everything is well combined and heated through.
4. Stuff the Peppers:
   Spoon the beef and rice mixture into each bell pepper, packing it in gently. Top each pepper with a generous sprinkle of shredded cheese.
5. Bake the Peppers:
   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
6. Garnish and Serve:
   Remove from the oven and let the peppers cool slightly. Garnish with fresh parsley before serving.

Notes

• Substitution Tips: Use ground turkey or chicken instead of beef for a lighter version.
• Alternative Grains: Swap brown rice with quinoa, couscous, or cauliflower rice.
• Storage: Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave.
• Make It Spicy: Add diced jalapeños or a pinch of chili flakes to the filling for a kick.

Frequently Asked Questions

Can I make these ahead of time?
Absolutely! Prepare the filling and stuff the peppers ahead of time. Store them in the fridge and bake when ready to serve.

Can I freeze stuffed bell peppers?
Yes! Freeze them after baking. To reheat, thaw overnight in the fridge and warm in the oven.

What other cheeses work well?
You can use Monterey Jack, feta, or even pepper jack for extra flavor.

How do I keep the peppers from getting soggy?
Pre-bake the peppers for 10 minutes before stuffing, or choose firmer peppers like green bell peppers.

Can I make this dish vegetarian?
Definitely! Skip the meat and add black beans, lentils, or extra vegetables to the filling.

Tips and Notes

• My Tip: For even more flavor, try roasting the bell peppers before stuffing them. It adds a delicious smoky taste!
• Pro Trick: Don’t throw away the pepper tops—chop them up and sauté them with the filling for extra flavor.
• Serving Suggestion: Pair with a side of garlic bread or a fresh green salad to complete the meal.

Variations

There’s something special about stuffed bell peppers that makes them so adaptable! Here are some fun ways to switch things up:

• Italian-Style: Use ground sausage, marinara sauce, and mozzarella cheese for a flavorful twist.
• Mexican-Inspired: Add black beans, corn, and taco seasoning, then top with salsa and avocado.
• Cheeseburger Peppers: Use ground beef with ketchup, mustard, and cheddar for a burger-like flavor.
• Veggie Deluxe: Skip the meat and pack them with quinoa, chickpeas, mushrooms, and spinach for a hearty vegetarian option.
• Mediterranean Flair: Mix in some feta, olives, and fresh dill for a Greek-style version you’ll love.
  

  Easy Stuffed Bell Peppers with Ground Beef and Brown Rice

  These easy stuffed bell peppers are a perfect blend of seasoned ground beef, hearty brown rice, and melty cheese, all baked inside tender bell peppers. This dish makes for a balanced, nutritious, and satisfying meal, ideal for weeknights. With customizable ingredients, you can tailor it to your taste by adding vegetables or swapping the protein!

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  Prep Time 15 minutes mins

  Cook Time 40 minutes mins

  0 minutes mins

  Total Time 55 minutes mins

  Course Dinner, Main Dish

  Cuisine American, Comfort Food

  Servings 4

  Ingredients

    

  1x2x3x

  • 4 large bell peppers 1.5 lb total – any color, tops cut off and seeds removed
  • 1 lb 0.45 kg ground beef
  • 1 tablespoon 0.03 lb olive oil
  • 1 small onion 0.25 lb, diced
  • 2 cloves garlic minced
  • 1 ½ cups 0.6 lb cooked brown rice
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup 0.25 lb shredded mozzarella or cheddar cheese
  • Chopped parsley for garnish

  Instructions

   

  • Step 1: Prepare the Bell Peppers
  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • Step 2: Cook the Filling
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
  • Add the garlic and cook for 1 minute, stirring to avoid burning.
  • Add the ground beef and cook until browned, about 5–6 minutes. Drain any excess grease from the pan.
  • Stir in the cooked brown rice, diced tomatoes, oregano, cumin, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
  • Step 3: Assemble the Peppers
  • Spoon the beef and rice mixture into the prepared bell peppers, filling them generously.
  • Cover the baking dish with foil and bake for 30 minutes.
  • Step 4: Add Cheese and Finish Baking
  • Remove the foil, sprinkle the tops of the peppers with shredded cheese, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let the peppers cool slightly. Garnish with chopped parsley before serving.

  Notes

   

  • Substitutions: Swap ground beef for ground turkey or plant-based crumbles for a vegetarian option.
  • Additional Veggies: Add sautéed zucchini or mushrooms to the filling for extra nutrition.
  • Make it Spicy: Add chili flakes or diced jalapeños to the filling for heat.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

  Tried this recipe?Let us know how it was!

There’s nothing quite like a big bowl of creamy fettuccine Alfredo, but adding crispy chicken on top? That’s next-level comfort food! This dish combines tender pasta coated in a velvety Alfredo sauce with crunchy, golden-brown chicken. It’s the perfect meal when you want something indulgent yet balanced. With just the right mix of textures and flavors, it’s a family favorite waiting to happen—and surprisingly easy to make!

Why This Crispy Chicken Fettuccine Alfredo

• Crispy Meets Creamy: Crunchy chicken paired with silky Alfredo sauce is pure bliss.
• Restaurant-Quality at Home: Enjoy the flavors of your favorite Italian restaurant right in your kitchen.
• Easy Weeknight Dinner: It looks fancy, but it’s simple enough for a weeknight meal.
• Family-Friendly: Everyone will love the combo of crispy chicken and cheesy pasta.
• Customizable: Add broccoli or mushrooms to sneak in some veggies without compromising flavor.

Ingredients

Chicken

• 500g / 1.1 lb chicken breast, pounded to even thickness
• 65g / 0.14 lb (½ cup) flour
• 2 large eggs, beaten
• 130g / 0.28 lb (1 cup) breadcrumbs (or panko for extra crunch)
• ¼ cup (60ml) olive oil, for frying
• Salt and pepper, to taste

Alfredo Sauce

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 250ml (1 cup) heavy cream
• 70g / 0.15 lb (¾ cup) grated Parmesan cheese
• Salt and pepper, to taste
• Optional: A pinch of nutmeg for extra warmth

Pasta

• 400g / 0.88 lb fettuccine pasta
• 1 tbsp salt (for boiling water)
• Fresh parsley, chopped, for garnish

Directions

1. Prepare the Chicken:
   Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in the beaten eggs, and coat with breadcrumbs. Press the breadcrumbs firmly for extra crispiness.
2. Fry the Chicken:
   Heat the olive oil in a large skillet over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
3. Cook the Fettuccine:
   Boil the fettuccine in salted water according to the package instructions. Reserve ½ cup of pasta water, then drain.
4. Make the Alfredo Sauce:
   In a pan, melt the butter over medium heat. Sauté the garlic until fragrant. Pour in the heavy cream and stir until it begins to simmer. Add the Parmesan, stirring until the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
5. Combine the Pasta and Sauce:
   Add the drained fettuccine to the Alfredo sauce, tossing to coat. If the sauce feels too thick, add a bit of the reserved pasta water.
6. Assemble the Dish:
   Slice the crispy chicken and place it on top of the fettuccine Alfredo. Garnish with fresh parsley and serve warm.

Notes

• Make It Lighter: Swap heavy cream with half-and-half for a lighter version of the sauce.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
• Pasta Tip: Use fresh pasta for a richer, more authentic flavor.
• Vegetable Boost: Add sautéed broccoli, mushrooms, or spinach for extra nutrition.

Frequently Asked Questions

Can I bake the chicken instead of frying it?
Yes! Bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.

What can I use if I don’t have heavy cream?
You can use half-and-half or whole milk, but the sauce might be a little less thick.

Can I use a different pasta?
Of course! Spaghetti, linguine, or even penne would work just as well.

How do I keep the chicken crispy?
Let the fried chicken rest on a wire rack to prevent it from becoming soggy.

Can I make this dish ahead of time?
Yes, but store the pasta and chicken separately to keep the chicken from getting soggy. Reheat gently and assemble just before serving.

Tips and Notes

• My Tip: If you’re feeling fancy, sprinkle some freshly grated Parmesan on top just before serving—it adds extra cheesy goodness!
• Pro Trick: Save some pasta water! It’s like liquid gold and helps your Alfredo sauce cling perfectly to the pasta.
• Serving Suggestion: A side of garlic bread or a crisp Caesar salad pairs wonderfully with this dish.

Variations

There are so many ways to play with this dish! Try one of these next time:

• Spicy Alfredo: Add crushed red pepper flakes to the Alfredo sauce for a kick of heat.
• Lemon Basil Alfredo: Stir in fresh lemon zest and chopped basil for a bright, summery twist.
• Veggie Alfredo: Toss in roasted vegetables like bell peppers, zucchini, or cherry tomatoes.
• Chicken Alfredo Bake: Transfer the pasta and chicken to a baking dish, sprinkle with mozzarella, and bake until bubbly.
• Shrimp Alfredo: Swap the chicken with shrimp for a seafood version that’s just as indulgent!
  

  Crispy Chicken Fettuccine Alfredo

  This Crispy Chicken Fettuccine Alfredo delivers everything you want from a comfort food meal—crispy, golden-brown chicken paired with a rich, creamy Alfredo sauce over perfectly cooked fettuccine pasta. This dish is ideal for family dinners or special occasions, with restaurant-quality flavors made right at home. Simple yet indulgent, this is a crowd-pleaser!

  Print Recipe Pin Recipe

  Prep Time 15 minutes mins

  Cook Time 25 minutes mins

  0 minutes mins

  Total Time 40 minutes mins

  Course Dinner, Main Dish

  Cuisine Italian-American

  Servings 4

  Ingredients

    

  1x2x3x

  • 2 chicken breasts 1.5 lb total, sliced in half lengthwise
  • ½ cup 0.25 lb all-purpose flour
  • 2 large eggs beaten
  • ¾ cup 0.34 lb breadcrumbs (or panko for extra crunch)
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup 0.08 lb grated Parmesan cheese (for coating)
  • 3 tablespoons 0.1 lb olive oil (for frying)
  • 3 tablespoons 0.1 lb unsalted butter
  • 3 cloves garlic minced
  • 2 cups 1 lb heavy cream
  • 1 cup 0.4 lb grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of nutmeg optional
  • 12 oz 0.75 lb fettuccine pasta
  • Water for boiling
  • Salt for seasoning water
  • Chopped parsley for garnish

  Instructions

   

  • Step 1: Prepare the Chicken
  • Slice each chicken breast in half lengthwise to create thinner cutlets.
  • In three separate bowls, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with garlic powder, paprika, salt, pepper, and Parmesan cheese in the third.
  • Dredge the chicken cutlets first in flour, then in the beaten eggs, and finally coat them in the breadcrumb mixture. Press lightly to ensure an even coating.
  • Heat olive oil in a large skillet over medium heat. Add the coated chicken and cook for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
  • Step 2: Cook the Pasta
  • Boil a large pot of salted water and cook the fettuccine according to package instructions (about 10–12 minutes). Drain and set aside.
  • Step 3: Make the Alfredo Sauce
  • In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  • Pour in the heavy cream, stirring frequently, and bring the mixture to a simmer.
  • Stir in the Parmesan cheese, salt, pepper, and a pinch of nutmeg, if using. Let the sauce simmer for 3–4 minutes until it thickens slightly.
  • Step 4: Assemble the Dish
  • Add the cooked fettuccine to the skillet with Alfredo sauce, tossing to coat the pasta evenly.
  • Slice the crispy chicken into strips and place them over the fettuccine.
  • Garnish with chopped parsley and extra Parmesan before serving.

  Notes

   

  • Alternative Proteins: Use boneless thighs or turkey cutlets in place of chicken breasts.
  • Make it Lighter: Swap heavy cream with half-and-half, though the sauce will be less thick.
  • Extra Add-ins: Mushrooms, broccoli, or spinach can be added for extra vegetables.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with a splash of cream or milk to restore the sauce’s texture.

  Tried this recipe?Let us know how it was!

There’s something magical about a meal that comes together in just one pan—fewer dishes, big flavor, and all the coziness. This One-Pan Chicken Meatballs with Orzo dish is perfect for a family dinner or meal prep session. The juicy, golden-brown chicken meatballs are nestled in a creamy, lemony orzo that soaks up every bit of flavor from the broth. It’s comfort food made lighter, packed with fresh herbs, and full of hearty goodness. You’ll want to make it again and again!

Why This One Pan Chicken Meatballs with Orzo

• Easy Weeknight Wonder: Everything cooks in a single pan, so there’s less mess and cleanup.
• Flavor Explosion: Juicy chicken meatballs seasoned with garlic and herbs make every bite satisfying.
• Orzo Heaven: The orzo simmers in broth, absorbing all the savory goodness from the meatballs.
• Bright and Fresh: A pop of lemon juice and fresh parsley balances the richness perfectly.
• Perfect for Leftovers: This dish reheats like a dream—just add a splash of broth and it’s good as new!

Ingredients

Meatballs

• 500g / 1.1 lb ground chicken
• 55g / 0.12 lb (½ cup) breadcrumbs
• 25g / 0.05 lb (¼ cup) grated Parmesan
• 1 large egg
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Orzo and Sauce

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 280g / 0.62 lb (1 ½ cups) orzo
• 710 ml (3 cups) chicken broth
• Juice of 1 lemon
• 10g / 0.02 lb (¼ cup) fresh parsley, chopped
• ½ tsp red pepper flakes (optional)

Directions

1. Prepare the Meatballs:
   In a bowl, mix the ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Shape the mixture into 1-inch meatballs.
2. Sear the Meatballs:
   Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. Transfer them to a plate—they’ll finish cooking later.
3. Sauté the Aromatics:
   In the same pan, sauté the onions and garlic until soft and fragrant, about 3-4 minutes.
4. Toast the Orzo:
   Add the orzo to the pan, stirring constantly for 1-2 minutes until it’s lightly toasted.
5. Simmer Everything Together:
   Pour in the broth and lemon juice, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
6. Add the Meatballs:
   Nestle the browned meatballs into the orzo. Cover and cook on low heat for 15 minutes until the meatballs are fully cooked and the orzo is tender.
7. Finish with Fresh Herbs:
   Stir in the parsley and sprinkle red pepper flakes, if using. Adjust seasoning with more salt, pepper, or lemon juice to taste.

Notes

• Substitute Proteins: Ground turkey or beef works just as well as chicken.
• Alternative Grains: Swap orzo with couscous, small pasta, or rice if preferred.
• Storage Tips: Leftovers keep well in the fridge for 3 days. Reheat with a splash of broth for the best texture.
• Add Some Veggies: Stir in spinach or peas during the last few minutes of cooking for extra nutrients.

Frequently Asked Questions

Can I make this dish ahead of time?
Absolutely! It stores beautifully in the fridge and tastes even better the next day. Just add a bit of broth when reheating.

What if I don’t have orzo?
You can swap it with couscous, rice, or small pasta shapes like ditalini.

Can I freeze the meatballs?
Yes! Freeze the meatballs after searing but before simmering with the orzo. Thaw and cook them with the orzo when ready to serve.

How do I keep the meatballs from falling apart?
Avoid overmixing the ingredients, and let the mixture chill in the fridge for 10-15 minutes before rolling. This helps them hold their shape better.

Is this dish kid-friendly?
Yes! It’s mild and flavorful, but if your family prefers less spice, skip the red pepper flakes.

Tips and Notes

• My Tip: If you’re making this for meal prep, cook the orzo slightly al dente so it doesn’t get too soft when reheated.
• Serving Suggestion: Pair with a light side salad or some roasted vegetables for a complete meal.
• Broth Bonus: Keep extra broth on hand—adding a splash before serving keeps it creamy and prevents the orzo from soaking up too much liquid.

Variations

There are so many ways to keep this dish exciting! Here are a few ideas to inspire your next round:

• Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and a sprinkle of feta for a Greek-inspired version.
• Spicy Kick: Use hot Italian sausage instead of chicken and stir in some chili oil.
• Vegetarian Version: Skip the meatballs and toss in roasted chickpeas or mushrooms. You won’t miss the meat!
• Creamy Dream: Stir in a dollop of Greek yogurt or mascarpone for an ultra-creamy finish.
• Herb Lovers: Experiment with thyme, basil, or dill to change up the herb profile.
  

  One Pan Chicken Meatballs with Orzo

  This comforting one-pan meal features tender chicken meatballs simmered in a flavorful broth with orzo pasta, making it a perfect weeknight dinner. The meatballs are juicy and well-seasoned, while the orzo soaks up all the delicious flavors from the pan, creating a creamy, hearty dish. It's an easy, quick meal with minimal cleanup that tastes like it took hours to prepare!

  Print Recipe Pin Recipe

  Prep Time 15 minutes mins

  Cook Time 25 minutes mins

  10 minutes mins

  Total Time 50 minutes mins

  Course Dinner, Main Dish

  Cuisine Italian, Italian-Inspired, Mediterranean

  Servings 4

  Ingredients

    

  1x2x3x

  • 1 lb 0.45 kg ground chicken
  • ¼ cup 0.06 lb breadcrumbs
  • ¼ cup 0.05 lb grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon 0.03 lb olive oil (for searing)
  • 1 cup 0.45 lb orzo pasta
  • 1 small onion 0.25 lb, finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons 0.06 lb olive oil
  • 2 ½ cups 1.5 lb chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes optional
  • ½ teaspoon salt
  • 1 cup 0.25 lb spinach leaves
  • Juice of ½ lemon
  • Grated Parmesan for garnish

  Instructions

   

  • In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently until all ingredients are combined.
  • Shape the mixture into small meatballs, about 1 inch in diameter (you should get around 18–20 meatballs).
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and sear them for 2–3 minutes per side until browned. Remove them from the pan and set them aside.
  • In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the orzo to the skillet and toast for 1–2 minutes, stirring frequently to coat it in the oil.
  • Pour in the chicken broth, thyme, red pepper flakes, and salt. Stir to combine.
  • Return the seared meatballs to the pan, nestling them into the orzo mixture. Cover and simmer on low heat for 10–12 minutes, or until the orzo is tender and the meatballs are cooked through.
  • Stir in the spinach and cook for an additional 2 minutes until wilted.
  • Squeeze fresh lemon juice over the dish and sprinkle with Parmesan before serving.

  Notes

   

  • Ingredient Substitutions: Substitute ground chicken with turkey or beef if desired.
  • Broth Alternatives: Use vegetable broth for a vegetarian twist (replace chicken with plant-based meatballs).
  • Additions: Mushrooms or cherry tomatoes can be added for more texture and flavor.
  • Storage: Leftovers can be refrigerated for up to 3 days in an airtight container.

  Tried this recipe?Let us know how it was!