Table of Contents
One-Pot Chicken Parmesan Pasta
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 pound pasta (penne, rotini, or ziti) 1 jar (24 ounces) marinara sauce 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil 1/4 teaspoon red pepper flakes (optional) Salt and pepper to taste
Instructions:
Cook the Chicken: In a large pot or Dutch oven, cook the chicken over medium-high heat until browned. Season with salt and pepper. Add Pasta and Sauce: Add the pasta, marinara sauce, and 2 cups of water to the pot. Stir to combine. Simmer: Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes, or until the pasta is cooked al dente. Add Cheese and Herbs: Stir in the mozzarella cheese, Parmesan cheese, and red pepper flakes. Cook for an additional 2-3 minutes, or until the cheese is melted and the sauce is thickened. Serve: Garnish with fresh basil and serve immediately.
Garlic Parmesan Chicken Pasta Bake
Ingredients:
1 pound rotini pasta, cooked and drained
3 cups cooked chicken, diced or shredded
2 (15 ounce) jars Alfredo sauce
1 cup garlic parmesan sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
Directions:
Preheat your oven to 375°F. Grease a 9×13 inch baking dish lightly with cooking spray or butter.
In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix well. Add about ½ cup pasta water if needed for extra sauciness.
Transfer the mixture to the prepared baking dish, spreading evenly.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
Optional: For a golden top, broil for 2-3 minutes, watching carefully to avoid burning.
Let cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Grilled Avocado Chicken Wraps
Ingredients:
2 tablespoons olive or avocado oil
1 pound chicken breasts, boneless and skinless
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder
6 flour tortilla wraps (8 inches)
1/2 cup salsa
1/2 cup shredded mozzarella cheese
2 avocados
Directions:
Add oil to a large skillet. Heat to medium-high heat. Season chicken breasts with garlic powder, salt, pepper, and chili powder.
Once oil is hot, add chicken to skillet and sauté until cooked through, about 3-5 minutes per side.
Remove from heat and cool chicken. Slice into strips.
Spread flour tortillas onto a cutting board. Divide salsa and spread down center of each tortilla.
Divide shredded mozzarella down center of each tortilla. Slice avocado and add slices to center of each tortilla.
Top avocado with sliced chicken.
To wrap tortillas: Fold bottom up, then fold in sides over filling.
To grill tortillas: Add wraps seam side down to the same skillet. Press down as they cook. Cook on medium heat for about 3-4 minutes, flipping once, until golden brown and cheese is melted.
Serve immediately with salsa or sour cream.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Servings: 6 servings
Chicken, Spinach, and Mushroom Low-Carb Oven Dish
Ingredients:
1 small bag fresh baby spinach
Dash of pepper
Dash of herb and garlic seasoning
8 oz shredded mozzarella cheese
6 thin-sliced chicken breasts
1 container green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
1 large package sliced mushrooms
Directions:
Preheat oven to 375°F (190°C).
In a large oven-safe dish, spread baby spinach as a base layer.
Season spinach with pepper and herb and garlic seasoning.
Spread sliced mushrooms over the spinach.
Place thin-sliced chicken breasts on top of the mushrooms.
Dollop green onion cream cheese evenly over the chicken breasts.
Pour chicken broth over the dish.
Sprinkle shredded mozzarella cheese over the top.
Drizzle olive oil over the cheese.
Bake for 25-30 minutes, or until chicken is cooked through and cheese is melted and bubbly.
Let rest for a few minutes before serving.
Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Servings: 6 servings
Ritz Cracker Chicken Casserole
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 sleeve Ritz crackers, crushed
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter, melted
1 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
1 tablespoon fresh parsley, chopped (optional)
Directions:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Season chicken breasts with salt and pepper, then place them in the baking dish.
In a bowl, mix crushed Ritz crackers, Parmesan cheese, and melted butter.
Spread sour cream over chicken in the dish.
Combine cream of chicken soup and chicken broth, pour over chicken.
Top with Ritz cracker mixture.
Bake for 35-40 minutes until chicken is cooked and topping is golden.
Rest before serving. Garnish with parsley if desired. Serve hot.
Prep Time: 15 minutes (estimated)
Cooking Time: 35-40 minutes
Servings: 4 servings (estimated)
Ooey-Gooey Cheddar Bacon Ranch Stuffed Chicken Delights
Ingredients:
2 large chicken breasts, butterflied
½ cup shredded cheddar cheese
¼ cup crispy bacon, crumbled
2 tbsp ranch dressing
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt & pepper
1 cup panko breadcrumbs
½ cup flour
1 egg, beaten
2 tbsp butter
Directions:
Preheat oven to 375°F (190°C).
Mix cheddar, bacon, ranch, garlic powder, paprika, salt, and pepper.
Stuff chicken breasts with mixture, secure with toothpicks.
Dredge in flour, dip in egg, coat in panko.
Sear in butter for 2 minutes per side, then bake for 20-25 minutes.
Slice and enjoy.
Prep Time: 20 minutes (estimated)
Cooking Time: 25-27 minutes
Servings: 2 servings
Dolly’s Chicken and Stuffing Casserole
Ingredients:
4 cups cooked, shredded chicken
1 box (6 oz) stuffing mix
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons butter (optional)
Chopped parsley, for garnish (optional)
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a medium bowl, combine the dry stuffing mix with the chicken broth. Let it sit for 5 minutes.
In a separate bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir well.
Spread the creamy chicken mixture evenly into the prepared baking dish.
Top with the prepared stuffing mixture, spreading it out evenly over the chicken layer.
Bake uncovered for 30–35 minutes, or until heated through and stuffing is golden.
Let cool for a few minutes before serving. Garnish with parsley if desired.
Prep Time: 20 minutes (estimated)
Cooking Time: 30-35 minutes
Servings: 6-8 servings (estimated)