Love lasagna, but not the work it takes to make it? Today’s recipe is for you. There is a reason Giana de Laurentiis’s sheet pan layerless lasagna went viral, and I’m excited to share my take on it. This sheet pan lasagna recipe is simpler and far less messy than traditional lasagna, while still delivering those irresistible crispy edges and rich, hearty center that every lasagna lover (myself included) craves. This is a family-friendly meal ideal for busy weeknights!

SHEET PAN LASAGNA

Ground beef and a garlicky, herb-seasoned marinara sauce bring the hearty protein, while the creamy ricotta mixed with wilted spinach balances out the layers. Topped with mozzarella and Parmesan, this sheet pan lasagna comes out of the oven with golden, crispy edges and a rich, comforting center.

Are you drooling yet?

If you love classic lasagna this recipe is your dream dinner. Be sure to save this recipe and let me know in the comments how it turns out!

Find my expert tips on how to make homemade sheet pan lasagna from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Sheet Pan Lasagna:

• Quick & Easy-To-Make: Breaking the noodles and baking everything together saves time without sacrificing flavor, making it an ideal dinner for busy nights or feeding a crowd.
• No-Fuss Lasagna Recipe: This sheet pan lasagna skips the layering and baking in multiple dishes, making cleanup a breeze while still delivering all the comforting flavors of traditional lasagna.
• Cheesy Goodness: Creamy ricotta, melted mozzarella, and nutty Parmesan create a gooey, cheesy center with golden, crispy edges that every lasagna lover craves.
• Hearty & Filling: Ground beef and marinara sauce provide savory, robust flavor, perfectly balanced by tender noodles and sautéed spinach.
• Customizable Pasta: Add vegetables, swap in sausage for a spicier flavor, or use your favorite marinara for a personalized sheet pan lasagna.

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• Salt and pepper, to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion, diced
• 1 Tablespoon minced garlic
• 4 cups marinara/ spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Instructions

Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.

Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.

Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.

In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.

Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook and stir for another minute. Drain any excess fat, then add the marinara sauce.
Season the sauce with Italian seasoning, along with salt and pepper, to taste.

Add the drained, cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.

Spoon dollops of the ricotta mixture evenly over the top.

Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.

Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.

Let the lasagna rest for a few minutes before serving. Enjoy!

Servings

Serves 8

Storage and Reheating

Store leftover lasagna in an airtight container and place in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 15 minutes until heated through, or microwave individual portions in 30 second intervals. For the best texture, reheat uncovered in the oven to preserve the cheesy, slightly crispy edges, and ensure the internal temperature reaches 165°F before serving. Can be frozen for up to 2 months.

Holly’s Tips for The Best Sheet Pan Lasagna:

• Break Up The Lasagna Noodles: Breaking the noodles into 2-inch pieces helps them cook quickly and absorb the sauce evenly.
• Al Dente Cooking: Slightly undercook the noodles. They will finish cooking in the oven, preventing them from becoming mushy.
• Use A Variety Of Cheeses: Combining ricotta, mozzarella, and Parmesan delivers creamy, gooey layers with golden, crispy edges.
• Don’t Overcrowd the Sheet Pan: Spreading the noodles, meat sauce, and cheese evenly ensures even baking and prevents soggy spots.
• Add Sauce Generously: The noodles soak up the marinara, so don’t skimp—this keeps the lasagna moist and flavorful.
• Let It Cool Before Serving: Allowing the sheet pan lasagna to rest for at least 5 minutes after baking helps the layers set and makes slicing easier.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Easy Skillet Lasagna and Bowtie Skillet Lasagna next.

Wanting something different? White Chicken and Spinach Lasagna and Mexican Lasagna are both unique takes on the classic.

Can’t get enough of lasagna? Make these highly-rated recipes: Slow Cooker Lasagna Soup, Cream Cheese Lasagna, and Cheesy Lasagna Roll Ups.

Have you made this Sheet Pan Lasagna recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanLasagna #LifeInTheLofthouse

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Sheet Pan Lasagna

Enjoy all the flavors of classic lasagna with easy Sheet Pan Lasagna! This cheesy and hearty, one-pan meal is perfect for busy weeknights.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• salt and pepper to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound ground beef
• 1 small yellow onion diced
• 1 Tablespoon minced garlic
• 4 cups marinara/spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese

Instructions

• Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
• Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
• Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.
• In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.
• Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook for another minute. Drain any excess fat, then add the marinara sauce. Season the sauce with Italian seasoning, along with salt and pepper, to taste.
• Add the cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

• Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.
• Spoon dollops of the ricotta mixture evenly over the top.
• Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.
• Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
• Let the lasagna rest for a few minutes before serving. Enjoy!

The post Sheet Pan Lasagna appeared first on Life In The Lofthouse.

Ready for the ultimate family-friendly snack? These Easy Stuffed Pizza Rolls are perfect for weeknight dinners, game day appetizers, or party snacks. These delicious and easy pizza-stuffed garlic rolls are freezer-friendly, reheatable, and endlessly versatile, making them an ideal recipe to keep on hand throughout the year. They combine soft, fluffy pizza dough with gooey melted cheese and your favorite iconic pizza toppings. What really takes this recipe to the next level is the homemade pizza dough, which I break down for you below!

STUFFED PIZZA ROLLS

While refrigerated, pre-made dough works fine when you’re in a pinch, nothing beats the golden crust and rich flavor of fresh out-of-the-oven pizza dough. Learn how to make it from scratch using my go-to recipe: The Best Pizza Dough. Using simple ingredients like warm water, honey, vegetable oil, instant yeast, salt, and all-purpose flour, you can make homemade pizza dough that’s soft, chewy, and full of flavor. 

These pizza-stuffed rolls are filled with gooey mozzarella and your favorite pizza toppings, making them completely customizable and versatile. The rolls are then brushed with olive oil and sprinkled with garlic, Italian seasoning, and Parmesan, giving them a golden and flavorful crust that’s just as droolworthy as your favorite takeout pizza.

This pizza roll recipe is easy and fun to make, too! After cutting the dough into squares, you fill each one, pull the corners over to seal the filling inside, and bake until golden brown. The result is a batch of bite-sized pizza rolls perfect for family nights, parties, or any celebration. Serve them warm with pizza sauce, ranch, or your favorite dipping sauce, and watch them disappear fast!

Find my expert tips on how to make stuffed pizza rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Stuffed Pizza Rolls Recipe:

• Cheesy Goodness: Each roll is packed with melted, gooey mozzarella for that perfect bite.
• Customizable Pizza Fillings: Add your favorite pizza toppings, like pepperoni, ham, veggies, and pineapple, to mimic that iconic takeout pizza experience and taste.
• Versatile Snack: Delicious with pizza sauce, ranch, or your favorite dipping sauce.
• Perfect for Any Occasion: Great for weeknight dinners, game-day snacks, or party appetizers.
• Make-Ahead Friendly: Can be prepared ahead, stored in the fridge, or frozen for later.

Ingredients

Homemade Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 tablespoon honey (or granulated sugar)
• 3/4 tablespoon vegetable oil
• 3/4 tablespoon instant yeast
• 3/4 teaspoon salt
• 1 3/4 cups all-purpose flour

OR Use 12 ounces pre-made pizza dough

Pizza Roll Filling

• 8 ounces of Mozzarella cheese, cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon Olive oil
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Italian Seasoning
• 2 Tablespoons grated Parmesan Cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

For The Pizza Dough

Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.

Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

For The Pizza Roll Filling

Take each square and fill it with the cheese and any other toppings you desire. (I did pepperonis, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.

Next, take each four corners of the dough and pull over the filling. Pinch together to seal, and then place the ball, seam side down, into the glass dish. Repeat with all the other squares.

Once all stuffed rolls are placed in the dish, brush with olive oil and sprinkle evenly with the garlic powder, Italian seasoning, and Parmesan cheese.

Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping into pizza sauce, ranch dressing, or whatever your heart desires!

Servings

Yields: 16 Stuffed Pizza Rolls. Serves 3 to 4.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven at 375°F for 8 to 10 minutes or microwave 30 to 40 seconds.

Holly’s Tips for the Best Stuffed Pizza Rolls Recipe:

• Room Temperature Ingredients Matter: Make sure your water is warm (around 100°F) but not hot, and let other ingredients come to room temperature to help the yeast activate evenly and create a soft, airy crust for the pizza dough.
• Don’t Over-Flour The Dough: Stick to the recommended amount of flour. Adding too much can make the dough dense and tough; aim for a slightly sticky but manageable dough for a light, tender crust.
• Don’t Overfill: Use a moderate amount of cheese and toppings to prevent the dough from bursting during baking. A little goes a long way!
• Endless Filling Combinations: Fill pizza rolls with classic cheese and pepperoni, cooked meats like sausage or chicken, veggies, Margherita ingredients, BBQ or buffalo chicken, Hawaiian toppings, breakfast fillings, or creative mixes like spinach & feta or taco-inspired flavors.
• Seal The Edges: Pinch the corners tightly and press the seams slightly against the bottom of the dish to keep the filling inside while baking.
• Enhance With Your Favorite Italian Flavors: Brush the rolls with olive oil and evenly sprinkle garlic, Italian herbs, and Parmesan for a deliciously seasoned, golden-brown finish.

Frequently Asked Questions:

Similar Recipes

Don’t forget to save The Best Pizza Dough used in this recipe!

Craving something similar? Try my Pepperoni Roll Ups and Supreme Pizza Crescent Ring.

Looking for another easy party appetizer? This Warm Pizza Dip never disappoints.

In the mood for something with extra crunch? My viral Pizza Toast features sourdough bread baked with mozzarella cheese, fresh tomatoes, and a rich pizza sauce.

Have you made this Stuffed Pizza Rolls recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StuffedPizzaRolls #PizzaRolls #LifeInTheLofthouse

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Stuffed Pizza Rolls

Bake Stuffed Pizza Rolls with all your favorite pizza toppings, mozzarella cheese, and homemade pizza dough. Perfect for dipping and sharing!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 Tablespoon honey
• 3/4 Tablespoon vegetable oil
• 3/4 Tablespoon instant yeast
• 3/4 teaspoon salt
• 1 ¾ cups all-purpose flour

Filling

• 8 ounces mozzarella cheese cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 2 Tablespoons grated Parmesan cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

• Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

Pizza Dough

• In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.
• Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

Filling

• Take each square and fill it with the cheese and any other toppings you desire. (I did pepperoni, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.
• Next, take each four corners of dough and pull over filling. Pinch together to seal, and then place the ball, seam side down into the glass dish. Repeat with all the other squares.
• Once all stuffed rolls are placed in dish, brush the tops with olive oil and sprinkle evenly with the garlic powder, Italian seasoning and Parmesan cheese.
• Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping in pizza sauce, ranch dressing or whatever your heart desires. Enjoy!

Notes

Yields: 16 stuffed pizza rolls.

*The homemade dough can be replaced with store bought, premade pizza dough. 12 ounces of dough will be needed for this recipe. 

The post Stuffed Pizza Rolls appeared first on Life In The Lofthouse.

This Italian Chicken & Stuffing Bake is a delicious dinner that everyone in the family will enjoy. Packed with tender chicken, savory stuffing, melted mozzarella, and a fragrant layer of basil pesto, it gives a fresh Italian twist to a classic dish. Simple to make and full of flavor, it’s perfect for weeknight dinners or anytime you’re craving something delicious. Best of all, this easy chicken and stuffing bake is on your table in under 40 minutes, filling your kitchen with the best aromas.

Italian Chicken & Stuffing Bake

This chicken and stuffing bake is made without soup (which varies from my classic Chicken & Stuffing Bake). This chicken and stuffing bake recipe starts with layers of comfort. Juicy chicken and savory stuffing soak up the rich tomato juices, while a blanket of melted mozzarella creates creamy, cheesy goodness. A drizzle of fragrant basil pesto adds bright, herbaceous notes and a hint of garlic to perfectly balance the richness. Get the best of both worlds in one dish! This Italian chicken stuffing bake is a simple yet hearty dinner, marrying classic American comfort food with authentic Italian flavors. If you want to try something new for dinner this week, this is the recipe to make!

Find my expert tips on how to make Italian chicken & stuffing bake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected!

Why You’ll Love This Italian Chicken & Stuffing Bake:

• Easy-To-Make: Comes together in just a few simple steps using pantry-friendly ingredients. Perfect for busy weeks, saving you both time and money.
• Flavorful Chicken: Bite-sized chicken pieces stay juicy and absorb all the savory flavors, making every bite better than the last.
• Bold Italian Flavors: Topped with basil pesto and melted mozzarella cheese for that delicious Italian flair.
• Crispy Topping: The stuffing and tomato mixture create a golden, flavorful crust.
• Leftovers-Friendly: This bake reheats beautifully, making it perfect for meal prep or next-day dinners. 
• Thanksgiving Alternative Dish: This hearty bake is a great main course for non-turkey eaters or for guests with poultry allergies and food sensitivities.

Ingredients

• 1 can (14 ounces) diced tomatoes, undrained
• 1 box (6 ounces) Stove Top Chicken Stuffing Mix
• 1/3 cup water
• 2 cloves garlic, minced
• 1 ½ lbs. boneless skinless chicken breasts, cut into bite-size pieces
• 1/3 cup basil pesto
• 1 cup shredded Mozzarella cheese

Instructions

Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.

In a large bowl, combine diced tomatoes, stuffing mix, water, and garlic. Stir together until stuffing is moistened.

Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of the chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.

Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!

Servings

Serves 4 to 6

Storage and Reheating

Allow the chicken stuffing bake to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20 or until heated through. Remove foil for the last few minutes to melt or brown the cheese. Individual portions can also be microwaved on medium-high for 45 seconds or until heated thoroughly, stirring halfway through.

Holly’s Tips for The Best Italian Chicken & Stuffing Bake:

• Choose High-Quality Chicken: Use fresh, boneless, skinless chicken breasts for tender, juicy bites. Cutting them into even pieces also ensures they cook evenly.
• Use Fresh Garlic: Minced garlic adds a bright, aromatic flavor that canned or pre-minced garlic can’t match.
  Don’t Overmix: Combine the diced tomatoes, stuffing mix, water, and garlic gently so the stuffing stays slightly textured instead of turning mushy.
• Layer Evenly: Spread the basil pesto evenly over the chicken before adding cheese and stuffing to ensure every bite is herby and cheesy.
• Crispy Topping Tip: Remove the foil for the last 5 minutes of baking if you like a golden and slightly crispy stuffing topping.
• Customize To Your Taste: You can add vegetables such as diced bell peppers, spinach, zucchini, or mushrooms into the stuffing mixture or layer over the chicken before baking!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my classic Chicken & Stuffing Bake next.

Not in the mood for chicken? These Turkey & Stuffing Roll Ups are just as delicious.

Looking for something more hearty? These comforting Stuffing-Topped Pork Chops shine as a main course, ideal for Sunday dinners.

Can’t get enough stuffing? Satisfy your cravings with these popular Thanksgiving sides: Classic Bread Stuffing and Cheesy Stuffing Casserole. Yum!

Have you made this Italian Chicken & Stuffing Bake recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ItalianChickenStuffingBake #ItalianDinners #LifeInTheLofthouse

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Italian Chicken and Stuffing Bake

Juicy chicken, basil pesto, mozzarella, and savory stuffing come together in this easy and delicious Italian-inspired bake!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author Holly Lofthouse

Ingredients

• 1 can (14 ounces) diced tomatoes undrained
• 1 box (6 ounces) Stove Top Chicken Stuffing Mix
• 1/3 cup water
• 2 cloves garlic minced
• 1 ½ lbs. boneless skinless chicken breasts cut into bite-size pieces
• 1/3 cup basil pesto
• 1 cup shredded Mozzarella cheese

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.
• In a large bowl, combine diced tomatoes, stuffing mix, water and garlic. Stir together until stuffing is moistened. Don't over mix.
• Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.
• Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!

Notes

Serves 4 to 6 

The post Italian Chicken & Stuffing Bake appeared first on Life In The Lofthouse.

Looking for an easy one-pan dinner recipe? Comfort food just got an upgrade with this Creamy Chicken and Gnocchi! It’s ideal for an easy weeknight dinner or anytime you’re craving comfort food. This flavorful recipe comes together in under 30 minutes and delivers a complete, satisfying meal. It’s simple to follow, and if you’re craving restaurant-quality gnocchi, this homemade version is what you need! 

In the mood for pasta? Find more chicken pasta recipes here. Please note this recipe has been adapted from Little Sunny Kitchen.

CREAMY CHICKEN AND GNOCCHI

This creamy gnocchi and chicken recipe has all the warm and bold flavors that scream comfort food in a skillet. The juicy chicken, seasoned with Italian herbs and seared to golden perfection, brings a savory base that’s both simple and satisfying. The homemade sauce is a velvety blend of butter, garlic, and chicken stock, enriched with heavy cream for that silky texture. As the gnocchi simmers, it soaks up all that goodness, becoming tender pillows coated in creamy flavor. Every bite is a mix of tender chicken, pillowy gnocchi, smoky-creamy sauce, and the sweetness of sundried tomatoes, finished with savory Parmesan cheese. Note: This recipe calls for shelf-stable and ready-to-eat gnocchi. Please do not use the frozen kind, as it won’t hold up well in this recipe!

Find more expert tips on how to make creamy chicken gnocchi below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love Creamy Chicken and Gnocchi:

• Easy Weeknight Meal: This dinner recipe is ready in under 30 minutes, making it perfect for busy weeknights when you still want a warm and satisfying meal.
• All-in-One Dinner: Protein, carbs, and veggies all cook together in one skillet. Minimal dishes, maximum flavor.
• Restaurant-Quality Flavor At Home: Creamy garlic-Parmesan sauce with smoky paprika and tangy sun-dried tomatoes tastes like something you’d order at your favorite Italian spot.
• Comfort Food Upgrade: Pillowy gnocchi simmer in a rich, velvety sauce that clings to every bite, while fresh spinach keeps it light and balanced.
• Customizable: Swap in kale for spinach, use rotisserie chicken to save time, or try spicy sausage for a little kick.

Ingredients

• 1 Tablespoon olive oil
• 1-pound boneless, skinless chicken breasts, cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi (Note: please only use shelf-stable, and ready-to-eat gnocchi. Skip the frozen kind as it won’t hold up well for this recipe!)
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes, chopped
• ½ cup grated Parmesan cheese
• 1 ½ cups baby spinach leaves

Instructions

Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.

In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.

Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.

Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.

Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.

Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.

Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a splash of water or milk to help loosen the cream sauce. Also, it’s important to note that this recipe is not freezer-friendly.

Holly’s Tips for the best Creamy Chicken and Gnocchi:

• Use Ready-To-Eat-Gnocchi Only: Make sure to use shelf-stable, ready-to-eat gnocchi. This makes all the difference. Don’t skip this important step!
• Substitute The Chicken: If you’re looking for a shortcut or are short on time, you can use shredded rotisserie chicken.
• Adjust To Your Taste: If a lighter sauce is preferred,  you can swap the heavy cream with half-and-half.
• Grated Cheese Is Best: Grate your own Parmesan cheese for the creamiest sauce. It melts much better than pre-shredded cheese. You’ll thank me later!
• Serve It Warm: Serve this gnocchi dish warm, and pair it with garlic bread or a fresh green salad. My Cheesy Garlic Bread and Spinach Salad are great places to start!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Chicken Ranch Pasta Bake next.

Looking for something different? This Chicken Fajita Pasta brings comfort to the table with a Tex-Mex kick. 

Searching for something to sip on for sweater weather? My Chicken Gnocchi Soup and Slow Cooker Creamy Chicken Noodle Soup are perfect for fall and soup season.

Looking for something more hearty? Cheeseburger Gnocchi knocks it out of the park every time with soft potato dumplings, seasoned ground beef, tomatoes, green chiles, and cheese.

Have you made this Creamy Chicken and Gnocchi recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CreamyChickenGnocchi #OnePanDinners #LifeInTheLofthouse

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Creamy Chicken and Gnocchi

Meet your new obsession: One-Pan Creamy Chicken and Gnocchi, featuring tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce!

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi *see note
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes chopped
• ½ cup grated Parmesan cheese
• 1 ½ cup baby spinach leaves

Instructions

• Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.
• In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.
• Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.
• Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.
• Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.
• Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.
• Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Notes

Only use shelf-stable, ready-to-eat gnocchi. Skip the frozen kind, as it won’t hold up well for this recipe.

This recipe was adapted from: Little Sunny Kitchen.

The post Creamy Chicken and Gnocchi appeared first on Life In The Lofthouse.

Why settle for chicken parmesan or meatloaf when you can enjoy the best of both? This week I have a dish that will quickly become a new favorite dinner in your household: Mini Chicken Parmesan Meatloaves. Made with ground chicken, Italian seasoning, marinara, and two kinds of cheese, this mini meatloaf recipe is a recipe you’ll want to keep on hand for when you’re craving Italian takeout. Only this version is healthier and just as delicious.

MINI CHICKEN PARMESAN MEATLOAVES

Traditional meatloaf recipes are known for being hearty and filling, but these mini meatloaves offer a lighter, more balanced take on the classic chicken parmesan. Made with lean ground chicken, each meatloaf is packed with protein and low in saturated fats while still delivering big on flavor. Seasoned with Italian herbs and topped with savory marinara, mozzarella, and Parmesan, these mini meatloaves deliver just the right amount of cheesy goodness and comfort without going overboard. Their individual size makes them ideal for portion control, easy leftovers, and convenient meal prep. Pair them with roasted veggies or a crisp salad for a well-balanced, wholesome meal that’s easy to throw together. The best part? The leftovers taste even better the next day after soaking up all the juices overnight! 

Find my expert tips on how to make these bite-sized meatloaves even more irresistible below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on  Instagram or Facebook. Let’s stay connected. Seeing your recreations always makes my day!

Why You’ll Love These Mini Chicken Parmesan Meatloaves:

• Easy-To-Make: Ideal for busy weeknights when you want something quick and satisfying.
• Offers Variety: Protein-packed dinner with classic Italian aromas and flavors.
• Meal-Prep Approved: Reheats easily without losing its original flavor, and texture.
• Perfectly Portioned: These mini loaves keep servings simple, mess-free, and macro-friendly.

Ingredients

• 2 lbs. ground chicken
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup marinara or spaghetti sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley, for garnish (optional)

Instructions

Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Don’t over mix.

Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.

Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.

Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

Servings

Yields: 8 miniature meatloaves.

Storage and Reheating

Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, warm individual meatloaves in the microwave for 1 to 2 minutes. I like to add a spoonful of marinara to the top to keep the meatloaf moist for the best leftovers!

Holly’s Tips for the Perfect Mini Chicken Parmesan Meatloaves:

• Use Quality Ingredients: For the best flavor, always use freshly grated Parmesan and mozzarella cheeses instead of pre-shredded varieties. Source quality Marinara sauce or make your own at home.
• Shape Loaves Evenly: Divide the mixture into equal portions and shape the loaves uniformly to ensure even cooking. This helps all the meatloaves finish baking at the same time.
• Finishing Touches: Brush the tops of the meatloaves with a thin layer of marinara sauce before adding the mozzarella cheese to keep it moist as it bakes to delicious perfection.
• Rest Before Serving: Allow the meatloaves to rest for 5 minutes after baking. This allows the juices to redistribute and makes slicing easier without falling apart.
• Customize Your Seasonings: Add fresh herbs like basil or rosemary for extra aroma, or a pinch of red pepper flakes for a subtle kick.

Frequently Asked Questions:

Similar Recipes

Looking for more meatloaf-inspired recipes? Dig into my delicious Meatloaf Cups.

In the mood for Italian? My Chicken Parmesan Stuffed Meatballs are always a hit.

Craving a quick, comforting dish? Mini BBQ Cheddar Meatloaves never disappoint!

Searching for a hearty dinner? My Chicken Parmesan Bake is rich, savory, and perfect for feeding a crowd.

Ready to fire up the grill? These Garlic Parmesan Chicken Kebabs are a delicious dinner favorite that can be enjoyed year-round.

Have you made these Mini Chicken Parmesan Meatloaves recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenParmesan #ChickenParmesanMeatloaves #LifeInTheLofthouse

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Mini Chicken Parmesan Meatloaves

Mini meatloaves meet classic Chicken Parm! Juicy, cheesy, and smothered in marinara—your new favorite cozy dinner.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 meatloaves

Ingredients

• 2 lbs. ground chicken
• ¾ cup freshly grated Parmesan cheese
• ½ cup all-purpose flour
• 2 large eggs
• 2 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup marinara sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Be careful not to over mix.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.
• Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

The post Mini Chicken Parmesan Meatloaves appeared first on Life In The Lofthouse.

Pizza Toast has been trending ever since Hailey Bieber shared her version on TikTok, inspiring chefs and food bloggers everywhere to put their own spin on the trend. Today, I’m sharing my delicious twist on Pizza Toast with crispy sourdough, Roma tomatoes, melted mozzarella, Parmesan, and fresh basil. If I had to use three words to describe this recipe, it would be crispy, simple, and satisfying. It hits the spot when you’re craving pizza without the mess and fuss. While this recipe slightly differs from the viral version, it’s packed with flavor in every bite. This easy recipe is a must-try snack or dinner that’s just as tasty and delicious as it sounds! Pizza toast is also endlessly versatile. From classic pepperoni to vegan or gluten-free options, you can tailor it to almost any diet or craving.

VIRAL PIZZA TOAST

Homemade pizza toast is simple to make with just a few basic ingredients. Sourdough bread crisps up beautifully. Artisan bread works great too. Add your favorite pizza sauce, cheese (you can’t go wrong with mozzarella and Parmesan!), and finish with a sprinkle of basil, salt, and pepper. That’s all you need!

For this recipe, we’re using the oven to bake the pizza toast, but the air fryer is a great option too for an extra crispy finish. Keep scrolling for my top tips on how to make the best pizza toast! Don’t forget to share your creations with me on Instagram and Facebook @lifeinthelofthouse. 

Why You’ll Love Pizza Toast:

• Quick & Easy: Ready in minutes with no need to prep dough or wait for delivery.
• Customizable: Use your favorite bread, sauce, and toppings—whatever you have on hand works!
• Family-Friendly: Kids love it, and adults can easily elevate it with gourmet toppings.
• Perfect Anytime: Great as a snack, lunch, or even a fun dinner when you’re short on time.

Ingredients

• 4 large slices of sourdough bread OR Artisan bread
• 1 Tablespoon extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 2 Roma tomatoes, sliced thin
• 8 slices whole fat mozzarella cheese
• 1/2 cup pizza sauce
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• 6 fresh basil leaves, chiffonade

Baking Instructions

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with olive oil spray. Set aside.

Add 1/2 Tablespoon of olive oil to a large skillet. Heat over medium heat. When oil is hot, place two slices of bread in the skillet. Toast each side for around 2 minutes, or until golden-brown. Then place on the prepared baking sheet. Repeat with the remaining olive oil and bread. 

Divide and spread the minced garlic all over one side of the 4 toasted bread slices. Pat the slices of mozzarella cheese with a paper towel to remove any excess moisture before placing onto the toast. Place 2 slices of mozzarella cheese on the side of toast with the garlic. Then add 2 slices of tomato over the cheese. Season the tops of the tomatoes lightly with salt and pepper. Bake for 10 minutes or until the cheese is melted.

Carefully remove from the oven. Add 2 Tablespoons of pizza sauce over the tomatoes on the toasts. Top the pizza sauce with 1 Tablespoon of Parmesan cheese per toast. Top each with a sprinkle of fresh basil. Place back in the oven for 5 minutes or until golden. Watch closely so it doesn’t burn. Remove from the oven and top with more basil, if desired. Serve and enjoy!

Holly’s Tip: It’s very important to toast the bread in the skillet before adding the pizza sauce and toppings. It helps lock in that crunch and keeps the base from getting too soggy! 

Servings

Serves 2 to 4.

Storage

Store any leftovers covered in the fridge and reheat within 2 days. Best to reheat in the air fryer or oven for regain crispiness.

Holly’s Tips for the Perfect Pizza Toast:

• Be sure to thoroughly squeeze out any excess water from the mozzarella to avoid a soggy toast.
• Add your favorite toppings—classic options include pepperoni, olives, bell peppers, and mushrooms. Don’t hesitate to mix and match to discover new flavor combinations!
• Keep an eye on the toppings as they bake to prevent burning. Once the cheese is melted and the mozzarella or parmesan is golden and crispy, take them out of the oven.

Frequently Asked Questions:

What’s the best bread to use for pizza toast?

Artisan bread, sourdough, or a hearty country loaf all make great bases. You can even switch it up with English muffins or bagels!

What are some pizza toast topping ideas?

Pepperoni slices, Salami, diced ham, sautéed mushrooms, sweet diced pineapple, crunchy bell peppers, and/or pitted olives. Mix and match these toppings to create the ultimate pizza toast!

How can I make pizza toast more healthy?

Load up on the veggies, and go light on cheese and processed meats for a well-balanced meal. To make the pizza toast vegan, use dairy-free alternatives with veggies and/or plant-based meats.

Similar Recipes

Craving something similar? Garlic Cheese Bread is a tasty side or stand-alone dish. 

In the mood for another pizza-inspired snack? Stuffed Pizza Rolls are fast and kid-approved.

Have a game day or party coming up? My Warm Pizza Dip will have guests coming back for seconds and thirds.

Craving something more tropical? These Mini Hawaiian Pizzas are topped with all the sweet and savory island toppings everyone loves.

Looking for something more hearty and filling? Amazing Pizza-Stuffed Pasta Shells are just as easy and irresistible as they sound.

Have you made this viral Pizza Toast recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ViralPizzaToast #PizzaToast #HomemadePizzaToast #LifeInTheLofthouse

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Pizza Toast

Crispy sourdough, melty cheese, fresh toppings — this Pizza Toast is easy, cheesy, and totally crave-worthy!

Ingredients

• 4 large slices of sourdough bread or Artisan bread
• 1 Tablespoon extra-virgin olive oil divided
• 2 cloves garlic minced
• 2 Roma tomatoes sliced thin
• 8 slices whole fat mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• salt and pepper to taste
• 6 fresh basil leaves chiffonade

Instructions

Baking Instructions

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with olive oil spray. Set aside.
• Add 1/2 Tablespoon of olive oil to a large skillet. Heat over medium heat. When oil is hot, place two slices of bread in the skillet. Toast each side for around 2 minutes, or until golden-brown. Then place on the prepared baking sheet. Repeat with the remaining olive oil and bread.
• Divide and spread the minced garlic all over one side of the 4 toasted bread slices. Pat the slices of mozzarella cheese with a paper towel to remove any excess moisture before placing onto the toast. Place 2 slices of mozzarella cheese on the side of toast with the garlic. Then add 2 slices of tomato over the cheese. Season the tops of the tomatoes lightly with salt and pepper. Bake for 10 minutes or until the cheese is melted.
• Carefully remove from the oven. Add 2 Tablespoons of pizza sauce over the tomatoes on each toast. Top the sauce with 1 Tablespoon of Parmesan cheese per toast. Top each with a sprinkle of fresh basil. Place back in the oven for 5 minutes or until golden. *Watch closely so it doesn’t burn. Remove from the oven and top with more basil, if desired. Serve and enjoy!

Notes

Serves 2 to 4 

The post Pizza Toast appeared first on Life In The Lofthouse.

Easy Cheesy Garlic Bread is a side that feels essential whenever pasta is for dinner at my house. Whether it’s spaghetti, lasagna, or a rich fettuccine Alfredo, there’s something magical about warm, cheesy bread to enjoy it with. This recipe is a simple, foolproof way to make the best cheesy garlic bread– with only six simple ingredients! It hits every mark: crispy, cheesy, garlicky, and comes together in under 30 minutes!

EASY CHEESY GARLIC BREAD

When it comes to garlic bread, it is a pretty easy process. There’s no fussing with a long ingredient list or waiting for bread to rise – it’s as simple as cut, butter, bake, and enjoy. It’s perfect for beginners or anyone short on time.

My Easy Cheesy Garlic Bread is always a hit with its crispy edges, gooey cheese topping, and buttery garlic flavor. And there’s something so irresistible about pulling apart that warm, cheesy bread and dunking it into marinara sauce. Whenever I serve it, it disappears in minutes, and the whole family asks for more!

INGREDIENTS

• 3/4 cup salted butter, softened
• 1 Tablespoon minced garlic
• ½ teaspoon Italian seasoning
• 1 ½ cups freshly grated Mozzarella cheese
• 1 ½ cups freshly grated Colby-Jack cheese
• 2 Tablespoons freshly chopped parsley

COOKING INSTRUCTIONS

Preheat the oven to 400° F. Line a large baking sheet with parchment paper.

Cut French bread in half lengthwise. Place halves, cut side up, onto the prepared baking sheet.

In a medium bowl, mix the softened butter, minced garlic, and Italian seasoning together until combined. Spread this butter mixture evenly over the two bread halves, spreading it all the way to the edges. Sprinkle both cheeses evenly over the garlic butter on both bread halves.

Bake uncovered for 12 minutes or until the cheese is melted and bubbly. At this point, you can now turn on the broiler and heat the bread for another 30 seconds, or until golden and crispy. *Watch the entire time to prevent bread from burning! * Carefully remove from oven. Slice and serve warm. Enjoy!

SERVINGS

This easy cheesy garlic bread serves about 6 people when sliced into generous pieces. If you’re feeding a larger crowd, you might want to double the recipe. It’s sure to disappear quickly! I’ll sometimes double up and make multiple loaves, because the Lofthouse gang devours every single piece.

SERVING SUGGESTIONS

Here’s all the ways you can enjoy it:

– With Pasta: Serve alongside any pasta dish, from marinara to Alfredo. The garlic bread is perfect for scooping up extra sauce.

– Alongside Soups and Stews: This garlic bread is an ideal pairing for hearty soups like tomato basil, minestrone, or even a classic chicken noodle soup.

– As an Appetizer: Cut the bread into smaller strips and serve it as a starter with marinara sauce for dipping.

– With a Fresh Salad: Balance out the richness of the bread with a simple salad of mixed greens and a balsamic vinaigrette.

STORING AND REHEATING

If you’re lucky enough to have leftovers (which doesn’t happen often in my house), here’s how to store and reheat them. Cover bread and store it in the refrigerator for up to 2 days. To reheat, pop it in the oven at 350°F for about 5 to 10 minutes. This will bring back the crispiness and melt the cheese again. Avoid the microwave, as it can make the bread too soft and soggy.

FLAVORFUL VARIATIONS TO TRY!

– Garlic Herb Butter: Add extra dried Italian herbs like basil, oregano, and parsley to the melted butter for even more flavor.

– Spicy Cheesy Garlic Bread: Mix a pinch of red pepper flakes into the melted butter for a little kick. This is a great way to add some heat in a unique way.

– Parmesan Cheese: Add some grated Parmesan cheese for a sharper, nuttier flavor.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL BREADS!

Gorgonzola Garlic Bread – A delicious French bread baked with butter, garlic and Gorgonzola cheese. This amazing bread is full of flavor!

Mini Garlic Monkey Breads – Small bundles of garlic bread perfect for kids and adults! Pair these with your favorite pasta dish for a fun and fabulous dinner.

The Best Dinner Rolls – This recipe has become my go-to roll recipe. These rolls are buttery, light as a feather and so delicious! Perfect for holidays.

Rosemary Rolls – Fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! A great pairing for pasta night.

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Easy Cheesy Garlic Bread

With its golden, bubbly cheese, garlic-infused butter, and crispy French bread base, this Easy Cheesy Garlic Bread is the perfect side everyone loves!

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 6

Ingredients

• 3/4 cup salted butter softened
• 1 Tablespoon minced garlic
• 1/2 teaspoon Italian seasoning
• 1 ½ cups freshly grated Mozzarella cheese
• 1 ½ cups freshly grated Colby-Jack cheese
• 2 Tablespoons freshly chopped parsley

Instructions

• Preheat the oven to 400° F. Line a large baking sheet with parchment paper. Cut the French bread in half lengthwise. Place halves, cut side up, onto the prepared baking sheet.
• In a medium bowl, mix the softened butter, minced garlic, and Italian seasoning together until combined. Spread this butter mixture evenly over the two bread halves, spreading it all the way to the edges. Sprinkle both cheeses evenly over the garlic butter on both bread halves.
• Bake uncovered for 12 minutes or until the cheese is melted and bubbly. At this point, you can now turn on the broiler and heat the bread for another 30 seconds, or until golden and crispy. *Watch the entire time to prevent bread from burning! * Carefully remove from oven. Slice and serve warm. Enjoy!

The post Easy Cheesy Garlic Bread appeared first on Life In The Lofthouse.

My Chicken Alfredo Roll-Ups are a dinner your family has been waiting for! Lasagna noodles are filled with creamy Alfredo sauce, chicken, and mozzarella cheese, all rolled up and baked to perfection. This dish is a yummy twist on classic chicken Alfredo that brings a bit of creativity and elegance to your dinner table. With just a few simple steps and a handful of ingredients, you can create a meal that looks fancy but is easy enough for any skill level!

CHICKEN ALFREDO ROLL UPS

If you’re in search of a comforting and crowd-pleasing dinner that’s simple to prepare, these Chicken Alfredo Roll-Ups are the perfect choice. They combine the creamy, cheesy decadence of Alfredo sauce with the satisfying heartiness of lasagna noodles and shredded chicken. They’re perfect for busy weeknights when you want something hearty without spending hours in the kitchen. Plus, they’re an excellent make-ahead meal, making them ideal for meal prepping or gifting to loved ones in need of a little culinary care. They’re indulgent without being fussy, offering the ultimate comfort in each bite.

Ingredients

• 8 lasagna noodles
• 2 cups Alfredo sauce, divided
• 1 lb. cooked, shredded chicken
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 3 cups freshly grated Mozzarella cheese, divided
• Chopped parsley, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside. Boil lasagna noodles in a large pot of water according to package directions. Drain water. Carefully, lay out cooked lasagna noodles onto parchment paper to let cool.

In a medium bowl, stir together half the Alfredo sauce, all the shredded chicken, garlic powder, Italian seasoning, salt, pepper, and 1 cup of the mozzarella cheese. Mix to combine. Set aside.

Divide the chicken Alfredo mixture evenly among the 8 lasagna noodles, by spreading it evenly over each noodle. To roll up noodles, start at one end and roll the noodle up over the toppings. Place the roll-ups in the pan, one by one, seam-side down. Pour the remaining Alfredo sauce evenly over the top of each roll-up. Top evenly with remaining mozzarella cheese.

Bake for 20 minutes, uncovered, or until the cheese is melted and bubbly. Top with chopped parsley, if desired. Serve warm and enjoy!

Serving Suggestions

To round out the meal, pair these with a few simple yet delicious sides. A crisp Caesar salad or a bowl of mixed greens with a light vinaigrette adds a refreshing contrast, balancing the indulgent Alfredo sauce with a bit of crunch and acidity. Warm, buttery garlic bread is another excellent choice, perfect for soaking up every bit of the creamy sauce and enhancing the overall dining experience!

Storing and Reheating

To store, whether prepared fresh or as leftovers, it’s important to keep them properly sealed to maintain their creamy texture and delicious flavor. If you have leftovers, transfer the roll-ups to an airtight container and refrigerate for up to three days.

For make-ahead meals, assemble the roll-ups and refrigerate them, tightly covered, for up to two days before baking. For longer storage, these roll-ups are freezer friendly. Place the assembled roll-ups in a freezer-safe dish, cover tightly, and freeze for up to two months.

To reheat leftovers, cover and warm them in the oven at 350°F until heated through.

For frozen roll-ups, thaw overnight in the refrigerator before baking as directed. These storage methods ensure the roll-ups remain as rich and satisfying as when they were first prepared.

Recipe Customizations

– Add Vegetables: Incorporate cooked spinach, mushrooms, or steamed broccoli into the filling for added nutrients and flavor!  

– Swap Proteins: Substitute the chicken with turkey, ham, or even cooked shrimp for a different flavor profile.  

– Go Gluten-Free: Use gluten-free lasagna noodles and Alfredo sauce to make this dish free of gluten.  

– Lighten It Up: opt for low-fat Alfredo sauce, low-fat cheese, and chicken breast to reduce the calorie count without sacrificing flavor.

Similar Recipes

Ham and Cheese Roll Ups -The ultimate snack! Melted buttery Dijon mustard gives these rolls an extra flavor pairing perfectly with the ham and cheese.

Pepperoni Roll Ups – Filled with gooey cheese and pepperoni all wrapped in buttery, flaky crescent dough. This is the next hit at your upcoming party!

Turkey & Stuffing Roll Ups – Slices of roasted turkey wrapped around stuffing and topped with gravy. These are delicious and easy to prepare.

Caprese Lasagna Roll Ups – All the wonderful components of classic lasagna. The tomato, basil and Mozzarella cheese packs these rolls with flavor!

Have you made this Chicken Alfredo Roll-Ups recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenAlfredo #EasyWeeknightDinner #LifeInTheLofthouse

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Chicken Alfredo Roll-Ups

Lasagna noodles rolled up with shredded chicken, Alfredo sauce and Mozzarella cheese. These are delicious!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 8 lasagna noodles
• 2 cups Alfredo sauce divided
• 1 lb. cooked shredded chicken
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 3 cups freshly grated Mozzarella cheese divided
• chopped parlsey optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
• Boil lasagna noodles in a large pot of water according to package directions. Drain water. Carefully, lay out cooked lasagna noodles onto parchment paper to cool and dry.
• In a medium bowl, stir together half the Alfredo sauce, all the shredded chicken, garlic powder, Italian seasoning, salt, pepper, and 1 cup of the mozzarella cheese. Mix to combine. Set aside.
• Divide the chicken Alfredo mixture evenly among the 8 lasagna noodles, by spreading it evenly over each noodle. Roll up noodles starting at one end and roll up over the toppings. Place the roll-ups in the pan, one by one, seam-side down. Pour the remaining Alfredo sauce evenly over the top of each roll-up. Top evenly with remaining mozzarella cheese.
• Bake uncovered for 20 minutes or until the cheese is melted and bubbly. Top with chopped parsley, if desired. Serve warm and enjoy!

Notes

Yields: 8 rolls ups 

The post Chicken Alfredo Roll Ups appeared first on Life In The Lofthouse.

When it comes to comfort food, few things can compare to the warm, soft, and buttery goodness of Olive Garden breadsticks. Their iconic breadsticks are the perfect accompaniment to a hearty pasta dish, a crisp salad, or even on their own as a snack. What if you could recreate that same delicious experience at home? With this Copycat Olive Garden Breadsticks recipe, you can do just that! These breadsticks are easy to make, and the result is so close to the original, you might not even be able to tell the difference.

COPYCAT OLIVE GARDEN BREADSTICKS

Making your own breadsticks requires just a few simple ingredients that you probably already have in your kitchen. The basic ingredients include warm water, instant yeast, sugar, salted butter, salt and flour. These all come together to create a soft and fluffy dough that bakes into golden perfection.

The topping is what gives these breadsticks their signature flavor. A mixture of melted butter, sea salt and garlic powder are brushed on after baking, infusing each breadstick with that irresistible garlic flavor we all love.

These homemade breadsticks are best enjoyed warm and fresh out of the oven. Pair them with your favorite pasta dishes, soups, or salads, and you have a meal that will impress anyone.

INGREDIENTS

Dough

• 1 cup plus 2 Tablespoons warm water (105 to 110 degrees F.)
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter, melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

INSTRUCTIONS

Line two large baking sheets with parchment paper. Set aside.

For Dough

In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.

Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.

Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

Mix the topping ingredients until combined. Brush the topping over the warm breadsticks. Serve warm and enjoy!

SERVINGS

This recipe yields 12 delicious breadsticks, perfect for serving a crowd or enjoying over several meals. Each batch is carefully portioned to create evenly sized breadsticks, ensuring that every one of them bakes up soft and fluffy on the inside with a perfectly golden crust on the outside.

THE PERFECT BREADSTICK

Water Temperature: Make sure the water is warm, but not hot. A temperature between 105 to 110 degrees Fahrenheit is ideal. If the water is too hot, it can kill the yeast, preventing the dough from rising properly.  

Dough Consistency: The dough should be soft and slightly sticky, but not so sticky that it’s difficult to work with. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.

Rising Time: Give the dough enough time to rise and double in size. This will ensure that the breadsticks are light and airy. If your kitchen is cool, you can create a warm environment by placing the dough in a slightly warm oven (around 80 degrees Fahrenheit) to rise.

Topping Variations: While the classic butter, salt and garlic topping is delicious, you can also experiment with other flavors. Try adding a sprinkle of Parmesan cheese, a dash of Italian seasoning, or even a bit of crushed red pepper for a spicy kick.

HOMEMADE IS ALWAYS BETTER

Making breadsticks at home might seem like a bit of work, but the results are well worth the effort. Not only do you get to enjoy fresh, warm breadsticks straight from the oven, but you also have the satisfaction of knowing exactly what went into them. There are no preservatives or artificial ingredients – just simple, wholesome ingredients that you can feel good about serving to your family.

STORING AND REHEATING

If you have any breadsticks left over, store them in an airtight container at room temperature for up to 2 days. To reheat, simply place the breadsticks in a 350-degree oven for about 5 minutes, or until warmed through. You can also microwave them for about 15 seconds.

SERVING SUGGESTIONS

These are incredibly versatile and can be served with a variety of dishes. Here are some ideas:

Pasta Night: Serve these breadsticks alongside a hearty pasta dish like spaghetti and meatballs, fettuccine Alfredo, or lasagna. The breadsticks are perfect for mopping up any extra sauce on your plate.

Soup and Salad: Pair the breadsticks with a fresh garden salad and a bowl of warm soup, like minestrone or tomato basil. This makes for a light but satisfying meal.

Dipping Sauces: Enjoy the breadsticks with your favorite dipping sauces. Marinara sauce, Alfredo sauce, or even a cheesy spinach dip would be great options.

Snack Time: These breadsticks also make a great snack on their own. Keep a batch on hand for when you’re craving something savory and satisfying.

ENJOY THIS RECIPE? HERE ARE A FEW MORE COPYCAT RECIPES!

IHOP Pancakes Copycat – golden and fluffy pancakes that taste just like the ones from the popular restaurant! They get devoured every time I make them.

Cafe Rio Sweet Pork Copycat – full of delicious, sweet flavor. It pairs perfectly with burritos, tacos, nachos, tostadas, salads and so much more! Give this a try!

Chick-Fil-A Chicken Sandwich Copycat – tastes just like the one from the famous fast-food chain! There is a secret ingredient that makes these tastes so amazing!

Copycat Cinnabon Cinnamon Rolls – an homage to the classic quick stop treats. These cinnamon rolls are soft, gooey, and filled with that special cinnamon flavor!

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Copycat Olive Garden Breadsticks

These warm, fluffy, buttery breadsticks will become a homemade favorite!

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

Dough

• 1 cup plus 2 Tablespoons warm water 105 to 110 degrees F.
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

Instructions

• Line two large baking sheets with parchment paper. Set aside.

Dough

• In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.
• Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.
• Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

• Mix the topping ingredients together until combined. Brush over the warm breadsticks. Serve warm and enjoy!

The post Copycat Olive Garden Breadsticks appeared first on Life In The Lofthouse.

Sunday dinners in our household are reserved for family comfort meals, a tradition that I cherish deeply. As a food blogger, Sundays also serve as my experimental kitchen playground where new recipe ideas come to life. While some experiments don’t always hit the mark, others turn into spectacular culinary successes, much like these Pesto Chicken Stuffed Shells.

Combining the aromatic flavor of basil pesto with chicken and cream cheese, encased in jumbo pasta shells and drenched in marinara, this dish quickly became a family favorite. Let me share this incredible recipe that promises to make your dinners extra special. This is a recipe that is easy to assemble, and every time they come out of the oven my crew gets so excited!

PESTO CHICKEN STUFFED SHELLS

This recipe is more than just a meal; it is a celebration of flavors and textures that come together to create a dish that is both comforting and exciting. Bails pesto has always held a special place in my heart. Its vibrant green color and robust flavor can transform any dish into something extraordinary. These shells are flavor-packed and are just as delightful to make as they are to eat.

INGREDIENTS

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast (seasoned with salt and pepper)
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 3 cups shredded Mozzarella cheese, divided
• 1 jar (24 ounces) marinara sauce
• freshly chopped parsley, optional

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray. Set aside.

In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.

In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.

In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. There should be enough filling to fill at least 24 shells.

Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 

Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving.

SERVINGS

This recipe yields 6 to 8 servings. With about 24 stuffed shells in the dish, each serving includes 3 to 4 shells, depending on your portion size desired.

STORING AND REHEATING

Store any leftover pasta covered in the fridge for up to 3 days. When you’re ready to enjoy them, simply transfer to an oven-safe baking dish and reheat in the oven until cheese is melted and bubbly.

AN EASY VEGETARIAN OPTION

Making these shells vegetarian is incredibly easy. Replace the shredded chicken with a plant-based protein like tofu, tempeh, or just extra cheese and vegetables. Spinach, mushrooms, or roasted bell peppers can be great additions to the filling, adding both texture and flavor.

A FAMILY FRIENDLY SUCCESS

Flavor Combination: The blend of basil pesto with creamy ricotta and mozzarella cheese creates a rich and flavorful filling. The shredded chicken adds protein and texture.

Ease of Preparation: Using a rotisserie chicken cuts down on prep time, allowing you to focus on assembling and baking the dish.

Versatility: This dish can be easily adapted to suit different tastes. You can substitute the chicken with ground beef or turkey or use different types of cheese.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL SHELLS!

Chicken Cordon Bleu Stuffed Shells – all the classic ingredients of traditional Chicken Cordon Bleu baked inside jumbo pasta shells. They are delicious!

Three Cheese Stuffed Shells – a family favorite! Jumbo pasta shells filled with 3 creamy cheeses and topped with marinara sauce.

Pizza-Stuffed Pasta Shells – jumbo shells stuffed with ground beef, cheese, pepperoni, and pizza sauce. A yummy way to turn a slice into the perfect pasta!

Chicken & Broccoli Alfredo Stuffed Shells – Perfectly cooked pasta stuffed with hearty chicken, healthy broccoli, and topped with incredible Alfredo sauce.

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Pesto Chicken Stuffed Shells

Basil pesto, chicken, and cream cheese fill jumbo shells, topped with marinara and mozzarella. The best Pesto Chicken Stuffed Shells recipe.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast seasoned with salt and pepper
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 3 cups shredded Mozzarella cheese divided
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 1 jar (24 ounces) marinara sauce
• 1 teaspoon freshly chopped parsley for garnish (optional)

Instructions

• In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
• In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.
• In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. (There should be enough filling to fill at least 24 shells.)
• Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 
• Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving. Enjoy!

Notes

Freezer Instructions: Prepare stuffed shells right up before baking step in a freezer safe container or baking dish. Do not bake. Cover tightly and freeze. Freeze up to 1 month.

To reheat: Place in the fridge to thaw up to 1 to 2 days. Once thawed, bake in a 350° F oven, covered for 40 minutes or until heated through.

 Recipe updated: 1/22/25

The post Pesto Chicken Stuffed Shells appeared first on Life In The Lofthouse.

When it comes to comfort food, few dishes can compete with the hearty satisfaction of pasta, especially when it’s filled with cheese, smothered in sauce, and slow cooked to perfection. That’s exactly what you get with my Crock Pot Cheesy Ravioli. It’s the kind of meal that’s not only perfect for busy weeknights but also a family favorite that pleases even the pickiest of eaters. With minimal prep, the slow cooker does all the hard work, leaving you with a flavorful, cheesy pasta dish that’s impossible to resist.

This dinner is everything you want in a comfort food—cheesy, flavorful, and incredibly easy to make. Whether you’re serving it up for a family dinner, a gathering with friends, or simply to satisfy your own craving for pasta, this dish will not disappoint. The layers of tender ravioli, rich tomato sauce, and melted cheese create a meal that is truly satisfying. So, next time you’re looking for a hearty, no-fuss dinner, give this recipe a try—you won’t regret it!

CROCK POT CHEESY RAVIOLI

Pasta is a huge deal here in the Lofthouse, especially with my kids. There’s something about pasta that is universally loved, whether you’re five years old or fifty. It’s easy, versatile, and endlessly customizable. But what I especially love about this recipe is that it doesn’t tie up my oven, which leaves me room to bake other things if needed, especially when prepping for a larger family gathering or a holiday dinner. Plus, cooking this ravioli dish in the slow cooker let’s all the flavors meld together over time, creating an even more delicious meal.

While I typically use cheese-filled ravioli, you can easily swap different types to suit your personal preferences. For instance, using meat-filled ravioli can give the dish a heartier, protein-packed twist, perfect for those who prefer a savory flavor profile. Or, if you’re trying to sneak in some extra veggies, spinach and mozzarella ravioli is a fantastic option. In fact, one of my favorite finds is the spinach and mozzarella ravioli from Costco—it’s so good that even the kids don’t mind eating spinach when it’s tucked inside pasta.

INGREDIENTS

• 1 large jar (48 ounces) pasta sauce of your choice (we like to use Ragu’s traditional sauce)
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 teaspoons minced garlic
• 1 bag (25 ounces) frozen ravioli
• 2 cups shredded Mozzarella cheese
• 1 cup shredded Parmesan cheese

INSTRUCTIONS

Spray the insert of large crock pot (I use a 7 quart) with non-stick cooking spray. In a separate bowl, stir the pasta sauce, diced tomatoes, and garlic together until combined.

Spoon 1/3 of the sauce mixture into the prepared crock pot. Top with 1/3 of the frozen ravioli. Sprinkle 1/3 of both cheeses evenly over the ravioli. 

Repeat layers 2 more times, ending with the cheese. Cover with lid and cook on low heat for 3 to 4 hours or until heated through. Serve warm and enjoy!

SERVINGS

This recipe makes six hearty servings. Each serving is filled with cheesy, comforting goodness, making it an ideal choice for a satisfying meal. The layers of tender ravioli, flavorful sauce, and gooey melted cheese ensure that everyone will be left full and happy. This dish offers enough to fill everyone’s plate with delicious comfort food. And if you’re serving fewer people, the leftovers reheat beautifully for another easy meal later!

STORING LEFTOVERS

Simply store any remaining ravioli in an airtight container and refrigerate for up to 2 days. The dish reheats beautifully—whether you choose to warm it up in the microwave or oven, it will still maintain its rich, cheesy texture. In fact, the flavors often deepen after sitting overnight, making the leftovers just as delicious, if not even better, than the first time around.

SENSATIONAL SIDE DISHES

To round out this meal, serve with some easy side dishes. A fresh green salad with Italian or Ranch dressing pairs beautifully with the cheesy pasta. A side of garlic bread is always a hit too! You can also serve it with steamed vegetables for a bit of balance. No matter what you choose, this dish is sure to be the star of the meal.

TIPS FOR THE BEST RAVIOLI

– Don’t Overcook: While this dish is very forgiving, it’s important not to let it cook for too long. Keep an eye on it after the 3-hour mark. The ravioli should be tender, and the cheese fully melted but not burnt.

– Customize the Ravioli: As mentioned earlier, you can switch up the type of ravioli depending on your family’s preferences. Meat, cheese, spinach—whatever you like best will work perfectly in this recipe.

– Add More Veggies: If you want to sneak some extra vegetables into the dish, you can easily mix in some fresh or frozen spinach, diced bell peppers, or even mushrooms. Just layer them in with the ravioli for a more nutrient-packed meal.

– Extra Cheese: If your family loves extra cheesy pasta, don’t be afraid to add more cheese on top during the last 30 minutes of cooking. A little extra mozzarella or Parmesan sprinkled over the top makes it even better.

PERFECT FOR THE BUSY DAYS

This dinner is not only delicious, but it’s also great to prepare when you’re short on time. With just 10 minutes of prep, you can set it up in the slow cooker and let it do all the work while you go about your day. It’s a wonderful meal for busy parents, students, or anyone who wants to come home to a warm, comforting dinner without the hassle of cooking after a long day.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SLOW COOKED PASTA DISHES!

Slow Cooker Chicken and Noodles – A simple, satisfying, and comforting recipe. Slowly cooked chicken and noodles in a savory sauce that everyone will enjoy!

Slow Cooker Lasagna Soup – Pasta reinvented! This soup is incredibly delicious, easy to make, and will have everyone running to the dinner table.

Slow Cooker Taco Pasta – Loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. Easy to prepare and Lofthouse kid-approved!

Creamy Sausage Tortellini Soup – Cheese filled tortellini and savory sausage in a creamy tomato broth. This wonderful soup is packed with flavor!

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Crock Pot Cheesy Ravioli

Crock Pot Cheesy Ravioli features tender, cheese-filled ravioli that simmer in marinara sauce for hours to create the best Italian dinner.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 6

Author Holly

Ingredients

• 1 large jar (48 ounces) pasta sauce of your choice (we like Ragu's traditional sauce)
• 1 can (14.5 ounces) diced tomatoes drained
• 2 teaspoons minced garlic
• 1 bag (25 ounces) frozen ravioli
• 2 cups shredded Mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

• Spray the insert of large crock pot (I use a 7 quart) with non-stick cooking spray. In a separate bowl, stir the pasta sauce, diced tomatoes, and garlic together until combined.
• Spoon 1/3 of the sauce mixture into the prepared crock pot. Top with 1/3 of the frozen ravioli. Sprinkle 1/3 of both cheeses evenly over the ravioli. 
• Repeat layers 2 more times, ending with the cheese. Cover with lid and cook on low heat for 3 to 4 hours or until heated through. Serve warm and enjoy!

The post Crock Pot Cheesy Ravioli appeared first on Life In The Lofthouse.

If you’re craving a light, vibrant dish perfect for spring and summer, this Creamy Pasta Primavera is a must-try. Made with fresh vegetables, tender linguine, and a creamy Parmesan basil sauce, it comes together in just 30 minutes! This pasta tosses a medley of seasonal vegetables with a rich yet refreshing sauce that lets the natural sweetness and crisp textures of the veggies shine. I love making this homemade pasta primavera for busy weeknight dinners, casual gatherings, or anytime I want a pasta dish that feels both indulgent and garden-fresh.

CREAMY PASTA PRIMAVERA

This dish, now a favorite at many Italian restaurants, didn’t originate in the hills of Tuscany; it started in the kitchen of the famous New York restaurant, Le Cirque. Chef Sirio Maccioni introduced it as a special off-menu treat, so only those in the know could enjoy this unique pasta creation!

At its heart, traditional Pasta Primavera combines tender pasta, such as penne, fettuccine, or spaghetti, with a colorful mix of fresh vegetables such as zucchini, bell peppers, cherry tomatoes, broccoli, peas, and carrots. The vegetables are lightly sautéed to keep their natural flavor and slight crunch, then tossed in a rich, creamy sauce made with garlic, cream, and Parmesan cheese. Fresh herbs like basil or parsley add a fragrant lift, and a squeeze of lemon brightens the dish even more. The result is a vibrant, creamy, and savory pasta that celebrates the freshness of spring. It’s my go-to recipe for the season!

Find my expert tips on how to make the best homemade creamy pasta primavera below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Creamy Pasta Primavera Recipe:

• Quick Weeknight Meal: This recipe comes together in about 30 minutes, making it ideal for busy weeknights.
• Fresh & Light: Packed with seasonal vegetables, this pasta is as beautiful as it is delicious, making it perfect for both spring and summer meals. The creamy sauce adds comforting richness while the fresh veggies keep the dish bright and balanced.
• Vegetarian-Friendly: It’s a flexible recipe that works with many vegetables you may already have in your fridge; a great choice for those who prefer a meatless pasta.
• Ideal For Any Occasion: Whether it’s a casual weeknight dinner, meal prep, spring picnic, or a simple gathering, this dish always feels special.

Ingredients

• 1/2 pound linguine pasta
• 1/4 cup olive oil
• 3 large carrots diced in 1/2 inch pieces
• 1/2 head broccoli, cut into small florets
• 2 small zucchinis (or 1 large) cut in half lengthwise, then cut into 1/4 inch slices
• 1 small red bell pepper, seeds removed, then sliced into 1/4 inch strips
• 1 small green bell pepper, seeds removed, then sliced into 1/4 inch strips
• 1 small orange bell pepper, seeds removed, then sliced into 1/4 inch strips
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 Tablespoons basil paste
• salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.

Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.

Add broccoli and zucchini to the skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn the heat off and remove the skillet from the burner.

Drain water from linguine. Return the linguine to the pot and add the cooked vegetables, heavy cream, and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!

Servings

Serves 4.

Storage and Reheating 

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm the pasta gently in a skillet over medium-low heat or in the microwave in short intervals, stirring occasionally. Add a splash of milk, cream, or a little water to loosen the sauce and bring back its creamy texture, since the pasta will absorb some of the sauce as it sits. Heat just until warmed through to keep the vegetables from becoming too soft.

Holly’s Tips for The Best Creamy Pasta Primavera:

• Cook The Pasta Just Al Dente: Slightly firm pasta holds its shape better and absorbs the creamy sauce without becoming mushy.
• Use Fresh High-Quality Vegetables: Zucchini, bell peppers, cherry tomatoes, peas, and broccoli give the dish the best flavor and vibrant color.
• Reserve Some Pasta Water: A splash of starchy pasta water helps thin the sauce and makes it cling beautifully to the pasta.
• Brighten With Lemon: A small squeeze of lemon juice or a bit of lemon zest enhances the fresh vegetable flavors.
• Garnish Pasta With Herbs: Basil or parsley adds a fresh, aromatic touch that makes the dish look and taste like your favorite restaurant-quality pasta primavera.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Asian Pasta Salad and Easy Thai Noodles are other excellent light pasta dishes.

Wanting something a little different? My Chicken Mozzarella Pasta with Sun-dried Tomatoes is just as delicious.

Looking for more traditional, hearty pastas? You can’t go wrong with these highly-rated recipes: Baked Spaghetti, Easy Skillet Lasagna, and Red and White Pasta.

Have you made this Creamy Pasta Primavera recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CreamyPastaPrimavera #LifeInTheLofthouse

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Creamy Pasta Primavera

Creamy Pasta Primavera is an Italian classic loaded with fresh vegetables, linguine, and parmesan basil cream sauce.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1/2 pound linguine pasta
• 1/4 cup olive oil
• 3 large carrots diced in 1/2 inch pieces
• 1/2 head broccoli cut into small florets
• 2 small zucchinis (or 1 large) cut in half lengthwise then cut into 1/4 inch slices.
• 1 small red bell pepper seeds removed then sliced into 1/4 inch strips
• 1 small green bell pepper seeds removed then sliced into 1/4 inch strips
• 1 small orange bell pepper seeds removed then sliced into 1/4 inch strips
• 2 cloves garlic minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 2 Tablespoons basil paste
• salt and pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.
• Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.
• Add broccoli and zucchini to skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn heat off and remove skillet from burner.
• Drain water from linguine. Return linguine back to the pot and add the cooked vegetables, heavy cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!

The post Creamy Pasta Primavera appeared first on Life In The Lofthouse.

This Ham and Cheese Tortellini will become your family’s new favorite dinner! Well, it’s become ours anyway. This dish is so incredible and comforting. Loaded with ham, peas and cheese-filled tortellini- it is a sure winner for lunch or dinner!

When I whipped this up for lunch the other day my kiddos were raving the entire time. Except for Kallen. He was picking his peas out and asking me why I would put them in? LOL Other than that he gobbled his up too.

I did use Pepper-Jack cheese in this, and the even though the kids still loved it, they said it was a tiny bit spicy. Next time I make it for them I’ll use Mozzarella or White Cheddar cheese instead. As for Kale and I, the Pepper-Jack cheese was amazing.

Oh, and I must remind you that this is a one pot meal. Yes, Ma’am. Easy dinner and easy clean-up makes me love this all the more. 

MORE SKILLET PASTA RECIPES YOU’LL WANT TO TRY!

Tortellini Alfredo

Shrimp Tortellini Alfredo

Easy Skillet Lasagna

Taco Noodle Skillet

Skillet Creamy Macaroni and Cheese

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Ham and Cheese Tortellini

Loaded with ham, peas, and creamy sauce, this cheese-filled tortellini is simple to make and so delicious!

Cook Time 25 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon butter
• 1/2 cup diced yellow onion
• 2 cloves garlic minced
• 8 ounces deli ham diced
• 2 cups chicken broth
• salt and pepper to taste
• 2 bags (9 ounces, each) refrigerated cheese tortellini *see note
• 1/2 cup baby peas frozen
• 1/2 cup heavy cream
• 1 ½ cups shredded Pepper Jack or Mozzarella cheese divided

Instructions

• Melt butter in a large oven-proof skillet over medium heat. Add diced onion and cook until onion is translucent. Add garlic and stir for 30 seconds. Add ham. Cook and stir about 5 minutes.
• Add chicken broth and tortellini. Season with salt and pepper. Stir to combine and let mixture come to a boil. Cover with lid, then reduce heat to low. Simmer 10 minutes or until tortellini is tender. Remove lid; stir in peas and cream. Remove from heat. Stir in 1/2 cup of the cheese.
• Sprinkle remaining cheese evenly over the top. Place under broiler in oven until cheese is melted. (Watch closely the entire time so you don't burn it!) Serve and enjoy!

Notes

*Can also use frozen tortellini. No need to thaw first. 

The post Ham and Cheese Tortellini appeared first on Life In The Lofthouse.

There is a local Italian restaurant that is just a little ‘hole in the wall’ type of place to eat. It is so unsuspecting from the outside, but once you walk in you are greeted with cuisine made right from grandmother’s recipes. One dish in particular at this restaurant reminds me of this Chicken in Basil Cream Sauce recipe. This chicken is one that I have loved forever. It looks fancy and impressive, but it could not be any easier to make. It is a go-to for us on weeknights and for special occasions!

CHICKEN IN BASIL CREAM SAUCE

The base of this dish, as I am sure you have guessed, is chicken breast. One of the best meats to cook with, because almost everyone including the kids will eat it! This isn’t just any ordinary chicken though as the breasts are sliced thin and tenderized into cutlets. Each cutlet is then lightly breaded and cooked in a skillet for the crispy, crunchy, and juicy coating. While the cutlets finish cooking in the oven, the basil cream sauce is prepared and that only takes minutes to make. With all the flavor and depth in this tasty meal, you would imagine more bells and whistles. But nope. It is as easy as can be.

INGREDIENTS

Chicken Cutlets

• 2 large boneless, skinless chicken breasts
• ½ cup milk
• 3/4 cup dried Italian breadcrumbs
• 3 Tablespoons butter

Basil Cream Sauce

• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese
• ¼ cup chopped fresh basil
• 1/4 teaspoon black pepper

INSTRUCTIONS

Chicken Cutlets

Preheat oven to 275 degrees F. (Yes, this low temperature is correct.) Grease a 9×13-inch baking dish with nonstick spray.

Slice each chicken breast in half horizontally; creating two even pieces (cutlets). You will have 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness. Place the milk in a shallow bowl, and the breadcrumbs in separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.

In a large skillet, heat butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side; being careful not to burn. Place chicken cutlets side by side in the prepared baking dish. Place chicken in the oven to finish cooking while you prepare the basil cream sauce.

Basil Cream Sauce

Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth. Bring to a boil over medium-high heat and stir to loosen browned bits from the pan. Stir in cream. Bring to a slight boil and stir for several seconds then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir sauce until it thickens; about 5 minutes or so.

Remove chicken from oven. Internal temperature of chicken breasts should be 165 degrees F. Serve chicken with basil cream sauce on top. Enjoy!

SERVINGS

This incredible chicken recipe serves 4. You can easily double or triple the recipe if needing to serve more. Take note that you will need to cook the chicken in batches to avoid overcrowding the skillet.

ENJOY THIS RECIPE? HERE ARE A FEW MORE EASY AND ELEGANT MEALS!

Almost Crusted Chicken with Creamy Lemon Sauce – This tender and irresistible chicken has a little bit of crunch and a little bit of zest.

Chicken Pillows with Creamy Parmesan Sauce – A crispy and warm enclosure of juicy chicken is topped with a creamy Parmesan cheese sauce.

Air Fryer Ranch Chicken – This meal is as simple as can be! Chicken breast coated with an easy ranch seasoned breading and cooked in the air fryer.

Cajun Chicken Pasta – This creamy pasta dish is topped with a juicy chicken breast that has a subtle heat from the Cajun spices.

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Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce is an elegant meal perfect for a special night in. This 5-star meal is ready to eat in just 30 minutes!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Holly

Ingredients

Chicken Cutlets

• 2 large boneless, skinless chicken breasts
• 1/2 cup milk
• 3/4 cup dried Italian breadcrumbs
• 3 Tablespoons butter

Basil Cream Sauce

• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 teaspoon black pepper

Instructions

Chicken Cutlets

• Preheat oven to 275 degrees F. (Yes, this low temperature is correct.) Grease a 9×13-inch baking dish with nonstick spray. Set aside.
• Slice each chicken breast in half horizontally; creating two even pieces (cutlets). You will have 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness. Place the milk in a shallow bowl, and the breadcrumbs in separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
• In a large skillet, melt butter over medium heat. Place the coated chicken cutlets in the skillet and cook until golden-brown on each side; being careful not to burn.
• Place the partially cooked chicken side by side in the prepared baking dish. Bake in the oven to finish cooking while you prepare the basil cream sauce. (The chicken takes about 10 minutes to finish in the oven. The internal temperature of chicken needs to be 165 ℉)

Basil Cream Sauce

• Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth. Bring to a boil over medium-high heat and stir to loosen browned bits from the pan. Stir in cream. Bring to a slight boil and stir for several seconds then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir sauce until it thickens; about 5 minutes or so.
• Serve chicken with basil cream sauce on top. Enjoy!

The post Chicken in Basil Cream Sauce appeared first on Life In The Lofthouse.

There’s something undeniably comforting about a bowl of soup that warms not only your body but also your soul. This Creamy Sausage Tortellini Soup is in the realm of culinary indulgence and is a soup that transcends the ordinary. Picture this: plump cheese-filled tortellini mingling with savory ground Italian sausage, bathed in a luscious, creamy broth. This isn’t just a soup; it’s a gastronomic journey, a celebration of flavors that will elevate your dining experience. This one is for all ages from kids, teens, parents, and grandparents! You’ll love this soup so much that you’ll want to share it with everyone in the family!

CREAMY SAUSAGE TORTELLINI SOUP

The symphony begins with a tablespoon of olive oil orchestrating the sauté of a pound of ground Italian sausage, a key player in this flavor-rich soup. As the sausage sizzles, a medley of diced white onions, minced garlic, and a dash of Italian seasoning join the mixture, infusing the pot with aromatic bliss. A pinch of salt and pepper adds the perfect harmony, creating a crescendo of flavors that promise to delight the taste buds.

The culinary crescendo continues with the addition of all-purpose flour, a magical element that transforms the savory medley into a rich, velvety base for the soup. Chicken broth, tomato sauce, and diced tomatoes are added to the pot for the perfect soup sensation. Granulated sugar is introduced, adding a subtle sweetness that elevates the overall composition. The lid is placed on top after the addition of the tortellini allowing them to absorb the broth and become tender. After 5 minutes or so the lid is lifted and a handful of chopped Kale joins the ensemble, adding a burst of color, nutrition, and a delightful earthy note. Finally, the grand finale – heavy whipping cream. This luxurious addition brings a velvety richness to the broth, creating a harmonious balance.

INGREDIENTS

• 1 Tablespoon olive oil
• 1 pound ground Italian sausage
• 1 medium white onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• 2 Tablespoons all-purpose flour
• 4 cups chicken broth
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes, undrained
• 2 Tablespoons granulated sugar
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 handfuls of chopped Kale
• 1/2 cup heavy whipping cream
  

COOKING INSTRUCTIONS

Heat the olive oil in a large stockpot over medium heat. Add Italian sausage and onion. Cook until browned. Drain any grease. 

Add the garlic, Italian seasoning, salt and pepper to sausage. Stir and cook for a couple of minutes. Sprinkle flour all over the mixture. Continue to stir and cook for another minute. 

Slowly stir in chicken broth, tomato sauce, diced tomatoes, and sugar. Bring to a boil then turn heat to low. Allow soup to simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 

Stir in tortellini; cover with lid. Cook until tortellini is tender, about 5 to 8 minutes. Remove the lid and stir in chopped Kale and the heavy whipping cream. Stir until the Kale is wilted and the soup is heated through.

Serve warm with shaved Parmesan cheese. Enjoy! 

SERVINGS

The recipe yields a generous serving size for six individuals, making it an ideal choice for family dinners or cozy gatherings. However, the flexibility of this delightful soup extends even further with a convenient double-up option. If you find yourself hosting a larger group or simply wish to ensure there are ample leftovers for future indulgences, consider doubling the ingredients. This allows you to effortlessly adjust the serving size to accommodate a bigger crowd or create additional portions for freezing. Whether you’re looking to host a soup night with friends or ensure a week’s worth of satisfying lunches, the adaptability of this recipe makes it a go-to option for both intimate meals and more significant gatherings. 

STORING INSTRUCTIONS

Once prepared, allow any leftovers too cool to room temperature before transferring them to airtight containers. Refrigerate for 3 to 4 days. For freezing, place portions in freezer-safe containers. Be sure to leave some space to accommodate expansion as the soup freezes. When ready to enjoy the frozen portions, thaw them in the refrigerator overnight and reheat gently on the stovetop. While freezing is a great option for preserving the soup’s integrity, keep in mind that the texture of the tortellini may slightly change upon thawing. Regardless of your storage method, labeling containers with the date can help you keep track of freshness and ensure each reheated bowl retains the same comforting and savory qualities as when it was first crafted.

VEGETARIAN AND OTHER MEAT OPTIONS

Embracing dietary preferences and catering to diverse tastes, this soup offers versatile options to suit various lifestyles. For those seeking a vegetarian twist, a simple substitution can transform this savory soup into a meat-free delight. Swap out the traditional Italian sausage for a plant-based alternative, such as vegetarian sausage crumbles or a medley of hearty vegetables, to create a vegetarian-friendly version without compromising on flavor.

On the other hand, if you’re looking to diversify the meat profile, consider experimenting with alternative meat choices. Ground turkey, chicken, or ground beef can infuse distinct flavors into the soup, adding a personalized touch to this already delectable dish.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FLAVORFUL SOUPS!

Slow Cooker Bacon Cheeseburger Soup – All the fillings of a traditional bacon cheeseburger liquified into soup form. Serve in a bread bowl!

Loaded Baked Potato Soup – Hearty chunks of soft potatoes in a rich, cheesy soup base mixed with crispy bacon, cheese, and green onions.

Crock Pot Chicken Corn Chowder – Yellow corn is the star of this soup with the addition of cheese, bacon, potatoes, and  green onion served in a creamy base.

Slow Cooker Lasagna Soup – This rich tomato soup is packed seasoned beef and lasagna noodles. Serve with breadsticks and a side salad for a full meal!

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Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is loaded with cheese filled tortellini and savory sausage in a creamy tomato broth.

Prep Time 30 minutes minutes

Servings 6

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground Italian sausage
• 1 medium white onion diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• 2 Tablespoons all-purpose flour
• 4 cups chicken broth
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes undrained
• 2 Tablespoons granulated sugar
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 handfuls of chopped Kale
• 1/2 cup heavy whipping cream

Instructions

• Heat the olive oil in a large stockpot over medium heat. Add Italian sausage and onion. Cook until browned. Drain any grease. 
• Add the garlic, Italian seasoning, salt and pepper to sausage. Stir and cook for a couple of minutes. Sprinkle flour all over the mixture. Continue to stir and cook for another minute. 
• Slowly stir in chicken broth, tomato sauce, diced tomatoes, and sugar. Bring to a boil then turn heat to low. Allow soup to simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 
• Stir in tortellini; cover with lid. Cook until tortellini is tender, about 5 to 8 minutes. Remove the lid and stir in chopped Kale and the heavy whipping cream. Stir until the Kale is wilted and the soup is heated through. Serve warm with shaved Parmesan cheese. Enjoy!

Notes

Nutrition Info: 1 serving = 485 calories / 24 fat / 40 carbs / 22 protein

Recipe yields 6 servings total. 

The post Creamy Sausage Tortellini Soup appeared first on Life In The Lofthouse.

When the craving for a comforting meal strikes, look no further than my cheesy Chicken Fajita Pasta. This dish brings together the savory goodness of chicken fajitas with the creamy indulgence of cheesy pasta. It’s a culinary journey that transforms a simple weeknight dinner into a tasty fiesta. The easy steps it takes to create this mouthwatering masterpiece, brings together the perfect balance of spices, textures, and, of course, lots of cheese. My kids, and husband Kale, can’t get enough of this one and I am sure your family will feel the exact same way.

CHICKEN FAJITA PASTA

Let’s start with the essentials. This recipe calls for 8 ounces of uncooked pasta, allowing you the freedom to choose any shape that suits your preference. Add to that a tablespoon of butter, two cubed chicken breasts, and a spice blend that includes smoked paprika, garlic powder, and fajita seasoning. The ensemble is completed with the aromatic trio of finely diced onions, red and green bell peppers, plus a minced garlic clove for that extra kick. To bring all the flavors together, a cup of chicken broth, adding depth and richness, and a half cup of heavy cream for that creaminess. Finally, don’t forget the star of the show – shredded Mozzarella cheese and fresh parsley for a burst of freshness and color.

INGREDIENTS

• 8 ounces pasta (any shape you prefer)
• 1 tablespoon butter
• 2 small chicken breasts, cubed
• 1 Tablespoon smoked paprika
• 1/2 Tablespoon garlic powder
• 1 Tablespoon fajita seasoning 
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 garlic clove, minced
• 1 cup chicken broth
• ½ cup heavy cream 
• 1 cup shredded Mozzarella cheese
• Fresh parsley for garnish

COOKING INSTRUCTIONS

Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside. 

Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.

Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.

Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!

SERVINGS

This hearty recipe is made to serve 4. I like to serve this with a big green salad for a complete meal!

STORING INSTRUCTIONS AND FREEZING

This pasta is delicious as leftovers the next night. To store this culinary masterpiece, ensure it cools to room temperature before transferring it to an airtight container. Refrigerate for up to three days.

For those looking to plan ahead, this dish is a freezer-friendly sensation. Simply pack it securely in a freezer-safe container, ensuring it remains airtight to preserve its lusciousness. When the craving strikes again, thaw in the refrigerator overnight and reheat on the stovetop or in the oven for a taste that’s as great as the day it was made.

NOODLE OPTIONS

One of the beauties of this recipe lies in its versatility, and the noodle choice is no exception. While the recipe suggests a classic uncooked pasta, feel free to embark on a culinary adventure by experimenting with different noodle varieties. You can opt for the elegance of fettuccine, the cozy embrace of penne, or the spiral charm of rotini, the hearty bite of a rigatoni noodle – the choice is yours!

GLUTEN FREE OPTION

Make this delectable dish accessible to all taste preferences and dietary needs. By opting for gluten-free noodles, you can ensure that everyone at your table can indulge in the savory symphony of flavors without compromise. The gluten-free alternative seamlessly integrates into the recipe, maintaining the perfect balance of textures and allowing the vibrant fajita spices and gooey cheese to shine.

MEAT ALTERNATIVES

Experience exploring a world of meaty possibilities. While the original recipe features succulent chicken, you have the creative license to personalize this culinary masterpiece with your preferred protein. Consider infusing the dish with the robust flavor of thinly sliced steak or the earthy richness of sautéed shrimp. Adventurous souls may even venture into the realm of spicy chorizo for an extra kick. The beauty of this recipe lies in its adaptability, allowing carnivores to curate their dream pasta dish. There’s no limit to the carnivorous delights you can bring to your table.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAJITA RECIPES!

Sheet Pan Steak Fajitas – Succulent steak is baked in the oven with fresh peppers and onions and topped with fresh lime juice!

Sheet Pan Shrimp Fajitas – Tender shrimp is cooked together with vegetables including colorful bell peppers and onions ready to serve in a warm tortilla.

Crock Pot Chicken Fajitas – Slowly cooked chicken is simmered with seasonings and spices with peppers and onions for a flavorful easy to make meal.

Chicken Fajita Braid – Delicious chicken fajitas are wrapped up in pizza dough, braided, then baked to perfection! Try this recipe for something new and flavorful!

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Chicken Fajita Pasta

Chicken Fajita Pasta is a fusion of Mexican and Italian flavors. This pasta is filled with chicken, bell peppers, and a creamy sauce!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 8 ounces pasta (any shape you prefer)
• 1 tablespoon butter
• 2 small chicken breasts cubed
• 1 Tablespoon smoked paprika
• 1/2 Tablespoon garlic powder
• 1 Tablespoon fajita seasoning 
• 1 onion finely diced
• 1 red bell pepper finely diced
• 1 green bell pepper finely diced
• 1 garlic clove minced
• 1 cup chicken broth
• ½ cup heavy cream 
• 1 cup shredded Mozzarella cheese
• Fresh parsley for garnish

Instructions

• Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside. 
• Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.
• Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.
• Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!

Notes

Nutrition Info: 1 serving = 565 calories / 20 fat / 61 carbs / 45 protein

Recipe yields 4 servings total. 

The post Chicken Fajita Pasta appeared first on Life In The Lofthouse.