I remember first eating this salad at Emma’s baby shower over 18 years ago. ☺️ We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad 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 Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe? 💚

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

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

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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.

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One of my favorite cuisines is Mexican food. Set some Homemade Salsa and Warm Bean Dip with tortilla chips in front of me, and I’m one happy girl! Today, I’m excited to share a delicious Mexican dish with you that will blow your mind (and your taste buds!). These Ground Beef Enchiladas are SO good, you will want to finish the whole dish in one sitting. If you’re a fan of my Cream Cheese Beef Enchiladas, then you will love this beef enchilada recipe just as much, if not even more!

In the mood for more Mexican-inspired cuisine? Explore more top-loved recipes here. Don’t forget to snack on my Mexican Layer Dip and Crock Pot Queso Blanco Dip while you cook!

GROUND BEEF ENCHILADAS

Traditional beef enchiladas are known for their classic combination of spices, melted cheeses, and ground beef, but what makes this recipe irresistible is the homemade enchilada sauce. 🙌🏽 Made from scratch with olive oil, flour, chicken stock, and tomato sauce, it’s rich, flavorful, and perfectly balanced. This red enchilada sauce tastes far better than any canned or store-bought sauce. That’s how confident I am with it! It will change the way you crave enchiladas.

Topped with freshly-grated Monterey Jack Cheese and a sprinkle of fresh cilantro, this is the kind of recipe that takes classic beef enchiladas to the next level. Serve it with my Mexican Rice, pinto or black beans, a fresh side salad (like my Doritos Taco Salad), or guacamole for a complete meal. Make sure you save this recipe for later, so you can easily come back to it and share it with your family and friends, too! 

Find my expert tips on how to make ground beef enchiladas 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 Ground Beef Enchiladas Recipe:

• Easy-To-Make: The instructions and ingredients may look lengthy at first glance, but don’t be fooled. This enchilada recipe is easier than it looks! 
• Homemade Sauce: The rich enchilada sauce made from scratch with warm spices like cumin, paprika, and oregano takes these Mexican enchiladas to the next level.
• Hearty & Filling: Packed with seasoned ground beef, green chilies, and melty Monterey Jack cheese, they’re the ultimate comfort food.
• Family-Friendly Dinner: Mild enough for kids but flavorful enough for adults, with the option to adjust the cayenne for more or less heat.
• Customizable: Swap beef for shredded chicken, use corn tortillas for a traditional twist, or load them up with extra veggies for a lighter option.

Ingredients

Spice Mix

• 1 teaspoon onion powder
• 1 teaspoon garlic powder 
• 1 Tablespoon cumin powder
• 1 Tablespoon paprika
• 1/2 Tablespoon dried oregano

Enchilada Sauce

• 2 Tablespoons olive oil
• 3 Tablespoons all-purpose flour 
• 2 cups unsalted chicken stock
• 1 1/2 cups canned tomato sauce
• 1/4 teaspoon salt
• ½ teaspoon pepper

Ground Beef

• 1 Tablespoon olive oil
• 1 teaspoon minced garlic
• 1 small white onion, finely chopped
• 1 can (4 ounces) diced green chilies
• 2 pounds 85% lean ground beef 

Enchiladas

• 8 large flour tortillas (Burrito-size) *see note
• 2 cups freshly grated Monterey Jack cheese
• Cilantro, optional

Instructions

Mix the Spice Mix ingredients together in a small bowl. Set aside.

Enchilada Sauce

In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.

Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.

Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.

Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.

Ground Beef

Preheat the oven to 350°F

Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.

Pour in about ¼ cup of the prepared Enchilada Sauce, cook for a few more minutes, then remove from heat.

Enchiladas

Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.

Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese.

Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!

Note:

You can use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.

Servings

Yields: 8 enchiladas (Serves 4 to 8).

Storage and Reheating

Store the leftover enchiladas in an airtight container in the refrigerator for up to 3 days, or assemble unbaked enchiladas and freeze for up to 2 months. To reheat, bake covered at 350°F for 25 minutes if refrigerated, or 45 to 50 minutes from frozen, uncovering for the last 10 minutes. Individual portions can also be reheated in the microwave in 45 second intervals until heated through.

Holly’s Tips for The Best Ground Beef Enchiladas:

• The Beef Matters: For the juiciest and most flavorful enchiladas, use 85/15 ground beef (85% lean, 15% fat). Leaner options can dry out during cooking.
• Soften The Tortillas: Softening the tortillas in a hot skillet or wrapping them in a damp towel in the microwave makes them easier to roll and less likely to tear.
• Use Freshly-Grated Cheese: Use a melty cheese blend like cheddar, Monterey Jack, or a Mexican blend. My favorite is Monterey Jack! Avoid pre-packed cheese for the best results.
• Garnish: Fresh toppings like cilantro, diced onions, sour cream, or avocado slices elevate the dish visually and flavor-wise.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Cream Cheese Beef Enchiladas next!

Looking for a healthier dish? My Skinny Beef Enchiladas cut calories without cutting taste.

Want more veggies on your plate? My Beef Enchilada Zucchini Boats are a fresh, low-carb take on the classic.

In the mood for something different? My Beef Enchilada Lasagna Rolls pack delicious enchilada flavors into cheesy rolled-up lasagna noodles, covered in your favorite sauce.

Not a big fan of ground beef? My Honey Lime Chicken Enchiladas combine tender, honey-lime–marinated chicken with creamy green sauce for an easy and satisfying family-friendly dinner.

Have you made this Easy Ground Beef Enchiladas recipe? 🍽️

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

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Ground Beef Enchiladas

Enjoy Easy Ground Beef Enchiladas with homemade enchilada sauce for a delicious weeknight dinner!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 8 enchiladas

Ingredients

Spice Mix

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon cumin powder
• 1 Tablespoon paprika
• 1/2 Tablespoon dried oregano

Enchilada Sauce

• 2 Tablespoons olive oil
• 3 Tablespoons all-purpose flour
• 2 cups chicken stock
• 1 ½ cups canned tomato sauce
• ¼ teaspoon salt
• ½ teaspoon pepper

Ground Beef

• 1 Tablespoon olive oil
• 1 teaspoon minced garlic
• 1 small white onion finely chopped
• 1 can (4 ounces) diced green chilies
• 2 pounds 85% lean ground beef

Enchiladas

• 8 large flour tortillas (Burrito-size) Note: You can always use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.
• 2 cups freshly grated Monterey Jack cheese
• Cilantro, optional

Instructions

• Mix the Spice Mix ingredients together in a small bowl. Set aside.

Enchilada Sauce

• In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
• Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.
• Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.
• Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.

Ground Beef

• Preheat the oven to 350°F.
• Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.
• Pour in about ¼ cup of the prepared Enchilada Sauce, cook for 2 more minutes, then remove from heat.

Enchiladas

• Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.
• Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese. Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!

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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 

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My Creamy Rotel Pasta recipe is the weeknight dinner you didn’t know you needed—but once you try it, it’ll earn a spot in your regular rotation. This dish packs a punch of zesty flavor, thanks to the signature kick of Rotel—these iconic diced tomatoes with green chilies have long been a pantry staple in my home.

Combined with tender pasta, a rich and creamy cheese sauce, and just the right amount of spice, this dish delivers all the comfort of a classic meal with a Tex-Mex twist. It’s quick to make, incredibly satisfying, and perfect for feeding a hungry family or spicing up your usual dinner routine.

CREAMY ROTEL PASTA

Rotel Pasta is the kind of dish that turns a simple weeknight dinner into something unforgettable. Hearty and full of flavor, this creamy Tex-Mex pasta features seasoned ground beef as the base, adding heartiness to every bite. What makes it truly special is the creamy, spicy sauce that clings to the pasta—bringing all the ingredients together in a way that is ultra delicious. It’s a fast meal that tastes like it took all day but comes together in just 30 minutes!

The ground beef is browned to perfection, then simmered with beef broth, heavy whipping cream, cream cheese, and a splash of Worcestershire sauce for a luxuriously creamy finish. A bold blend of chili powder, paprika, ground cumin, and black pepper adds layers of smoky depth. The result is a spicy, creamy pasta dish packed with flavor and perfect for feeding the whole family.

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cans (10-ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated mild cheddar cheese
• Freshly chopped cilantro, for garnish (optional)
• Sliced jalapeno (optional)

How to Make Creamy Rotel Pasta

Cook the penne pasta until al dente, in a large pot of salted water according to the package directions. Drain water and set aside.

Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the drained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.

Mix together the cornstarch and water until combined then pour into the sauce.

Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.

Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

Storing and Reheating

Stores well in a covered glass container in the fridge for up to 3 days. Reheat on the stovetop or in a microwave-safe dish. Reheat in 30-second intervals, stirring in between. Feel free to add a little liquid (milk or broth) if the pasta is too dry.

⭐️ Holly’s Tips for the Perfect Rotel Pasta:

1. Choose your cheese wisely: While any freshly grated cheese will melt into the sauce, selecting the right kind can elevate the flavor. Pepper Jack adds a spicy kick that pairs beautifully with the chilies, while mild or sharp cheddar enhances the creamy, tangy tomato base. For an ultra-smooth texture, consider mixing in some mozzarella or Monterey Jack.

2. Pick your pasta shape with purpose: This recipe calls for penne, but you can easily swap in other short pasta shapes like rotini, farfalle, or elbow macaroni. Just be sure to cook your pasta al dente—firmer pasta holds up better in the creamy sauce and provides a satisfying bite.

3. Brighten it up with toppings: Just before serving, add a finishing touch to balance the richness. Try a sprinkle of freshly chopped cilantro or green onions for freshness, or a squeeze of lime juice for a hint of acidity that cuts through the creaminess and adds a Tex-Mex flair.

Bonus Tip – Make it your own: Feel free to customize the spice level. Add a dash of hot sauce, crushed red pepper flakes, or extra chilies if you love heat. For a milder version, stick with mild Rotel and a neutral cheese blend.

Servings

This recipe serves up to six but can be easily doubled for large parties or crowds.

Similar Recipes

Looking for something similar? Try my Chicken Fajita Pasta.

Looking for something with extra heat? Try my Spicy Parmesan Chicken Pasta.

Not a big on spicy food? My Chicken Ranch Pasta Bake is the perfect place to start.

Are you a fan of Tex Mex? Add my Taco Salad to your list of recipes to try next!

In the mood for something else? My King Ranch Mac and Cheese will become your new favorite comfort food.

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Creamy Rotel Pasta

Whip up this flavorful 30-minute dinner featuring ground beef, Rotel tomatoes, and melted cheese. Easy, bold, and perfect for busy weeknights!

Prep Time 30 minutes minutes

Servings 6

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion diced
• 3 cloves garlic minced
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated cheddar cheese (or any preferred cheese)
• Freshly chopped cilantro for garnish (optional)

Instructions

• Cook the penne pasta until al dente, in a large pot of salted boiling water according to the package directions. Drain water and set aside.
• Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
• Stir in the undrained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.
• Mix together the cornstarch and water until combined then pour into the sauce.
• Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.
• Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

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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

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If you’re on the hunt for a hearty, flavorful, and customizable dinner, look no further than my Taco Potato Bowls! This dish combines crispy roasted potatoes, taco-seasoned ground beef, and a creamy cheese sauce, all topped with your favorite taco fixings! Whether you’re feeding a crowd or planning meals for the week, these loaded taco potato bowls are sure to satisfy.

Taco Potato Bowls take everything you love about a taco and turns it into a comforting, deconstructed meal. The crispy roasted potatoes serve as the perfect base, adding a satisfying crunch that pairs beautifully with the flavor-packed taco meat and velvety cheese sauce. And don’t forget the toppings: Pico de Gallo, guacamole, sour cream, and salsa add freshness, and just the right amount of zing. Gather your ingredients and get ready to enjoy a big bowl of goodness.

TACO POTATO BOWLS

This homemade taco potato bowl recipe strikes the perfect balance between comfort food and nutrition. They’re loaded with flavor, easy to make, and incredibly versatile. Add your favorite toppings, experiment with flavors, and make it your own! It’s sure to become a staple in your recipe rotation. Plus, this dish is versatile! You can serve it family-style or prepare it as individual bowls, making it just as ideal for weeknight dinners as it is for meal prep. Ready in less than an hour, these homemade taco bowls are easy to make, indulgent, and delicious. Keep scrolling for my best taco tips and to find more taco-inspired recipes below! 🌮

Find all my expert tips on how to make taco potato bowls from scratch 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 Quick & Easy Taco Potato Bowls Recipe:

• A Healthy Twist On Taco Tuesday: These homemade taco bowls combine crispy roasted potatoes, seasoned taco meat, and creamy cheese sauce for a hearty, flavor-packed dinner everyone loves.
• Loaded With Authentic Flavors: Lean ground beef, taco seasoning, garlic, and tender potatoes create a satisfying taco bowl that’s perfect for busy weeknights.
• Customizable Recipe: Add your favorite taco toppings like lettuce, salsa, pico de gallo, guacamole, or sour cream to build the perfect loaded taco bowl.
• Meal-Prep Friendly: These taco potato bowls reheat well and stay flavorful, making them an excellent make-ahead lunch or dinner option.
• Family-friendly & Budget-friendly: Simple ingredients, minimal prep, and authentic taco flavors make this recipe a go-to for families and anyone craving a quick, filling meal.
• Naturally Gluten-Free: Because the potatoes replace taco shells, this recipe is an easy gluten-free dinner without sacrificing any taco flavor.

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes, peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoon salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 1/2 cups freshly grated sharp Cheddar cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• Pico de Gallo
• Guacamole
• Sour Cream
• Salsa

Instructions

For The Seasoned Potatoes

Preheat the oven to 400 degrees F.

Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.

Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

To assemble the bowls, divide the potatoes, taco meat, and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
*If using them for meal prep, store the taco potato bowls without toppings. Reheat bowls first, then add toppings. Enjoy!

Servings

This recipe is designed to make 6 servings. Each bowl is loaded with crispy potatoes, flavorful taco meat, creamy cheese sauce, and your favorite toppings, ensuring everyone gets a delicious, filling meal.

Storage and Reheating

To store taco potato bowls, keep the roasted potatoes, seasoned taco meat, and cheese sauce in an airtight container in the refrigerator for up to 3-4 days, and store fresh toppings like lettuce, guacamole, sour cream, salsa, or pico de gallo separately to prevent sogginess. For meal prep, these components can be frozen (without toppings) for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until warmed through, then add fresh toppings just before serving to maintain flavor and texture.

Holly’s Tips for The Best Taco Potato Bowls:

• Use Russet Potatoes: Their high starch content makes roasted potatoes perfectly tender inside and slightly crispy outside.
• Season Generously: Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper for maximum flavor in every bite.
• Cook Taco Meat Slowly: Simmer ground beef with taco seasoning and water over low heat to let the flavors fully develop and keep the meat juicy.
• Make It Your Own: Add toppings like shredded lettuce, guacamole, sour cream, salsa, or pico de gallo for extra flavor, crunch, and color.
• Meal Prep Made Easy: Store the potatoes, taco meat, and cheese sauce separately from fresh toppings to keep everything fresh and prevent sogginess.
• Adjust The Spice Level As Needed: Add extra chili powder or jalapeños to the taco meat or cheese sauce for a spicier, restaurant-style taco potato bowl.
• Customizable Toppings: Experiment with sliced black olives, pickled onions, shredded lettuce, or crumbled tortilla chips for added crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Taco Salad Meal Prep Bowls next.

Searching for more taco recipes? Try my delicious Taco Bites, Crock Pot Taco Soup, Taco Noodle Skillet, and Taco Salads.

Looking for more fresh meal prep ideas? Try my highly-rated Korean Beef and Rice Bowls, Chicken Chipotle Burrito Bowls, and Hawaiian Chicken Meal Prep Bowls.

Have you made this Taco Potato Bowls recipe? 😋

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

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Taco Potato Bowls

Crispy roasted potatoes serve as the perfect base for Taco Potato Bowls! Each bowl is filled with taco meat, velvety cheese sauce, and all your favorite taco toppings.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 2 cloves garlic minced
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 ½ cups freshly grated sharp Cheddar cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• shredded Romaine lettuce
• guacamole
• sour cream
• pico de gallo
• salsa

Instructions

For The Seasoned Potatoes

• Preheat the oven to 400 degrees F. Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.
• Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

• Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

• Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

Assembling The Taco Potato Bowls

• Divide the potatoes, taco meat and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
• *If using it for meal prep, store the taco potato bowls without toppings. Reheat bowls first then add toppings. Enjoy!

*Cheese sauce recipe updated 1/12/25

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Today I’m sharing a recipe that is a game-changer: Chicken Enchilada Soup. This soup is creamy, cheesy, packed with bold flavors, and incredibly comforting. It’s inspired by the popular Chili’s version we love, but in my opinion, this one is much better. I have made this for my family for several years and they still can’t get enough. It is so delicious that my kids go back for seconds. They love to add extra cheese and tortilla strips. And one of the best parts? This recipe makes a large batch, so we have leftovers the next day, and honestly, it tastes even better!

CHICKEN ENCHILADA SOUP

This soup is like an enchilada in a bowl. Imagine the flavors of warm corn masa, savory spices, tender chicken, and creamy cheese all coming together in a single bite. The Masa Harina (yellow corn flour) is the secret ingredient here, giving the soup its unique texture and flavor reminiscent of a classic enchilada. It’s hearty, satisfying, and perfect for the cooler months when comfort food is calling.

The recipe also uses Velveeta cheese, which melts beautifully into the soup, adding an irresistibly creamy texture. If you’re not a fan, then use freshly grated cheese to replace it.

This is a quick and easy recipe that can be thrown together in about an hour, making it a great choice for busy weekends or weeknights.

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese cubed OR 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken, cubed or shredded

Soup Toppings

• Shredded cheddar cheese
• Sour cream
• Tortilla strips 
• Salsa

Instructions

Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion for 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until the onion is soft and translucent.

In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. 

Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil. Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer for 10 to 15 minutes.

Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.

Servings

This recipe serves around 8. Each serving is hearty, especially when paired with the delicious toppings. Serve it up and let everyone add their own toppings for a truly fun meal experience.

Storage and Reheating

Once the soup has cooled down, transfer it to an airtight container. It will stay good in the fridge for up to 3 days, maintaining its rich, cheesy flavor and hearty texture. If the soup thickens in the fridge, simply add a splash of chicken broth or water when reheating to reach your desired consistency. When ready to enjoy, reheat in a pot over medium heat or in the microwave, stirring occasionally to ensure even warmth. Add fresh toppings to bring back the just-made feel!

30 Minute Prep

One of the best things about this recipe is how quickly it comes together – you can have it prepped in just 30 minutes! With just a bit of chopping and a few quick stir-ins, you’ll have all the components simmering in the pot in no time.

Using pre-cooked or rotisserie chicken cuts down on cooking time, and ingredients like Masa Harina and Velveeta melt in seamlessly, thickening and flavoring the soup as it cooks. In just half an hour, you’ll have a pot of warm, hearty soup ready to go, perfect for busy weeknights or effortless weekend dinners.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but it also pairs wonderfully with some sides:

– Cornbread or Tortilla Chips: Both add a nice crunch and are perfect for dipping.

– Fresh Salad: A light green salad with a tangy vinaigrette helps balance out the richness of the soup.

– Avocado Slices: Creamy avocado adds another layer of texture and flavor.

– Corn or Flour Tortillas: This is a great recipe to warm up your favorite tortilla and use it to dip into the soup. I love to serve them warm with butter.

Meal Prep and Family Gatherings

This recipe makes so much to enjoy that it’s perfect if you’re feeding a crowd or looking to meal prep for the week. It’s a great dish for family gatherings, especially if everyone enjoys topping their own bowls. Plus, this soup freezes well. Allow it to cool completely, portion into airtight containers, and store in the freezer. To reheat, let it thaw overnight in the refrigerator and then warm it up on the stovetop.

Similar Recipes

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

Crock Pot Chicken Corn Chowder – Tender chicken, potatoes, corn and more are all inside this delicious chowder. It makes for one comforting meal!

Slow Cooker Salsa Verde Chicken Soup – Simple, delicious and comforting. You can throw this soup together in no time and let your slow cooker do the cooking!

Slow Cooker Chicken Taco Soup – A delicious and hearty soup that is great for any season of the year. This is easy to make and will feed an army!

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Chicken Enchilada Soup

Chicken Enchilada Soup is infused with all the flavors of enchiladas. It’s creamy, cheesy, packed with chicken, and incredibly comforting.

Prep Time 30 minutes minutes

Servings 8

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese, cubed OR use 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken cubed or shredded

Toppings

• shredded cheddar cheese
• sour cream
• tortilla strips
• salsa

Instructions

• Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
• In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
• Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer 10 to 15 minutes.
• Serve warm soup in individual bowls. Top with favorite toppings. Enjoy!

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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

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!

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Layered Ranch Dip is the perfect appetizer for any gathering! While the Lofthouse leans more towards Motocross and Supercross (my husband Kale’s absolute favorite), we still love to indulge in classic game-day foods. When the Super Bowl rolls around, it’s all about the food for me! If you’re looking for an appetizer that’s sure to impress, that’s simple to make, and disappears quickly, this dip is for you. Let’s dive into the details of why this dip is a must-have for your next event, whether it’s game day, a family gathering, or just a casual get-together with friends.

LAYERED RANCH DIP

One of the best things about this recipe is its versatility. It combines a variety of flavors and textures into each bite, making it irresistible to just about anyone. Not only is this delectable dip incredibly easy to prepare, but its creamy, tangy flavor paired with the freshness of diced tomatoes, spicy green chilies, and savory black olives makes it a total crowd-pleaser.

Imagine scooping this creamy, cheesy goodness up with a crunchy tortilla chip — it’s heaven in a bite! Unlike the classic seven-layer dip, this Layered Ranch Dip skips the refried beans and delivers pure, ranch-flavored bliss that will have your guests coming back for more. The base of this dip is a smooth, ranch-flavored dip layer, and from there, it’s all about the toppings! Monterey Jack cheese adds a mild creaminess that balances the sharper flavors of the ranch, while diced tomatoes and green chilies give the dip a fresh, slightly spicy kick. The black olives and red onion add a briny, savory touch, creating a perfect contrast to the coolness of the ranch and sour cream.

INGREDIENTS

• 2 1/2 cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato, diced
• 1 can (4 ounces) chopped green chilies, drained
• 1 can (2.25 ounces) sliced black olives, drained
• 1/4 cup finely chopped red onion
• Tortilla chips

INSTRUCTIONS

In a small bowl, mix sour cream and ranch salad dressing mix; spread into a large shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and red onion. Cover and refrigerate at least 1 hour before serving. Serve with tortilla chips. Enjoy!

A TEN-MINUTE MIRACLE

This recipe is truly a miracle recipe because it comes together in just 10 minutes! With minimal prep and no cooking required, it’s the ultimate solution for those times when you need a quick and delicious appetizer but don’t have a lot of time. Simply mix the sour cream with ranch seasoning, layer on your toppings, and voilà — a creamy, flavorful dip that tastes like it took hours to prepare. Whether you’re hosting a last-minute gathering or just need a fast snack for game day, this dip has you covered!

SERVE WITH STYLE

While tortilla chips are the classic go-to for dipping, you can also serve this dip with an assortment of dippers to keep things interesting. Some ideas include:

– Pita chips: These are sturdy and offer a great texture contrast to the creamy dip.

– Crackers: Ritz or club crackers provide a buttery crunch.

– Vegetables: If you’re looking for a slightly healthier option, sliced bell peppers, cucumbers, or celery sticks make great alternatives to chips.

STORING LEFTOVERS

If you have any leftover dip, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To enjoy it again, you can either serve it cold right from the fridge or let it sit at room temperature for about 20 minutes to soften up a bit before serving.

This dip can be made a day in advance, making it a great option for busy game days when you want to get everything ready ahead of time. Simply follow the recipe instructions and refrigerate the dip until you’re ready to serve. Just be sure to give it a good stir before serving to redistribute all those delicious layers.

THE PERFECT GAME DAY COMPANION

Though this is perfect for game day, it’s also a great dish to bring to potlucks, family gatherings, or even just a fun movie night. Its versatility and ease of preparation make it an ideal appetizer for just about any event. Plus, with the creamy ranch and cheesy layers, it’s guaranteed to be a hit no matter where you serve it. When it comes to game-day food, there’s nothing better than a good dip. It’s easy to serve, can feed a crowd, and it’s always a hit — no matter what’s on TV. This recipe is perfect because:

– It’s quick and easy: You can whip this up in just 10 minutes, making it ideal for those last-minute party prep moments.

– It feeds a crowd: The creamy ranch and sour cream base, along with the generous toppings, create a hearty dip that will easily serve a group.

– It’s adaptable: Don’t like onions? Leave them out. Want more spice? Add jalapeños or a dash of hot sauce. You can even swap out the cheese or try adding additional layers like guacamole or salsa to make it your own.

CREATIVE CUSTOMIZATIONS

One of the best things about this dip is how easy it is to customize. Here are a few ideas to make this dip your own:

– Spice it up: If you like dips with a little heat, add some diced jalapeños or a few dashes of hot sauce to the ranch mixture.

– Switch up the cheese: While Monterey Jack cheese is mild and melty, you can substitute it with cheddar, pepper jack, or even a Mexican cheese blend for more variety.

– Add a protein: Want to make this dip even heartier? Add some cooked and crumbled bacon, shredded chicken, or ground beef as an extra layer for a more filling appetizer.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELECTABLE DIPS!

BBQ Chicken Dip – A creamy, comforting dip filled with chicken breast, black beans, barbecue sauce and cheese. This dip is packed with flavor!

Warm Bean Dip – Loaded with creamy refried beans, sour cream and Mexican seasonings. It’s topped off with lots of gooey cheese for one incredible dip!

Jalapeno Popper Dip – Packed with cheesy goodness and a little heat from the jalapeños. This delicious dip tastes just like the classic appetizer!

Cookie Dough Dip – A quick and easy way to satisfy your cookie dough craving. This sweet treat takes enjoying a guilty pleasure to a whole new level! 

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Layered Ranch Dip

Creamy ranch dip, MontereyJack cheese, diced tomatoes, spicy green chilies, and more create this Layered Ranch Dip. It's the perfect appetizer for parties, fiestas, and game day celebrations!

Prep Time 1 hour hour

Servings 6

Ingredients

• 2 ½ cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato diced
• 1 can (4 ounces) chopped green chilies drained
• 1 can (2.25 ounces) sliced black olives drained
• 1/4 cup finely chopped red onion
• Tortilla chips

Instructions

• In a small bowl, mix sour cream and ranch salad dressing mix; spread into a medium-size shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and onion.
• Cover and refrigerate 1 hour before serving. Serve with tortilla chips. Enjoy!

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I’m taking things up a notch with this King Ranch Mac and Cheese! This hearty meal is loaded with plenty of pasta, tons of melted cheese, tender chicken, and more. It always makes my kids very happy when I serve this. It makes me happy too, because these are some of my favorite components to a satisfying meal. You’ll love everything that goes into this dish. It brings in so much flavor to the table that everyone will devour it! 

KING RANCH MAC AND CHEESE

Now when it comes to mac and cheese, I like to consider myself a professional. It’s one of my favorite foods, no matter the shape, size, or cheese that it comes with. I don’t care if it comes out of the box, or is made from scratch, I’ll eat it. This recipe is packed with everything you love about the classic but with so much more!

Tender al dente elbow pasta is cooked then mixed with two kinds of cheeses! Shredded cheddar cheese and creamy Velveeta. This combination is the essence of this dish. Cooked chicken goes in to make sure each bite is packed with protein for both kids and adults, and we aren’t going to stop there! Diced white onion, sour cream, cream of chicken soup, Rotel, and spices are all added to take it to the next level.

INGREDIENTS

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes, undrained
• 1/4 cup white onion, chopped very fine
• 8 ounces Velveeta cheese
• 1-pound cooked chicken, cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 ½ cups shredded cheddar cheese

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.

In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until the cheese is melted.

In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.

Pour mixture into a 7×11-inch baking dish. Spread out evenly. Top evenly with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

SERVINGS

You can easily get 6 servings out of this wonderful recipe.

STORING

Place any leftovers in a glass container with a lid and store in the fridge for up to 4 days.

ADDITONS

If you are looking to amplify this dish even more, try adding crumbled bacon over the top just as the dish is finishing. It will blow your mind at how much flavor it adds to the dish. If you want to really make this a 5-star presentation just add a little minced parsley over the top after it’s finished baking for add a pop of color.

PASTA OPTIONS

You can use whatever pasta you desire, but I recommend staying with a shorter noodle like penne, rigatoni, macaroni, ziti, Farfalle, or orecchiette. You can also sub for a gluten free noodle if you’d like!

THE HOMEMADE TOUCH

If you really want to pour all of your love into this dish, then make sure to use my recipe for Homemade Condensed Cream of Chicken Soup. You can make it ahead of time and store or make and use it on the same day. This will just add that extra layer of love that is undeniable when you have a good homemade mac and cheese.

VEGETARIAN OPTION

Do you have a picky eater in the family? I am sure that you have at least one of the kids, or parents, that doesn’t eat meat at all. Don’t throw this recipe to the side because it can still serve you. It is so easy to omit the chicken if need be. If you choose to do so, I recommend adding more cheese to the dish. If you still want to get a little bit of protein with this meal you can substitute a can of beans. Black beans, pinto beans, or red beans would be a great substitution.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITES!

Skillet Creamy Mac and Cheese – You don’t need your oven to make an incredible, gooey homemade mac and cheese. This recipe is stovetop ready!

Baked Penne – Tender al dente penne noodles are baked in a large pan with tons of shredded cheese, red tomato sauce, and crumbled ground beef.

Chicken Ranch Pasta Bake – A large baking dish is overflowing with pasta noodles, a creamy ranch sauce, and tons of chicken.

Red and White Pasta – My kids favorite pasta dish! A filling meal with penne noodles baked with both red and white pasta sauce. The best of both worlds!

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King Ranch Mac and Cheese

King Ranch Mac and Cheese is packed with chicken, diced tomatoes, green chilies, lots of cheese, and more. It’s simple to make and will bring pure comfort to your dinner table!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Author Holly

Ingredients

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes undrained
• 1/4 cup white onion chopped very fine
• 8 ounces Velveeta cheese
• 1 pound cooked chicken cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1½ cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.
• In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until cheese is melted.
• In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.
• Pour mixture into a 9×13 baking dish. Spread out evenly. Top with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

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My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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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. 

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These incredible tarts are always a delight whenever I serve them! Whether I am looking to show off my baking skills in a simple way, or if I just need something tasty that is sure to disappear, I turn to this recipe for Mini Tomato and Mozzarella Tarts. This puff pastry appetizer is so simple to make, and so impressive. 😃

MINI TOMATO AND MOZZARELLA TARTS

These amazing appetizers begin with puff pastry dough as the base. If you’ve never baked with it before, don’t be intimidated! After it’s defrosted, cut it into 18 round circles. In the center goes a cooked mixture of olive oil, thinly sliced onions, and garlic. This is then topped with a fresh slice of tomato, and a cube of mozzarella cheese. After they are baked to perfection sprinkle on some fresh basil. Bon Appetit! 

INGREDIENTS

• 1 package (17.3 ounces) puff pastry dough, defrosted
• 2 Tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• Kosher salt and black pepper
• 3 Tablespoons chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces fresh Mozzarella cheese, cut into 1-inch cubes
• 2 Roma Tomatoes, thinly sliced
• 3 Tablespoons julienned basil leaves

COOKING INSTRUCTIONS 

Preheat the oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with a second sheet of pastry dough. You should have 18 circles of dough total.

Place the dough circles onto 2 large parchment-lined baking sheets. Place in the refrigerator until ready to use.

Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Sauté for 10-12 minutes, stirring frequently, until the onions are translucent, and no moisture remains in the skillet.

Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in the skillet. Stir and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border. Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.

Bake for 18 to 20 minutes or until the pastry is golden-brown. Carefully remove from oven and top each tart with fresh basil. Serve warm and enjoy!

SERVINGS

This recipe creates 18 tarts. You can easily double or triple the recipe if needing to serve more.

TOMATOES

One great thing about this recipe is that you can use almost any style of tomato to go on the tarts. I think that Roma tomatoes are the best for this recipe. You see them a lot in Italian style cooking. If you have some ripe from the garden, then I recommend using those. You can also try heirloom tomatoes for an array of color on the tarts. Cherry tomatoes are a great option in which you can cut them up into many halves and place them around the tart in a decorative style.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TASTY APPETIZERS!

Chicken Egg Rolls – These crispy, and crunchy Asian-style appetizers are loaded with ground chicken, shredded cabbage, carrots, and served with sweet and sour sauce.

Loaded Totchos – Everything you love about nachos including sour cream, guacamole, crispy bacon, and plenty of melted cheese on top of tater tots.

Garlic Herb Shrimp – These tasty shrimps are pan seared and cooked with plenty of butter, garlic, and fresh herbs that make a very impressive appetizer.

Baked Onion Rings – Sliced whole rings of onion are battered in panko bread crumbs and then baked to crispy perfection! Served with ketchup.

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Mini Tomato and Mozzarella Tarts

Mini Tomato and Mozzarella Tarts are made with fresh tomatoes, basil and Mozzarella cheese baked over pastry dough.

Prep Time 35 minutes minutes

Cook Time 18 minutes minutes

Ingredients

• 1 package (17.3 ounces) puff pastry dough
• 2 Tablespoons olive oil
• 1 large yellow onion thinly sliced
• 2 garlic cloves minced
• Kosher salt and black pepper
• 3 Tablespoons chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces fresh Mozzarella cheese cut into 1 inch cubes
• 2 Roma Tomatoes cut into 18 thin slices
• 3 Tablespoons julienned basil leaves

Instructions

• Defrost pastry dough according to package directions. Preheat oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with second sheet of pastry dough. You should have 18 circles of dough total.
• Place the dough circles onto 2 parchment-lined baking sheets. Place in refrigerator until ready to use.
• Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Saute for 10 to 12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the skillet.
• Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in skillet. Stir and continue to cook another 10 minutes, until the onions are lightly browned. Remove from heat.
• Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border.Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.
• Bake for 18 to 20 minutes, or until the pastry is golden brown. Carefully remove from oven. Top each tart with fresh basil. Serve warm and enjoy! ♥

Notes

Nutrition Info: 1 tart = 131 calories / 10 fat / 9 carbs / 5 protein

Recipe makes 18 tarts total. 

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There is nothing that will make you feel more at home than a warm, comforting bowl of pasta. Comfort food comes in many different shapes and sizes, and pasta with cheese might be one of the best. Kale and I love to have date nights at our favorite Italian restaurant when we want more of a romantic ambiance. Sharing a plate of pasta with him is my biggest love language. But to be fully honest, we usually have our own plate because I’m a hungry girl. My Tuscan Garlic Chicken Pasta is an homage to my favorite Italian dish that I used to order a lot. Eventually, the restaurant took it off their menu, so I had to get to work on a homemade version!

TUSCAN GARLIC CHICKEN PASTA

We all know that any pasta dish is not complete without a generous helping of sauce. This Tuscan garlic sauce is incredible and made with simple ingredients. A creamy, rich mixture of parmesan cheese, garlic, chicken broth, heavy cream, spinach, and sun-dried tomatoes is simmered until ready to serve!

This is one of those dishes that only gets better with each addition. It’s the perfect plate in which all components come together in harmony. Molto bello, as the Italians would say!

INGREDIENTS

• 1 Tablespoon extra virgin olive oil; to cook the chicken in.
• 1 pound boneless, skinless chicken breasts, diced; for the most flavor be sure to season the chicken with salt and pepper before cooking.
• Salt and black pepper; this is to taste, and balance so use to your discretion.
• 8 ounces penne pasta; salt the water before boiling to bring out the flavor of the noodles.
• 1 pint heavy whipping cream; this is the creamy base for the sauce. There’s no other way to go than using heavy cream!
• 1/2 cup chicken broth; another liquid that will add extra flavor to the whole dish.
• 1/2 Tablespoon minced garlic; for the full Italian flavor make sure to mince fresh garlic. You’ll thank me later! If you’re in a little bit of a hurry, then garlic from a jar works too.
• 2 teaspoons Italian seasoning; this seasoning really brings the authentic flavor in this dish to life.
• 2/3 cup fresh parmesan cheese grated; I highly recommend splurging on a good chunk of parmesan cheese from the grocery store and grate it at home. It is incredible!
• 1/2 Tablespoon all-purpose flour; the flour serves to thicken the sauce.
• 1 Tablespoon water; this is to create a slurry with the flour to thicken the sauce.
• 1 cup sun dried tomatoes, drained then chopped; these tomatoes also add wonderful taste and texture to the pasta. Please don’t skip them!
• 1 cup baby spinach; it’s best to use fresh spinach. This is added right before serving!

INSTRUCTIONS

Heat the olive oil in a large skillet, over medium heat. Add the diced chicken and season with salt and pepper. Stir and cook chicken until no longer pink in the center; about 10 minutes or so. Transfer chicken to a large plate and tent with foil to keep warm.

Meanwhile, cook the penne pasta until al dente; according to package directions. Drain, cover, and set aside.

Carefully wipe the skillet clean. Add the heavy cream, chicken broth, garlic, Italian seasoning and parmesan cheese to skillet. Whisk mixture over medium heat.

In a small bowl, mix the flour and water together to create a slurry. Pour the slurry into the cream mixture. Continue to cook and stir until mixture thickens. Add the sun dried tomatoes, spinach and cooked chicken to the sauce. Stir to combine. Next, pour in the cooked, drained pasta and carefully toss everything together until combined.

Serve and enjoy!

GLUTEN FREE OPTION

There are a couple of substitutions to make here in order to do so. Make sure to use a gluten free flour instead of the all-purpose for thickening the sauce. Also, for the pasta, use your favorite brand of gluten free noodle. With these simple changes you are all ready for a delicious and gluten free pasta dinner!

SERVINGS

This recipe makes 6 servings. You can easily double the recipe if you’re hosting a dinner for more! You will just want to use two skillets.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY ITALIAN FAVORITES!

Chicken Alfredo Pasta Bake – A simple, satisfying meal that makes so much food! Tender pasta mixed with chicken and creamy Alfredo sauce then baked to perfection.

Creamy Pasta Primavera – This healthy meal is loaded with fresh summer vegetables, al dente pasta, and an easy to make creamy sauce.

Baked Penne – Penne pasta mixed with flavorful ground beef, red sauce, tons of shredded mozzarella cheese and baked until bubbling.

Tuscan Garlic Chicken Pita Pizza – An easy to make pizza with a pita bread base and topped with a creamy garlic sauce, spinach, tomatoes, and chicken.

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Tuscan Garlic Chicken Pasta

Juicy chicken breasts lay in a bed of penne noodles, creamy garlic sauce, sun-dried tomatoes and spinach. This pasta is so delicious, you’ll be licking your plate clean.

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 pound boneless, skinless chicken breasts diced
• Salt and black pepper to taste
• 8 ounces penne pasta
• 1 pint heavy whipping cream
• 1/2 cup chicken broth
• 1/2 Tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 2/3 cup fresh parmesan cheese grated
• 1/2 Tablespoon all-purpose flour
• 1 Tablespoon water
• 1 cup sun dried tomatoes drained then chopped
• 1 cup baby spinach

Instructions

• Heat the olive oil in a large skillet, over medium heat. Add the diced chicken and season with salt and pepper. Stir and cook chicken until no longer pink in the center; about 10 minutes or so. Transfer chicken to a large plate and tent with foil to keep warm.
• Meanwhile, cook the penne pasta until al dente; according to package directions. Drain, cover, and set aside.
• Carefully wipe the skillet clean. Add the heavy cream, chicken broth, garlic, Italian seasoning and parmesan cheese to skillet. Whisk mixture over medium heat.
• In a small bowl, mix the flour and water together to create a slurry. Pour the slurry into the cream mixture. Continue to cook and stir cream mixture until it thickens.
• Add the sun dried tomatoes, spinach and cooked chicken to the thickened sauce. Stir to combine. Next, pour in the cooked, drained pasta and carefully toss everything together until combined. Serve and enjoy!

Notes

Nutrition Info: 1 serving = 556 calories / 32 fat / 38 carbs / 26 protein

Recipe yields 6 servings total.

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Simplicity is key, and nothing could be more true about a homemade pizza that comes straight from the old country. I have not been to Italy yet, but when I do make my way there, I will only live off of pizza and pasta the entire time. My first introduction to this practically perfect pizza was at one of my favorite restaurants in Las Vegas ages ago. I ordered my first Margherita Pizza there and ate the entire thing. I came back home and got to work in the kitchen so I could recreate this incredible pie.

MARGHERITA PIZZA

This recipe is an ode to keeping things simple and fresh. This is the secret to a successful pizza. Homemade pizza dough starts as the base with freshly minced garlic and mozzarella cheese. No tomato sauce on this pie! All the tomato you need is in the slices on top of the cheese. Finish with fresh basil for an aromatic layer to each bite. Since the recipe list is rather short for this pizza, I recommend getting the highest quality of ingredients. You won’t regret it!

INGREDIENTS

• Recipe for My Best Pizza Dough
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced garlic
• 4 medium Roma tomatoes, thinly sliced
• 3 cups freshly grated Mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 7 large basil leaves, torn into small pieces
• salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 450 degrees F. Oil a large pizza pan. Set aside.

In a medium bowl, combine the olive oil and minced garlic. Add the tomato slices and let them marinate for 15 minutes. After the 15 minutes are up, remove tomatoes from the oil and set aside.

Spread pizza dough out onto the prepared pizza pan. Brush the dough with the olive oil/garlic mixture. Sprinkle both cheeses evenly over the top of dough. Place tomato slices evenly over the cheese.

Bake pizza in the preheated oven for 15 minutes or until the edges of the pizza are golden brown. Carefully remove pizza from the oven.

Sprinkle the torn basil leaves evenly over the top. Let stand for 5 minutes before slicing. Season with salt and pepper. Serve and enjoy!

TRADITIONAL OVENS AND PIZZA OVENS

I have only used my traditional conventional oven to bake this pizza many times, and it works wonders. Now, if you have one of those wood fired pizza ovens in your backyard, it will only enhance the flavor of this amazing pizza. That is one backyard accessory I am trying to convince Kale to get for the Lofthouse. 😄

PREP AND COOK TIME

I have some great news for you here! You can have this piping hot, fresh, and ready to slice pizza on your table in less than 45 minutes! As long as you preheat the oven while you are assembling the pie, then you will be eating a slice of pizza in hardly any time. The pizza dough is super simple to make, so you can also prepare it the day before and let it rest in the refrigerator until you’re ready to use it.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE PIZZAS!

Hawaiian BBQ Chicken Pizza – Pineapple belongs on pizza! BBQ sauce as the base with mozzarella, chicken, and juicy pieces of fresh pineapple.

Chicken Alfredo Pizza – This crisp thin pizza has a creamy Alfredo sauce base with tender pieces of chicken on top.

Supreme Pizza Ring – Take all of the toppings and shove them inside the dough! All of your favorite supreme pizza classics are rolled up inside crescent dough.

BBQ Chicken Bacon Pizza – Smoky BBQ sauce at the base with tender pieces of chicken, crispy bits of bacon, and tons of melted cheese on top.

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Margherita Pizza

Margherita Pizza is one of the most classic and honored Italian recipes. Homemade pizza dough is topped with olive oil, fresh garlic, mozzarella cheese, tomatoes, and basil.

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

• 1 recipe for my best pizza dough or use one premade large pizza crust
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced garlic
• 4 medium Roma tomatoes thinly sliced
• 3 cups freshly grated Mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 7 large basil leaves torn into small pieces
• salt and pepper to taste

Instructions

• Preheat oven to 450 degrees F. Oil a large pizza pan. Set aside.
• In a medium bowl combine olive oil and minced garlic. Add tomato slices and let tomatoes marinate for 15 minutes. After the 15 minutes is up, remove the tomato slices from oil and set aside.
• Spread pizza dough out onto prepared pizza pan. Brush dough with the olive oil/garlic mixture. Sprinkle cheeses evenly over the top of dough. Place tomato slices evenly over the cheese.
• Bake pizza in preheated oven for 15 minutes or until edges of pizza are golden brown. Remove pizza from oven. Sprinkle the torn basil leaves evenly over the top. Let stand 5 minutes before slicing.
• Season with salt and pepper. Serve and enjoy!

Notes

Yields: 1 large pizza

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