Oven-Baked Beef & Potato Casserole

Rustic, Cheesy, and Irresistibly Creamy

Ingredients:

For the casserole:

• 1.5 lbs (680g) ground beef

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp smoked paprika (optional but recommended)

• 4 cups thinly sliced russet or Yukon Gold potatoes (about 3–4 medium potatoes)

• 1 can (10.5 oz) condensed cream of mushroom soup

• ½ cup milk (whole preferred, but 2% works)

• 2 cups shredded cheddar cheese (mild or sharp)

• 2 tbsp chopped fresh parsley (for garnish)

• Cooking spray or a little butter for greasing

Instructions:

1. Preheat the Oven:

Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

2. Cook the Beef Mixture:

• In a large skillet over medium heat, brown the ground beef with the diced onions and minced garlic.

• Cook until the beef is fully browned and the onions are soft and translucent, about 7–10 minutes.

• Season the beef with salt, pepper, and paprika.

• Drain any excess fat, especially if using 80/20 beef.

3. Layer the Casserole:

• Arrange half the sliced potatoes in an even layer across the bottom of the prepared dish.

• Spoon half the cooked beef mixture over the potatoes and spread evenly.

• Repeat with the remaining potatoes, followed by the rest of the beef.

4. Make It Creamy:

• In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.

• Pour this creamy mixture evenly over the top, letting it seep into the layers.

5. Add Cheese:

• Sprinkle the shredded cheddar cheese generously across the top. Use more if you like it extra cheesy.

6. Bake It:

• Cover the dish with aluminum foil.

• Bake for 45 minutes, then remove foil and continue baking for 15–20 minutes more, until the potatoes are tender and the cheese is golden and bubbly.

7. Garnish & Serve:

• Let it cool for 5–10 minutes before slicing.

• Garnish with chopped parsley and serve hot.

Tips & Variations:

• Cheese Swap: Try Monterey Jack or a blend of cheddar and mozzarella for different flavors.

• Veggie Boost: Add a layer of thawed frozen peas, corn, or sautéed mushrooms between the beef and potatoes.

• Meat Alternatives: Ground turkey or plant-based crumbles work just as well.

• Soup Substitution: Use cream of chicken, celery, or make your own béchamel sauce for a homemade twist.

Servings: 6

Calories: ~400 per serving

⏱ Prep Time: 15 minutes

⏱ Cook Time: 1 hour

⏱ Total Time: 1 hour 15 minutes

Foil-Packet Campfire Beef & Potato Dinner

Perfect for Camping, Grilling, or Oven Roasting

Ingredients (per packet):

• ⅓ lb (150g) ground beef or pre-cooked crumbles

• 1 small potato, thinly sliced

• 2 tbsp diced onion

• 1 clove garlic, minced

• Salt & pepper to taste

• A pinch of paprika or chili flakes (optional)

• ¼ cup shredded cheddar cheese

• 2 tbsp cream of mushroom soup OR 1 tbsp mayo + 1 tbsp milk as substitute

• 1 tbsp water

• Butter or oil for greasing foil

• Fresh parsley for garnish (optional)

Instructions:

1. Prep the Foil:

• Tear a 12″x18″ sheet of heavy-duty aluminum foil.

• Lightly grease the center area with butter or oil to prevent sticking.

2. Layer the Ingredients:

• Spread the sliced potatoes over the center of the foil.

• Top with ground beef, onions, and garlic.

• Season with salt, pepper, and paprika.

• Spoon over the soup/mayo mixture and drizzle the water to help steam the potatoes.

• Sprinkle on the cheese last.

3. Seal It Tight:

• Fold the foil over the mixture, then fold and crimp the edges to create a tight seal, leaving space for steam to circulate inside.

4. Cook Over Heat:

• Place packets on hot campfire coals, a grill over medium heat, or in a 400°F oven.

• Cook for 30–35 minutes, flipping once halfway through.

• Check doneness by carefully opening one packet—potatoes should be tender and cheese melted.

5. Serve Hot:

• Let cool for a few minutes.

• Open and garnish with parsley or hot sauce as desired.

• Serve straight from the foil or transfer to a plate.

Make-Ahead & Travel Tips:

• Pre-cook beef at home for faster camp prep.

• Slice potatoes thin for quicker cooking.

• Pack each component in a cooler and assemble packets at the campsite.

Servings: 1 per packet

⏱ Prep Time: 10 minutes

⏱ Cook Time: 30–35 minutes

Perfect for: Camping, backyard grilling, or make-ahead weeknight dinners

A golden, cheesy bread topped with juicy tomatoes, fresh basil, and rich garlic butter. Perfect for any meal or as a crowd-pleasing appetizer.

Ingredients

For the Bread:

• 1 loaf Italian bread or baguette, preferably fresh

• 2 tablespoons olive oil or melted butter (for richness and flavor)

• 2 cloves garlic, minced (for a strong garlicky kick)

• 1 teaspoon Italian seasoning (optional, but adds depth)

• 2 large tomatoes, sliced into ¼-inch rounds (ripe and juicy for best flavor)

• 1½ cups shredded mozzarella cheese (melty, stretchy goodness)

• ½ cup Parmesan cheese (optional, for a salty, nutty finish)

• Salt and pepper, to taste

• Fresh basil leaves, chopped or torn (added after baking for freshness)

Equipment You’ll Need

• Baking sheet or tray

• Parchment paper (optional, for easier cleanup)

• Small mixing bowl and brush

• Sharp bread knife

• Oven preheated to 375°F (190°C)

‍ Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). If you like extra crispy bread, preheat a baking stone or heavy-duty sheet pan inside the oven for a few minutes before placing the bread on it.

2. Slice the Bread

Take your Italian bread or baguette and slice it:

• For larger pieces, slice the loaf horizontally into two halves (like garlic bread).

• For individual servings, slice into 1-inch thick pieces.

Arrange the slices or halves, cut side up, on a baking sheet lined with parchment paper or foil.

3. Make the Garlic Spread

In a small bowl, combine:

• 2 tablespoons olive oil (or melted butter)

• 2 minced garlic cloves

• 1 teaspoon Italian seasoning (optional)

Mix well until the garlic and herbs are evenly distributed.

Brush the mixture generously over the cut sides of the bread slices, making sure to coat every corner.

Tip: You can add a pinch of chili flakes to this mix for a spicy variation.

4. Add the Tomatoes

Arrange the sliced tomatoes evenly across the bread.

• For large halves: use about 6–8 slices per half.

• For individual slices: top each with 1–2 slices of tomato.

Season the tomatoes lightly with salt and freshly ground black pepper.

5. Layer the Cheese

• Sprinkle 1½ cups shredded mozzarella evenly over the tomato-topped bread.

• If desired, dust with ½ cup of Parmesan cheese for an extra layer of flavor and browning.

Tip: Use fresh mozzarella for a creamier, richer melt—but be mindful it releases more moisture.

⏲️ 6. Bake to Perfection

Place the bread into the preheated oven and bake for 10–15 minutes or until:

• The cheese is melted and bubbling

• The edges of the bread are golden and crisp

• The tomato juices are slightly roasted into the bread

For extra crispiness, broil for the last 1–2 minutes—watch closely to avoid burning!

7. Add Fresh Basil

Remove the bread from the oven and immediately sprinkle with chopped or torn fresh basil leaves. This keeps the basil bright, fragrant, and flavorful.

You can also drizzle a little extra olive oil or a few drops of balsamic glaze for a gourmet finish.

️ 8. Slice and Serve

• If baked as halves, slice into strips or squares.

• If using slices, serve as-is or cut in half for finger food.

Serve immediately while warm and melty.

Storage & Reheating Tips

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

• Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispness.

• Avoid the microwave, as it softens the bread and makes it soggy.

Optional Add-Ons & Variations

⏱️ Recipe Summary

• Prep Time: 10 minutes

• Bake Time: 10–15 minutes

• Total Time: 20–25 minutes

• Servings: 4–6

• Calories: ~280–320 per serving (varies by toppings)

❤️ Chef’s Tips

• Use day-old bread for slightly drier texture—it crisps up better in the oven.

• Go for ripe, firm tomatoes—too soft and they’ll release too much moisture.

• Add a pinch of sugar to balance acidity if tomatoes are overly tart.

• This recipe works beautifully as party finger food or paired with soup or pasta.

These crispy, golden-brown mashed potato puffs are the perfect way to use up leftover mashed potatoes. Whether baked or fried, they’re loaded with cheese, chives, and just the right amount of tang from sour cream. Ideal as an appetizer, side dish, or party snack!

Ingredients

Tip: Use cold mashed potatoes for better consistency when shaping the puffs.

Instructions

1. Combine Ingredients

In a large mixing bowl, stir together the mashed potatoes, shredded cheese, flour, Parmesan, chives, sour cream, and salt. Mix well to ensure everything is evenly distributed.

2. Add the Eggs

Add the beaten eggs into the potato mixture. Stir thoroughly until the mixture is smooth and cohesive. The eggs will help bind the ingredients.

3. Shape the Puffs

Using your hands or a cookie scoop, shape the mixture into small balls (about 1 to 1½ inches in diameter) or flatten slightly into patties if preferred. Set aside on a plate or tray.

4. Cook the Puffs

Option A – Bake:

• Preheat your oven to 400°F (200°C).

• Line a baking sheet with parchment paper or lightly grease it.

• Arrange the puffs in a single layer, spacing them slightly apart.

• Bake for 15–20 minutes, or until golden brown and crisp on the edges.

Option B – Fry:

• Heat about ½ inch of oil in a skillet over medium heat.

• Fry the puffs in batches, turning occasionally, until golden brown and crispy on all sides (about 2–3 minutes per side).

• Transfer to a paper towel-lined plate to drain excess oil.

5. Serve

Serve warm with your favorite dipping sauces like sour cream, ranch, aioli, or spicy ketchup.

Optional Add-Ins & Variations

• Add garlic powder or onion powder for extra flavor.

• Mix in crumbled bacon or diced cooked ham.

• Swap chives with green onions or parsley.

• Add a bit of hot sauce or paprika for a spicy kick.

Here’s a Homemade Easy Cheesy Pizza Pockets recipe — kid-friendly, freezer-friendly, and packed with gooey cheese and your favorite pizza fillings, all wrapped in soft golden dough.

 Homemade Easy Cheesy Pizza Pockets

Ingredients (Makes 6–8 pockets)

For the dough (or use store-bought pizza dough):

• 2 cups all-purpose flour

• 2 tsp instant yeast

• 1 tsp sugar

• 1/2 tsp salt

• 2 tbsp olive oil

• 3/4 cup warm water

For the filling:

• 1/2 cup pizza sauce (or marinara)

• 1 cup shredded mozzarella cheese

• 1/4 cup grated cheddar (optional for extra flavor)

• Your choice of toppings:

  • chopped pepperoni

  • diced bell peppers

  • mushrooms

  • olives

  • cooked sausage

  • pineapple (optional!)

For brushing:

• 1 egg (for egg wash) or a bit of melted butter for a golden top

• Optional: sprinkle of Italian herbs or garlic powder

Instructions

1. Make the Dough (Skip if using store-bought):

• In a large bowl, mix flour, yeast, sugar, and salt.

• Add warm water and olive oil. Mix and knead for 5–8 minutes until smooth.

• Cover and let rise for about 45–60 minutes or until doubled in size.

2. Preheat Oven:

• Preheat to 375°F (190°C). Line a baking tray with parchment paper.

3. Prepare the Pockets:

• Divide the dough into 6–8 equal pieces.

• Roll each piece into a circle (about 5–6 inches wide).

• Add 1 tbsp of pizza sauce, cheese, and your toppings to one half of the circle — leave edges clear.

• Fold over and press edges to seal (use a fork to crimp the edges tightly).

4. Bake:

• Place on a baking sheet. Brush tops with egg wash or butter.

• Bake for 15–20 minutes, or until golden brown and puffed.

5. Serve:

• Let cool slightly and enjoy warm! Great for dipping in extra pizza sauce or ranch.

❄️ Freezer Tip:

• Let them cool completely, then freeze in a single layer.

• Reheat in oven or air fryer at 350°F (175°C) for 10–15 minutes — no thawing needed.

Would you like a quick version using sandwich bread or puff pastry instead of dough?

Get ready for a taste explosion with these creamy, satisfying Chicken Avocado Ranch Burritos! Tender chicken, smooth avocado, melty cheese, and a zesty Ranch dressing come together in a warm tortilla for a quick and easy meal that’s perfect for lunch, dinner, or even meal prepping. With minimal prep and customizable ingredients, these burritos are sure to become a new family favorite.

(Yields: 4 burritos)
(Prep time: 10 minutes)
(Cook time: 5 minutes (optional grilling))

Ingredients:

For the Filling:

2 cups cooked chicken, shredded or diced: You can use leftover rotisserie chicken for convenience, bake or poach chicken breasts and shred them, or even use seasoned grilled chicken.
2 ripe avocados, diced: Creamy avocado adds richness and healthy fats to the filling. Make sure your avocados are ripe but still firm enough to dice.
1 cup shredded cheese: Cheddar, Monterey Jack, Colby Jack, or a Mexican blend all work wonderfully. Choose your favorite for the perfect cheesy pull.
½ cup Ranch dressing: A creamy and tangy Ranch dressing ties all the flavors together. Use your favorite store-bought brand or try making a homemade version for an extra touch.
¼ cup fresh cilantro, chopped: Fresh cilantro adds a bright, herbaceous note that complements the other ingredients. Adjust the amount to your preference.
½ teaspoon garlic powder: Garlic powder provides a subtle savory depth to the filling.
½ teaspoon salt: Enhances the overall flavor of the filling. Adjust to your taste.
¼ teaspoon black pepper: Adds a touch of spice. Adjust to your taste.
For the Burritos:

4 large flour tortillas: Look for burrito-sized tortillas (around 10-12 inches in diameter) that are soft and pliable for easy rolling.
Optional for Grilling:

1 tablespoon olive oil or cooking spray: For a golden and slightly crispy exterior.
Equipment:

Large mixing bowl
Cutting board
Sharp knife
Measuring cups and spoons
Skillet or grill pan (optional)
Spatula (optional)
Instructions:

Step 1: Prepare the Filling (10 minutes)

In a large mixing bowl, combine the shredded or diced cooked chicken, diced ripe avocados, shredded cheese, Ranch dressing, chopped fresh cilantro, garlic powder, salt, and black pepper.
Gently stir all the ingredients together until they are well combined and the chicken and avocado are evenly coated with the Ranch dressing and cheese. Be careful not to mash the avocado too much; you want to maintain some texture.
Taste the filling and adjust the seasonings (salt, pepper, garlic powder) according to your preference. You might want to add a little more Ranch dressing for extra creaminess or more cilantro for a brighter flavor.
Step 2: Warm the Tortillas (2 minutes)

Warming the tortillas makes them more pliable and prevents them from tearing when you roll the burritos. You have a few options for warming them:
Microwave: Wrap the tortillas in a damp paper towel and microwave for 15-20 seconds per tortilla, or until softened.
Skillet: Heat a dry skillet over medium heat. Cook each tortilla for about 10-15 seconds per side, until softened and slightly puffed. Be careful not to overheat them, or they will become crispy.
Oven: Preheat your oven to 350°F (175°C). Wrap the tortillas in foil and bake for about 5-10 minutes, or until softened.
Step 3: Assemble the Burritos (5 minutes)

Lay a warmed tortilla flat on a clean surface.
Spoon an equal amount of the chicken and avocado filling (approximately ½ cup) down the center of the tortilla, leaving about 2 inches of space on the sides.
Fold in the two sides of the tortilla towards the center over the filling.
Starting from the bottom edge closest to you, tightly roll the tortilla up and over the filling until you reach the opposite edge.
If desired, you can tuck the edge of the tortilla underneath the burrito to help seal it.
Repeat steps 1-5 with the remaining tortillas and filling.
Step 4: Optional Grilling for a Golden Finish (5 minutes)

Heat a skillet or grill pan over medium heat. Lightly brush the pan with olive oil or spray with cooking spray.
Place the assembled burritos seam-side down in the hot skillet or grill pan.
Cook for 2-3 minutes per side, or until the tortillas are golden brown and slightly crispy. This step adds a wonderful texture and a touch of extra flavor.
Remove the grilled burritos from the skillet and let them cool slightly before serving.
Step 5: Serve and Enjoy!

Serve the Chicken Avocado Ranch Burritos warm. You can enjoy them as is or with your favorite toppings and sides.
Tips and Variations:

Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat. You can also use a spicy Ranch dressing or include some diced jalapeños.
Add More Veggies: Incorporate other vegetables like diced bell peppers, corn, black beans, or chopped green onions for added flavor and nutrition. Sauté the bell peppers and corn lightly before adding them to the filling.
Make it Vegetarian: Substitute the chicken with seasoned black beans, crumbled tofu, or sautéed mushrooms for a delicious vegetarian option.
Different Cheeses: Experiment with different types of cheese like pepper jack for a spicy kick or provolone for a milder, meltier texture.
Homemade Ranch Dressing: For an extra special touch, try making your own Ranch dressing. There are many easy recipes online that allow you to customize the flavors to your liking.
Add Some Lime: A squeeze of fresh lime juice into the filling can add a bright and zesty flavor.
Meal Prep Friendly: These burritos are great for meal prepping! Assemble them (without grilling if desired), wrap them individually in plastic wrap and then foil, and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and1 then warm them in a skillet, oven, or microwave.
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Nutritional Information (per burrito, estimated):

Calories: Approximately 410
Protein: Approximately 25 grams
Carbs: Approximately 28 grams
Fat: Approximately 22 grams
(Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.)

These Chicken Avocado Ranch Burritos are a fantastic and customizable meal that’s sure to satisfy. Whether you’re looking for a quick weeknight dinner or a flavorful lunch, these burritos are a winning choice. Enjoy the delicious combination of creamy avocado, savory chicken, and zesty Ranch!

*Air Fryer Chili Lime Chicken Strips Recipe*

*Servings:* 4

*Prep Time:* 10 minutes

*Cook Time:* 12 minutes

*Total Time:* 22 minutes

*Ingredients:*

– 1 lb chicken breast, cut into strips

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 1 teaspoon chili powder

– 1/2 teaspoon cumin

– 1/2 teaspoon paprika

– Zest and juice of 1 lime

– Salt and pepper to taste

– Optional: cayenne pepper for extra heat

*Instructions:*

1. In a bowl, combine olive oil, garlic, chili powder, cumin, paprika, lime zest, lime juice, salt, and pepper.

2. Add the chicken strips to the bowl and toss to coat evenly.

3. Preheat the air fryer to 400°F (200°C).

4. Place the chicken strips in the air fryer basket in a single layer.

5. Air fry for 10-12 minutes, flipping halfway through, until the chicken is cooked through and crispy.

*Tips and Variations:*

1. *Spice it up:* Add a pinch of cayenne pepper for extra heat.

2. *Marinate:* Marinate the chicken strips for 30 minutes to an hour for more flavor.

3. *Different seasonings:* Try using fajita seasoning, garlic powder, or smoked paprika for a different flavor profile.

4. *Serve with:* Serve with your favorite dipping sauce, such as ranch or salsa, or over a salad.

*Nutrition Information (approximate):*

– Calories per serving: 250

– Protein: 30g

– Fat: 10g

– Saturated fat: 2.5g

– Cholesterol: 60mg

– Sodium: 250mg

*Benefits of Air Fryer Cooking:*

1. *Less oil:* Air fryer cooking uses less oil than traditional deep-frying methods.

2. *Healthier:* Air fryer cooking is a healthier alternative to deep-frying, with fewer calories and less fat.

3. *Easy cleanup:* Air fryers are easy to clean and maintain.

I hope this expanded recipe helps! Let me know if you have any questions or if you’d like any further variations or substitutions.

Bacon-Wrapped Doritos-Crusted Stuffed Chicken

Crispy, cheesy, and full of flavor—these stuffed chicken breasts are wrapped in bacon and coated in crushed Doritos for the ultimate crunchy finish.

Step-by-Step Instructions with Images

Step 1: Preheat the Oven

• Preheat oven to 375°F (190°C).

• Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Chicken

Ingredients for Filling:

• 4 boneless, skinless chicken breasts

• 4 oz (½ cup) cream cheese, softened

• ½ cup shredded cheddar cheese

• 2 green onions, finely sliced (optional)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

Instructions:

1. Carefully slice a pocket into the side of each chicken breast. Don’t cut all the way through.

2. In a bowl, combine:

   • Cream cheese

   • Shredded cheddar

   • Green onions (optional)

   • Garlic powder, onion powder

   • Salt & pepper

3. Stuff each chicken breast with an equal amount of filling.

4. Press the edges to seal the pocket (toothpicks can help).

Step 3: Wrap in Bacon

• Wrap each chicken breast with 2 slices of bacon, overlapping slightly.

• Use toothpicks to secure the bacon if needed.

Step 4: Coat with Doritos

Set up a breading station:

• Bowl 1: ½ cup all-purpose flour

• Bowl 2: 2 eggs, beaten

• Bowl 3: 2 cups crushed Doritos (nacho cheese flavor works best)

Bread the chicken:

1. Dredge the bacon-wrapped chicken in flour, shake off excess.

2. Dip in the egg wash.

3. Press into crushed Doritos to coat completely.

️ Step 5: Bake

• Place chicken breasts on the prepared baking sheet.

• Lightly spray tops with cooking spray (helps crisp up the coating).

• Bake for 30–35 minutes, or until:

  • Chicken reaches 165°F (75°C) internally

  • Bacon is crispy

  • Dorito crust is golden and crunchy

Step 6: Serve

• Let rest for 5 minutes before slicing or serving.

• Garnish with:

  • Extra green onions

  • Fresh parsley (optional)

• Serve with dipping sauces like:

  • Ranch

  • Honey mustard

  • Salsa

✅ Tips for Success:

• Use thick Dorito coating for maximum crunch.

• For even baking, place a wire rack on the baking sheet.

• If bacon isn’t crisping fast enough, broil the last 2–3 minutes carefully.

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If you’re in the mood for a comforting, creamy, and cheesy dish that’s also incredibly easy to make, Garlic Parmesan Chicken Pasta is your answer. This dish brings together tender chicken, pasta, and a rich garlic parmesan sauce that’s so flavorful, you might just make it your go-to meal for every weeknight dinner.

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Whether you’re a beginner in the kitchen or someone who loves trying out new recipes, this dish will be a hit. Let’s dive into how to make it and why it’s become such a favorite.

What is Garlic Parmesan Chicken Pasta?
Garlic Parmesan Chicken Pasta is the kind of meal that’s both rich and comforting, but surprisingly simple to make. The base is a creamy sauce made with garlic, parmesan cheese, and heavy cream, which gives it that perfect balance of savory and cheesy. The pasta soaks up this sauce and becomes just the right amount of creamy. Add in tender, pan-seared chicken, and you have a meal that checks all the boxes—rich, flavorful, and satisfying.

How to Make Garlic Parmesan Chicken Pasta Bake
Craving a hearty, cheesy, and comforting meal? Look no further than the Garlic Parmesan Chicken Pasta Bake. This dish combines tender chicken, creamy garlic Parmesan sauce, and pasta, all baked to perfection. It’s a crowd-pleaser that’s perfect for family dinners or meal prepping for the week ahead.

Ingredients You’ll Need
Before diving into the cooking process, gather the following ingredients:

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1 pound rotini pasta (cooked and drained, reserve 1 cup of pasta water)
3 cups cooked chicken, diced or shredded
2 (15-ounce) jars Alfredo sauce
1 cup garlic Parmesan sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup pasta water (optional)
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
Step-by-Step Instructions
Preheat the Oven
Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the cooking water for later use.

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Prepare the Chicken
While the pasta cooks, dice or shred your cooked chicken. If you don’t have pre-cooked chicken, you can quickly cook chicken breasts in a skillet over medium heat until fully cooked, then dice or shred them.

Combine Ingredients
In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic Parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and pepper to taste. If the mixture seems too thick, add the reserved pasta water a little at a time until you reach a creamy consistency.

Assemble the Bake
Transfer the pasta and chicken mixture into the prepared baking dish. Spread it out evenly to ensure uniform cooking.

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Top with Cheese
Sprinkle the remaining shredded mozzarella and grated Parmesan cheeses evenly over the top of the pasta mixture.

Bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.

Optional: Broil for a Golden Top
For a golden, crispy top, remove the foil and broil the dish for an additional 2-3 minutes. Keep a close eye on it to prevent burning.

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Garnish and Serve
Remove the dish from the oven and let it sit for a few minutes before serving. Garnish with freshly chopped parsley for a burst of color and freshness.

Tips for the Best Garlic Parmesan Chicken Pasta Bake
Use Freshly Grated Cheese: Freshly grated Parmesan and mozzarella melt better and provide a smoother, creamier texture than pre-shredded varieties.
Add Vegetables: Incorporate vegetables like spinach, broccoli, or mushrooms into the mix for added nutrition and flavor.
Make It Spicy: If you enjoy a bit of heat, add red pepper flakes to the sauce or sprinkle some on top before serving.
Customize the Protein: Swap out chicken for turkey, sausage, or even a plant-based protein to suit your dietary preferences.
easy Garlic Parmesan Chicken Pasta Bake recipe
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Tips for the Creamiest Garlic Parmesan Sauce
To make sure your garlic parmesan sauce is creamy and smooth, keep a few tips in mind:

Use Fresh Parmesan: Don’t use pre-grated parmesan. Freshly grated cheese melts better and creates a much smoother sauce.
Simmer Slowly: Don’t rush the sauce. Let it simmer gently over low heat to thicken up. If you cook it on high heat, it may break or separate.
How to Make the Dish Ahead of Time
If you’re meal prepping or need to get ahead on your dinner plans, you can definitely make Garlic Parmesan Chicken Pasta ahead of time. Here’s how:

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Prepare the pasta and sauce separately, then store them in separate containers in the fridge.
When you’re ready to eat, simply reheat the sauce in a pan. Add a little extra cream if it’s thickened too much, and toss in your pasta and chicken.
Variations to Try
Feel like switching things up? Here are a few fun variations to give your Garlic Parmesan Chicken Pasta a unique twist:

Add Vegetables: Spinach, sun-dried tomatoes, or mushrooms can add texture and additional flavor.
Change the Cheese: Parmesan is classic, but you could also try adding mozzarella for a gooey, cheesy touch or Asiago for a more tangy flavor.
Spicy Version: If you like a bit of heat, add red pepper flakes to the sauce for a subtle spicy kick.
Is Garlic Parmesan Chicken Pasta Healthy?
While this dish is rich and indulgent, it’s definitely not a daily meal if you’re watching your calorie intake. But, if you’re looking to cut some calories, you can substitute the heavy cream with half-and-half or use a lower-fat cheese. You could also go for lean chicken breasts or use zucchini noodles instead of regular pasta to make it lighter.

Serving Suggestions
Garlic Parmesan Chicken Pasta is already a filling meal on its own, but it pairs wonderfully with a few side dishes:

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Garlic Bread: Perfect for mopping up any leftover sauce.
Salad: A simple green salad with a tangy vinaigrette balances out the richness of the pasta.
Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts make excellent sides.
Garlic Parmesan Chicken Pasta Bake recipe
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FAQs about Garlic Parmesan Chicken Pasta
What Can I Substitute for Heavy Cream in Garlic Parmesan Chicken Pasta?
If you don’t have heavy cream on hand, you can substitute with half-and-half or a dairy-free option like coconut cream. Keep in mind that coconut cream will add a slightly different flavor, but it still creates a creamy texture.

Can I Use Pre-Cooked Chicken for This Recipe?
Yes! You can use pre-cooked chicken, but make sure to add it to the sauce at the end, just long enough to warm through without drying it out.

Can I Make This Dish Spicy?
Absolutely! Add red pepper flakes or cayenne pepper to the sauce to give it a nice spicy kick.

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Can I Freeze Garlic Parmesan Chicken Pasta?
Yes, you can freeze the pasta and sauce separately. When you’re ready to eat it, just thaw both and reheat them. You might need to add extra cream to make the sauce nice and smooth again.

How Can I Make Garlic Parmesan Chicken Pasta Vegetarian?
To make the dish vegetarian, simply swap the chicken for tofu or your favorite plant-based protein. Add more vegetables to fill it out, and you’re all set.

Conclusion
Garlic Parmesan Chicken Pasta Bake is a comforting and flavorful dish that’s perfect for any occasion. With its creamy sauce, tender chicken, and cheesy goodness, it’s sure to become a family favorite. Whether you’re making it for a weeknight dinner or serving it at a gathering, this easy-to-make recipe delivers a satisfying meal that everyone will love. Don’t forget to add your personal touch by customizing it with veggies or other proteins! Enjoy this delicious, hearty dish with your loved ones, and watch it disappear in no time. Happy cooking!

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Garlic Parmesan Chicken Pasta Bake
Garlic Parmesan Chicken Pasta Bake
Author: Eliza Nooman Total Time: 25mins
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Garlic Parmesan Chicken Pasta Bake combines tender chicken, rotini pasta, and a creamy, cheesy garlic sauce for a comforting and satisfying meal. Baked to golden perfection, it’s a family favorite that’s easy to prepare and full of flavor.

Ingredients
Scale
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8 Tablespoons salted butter divided in recipe (you can use less)
24 ounces chicken breast boneless skinless (about 3 medium size chicken breasts)
1½ teaspoons fine grind sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
½ Tablespoon minced garlic about 6 cloves
8 ounces rotini Pasta
4 bulbs roasted garlic
¾ cup chicken stock or broth
4 ounces parmesan Cheese about 1¼ cups finely grated
½ cup heavy cream
1 Tablespoon dried parsely optional
8 ounces fresh spinach optional
Instructions
Prep
Roast the garlic if you haven’t already. Let it cool and squeeze the garlic cloves out into a small bowl.
Trim and cube the chicken breasts into 1″ pieces.
Mince raw garlic, shred the parmesan cheese, and gather the remaining ingredients.
Sauté
Turn the Ninja Foodi or Instant Pot on high sear/sauté. Melt 2-4 Tablespoons of butter and add the chicken pieces and seasonings (except parsley). Stir and brown the chicken on one side.
Flip the chicken and add in the minced garlic. Stir frequently and sauté for 2-3 minutes. If the garlic is browning too quickly, turn the heat down.
Add in the pasta, roasted garlic and the chicken broth or stock. Scrape the bottom of the pot to make sure nothing is stuck. Add in the remaining butter.
Pressure Cook
Put the pressure lid on turn the valve to seal. Set the pressure on high for 4 minutes. When the time is up, allow the pot to naturally release the pressure for 10 minutes, then manually release any remaining pressure. Remove the lid and stir.
Finishing Touches
Add in the grated cheese and stir. Add in ¼ cup of heavy cream and stir. Continue to add the cream until the sauce is the consistency you like. Add in the dried parsley and stir.
If you want to add in fresh spinach, add it in now and stir. Close the lid and let sit for a few minutes so it can wilt.
Serve & Enjoy!