Category: Pasta Recipes

Creamy Chicken And Orzo Skillet

When you think you don’t have time to cook, try this easy and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in one pan!

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

When you’re having one of those days when you think you don’t have time to cook anything, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! It’s hearty, rich, comforting, and a perfect dinner for when you want to do anything but spend time in the kitchen. Bonus: it cooks in one pan! Can you ask for anything more?

Overhead shot of Creamy Chicken and Orzo in a silver skillet.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

  • Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
  • Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
  • Yellow Onion– Adds depth and a subtle sweetness to the dish.
  • Garlic– Also adds depth and lends a slight nuttiness when cooked.
  • Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
  • Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
  • Cream– Creates a velvety, creamy sauce.
  • Butter– Helps pull the sauce together.
  • Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

This creamy Chicken and Orzo Skillet pairs well with a fresh side salad or roasted veggies. Some great options include:

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

Close up shot of Creamy Chicken And Orzo.
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Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!
Course Dinner
Cuisine American
Total Cost ($7.18 recipe / $1.80 serving)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 779kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 tsp paprika $0.10
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
  • 2 Tbsp cooking oil $0.08
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.11
  • 1 1/2 cups orzo $0.32
  • 1 1/2 cups vegetable broth $0.23
  • 1/2 cup heavy cream $0.71
  • 2 Tbsp salted butter $0.30
  • 1/4 cup parmesan $0.44

Instructions

  • Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
  • Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
  • Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
  • Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
  • Add the orzo and chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
  • After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
  • Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
  • Add the Parmesan and stir to combine.
  • Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1/2 cup orzo and the 1 1/2 cups of chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it starts to simmer again.

After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

Other Easy Skillet Meals

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Skillet Lasagna

Skillet Lasagna is a quick and easy weeknight dinner that will give you all the cozy vibes of a classic lasagna in half the time.

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I love ALL versions of lasagna, but some nights I don’t have the time or energy to make the fully layered real deal. On those nights, I make this super quick one-pot skillet lasagna that gives me all that cozy cheesy goodness in just about 30 minutes. Skillet lasagna has been a staple in my house for almost ten years, so I hope it becomes one of your regular go-to recipes, too!

Overhead view of skillet lasagna with a spoon digging into the skillet.

Lasagna for Lazy Nights

This super simple skillet lasagna follows the same formula as my other one pot pasta recipes. The pasta, in this case, lasagna noodles, are cooked right in the sauce so you only need to use one pan and every drop of flavor soaks right into the pasta. I made this recipe as simple as possible, using all the shortcuts, so it’s the easiest to make when you’re the shortest on time.

What You’ll need

Here are the ingredients you’ll need to make this easy skillet lasagna:

  • Italian sausage: sausage is packed with herbs and spices which give flavor to the entire skillet without you having to add ten different herbs and spices.
  • Fresh garlic: because every recipe needs to start with fresh garlic. ;)
  • Pasta sauce: I used a store-bought sauce here just to make the recipe super quick and easy, but you could always make your own from scratch using our weeknight pasta sauce recipe (sub Italian sausage for the beef).
  • Italian seasoning: an extra dose of herbs and spices just for good measure! Using a pre-made blend cuts down on the number of ingredients you have to measure.
  • Lasagna noodles: because this is “lasagna,” right?? We break the noodles into smaller pieces so they cook quickly and can be easily stirred into the sauce. You can use other pasta shapes if you prefer, but the cooking time may be slightly different.
  • Cheese: We used three cheeses in this recipe to make it extra cozy. A mixture of ricotta and Parmesan are added in dollops onto the pasta, then everything is covered in a blanket of melty mozzarella!

What Else Can I Add?

Another reason skillet lasagna is so great is that it’s actually quite versatile! You can add or substitute many of the ingredients to make it your own. Here are some ideas for add-ins or substitutions for the ingredients in skillet lasagna:

  • Sautéed vegetables: finely chop then sauté just about any vegetable in the skillet after the beef has been browned. Try zucchini, mushrooms, bell peppers, eggplant, or more. Make sure to cook out most of the water to avoid a soupy lasagna.
  • Meat: Add more meat or swap out the Italian sausage for ground beef, pork, or even diced chicken. Just make sure to add additional seasoning to the sauce to make up for what is lost in the Italian sausage.
  • Sauce: Experiment with different flavors of store-bought sauces. Make your sauce spicy by adding a pinch or two of crushed red pepper.
  • Cheese: try topping your lasagna with some crumbled feta for an extra kick!

What to Serve with Skillet Lasagna

I always love serving heavier dishes like lasagna with a light and simple side salad to brighten up the meal, but you also can’t forget the garlic bread for sopping up every last drop of that sauce!

Overhead view of freshly baked skillet lasagna.
Close up of skillet lasagna being scooped out of the skillet.
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Skillet Lasagna

Skillet Lasagna is a quick and easy weeknight dinner that will give you all the cozy vibes of a classic lasagna in half the time.
Course Dinner, Main Course
Cuisine American
Total Cost $9.01 recipe / $2.25 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 722kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Add the Italian sausage and olive oil to a large deep skillet. Cook over medium heat until the sausage is cooked through.
  • Mince the garlic, add it to the skillet with the sausage, and continue to sauté over medium for one more minute.
  • Add the pasta sauce, Italian seasoning, and water to the skillet then stir to combine.
  • Break the lasagna noodles into one to two-inch pieces, then stir them into the sauce in the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the sauce to come up to a boil.
  • Once boiling, give the skillet a brief stir, replace the lid, then turn the heat down to medium-low. Let the noodles simmer in the sauce, stirring occasionally, until tender (about 15 minutes). If the sauce becomes too dry before the noodles are tender, add more water and continue to simmer.
  • While the noodles are simmering, stir together the ricotta, Parmesan, salt, and pepper in a separate bowl.
  • Once the noodles have cooked, add the ricotta mixture on top of the noodles in small dollops. Sprinkle the shredded mozzarella over top.
  • Place the skillet under your oven's broiler for a few minutes or just until the cheese is melted and slightly browned (make sure to use an oven-safe skillet, no lid). Or, place the lid on the skillet and continue to cook over medium-low heat until the cheese is melted. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 722kcal | Carbohydrates: 60g | Protein: 33g | Fat: 39g | Sodium: 1710mg | Fiber: 5g

How to Make Skillet Lasagna – Step by Step Photos

Browned Italian sausage in the skillet with minced garlic.

Brown ½ lb. Italian sausage in a deep skillet with 1 Tbsp olive oil over medium heat. Once browned, add two cloves of minced garlic and continue to sauté for one minute more.

Sauce, herbs, and water added to the skillet.

Add one 24oz. jar of your favorite pasta sauce, ½ tsp Italian seasoning blend, and 1 cup water to the skillet. Stir to combine.

Broken lasagna noodles in a bowl.

Break nine lasagna noodles (½ lb.) into one to two-inch pieces.

Noodles added to the sauce in the skillet.

Stir the broken lasagna noodles into the sauce in the skillet. Place a lid on top, turn the heat up to medium-high, and bring the sauce up to a boil. Once boiling, give the skillet a good stir, replace the lid, then turn the heat down to medium-low.

Cooked lasagna noodles in the sauce.

Allow the noodles to simmer in the sauce, stirring occasionally, until they are tender (about 15 minutes). If the sauce gets too thick before the noodles are tender, simply add a little more water and allow them to continue to simmer.

Ricotta, Parmesan, salt, and pepper in a bowl.

In a medium bowl, combine 1 cup ricotta cheese, ¼ cup grated Parmesan, ¼ tsp salt, and ¼ tsp pepper. Stir until evenly combined.

Cheese being added to the skillet lasagna.

Add the ricotta mixture to the skillet in dollops across the top, then sprinkle 1 cup shredded mozzarella over top.

Melted cheese on top of the skillet lasagna.

To get the cheese nice and melty and browned, place the skillet lasagna under your oven’s broiler for a few minutes (no lid and make sure you’re using an oven safe skillet and watch it closely!). Alternatively, you can place a lid on the skillet and let it cook over medium-low for a few minutes more until the cheese has melted.

Overhead view of skillet lasagna garnished with parsley.

Serve hot with some crusty garlic bread for dipping! 🤤 (garnished with parsley, not needed for flavor)

More Lasagna Inspired Recipes

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Baked Mac and Cheese

Baked mac and cheese is an extra rich and cheesy pasta casserole that is baked to perfection with a buttery and crunchy topping.

The post Baked Mac and Cheese appeared first on Budget Bytes.

Macaroni and cheese is one of those dishes that I will literally never get tired of and I love it in all of its different forms. Whether it’s super creamy stovetop mac and cheese, one pot mac, mac and cheese with add-ins, or this thicker casserole-like baked mac and cheese, they’re all divine. Baked mac and cheese is great when you want a thicker, cheesier mac with a crunchy, buttery topping. Okay, I need to stop talking and show you how to make this like, RIGHT NOW.

Side view of macaroni and cheese being lifted out of the casserole dish.

Why Bake Macaroni and Cheese?

Usually, when I make mac I’m in a hurry to eat that creamy, cheesy goodness so I just eat it straight out of the pot without taking the time to bake it. But if you want even MORE cheese and a crispy crunchy flavorful topping, baked mac and cheese is the way to go. The pasta soaks up all that delicious flavor and you get a super rich casserole like mac and cheese that is unparalleled. Adding these few extra steps gives this macaroni and cheese main character energy, taking it from just another side dish to the star of the show.

How to Give Mac and Cheese More Flavor

To make the absolute BEST mac and cheese, we gave the cheese sauce two extra punches of flavor with chicken broth and a HEFTY dose of herbs and spices. Not only is the cheese sauce seasoned throughout, we then topped the casserole with a buttery mix of breadcrumbs and even MORE SEASONING. I’m telling you, this mac and cheese is a force to be reckoned with.

Overhead view of a bowl full of baked mac and cheese.

What’s the Best Cheese for Mac and Cheese?

Cheddar cheese is the classic option for mac and cheese, but we decided to mix in a little extra to give the cheese sauce more flavor and depth. Instead of buying several types of cheese, we simply mixed in some store-bought shredded Italian cheese blend for a quick pop of flavor. Other cheeses that are great in mac and cheese include:

  • Gouda
  • Fresh Parmesan
  • Monterey jack
  • Pepper jack
  • White cheddar
  • Goat cheese
  • Brie

Use one of the cheeses listed above or toss in the odds and ends of the cheeses in your fridge for a unique twist!

Can Baked Mac and Cheese Be Reheated?

Baked mac and cheese is a little less saucy than its stovetop counterpart and the macaroni will continue to absorb the sauce as it’s refrigerated. So, while I happily wolfed down bowl after bowl of this mac after reheating, it doesn’t stay quite as saucy. For a mac and cheese that’s a little saucier upon reheat, check out our super creamy stovetop mac and cheese.

Overhead view of the baked mac and cheese in the casserole dish.
Side view of baked mac and cheese being lifted out of the casserole dish with a wooden spoon.
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Baked Mac and Cheese

Baked mac and cheese is an extra rich and cheesy pasta casserole that is baked to perfection with a buttery and crunchy topping.
Course Dinner, Main Course, Side Dish
Cuisine American
Total Cost $6.16 recipe / $1.03 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 1 cup each
Calories
Author Marion Kirkpatrick

Ingredients

Mac and Cheese

  • 1 cup chicken broth $0.16
  • 1 cup heavy cream $1.66
  • 1/4 tsp Italian seasoning $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp salt $0.02
  • 1 cup shredded cheddar cheese $1.17
  • 1 cup shredded Italian cheese blend $1.50
  • 8 oz. macaroni $0.67

Seasoned Breadcrumbs

Instructions

  • Preheat the oven to 375ºF. Add the chicken broth, heavy cream, Italian seasoning, garlic powder, cayenne, salt, and pepper to a sauce pot. Bring the mixture to a boil over medium-high heat, whisking occasionally.
  • Once boiling, turn the heat down to medium and allow the mixture to simmer for 7 minutes, whisking often, to reduce.
  • Remove the sauce from the heat. In a separate bowl, combine the shredded cheddar cheese and Italian cheese blend. Reserve about 1/4 of the cheese mix to use as a layer in the casserole dish. Add the remaining cheeses to the sauce a handful at a time, whisking it into the sauce until fully melted before adding more. Continue whisking in the cheese until all of it has been added and the sauce is smooth. Set the sauce aside (whisk occasionally to prevent a skin from forming).
  • Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and boil just until tender (about 7 minutes). Drain the macaroni in a colander.
  • While the macaroni is boiling, make the breadcrumbs. Melt the butter in a small skillet over medium heat. Once melted, add the Panko, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Stir and cook for about 3 minutes, or just until the breadcrumbs begin to toast. Remove the breadcrumbs from the heat and allow them to cool slightly.
  • Stir the drained macaroni into the cheese sauce until well combined. Grease an 8×8-inch baking dish.
  • Layer half of the macaroni into the baking dish. Sprinkle the reserved shredded cheese mixture over the macaroni. Layer the second half of the macaroni over the cheese.
  • Combine the cooled breadcrumbs with the remaining 1/4 cup shredded cheddar cheese, then sprinkle over top the macaroni and cheese.
  • Bake the macaroni and cheese in the preheated oven for about 20 minutes or until the cheese is bubbling up around the edges and the breadcrumbs on top are golden brown. Allow the mac and cheese to cool for about 5 minutes before serving.

See how we calculate recipe costs here.

How to Make Baked Mac and Cheese – Step by Step Photos

Cheese sauce ingredients in the pot minus the cheese.

Preheat the oven to 375ºF then begin the cheese sauce. In a medium saucepot combine 1 cup chicken broth, 1 cup heavy cream, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp cayenne pepper, ¼ tsp freshly cracked black pepper, and ½ tsp salt.

Heated broth, cream, and seasonings in the pot.

Whisk the ingredients together and heat over medium-high until the liquid comes to a simmer. Once simmering, turn the heat down to low and let simmer for about 7 minutes to reduce.

Cheese being added to the sauce in the sauce pot.

Combine 1 cup of shredded cheddar and 1 cup of shredded Italian cheese blend in a bowl. Set aside about 1/2 cup of the mixed cheese to layer between the pasta in the casserole dish. Remove the sauce from the heat and begin adding the remaining cheeses to the sauce, one handful at a time, whisking until fully melted before adding more. Reserve the remaining cheese for the topping.

Cooked macaroni being held in a spoon over the pot.

Meanwhile, boil 8 oz. macaroni noodles just until tender (about 7 minutes). Do not overcook the noodles as they will soften more while baking. Drain the noodles, then return them to the pot with the heat turned off.

Toasted breadcrumbs in a skillet.

While the macaroni is boiling, make the seasoned breadcrumbs. Combine ½ cup Panko breadcrumbs, 2 Tbsp butter, ¼ tsp Italian seasoning blend, ¼ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a skillet. Heat over medium-low until the butter has melted and everything is coated evenly in spices. Set the breadcrumbs aside to cool.

Cooked macaroni being stirred into the cheese sauce.

Stir the cooked and drained macaroni into the finished cheese sauce until all of the noodles are coated in sauce. Grease and 8×8-inch baking dish.

Shredded cheese being layered on top of the mac and cheese in the casserole dish.

Add half of the macaroni and cheese to an 8×8-inch baking dish, then layer in the reserved ½ cup shredded mixed cheeses.

Seasoned bread crumbs being sprinkled on top of the mac and cheese.

Add the remaining half of the macaroni and cheese on top. Add ¼ cup shredded cheddar to the seasoned breadcrumbs, then sprinkle the mixture over the macaroni and cheese.

Baked macaroni and cheese in the casserole dish.

Bake the macaroni and cheese in the preheated 375ºF oven for about 20 minutes or until the cheese is bubbling around the edges and the breadcrumbs on top are browned. Allow it to cool for about 5 minutes before serving.

Side view of baked mac and cheese being lifted out of the casserole dish with a wooden spoon.

Yaassss mac and cheese heaven! 🙌

More Mac and Cheese Recipes

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Crockpot Sausage Tortellini Soup

If you want to take your dinner game to the next level, then Crockpot Sausage Tortellini Soup is the perfect recipe for
The post Crockpot Sausage Tortellini Soup appeared first on Salty Side Dish Recipes.

If you want to take your dinner game to the next level, then Crockpot Sausage Tortellini Soup is the perfect recipe for

The post Crockpot Sausage Tortellini Soup appeared first on Salty Side Dish Recipes.

Chicken Pesto Pasta Salad

If you’re looking for a delicious and easy meal for your family, look no further than this Chicken Pesto Pasta Salad. This
The post Chicken Pesto Pasta Salad appeared first on Salty Side Dish Recipes.

If you’re looking for a delicious and easy meal for your family, look no further than this Chicken Pesto Pasta Salad. This

The post Chicken Pesto Pasta Salad appeared first on Salty Side Dish Recipes.

Peanut Noodles with Chicken

These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.

The post Peanut Noodles with Chicken appeared first on Budget Bytes.

Are you looking for a quick, creamy, lusciously rich, and easy dinner? I got you. These Peanut Noodles with Chicken are straight-up addictive with their sweet-savory-spicy-rich sauce and tender chunks of chicken breast. Plus, the whole recipe comes together in a cinch, so this is a great last-minute meal for those days when you just need something easy and GOOD. I think you’re going to love this one!

Overhead view of peanut noodles with chicken in a skillet with tongs.

What Are Peanut Noodles

This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!

Can I Sub the Chicken?

Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)

What to Serve with Peanut Noodles

I would consider these peanut noodles a meal in and of themselves, but if you’re a side dish kind of person I would suggest pairing these rich noodles with something super light. Try Sesame Cucumber Salad, Sesame Slaw, or Roasted Broccoli Salad with Almonds.

How Are the Leftovers?

This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.

Peanut noodles on a plate with a fork twirled in the noodles.
Close up overhead view of peanut noodles in the skillet with tongs.
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Peanut Noodles with Chicken

These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.
Course Dinner, Lunch
Cuisine American, Thai
Total Cost $9.20 recipe / $2.30 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 727kcal
Author Beth – Budget Bytes

Ingredients

  • 1/3 cup smooth natural-style peanut butter $0.40
  • 2 Tbsp sriracha $0.23
  • 2 Tbsp brown sugar $0.08
  • 1 fresh lime (2 Tbsp juice) $0.59
  • 1 Tbsp soy sauce $0.06
  • 1 clove garlic, minced $0.08
  • 1 tsp grated fresh ginger $0.10
  • 1 13.5oz. can coconut milk $2.99
  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
  • 1 Tbsp cooking oil $0.04
  • 8 oz. noodles* $0.89
  • 1/4 cup chopped peanuts $0.19
  • 1/4 cup chopped cilantro $0.22

Instructions

  • Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, soy sauce, minced garlic, and grated ginger.
  • Add the coconut milk to the peanut sauce and whisk until smooth again.
  • Cut the chicken breast into small ½ to 1-inch sized pieces.
  • Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
  • Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
  • Cook your noodles according to the package directions, then drain in a colander.
  • Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
  • Top the noodles with chopped peanuts and cilantro, then enjoy!

See how we calculate recipe costs here.

Notes

*We used fettuccine for this dish but you can use any type of long noodle like spaghetti, rice noodles, or ramen noodles. 

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 56g | Protein: 34g | Fat: 43g | Sodium: 632mg | Fiber: 4g
Close up overhead view of peanut noodles in the skillet with tongs.

How to Make Peanut Noodles with Chicken – Step by Step Photos

Peanut sauce ingredients in the bowl, not mixed together.

Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.

Coconut milk being poured into the peanut sauce.

Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.

Chicken cut into chunks on an orange cutting board.

Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.

Cooked chunks of chicken in a skillet.

Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.

Peanut sauce being poured into the skillet with the chicken.

Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.

Cooked linguine added to the skillet.

Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.

Finished peanut noodles in the skillet without toppings.

Add the cooked and drained noodles to the skillet and stir to combine.

Peanut noodles in the skillet topped with chopped peanuts and cilantro.

Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.

Overhead view of a plate full of peanut noodles with a fork on the side.

Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.

Overhead view of peanut noodles in the skillet with open tongs.

SO GOOD.

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The post Peanut Noodles with Chicken appeared first on Budget Bytes.

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Chicken Alfredo Bake

Transform stovetop Chicken Alfredo into a delicious, decadent casserole with this easy Chicken Alfredo Bake recipe!

The post Chicken Alfredo Bake appeared first on Budget Bytes.

This Chicken Alfredo Bake is the ultimate, crowd-pleasing casserole! This creamy and indulgent pasta bake will become one of your favorite dishes to prepare, too, because it’s super easy to make ahead and then assemble just before baking. Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)

A golden brown chicken alfredo bake in a round, white enamel casserole dish on a wooden background surrounded by a yellow and gray striped dish towel in the bottom left, a wooden cutting board with shaved Parmesan cheese in the top left corner, a clove of garlic, sprigs of parsley, and small wooden bowl of breadcrumbs in the top right corner, and a small wooden bowl of uncooked pasta in the bottom right corner. The right side of the casserole has been stirred with a large wooden spoon that's resting in the dish.

What is a chicken alfredo bake?

This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!) 

Ingredients & substitutions

  • Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken. 
  • Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
  • Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
  • Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
  • Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.

MAKE AHEAD & AVOID LEFTOVERS

This is one of the dreamiest recipes of all time…but it isn’t quite as creamy and dreamy once reheated. For that reason, we suggest making a half batch instead of planning on a lot of leftovers. On the other hand, since every individual element of this recipe can be made ahead and kept in the fridge for up to 4 days, you could still make up the whole recipe and just bake it up at different times! Here’s how to prepare this pasta bake ahead of time:

  • Mix up the prepared chicken, cooked pasta, and thawed broccoli. Split the mixture into smaller portions. Store each serving in a glass container separately from the alfredo sauce. (If you want to mix the sauce in ahead of time, I guess you could — but it may soak into the cooked pasta over time.)
  • When you’re ready to bake up a serving, let it sit a room temperature for a few minutes (to slightly warm the glass dish), mix in the alfredo sauce, and top with cheese and breadcrumbs.
  • Bake for 20-25 minutes, or until the center of the pasta bake reaches an internal temperature of 165℉, and the toppings achieve the same visual cues in the recipe).
A large serving of chicken alfredo bake in a flat, white bowl, and a black fork is resting on the right side of the bowl. The bowl is sitting on a wood background surround with a yellow and gray striped dish cloth, a dark wooden cutting board with Parmesan Cheese shavings on it, and a sprig of parsley and a bowl of untoasted breadcrumbs.

I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!) It’s also a great blueprint for making just about any pasta bake you can dream up!

A golden brown chicken alfredo bake in a round, white enamel casserole dish on a wooden background surrounded by a yellow and gray striped dish towel in the bottom left, a wooden cutting board with shaved Parmesan cheese in the top left corner, a clove of garlic, sprigs of parsley, and small wooden bowl of breadcrumbs in the top right corner, and a small wooden bowl of uncooked pasta in the bottom right corner.
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Chicken Alfredo Bake

Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!
Course Dinner, Pasta
Cuisine American, Italian
Total Cost $12.80 recipe / $2.13 serving
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Bake Time 30 minutes
Total Time 1 hour 55 minutes
Servings 6 1 cup each
Calories 829kcal
Author Marion – Budget Bytes

Equipment

Ingredients

Parmesan Chicken:

  • 2 boneless, skinless chicken breasts (about 1 1/3 lbs. total) $3.89
  • 2 Tbsp olive oil, divided $0.26
  • 1 Tbsp grated Parmesan cheese $0.08
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1/2 tsp salt $0.01
  • 1/2 tsp black pepper $0.01
  • 3 Tbsp water $0.00

Buttered Breadcrumbs:

  • 2 Tbsp butter $0.30
  • 1/2 cup panko breadcrumbs $0.35
  • 1/4 tsp Italian seasoning $0.03
  • 1/4 tsp garlic powder $0.03
  • 1/4 tsp red pepper flakes $0.03
  • 1/4 tsp salt $0.01
  • 1/4 tsp black pepper $0.01

Alfredo Sauce/Pasta Bake:

  • 4 Tbsp butter $0.60
  • 4 cloves garlic, minced $0.30
  • 2 cups heavy cream $2.00
  • 2 cups Italian shredded cheese blend, divided $2.49
  • 1/4 tsp Italian seasoning $0.03
  • 1/4 tsp garlic powder $0.03
  • 1/4 tsp red pepper flakes $0.03
  • 1/4 tsp salt $0.01
  • 1/4 tsp black pepper $0.01
  • 8 oz. rotini, uncooked $0.66
  • 10 oz. frozen broccoli florets $1.49

Instructions

Parmesan Chicken:

  • Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
  • Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
  • Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

  • Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
  • Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
  • Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

  • Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
  • Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
  • Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.

Assembly:

  • Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
  • At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
  • Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
  • Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 829kcal | Carbohydrates: 40g | Protein: 40g | Fat: 58g | Sodium: 760mg | Fiber: 3g
A side shot of a chicken alfredo bake with broccoli in a round, white enamel cast iron baking dish with a black rim. A wooden serving spoon is lifting out a heaping spoonful of the pasta slightly above the casserole dish. There is a yellow and gray striped dish cloth slightly visible in the bottom left side of the image, and blurred in the background are a black bowl of uncooked pasta and a bunch of Italian parsley.

How to Make Chicken Alfredo Bake – Step by Step Photos

A white bowl of uncooked chicken breast chunks seasoned with grated Parmesan cheese, salt, black pepper, Italian seasoning and red pepper flakes. The bowl is sitting on a marble background.

Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.

A large stainless steel skillet is sitting on a white marble background. In the skillet are chunks of cooked chicken breast and some olive oil.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.

A stainless steel skillet filled with toasted, seasoned Panko breadcrumbs sitting on a white marble background.

While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.

A large stainless steel skillet on a background of white marble. The skillet is covered with fond after cooking chicken and there is a chunk of unmelted butter in the center and a pile of minced garlic.

In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!

A large stainless steel skillet with butter and sautéed garlic, and heavy cream being poured from a glass measuring cup into the skillet from the left side of the pan.

Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)

A large stainless steel skillet filled with heavy cream mixed with sautéed garlic, butter and seasonings. Grated parmesan cheese is sprinkled across the top of the heavy cream mixture from a small white bowl by a hand hovering over the bottom right side of the skillet.

Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)

A large stainless steel skillet on a white marble background. The skillet is filled with a finished homemade alfredo sauce, and a hand in visible in the bottom right of the image and is stirring the mixture with a metal balloon whisk.

The alfredo sauce will continue to thicken as it cools. 

A medium-size stainless steel pot filled with cloudy pasta water and cooked rotini. A wooden spoon with a gray, silicon spoon is being held above the pot to show that the pasta is fully cooked. The pot is sitting on a white marble backdrop.

Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.

A circular, white enamel cast iron with a black rim sitting on a marble background. The casserole dish is filled with a mixture of cooked pasta, cooked chunks of seasoned chicken breast, and broccoli florets. Homemade alfredo sauce is being poured over the mixture from a stainless steel skillet raised above the casserole from the left side of the frame.

Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.

A round, white enamel cast iron baking dish with a black rim is sitting on a white marble background. The baking dish is filled with a mixture of cooked pasta, broccoli florets, cooked chunks of chicken breast and alfredo sauce. A hand in the lower right corner of the casserole dish is sprinkling toasted breadcrumbs over the pasta bake.

Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs. 

A chicken alfredo bake with broccoli topped with melted cheese and golden brown toasted breadcrumbs in a round, white enamel baking dish with a black rim that's sitting on a white, marble background.

Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).

A large serving of chicken alfredo bake in a flat, white bowl, and a black fork is resting on the right side of the bowl. The bowl is sitting on a wood background surround with a yellow and gray striped dish cloth, a dark wooden cutting board with Parmesan Cheese shavings on it, and a sprig of parsley and a bowl of untoasted breadcrumbs.

I’m craving this meal again — just LOOKING at it! ~Marion :)

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The post Chicken Alfredo Bake appeared first on Budget Bytes.