Easy Chicken Pasta Primavera Recipe

Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.

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Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Course Main Course

Cuisine American

Total Cost ($13.66 recipe / $3.42 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 749kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
• 1 tsp dried oregano, divided $0.10
• 1 tsp salt, divided $0.03
• ½ tsp garlic powder $0.05
• ½ tsp freshly cracked black pepper, divided $0.08
• 2 Tbsp olive oil $0.44
• 8 oz. dry pasta** $0.83
• 2 Tbsp butter $0.25
• 2 cloves of garlic, minced $0.16
• 1 cup grape tomatoes, halved $1.99
• 1 zucchini, sliced and halved $0.75
• ½ cup chicken broth*** $0.07
• ½ cup grated parmesan cheese $1.17
• 1 cup heavy cream $1.18
• ½ cup frozen peas $0.31

Instructions

• Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
• Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
• Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
• While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
• Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
• Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
• Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
• Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs can also be used.

**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.

***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.

 

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 53g | Protein: 40g | Fat: 42g | Sodium: 1118mg | Fiber: 4g

how to make Chicken Pasta Primavera step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.

Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.

Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.

Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.

Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.

Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.

Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.

Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.

Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.

Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:

• Broccoli florets
• Cauliflower florets
• Bell peppers
• Mushrooms
• Carrots (sliced thinly)
• Asparagus spears
• Summer squash
• Sugar snap peas or snow peas
• Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).

As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.

More Chicken Pasta recipes

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Chicken Pasta Primavera appeared first on Budget Bytes.

This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce. That’s it! No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian. My version keeps all that simplicity but adds a few extra layers of flavor to make it even more irresistible. However, you can skip these if you’d like and stick to the OG version. It’s still equally as delicious.

True story: One of my private clients requested spaghetti aglio e olio for almost every dinner. So, needless to say, I can whip it up with my eyes closed (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny because it’s so freakin’ simple!

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Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Course Main Course

Cuisine Italian

Total Cost ($5.35 recipe / $0.66 serving)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 367kcal

Author Jess Rice

Equipment

• Large Pot
• Large Saucepan

Ingredients

• 1 lb spaghetti $0.98
• 1 tsp salt, divided $0.05
• 1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
• ¼ tsp freshly cracked black pepper $0.05
• ½ tsp cracked red pepper $0.06
• ½ cup olive oil $1.55
• ½ cup Parmesan cheese, grated $1.80
• 1 Tbsp minced Italian parsley $0.08
• 2 Tbsp lemon juice $0.08
• ¼ cup pasta water (reserved from cooking the spaghetti) $0.00

Instructions

• Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
• Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
• In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
• Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
• Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

See how we calculate recipe costs here.

Notes

• I know Parmesan Cheese isn’t a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
• I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
• Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re cheaper, and I can better control the level of heat.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Sodium: 399mg | Fiber: 2g

how to make Spaghetti Aglio e Olio—step by step photos

Gather all of your ingredients and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water.

Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes). Be careful not to burn the garlic!

After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water.

Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture. Serve and enjoy!

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh. My Greek salad recipe is currently on rotation in my house, and it goes perfectly with this pasta dish. I also like a simple sautéed veggie that I can throw together while the spaghetti cooks. Sautéed green beans, broccoli, or Brussels sprouts are all great options.

Storage & Reheating

This spaghetti aglio e olio recipe is definitely best served fresh. The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through.

More Easy Spaghetti Recipes

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Easy Spaghetti Carbonara

$4.48 recipe / $0.74 serving

Baked Spaghetti

$8.95 recipe / $1.49 serving

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

The post Spaghetti Aglio e Olio appeared first on Budget Bytes.

After I made my spinach stuffed chicken breasts the other week, I realized just how much I love the combination of spinach and chicken when paired with a cheesy sauce. So, when my kids asked for homemade lasagna for dinner, I knew what I had to do! I switched the classic tomato sauce for an easy white sauce made from heavy cream, mozzarella, Parmesan, and baby spinach. And let me tell you, it didn’t disappoint. When it’s layered with lasagna noodles, shredded chicken, and a creamy ricotta filling, it becomes a heavenly combination of flavors and textures. I know you’ll be hooked after just one bite.

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White Chicken Lasagna Recipe

This White Chicken Lasagna blows traditional lasagna out of the water! With a creamy white sauce, shredded chicken, and spinach, it's too good to resist.

Course Main Course

Cuisine American, Italian

Total Cost ($17.34 recipe / $1.93 serving)

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 530kcal

Author Marsha McDougal

Equipment

• 9×13-inch Casserole Dish

Ingredients

Ricotta Mixture

• 15 oz. whole milk ricotta $2.94
• ½ cup shredded mozzarella cheese $0.57
• ¼ cup grated parmesan cheese $0.40
• 1 large egg $0.37
• ¼ tsp freshly cracked black pepper $0.04

Lasagna

• 1 rotisserie chicken (about 3 cups cooked chicken) $5.97
• ½ Tbsp salt, for the pasta water $0.04
• 9 lasagna noodles $1.00
• 4 Tbsp butter $0.50
• 1 yellow onion, diced $0.48
• 2 cloves of garlic, minced $0.08
• ¼ cup all-purpose flour $0.05
• 2 cups chicken broth $0.26
• 1 tsp Italian seasoning $0.10
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.04
• ¼ tsp garlic powder $0.03
• 1 cup heavy cream $1.18
• ¼ cup grated parmesan cheese $0.40
• 3 cups baby spinach, chopped $1.15
• 1 ½ cups shredded mozzarella $1.72

Instructions

• Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
• Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
• While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
• Preheat the oven to 375°F. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
• Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined. Keep whisking or stirring until there are no lumps in the sauce.
• Add the Italian seasoning, ½ tsp salt, ¼ tsp black pepper, garlic powder, heavy cream and ¼ cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
• Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the ricotta cheese mixture evenly over the noodles. Then top with ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Finish with the remaining sauce, then top with 1 ½ cups of shredded mozzarella.
• Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Watch it closely as it broils!
• Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

See how we calculate recipe costs here.

Notes

• I can’t imagine making this recipe without both the Parmesan and mozarella. The Parmesan mixes into the sauce to make it extra cheesy, while the mozzarella gets all melty on top. It’s the BEST!
• I use a rotisserie chicken for this recipe to save time, but you can certainly cook 1 lb. of boneless, skinless chicken breasts or chicken thighs if you want and shred the meat.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Sodium: 1104mg | Fiber: 2g

how to make White Chicken Lasagna — step by step photos

Gather all of your ingredients.

Add 15 oz. whole milk ricotta, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 1 large egg, and ¼ tsp black pepper to a medium-sized bowl. Mix until well combined and set aside.

Remove the skin from your cooked rotisserie chicken and pull the meat off the bones. Once you’ve done that, shred the chicken using two forks. You need about 3 cups of shredded chicken for this recipe.

While you’re preparing the chicken, fill a large pot with water and boil over high heat. Season the water with 1/2 Tbsp salt and add 9 lasagna noodles. Boil the pasta sheets until they’re tender (or al dente) and drain them in a colander.

Preheat your oven to 375°F. Melt 4 Tbsp butter in a large skillet over medium heat and add 1 diced onion and 2 cloves of minced garlic. Sauté them in the butter for 4 minutes or until the onion turns translucent.

Add ¼ cup all-purpose flour to the skillet. Stir to combine and cook until the flour starts to turn light brown.

Slowly pour in 2 cups chicken broth and whisk thoroughly with the flour mixture until combined. If there are still some lumps, keep whisking or stirring until they disappear.

Add 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, 1 cup heavy cream, and ¼ cup grated parmesan cheese to the sauce. Stir to combine.

Now add 3 cups of chopped spinach to the sauce and mix it in.

Now it’s time to assemble the lasagna! I start by spreading about 1 cup of the creamy spinach sauce over the bottom of a 9×13-inch casserole dish. Then, layer three noodles over the top of the sauce.

Next, evenly spread ⅓ of the previously prepared ricotta cheese mixture over the noodles.

Add a ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Be sure to evenly distribute each layer so every bite has some chicken, sauce, and ricotta cheese!

Finish it off with the remaining creamy spinach sauce.

Then, top it with 1 ½ cups of shredded mozzarella.

Place the lasagna into the preheated oven and bake for 25 minutes until the cheese is fully melted on top. I like to switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Be sure to watch it closely while under the broiler!

Sprinkle chopped parsley over the top (if desired), and slice it into nine (or twelve, if you want to stretch it further!) pieces. Serve and enjoy all that yummy, cheesy goodness!

What to Serve with White Chicken Lasagna

This starchy, cheesy dish is calling for a fresh, light salad, and I think our Greek salad is the perfect match! The crunchy cucumbers, juicy tomatoes, and tangy feta cheese provide a nice contrast to the rich chicken lasagna. But whenever I’m in the mood for something heartier, I serve it with some crusty garlic bread and balsamic roasted vegetables.

Make it Ahead!

You can prepare this easy white chicken lasagna recipe a day in advance, cover it, and store it overnight in the fridge. Because the chicken is already cooked, it’s just a case of heating it through and melting the cheese! I’d add an extra 10-15 minutes to the cooking time, though, as it’ll be cold from the fridge. If the cheese starts to brown too quickly in the oven before the lasagna is heated, I’d cover it with foil and continue baking.

Storage & Reheating

Any leftovers should be cooled before storing in the fridge for up to 3-4 days. Reheat it in the microwave or a 350°F oven (covered with foil) until heated through. You can also try freezing individual portions as a quick and easy meal for another day. Just keep in mind that cream-based sauces can separate slightly when thawed. Freeze your white sauce chicken lasagna for up to 3 months and thaw overnight in the fridge before reheating.

More Lasanga Recipes

Lasagna Soup

$15.69 recipe / $2.61 serving

Zucchini Lasagna

$15.47 recipe / $1.54 serving

Skillet Lasagna

$9.01 recipe / $2.25 serving

Lasagna Roll Ups

$12.26 recipe / $1.53 serving

The post White Chicken Lasagna appeared first on Budget Bytes.

“Absolute hit!! I was so intimidated by carbonara, and this made it so easy. I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that said this might be the best pasta they’ve ever had. I will add a little extra bacon next time, because those bites are the best.”

Vee Glessner

Spaghetti carbonara is the epitome of simple, satisfying pasta recipes. This Italian dish is just spaghetti, pork (originally guanciale—cured pork cheek—but I use bacon), eggs, cheese, and freshly cracked pepper. But what surprises many people is that the creamy sauce is made WITHOUT cream. Instead, the raw eggs mix with the cheese and hot spaghetti to form a super velvety, luxurious sauce that lightly coats the pasta. This makes it a protein-packed alternative to other pasta sauces, such as Alfredo! It’s honestly magic and way easier to make than you think, I promise.

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Spaghetti Carbonara Recipe

Spaghetti Carbonara is fast and easy dinner with just a few ingredients and a luxuriously creamy sauce. The perfect easy pantry meal!

Course Dinner

Cuisine American, Italian

Total Cost ($4.48 recipe / $0.74 serving)

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 361kcal

Author Beth Moncel

Ingredients

• 3 oz. bacon $1.10
• 2 cloves garlic $0.10
• 12 oz. spaghetti $0.66
• 3 large eggs $0.99
• ¾ cup grated Parmesan, divided $1.35
• ½ tsp freshly cracked black pepper, or to taste $0.10
• ½ tsp salt, or to taste $0.01
• handful fresh parsley (optional)* $0.17

Instructions

• Fill a large pot with water for the pasta and season with salt**. Place a lid on the pot and bring it up to a boil over high heat.
• While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
• In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really important that these ingredients are well-mixed to ensure the creamy sauce comes together properly.
• The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
• Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
• Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
• Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.
• Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.

See how we calculate recipe costs here.

Notes

*My handful of fresh parsley came out to 1/4 cup, about 1/6 of a bunch minced.

**Avoid putting too much salt in the pasta water, as it might make your dish too salty when you mix it with your cooked spaghetti in step 5. You can always add more salt at the end if needed.

***Work quickly as you toss the egg mixture with the hot pasta. The heat will cook the eggs to create the carbonara sauce, but don’t let the eggs sit on top of the hot pasta for too long before tossing. Otherwise, you might end up with scrambled eggs.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 45g | Protein: 16g | Fat: 12g | Sodium: 547mg | Fiber: 2g

How to Make Spaghetti Carbonara Step-by-Step Photos

Gather all of your ingredients, then fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.

While waiting for the water to boil, cut 3 oz. of bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. 

Mince 2 cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

Whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper. Make sure these are well combined to ensure the creamy sauce comes together properly.

Toss the drained (but still steaming hot) pasta in the skillet with the bacon water.

Pour the egg and Parmesan mixture over the hot pasta. Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly).

Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper. Toss the pasta until the Parmesan melts into the sauce.

To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed. Top with a little fresh parsley, if you like a lil’ green with your creamy dreamy pasta.

What Else Can I Add?

There’s a lot of room for personal interpretation with homemade spaghetti carbonara, so it’s a great staple recipe to learn and know. One of the easiest ways I like to switch it up is by adding vegetables. Sautéed asparagus, peas, spinach, fresh tomatoes, or roasted cauliflower are all great options! I’ve also added leftovers to the mix before, with sliced baked chicken breast being one of my favorite additions. I usually heat up the leftovers separately and then add them to the skillet with the pasta, just to make sure everything is heated through.

Serving Suggestions

This spaghetti alla carbonara is a complete and filling meal in itself. I sometimes serve it with a side salad or garlic bread, but honestly, it’s so rich and satisfying that it doesn’t need much else!

More Easy Spaghetti Recipes

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Slow Cooker Spaghetti Sauce

$4.40 recipe / $0.63 per cup

Baked Spaghetti

$8.95 recipe / $1.49 serving

The post Easy Spaghetti Carbonara appeared first on Budget Bytes.

Serving Suggestions

I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!

Storage and Reheating

This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.

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Cheesy Skillet Ravioli Recipe

This Cheesy Skillet Ravioli recipe is a one-pot meal made from two types of cheese, stuffed cheese ravioli and an easy, flavorful tomato sauce!

Course Main Course

Cuisine Amercian, Italian

Total Cost ($14.36 recipe / $3.59 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 718kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 1 Tbsp olive oil $0.22
• 1 Tbsp butter $0.12
• 8 oz. baby bella mushrooms, sliced $2.08
• 2 cloves of garlic, minced $0.16
• 2 cups marinara sauce $1.59
• 1 14.5 oz. can petite diced tomatoes $1.06
• 1 tsp Italian seasoning $0.10
• ½ tsp garlic powder $0.05
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.02
• ¼ cup water $0.00
• 20 oz. refrigerated cheese ravioli* $6.99
• 1 cup shredded mozzarella cheese $1.15
• ¼ cup grated parmesan cheese $0.80

Instructions

• Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
• Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
• Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
• Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
• Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.

See how we calculate recipe costs here.

Notes

*You can also use frozen cheese ravioli to save more money. Just make sure to cook a couple minutes longer until cooked through.

**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.

Nutrition

Serving: 1serving | Calories: 718kcal | Carbohydrates: 77g | Protein: 34g | Fat: 32g | Sodium: 2194mg | Fiber: 8g

how to make Cheesy Skillet Ravioli — step by step photos

Gather all of your ingredients.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.

Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.

Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.

Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.

Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.

Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.

Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.

More Cheesy Pasta Recipes

Baked Ravioli

$16.18 recipe / $2.70 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

The post Cheesy Skillet Ravioli appeared first on Budget Bytes.

Can I Use Boneless Chicken Breasts?

Just like most of our one-pot chicken recipes (see creamy chicken and orzo or one-pot chicken and rice for examples!), I much prefer using chicken thighs over breasts. Chicken thighs are dark meat, which means they have more fat and are harder to overcook. This fattiness also adds a ton of flavor to the orzo, and thighs are the more budget-friendly option! You can try boneless, skinless chicken breasts, but just note they may dry out more quickly and not be as flavorful.

How to Serve

This easy Greek chicken and orzo dinner is a one-skillet wonder. I rarely add any sides, but I like topping it with extra Kalamata olives, lemon wedges, and crumbled feta cheese (optional but highly recommended!). You could also pair it with a Greek side salad, which is perfect for using up any leftover olives and tomatoes from this recipe, and pita bread.

Storage and Reheating

I’d portion any leftovers into individual containers for easy grab-and-go lunches throughout the week. It should keep in the fridge for up to 3-4 days. To reheat, warm your Greek chicken orzo in the microwave or on the stove with a splash of chicken broth to help rehydrate it. You could also try freezing leftovers for up to 2-3 months, but as with any type of pasta, the texture of the orzo may become mushy after thawing overnight in the fridge.

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Greek Chicken and Orzo Recipe

This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

Course Main Course

Cuisine Greek, Mediterranean

Total Cost ($13.48 recipe / $3.37 serving)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 467kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 1 tsp paprika $0.10
• ½ tsp dried thyme $0.05
• ½ tsp garlic powder $0.05
• 1 ½ tsp dried oregano, divided $0.15
• 1 tsp salt, divided $0.05
• ½ tsp freshly cracked black pepper, divided $0.02
• 4 boneless, skinless chicken thighs (about 1.3 lbs.) $5.15
• 1 Tbsp olive oil $0.16
• 1 Tbsp butter $0.14
• 1 small yellow onion, diced $0.39
• 1 red bell pepper, diced $1.59
• 2 cloves of garlic, minced $0.16
• 1 ¼ cup uncooked orzo pasta $1.25
• 2 cups chicken broth $0.34
• ½ pint grape tomatoes, halved $1.50
• 2 Tbsp lemon juice $0.79
• ⅓ cup pitted kalamata olives $1.45
• 2 Tbsp fresh chopped parsley $0.14

Instructions

• In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
• Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
• Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
• In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
• Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at 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. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
• After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
• Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 45g | Protein: 37g | Fat: 15g | Sodium: 1357mg | Fiber: 4g

how to make Greek Chicken and Orzo – step by step photos

Add 1 tsp paprika, ½ tsp dried thyme, ½ tsp garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper to a small bowl and mix to combine.

Blot 4 boneless, skinless chicken thighs (about 1.3 lbs.) with a paper towel to remove excess moisture. Then, season both sides with the prepared seasoning mix, evenly distributing it between each chicken thigh.

Add 1 Tbsp olive oil and 1 Tbsp butter to a large, deep skillet and heat over medium heat. Once the butter is melted and the skillet is hot, add the seasoned chicken thighs. Cook them on each side until golden brown and cooked through (this took about 5 minutes per side for me). Remove the chicken and transfer it to a clean plate covered with aluminum foil to keep them warm.

In the same skillet you cooked the chicken in, add 1 diced yellow onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté them for 3-4 minutes until the onions turn translucent.

Pour 1 ¼ cup uncooked orzo pasta into the same skillet with ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and 2 cups chicken broth. Stir to combine and scrape up any brown bits that are stuck to the bottom of the pan.

Add the cooked chicken back into the pan, nestling it down into the orzo and chicken broth. Pop a lid on top of the skillet and turn the heat up to medium-high. Let the broth come to a full boil before turning the heat down to medium-low. Let everything simmer, with the lid still on, for about 12 minutes or until most of the broth is absorbed.

After about 12 minutes, add in ½ pint sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.

Remove the skillet from the heat. Finish the dish by stirring in 2 Tbsp fresh lemon juice, ⅓ cup sliced and pitted kalamata olives, and topping with 2 Tbsp fresh parsley. Serve, and enjoy!

More Easy Chicken Orzo Recipes

One Pot Lemon Pepper Chicken with Orzo

$7.54 recipe / $1.89 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Tuscan Orzo

($7.54 recipe / $1.88 serving)

Parmesan Portobello Orzo

$5.22 recipe / $0.87 serving

The post Greek Chicken and Orzo appeared first on Budget Bytes.

A winner for me! I used extra lean ground beef and added half a can of peas for more veggies. It worked out perfectly. Another easy dinner to have in my back pocket!

Sara

Budget-Friendly Version

Beef stroganoff is a Russian dish that features pieces of sautéed beef in a rich and creamy sauce, often served over pasta. For this budget version of beef stroganoff, I’ve replaced the chunks of beef with budget-friendly ground beef, added mushrooms to stretch it a little further, and cooked everything in one pot for a quick and easy meal. It’s not a traditional beef stroganoff for sure, but it definitely is delicious!

Beef Alternatives

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

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Beef Stroganoff

This one pot Beef Stroganoff is a delicious and comforting weeknight dinner and is easy like hamburger helper, but homemade!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $5.54 recipe / $1.39 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.5 cups each

Calories 476kcal

Author Beth Moncel

Equipment

• Chef’s Knife
• White Cutting Boards
• Liquid Measuring Cup

Ingredients

• 2 cloves garlic $0.16
• 2 Tbsp butter $0.22
• 1/2 lb. ground beef $2.50
• 8 oz. mushrooms $1.49
• 1/8 tsp Freshly cracked black pepper $0.01
• 2 cups beef broth $0.26
• 1 Tbsp Worcestershire sauce $0.03
• 1/2 tsp Dijon mustard $0.02
• 8 oz. wide egg noodles $0.60
• 1/3 cup sour cream $0.15
• 1 Tbsp chopped parsley (optional) $0.10

Instructions

• Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
• Add the ground beef and continue to sauté until it is fully browned.
• While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
• Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
• Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
• Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1.5Cups | Calories: 476kcal | Carbohydrates: 44g | Protein: 22g | Fat: 24g | Sodium: 614mg | Fiber: 3g

How to Make Beef Stroganoff – Step by Step Photos

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet. 

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Top off the beef stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

More One Pot Pastas to Try

Easy American Goulash

$10.96 recipe / $1.83 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

One Pot Veggie Pasta

$7.99 recipe / $2.00

Beef Taco Pasta

$10.33 recipe / $1.72 serving

Originally published 5/20/21. Updated and republished 1/11/25.

The post Beef Stroganoff appeared first on Budget Bytes.

“Such a great dish! I think we’ve had it at least twice a month now for a year and it’s here to stay. 😋 Quick and easy, and so delicious! Also always a hit when we make it for guests.”

Céline

Chicken, Spinach, and Tomatoes Optional

This recipe idea started as just pasta and sauce. Because sometimes that’s all you need to be satisfied. But I like to rummage through my pantry, fridge, and freezer to find leftover ingredients that can be added to whatever I’m cooking. So I ended up with this creamy pesto chicken pasta, with spinach and sun dried tomatoes. But I ate it as just pasta and sauce during testing and it still made me do the happy chair wiggle.

What Type of Pasta Should I Use?

I used penne pasta, but bowties or rotini would also work well. Because this pasta to broth ratio is very important in one pot pastas I can’t vouch for alternative pastas like gluten-free, rice, chickpea, or even whole wheat pasta. They absorb broth differently than semolina pasta and may not work the same in this recipe.

Serving Suggestions

This recipe is already one filling, complete meal in itself…but I’d never say no to some easy sides. ;) My homemade garlic bread would be perfect for sopping up any leftover sauce. And a simple green salad tossed with balsamic vinaigrette would balance out the richness of the pasta. But if you’re looking to stretch this dish even further, I’d make some roasted carrots or balsamic mushrooms to serve on the side.

Storage & Reheating

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One Pot Creamy Pesto Chicken Pasta

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! 

Course Dinner, Main Course

Cuisine American

Total Cost $11.77 recipe / $2.94 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 748.68kcal

Author Beth Moncel

Ingredients

• 1 lb. boneless, skinless chicken breast $6.25
• 2 Tbsp butter $0.28
• 2 cloves garlic $0.16
• 1/2 lb. penne pasta $0.67
• 1.5 cups chicken broth $0.20
• 1 cup milk $0.19
• 3 oz. cream cheese* $0.80
• 1/3 cup basil pesto $0.73
• 1/4 cup grated Parmesan $0.44
• freshly cracked pepper $0.03
• 1 pinch crushed red pepper $0.02

Optional Add-Ins

• 3 cup fresh spinach $0.90
• 1/4 cup sliced sun dried tomatoes $1.10

Instructions

• Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
• While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
• Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
• Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
• Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
• If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

See how we calculate recipe costs here.

Video

Notes

*Cream cheese usually has markings on the outer wrapping showing lines for each ounce. Use this as a guide to cut three ounces from the block.

Nutrition

Serving: 1Serving | Calories: 748.68kcal | Carbohydrates: 52.55g | Protein: 41.75g | Fat: 41.53g | Sodium: 1099.28mg | Fiber: 4.1g

Scroll down for the step by step photos!

How to Make Creamy Pesto Chicken Pasta – Step by Step Photos

Cut one pound of boneless, skinless chicken breast into 1-inch pieces. Add 2 Tbsp butter to a deep skillet and melt over medium heat. Add the chicken pieces and sauté until the chicken is slightly browned on the outside. Add 2 cloves of minced garlic and sauté for one minute more. (I’m using an OXO 4-quart covered skillet)

Add 1/2 lb. uncooked penne pasta and 1.5 cups of chicken broth to the skillet. Stir briefly to dissolve any browned bits from the bottom of the skillet.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.

Once the broth comes to a full boil, give the pasta a brief stir, replace the lid, turn the heat down to medium-low and let it continue to simmer for about 8 minutes, or until the pasta is tender and most of the broth absorbed. Stir the pasta every two minutes or so as it simmers, replacing the lid each time.

Add 3 oz. cream cheese (cut into chunks), 1/3 cup pesto, and 1 cup milk to the skillet. Stir and cook the mixture over medium until the cream cheese has fully melted and the sauce is creamy.

Once the cream cheese has fully melted in, add 1/4 cup grated Parmesan and stir to combine.

If you’re adding the 3 cups of fresh spinach and 1/4 cup sliced sun dried tomatoes, like I did, add them once the sauce is finished and stir just until the spinach has wilted, then remove the skillet from the heat.

Whether you are using spinach and sun dried tomatoes or not, finish the creamy pesto chicken pasta off with some freshly cracked pepper and a pinch of crushed red pepper flakes. The little pops of flavor that these two bring to the dish really take it to the next level!

Dive in! :)

More One Pot Pasta Recipes

One Pot Chili Mac

$9.79 recipe / $1.63 serving

One Pot Bacon Broccoli Mac and Cheese

$6.81 recipe / $1.70 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

The post One Pot Creamy Pesto Chicken Pasta appeared first on Budget Bytes.

I have tried so many Mac and cheese recipes and my kids haven’t liked a single one. I gave this one a try tonight and they all came back for seconds. We will definitely be adding it to our recipe book.

Jillian

For this extra cheesy homemade mac and cheese recipe, I used slightly more roux and added about 30% more cheese than I generally do to my simple stovetop macaroni and cheese recipes. The thicker sauce and extra cheese made this recipe so lusciously creamy and cheesy that I couldn’t stop sneaking forkfuls between photographs. AND the best part is that it even stays smooth and creamy when reheated in the microwave. Mac and cheese heaven! 🙌

What is a Roux?

This classic stovetop mac and cheese recipe starts with a roux, which is a cooked mixture of flour and fat (in this case, butter). The roux thickens the sauce and helps the cheese melt smoothly into the sauce instead of clumping up as it melts. While there are ways to make a cheese sauce without a roux, taking this extra step definitely creates the creamiest, dreamiest cheese sauce for your mac and cheese.

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Homemade Mac and Cheese Recipe

This incredibly creamy and cheesy homemade mac and cheese recipe features an easy cheese sauce made with sharp cheddar, milk, and butter.

Course Main Course

Cuisine American

Total Cost $3.60 recipe / $0.90 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 about 1.25 cups each

Calories 612kcal

Author Beth Moncel

Equipment

• Measuring Cups Spoons
• Liquid Measuring Cups
• Whisk

Ingredients

• 8 oz. macaroni $0.49
• 3 Tbsp butter $0.39
• 3 Tbsp all-purpose flour $0.06
• 1/2 tsp onion powder $0.03
• 2 cups whole milk $0.36
• 1/2 tsp hot sauce* $0.02
• 1/2 tsp salt $0.01
• 8 oz. block sharp cheddar, shredded $2.24

Instructions

• Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander.
• Place the butter, flour, and onion powder in a medium pot. Whisk and heat over medium until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
• After cooking the butter and flour roux, whisk in the milk. Continue to cook and whisk over medium heat until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream or gravy.
• Turn the burner off. Season the white sauce with the salt and hot sauce.
• Begin to add the shredded cheddar, one handful at a time, whisking it in until completely melted before adding more. Continue until all of the cheese has been melted into the sauce. If the sauce becomes too cold to melt the cheese, place it back over low heat only briefly to continue melting the cheese. Overheating the sauce can cause it to break and become grainy.
• Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. Serve hot and enjoy!

Baked Mac and Cheese

• Preheat the oven to 350ºF
• After combining the drained pasta and cheese sauce, transfer it to a casserole dish.
• Top with more shredded cheese, then bake for 15 minutes.
• To achieve a golden brown crispy cheese crust, turn on the oven’s broiler for just a few short minutes, watching it closely to prevent burning.

See how we calculate recipe costs here.

Notes

*This amount of hot sauce does not make the macaroni and cheese spicy. It just  brightens the flavor a bit. You can also accomplish this with Dijon mustard (same amount).

Nutrition

Serving: 1serving | Calories: 612kcal | Carbohydrates: 54g | Protein: 25g | Fat: 33g | Sodium: 792mg | Fiber: 2g

How to Make Homemade Mac and Cheese – step by step photos

Start by shredding an 8oz. block of sharp cheddar. It’s very important to shred the cheese yourself instead of using pre-shredded cheese. Gather the other ingredients.

Boil 8oz. of macaroni according to the box directions (boil for 7-8 minutes, or just until tender). Drain the macaroni in a colander. (I used the Walmart ”Great Value” brand).

You can start the cheese sauce either while the macaroni is boiling, or wait until it’s draining and just make it in the same pot to save on dishes. Add 3 Tbsp butter, 3 Tbsp all-purpose flour, and ½ tsp onion powder to the pot.

Place the pot over medium heat and allow the butter to melt. Whisk the butter, flour, and onion powder together as the mixture begins to get bubbly and frothy. Cook and whisk for about one minute after it becomes bubbly.

Whisk 2 cups of milk into the butter and flour roux. Continue whisking as the milk begins to heat (keep the pot over medium heat).

Allow the milk to come up to a gentle simmer, at which point it will thicken to the consistency of heavy cream or gravy. Turn the burner off at this point.

Season the sauce with ½ tsp salt and ½ tsp hot sauce, or the seasonings of your choice (other great options are dry mustard, pepper, smoked paprika, pesto, etc.).

Begin adding 8oz. shredded cheddar to the pot, one handful at a time, whisking until it is completely melted before adding more. If the sauce cools down too much to continue melting the cheese, you can put it over low heat briefly, but avoid allowing the sauce to simmer again. Overheating cheese sauces will cause them to break and become grainy and oily.

When all of the cheese is melted into the sauce, the cheese sauce is complete. You can give it a taste at this point and adjust the seasonings if you’d like. Remember, you want the sauce to be seasoned well because the flavor intensity will be diluted a bit once the macaroni is added.

Add the cooked and drained macaroni back to the pot and stir to combine with the cheese sauce.

And that’s it! Your homemade mac and cheese is done. Don’t tell me you don’t want to dive right into that pot and swim around a bit. 😂

What Kind of Cheese is Best for Mac and Cheese?

Variations to Try!

Here’s where the recipe can get really fun. In addition to changing the cheeses, you can switch up the herbs and spices, add in some veggies, or your favorite protein to make your own creation. Here are some other fun ingredients to add to your mac and cheese:

• Proteins: Cooked chicken, Bacon, Sausage, Tuna, Ham
• Vegetables: Broccoli, Spinach, Peas, Pickled jalapeños, Rotel
• Sauces & Condiments: Kimchi, Pesto, Sriracha, Salsa, Buffalo sauce

Storage & Reheating

Keep any leftovers in an airtight container in the fridge for up to 3-4 days. It’ll get a bit thicker the longer it’s stored because the pasta will absorb more of the creamy sauce, but it’s still delicious! I usually reheat it in the microwave until heated through.

More Mac and Cheese Recipes

Crockpot Mac And Cheese

$7.54 recipe / $1.25 serving

Creamy Pesto Mac with Spinach

$3.27 recipe / $0.55 serving

White Cheddar Mac and Cheese with Chicken and Broccoli

$6.66 recipe / $1.67 serving

Miracle Mac and Cheese

$2.72 recipe / $0.68 serving

Our homemade mac and cheese was originally published 12/6/21. We updated and republished it 12/31/24.

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

“Holy moley…That sauce!!! Obviously this can be made without homemade sauce, but wow, it completely made the dish! I fed my family of seven with this and they cannot stop raving about it. I make Budget Bytes dishes all the time, and there hasn’t been one that I don’t like, but I think this takes the cake for the best recipe I’ve tried. Thank you so much for this!”

Danielle Steel

What Is Baked Ziti?

Baked ziti is a super cozy pasta casserole made with ziti pasta (a smooth tube-shaped pasta), red sauce, and a mix of cheeses (ricotta, mozzarella, and Parmesan). It has many of the same ingredients as a classic lasagna, but the structure is much more freeform, making it really fast and easy to make.

Ziti Pasta Substitutions

I usually find ziti down the pasta aisle, but if you can’t find it at your local store, try these substitutions:

• Rigatoni: Rigatoni has a similar shape to ziti but has a ridged texture on the outside.
• Penne: Penne is a tubular-shaped pasta with angled ends and will work just fine in a pinch!
• Mostaccioli: Mostaccioli looks almost identical to penne and is a good substitute if it’s what you have to hand. Although, if that’s the case, I recommend you try our baked mostaccioli recipe instead!

But really, any pasta shape will work in this recipe. I boil the pasta until tender (or al dente) according to the package directions. So, you might need to adjust the boiling time if you choose a thinner or smaller pasta, but any type will work.

Can I Add Vegetables?

Yes! I almost always add extra vegetables to whatever I’m cooking, but today I decided to go with the classic form of Baked Ziti. If I were to add vegetables, I would probably add some fresh spinach into the sauce and stir until it is wilted. Or, roast some broccoli, zucchini, or eggplant, and then toss that into the sauce.

What to Serve with Baked Ziti?

Homemade Garlic Bread is awesome with this recipe, but if you want some vegetables on the side I would go with something like Oven Roasted Frozen Broccoli, or a simple side salad.

How to Store the Leftovers

Leftovers will keep in the refrigerator for 4-5 days. I highly suggest dividing the leftovers into single servings so they cool quickly in the refrigerator. This recipe makes 8 large servings, so once the servings are cooled completely in the refrigerator, you can transfer a few to the freezer for longer storage. Then each serving is just a quick microwave away from being a filling last-minute dinner!

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Easy Baked Ziti

This Easy Baked Ziti recipe has layers of pasta, homemade red sauce with Italian sausage, and three types of melty cheese!

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $16.84 recipe / $2.10 serving

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 676kcal

Author Beth Moncel

Ingredients

• 1 lb. ground Italian sausage (sweet, mild, or hot) $4.99
• 1 yellow onion $0.27
• 3 oz. tomato paste $0.50
• 1 28oz. can crushed tomatoes $1.89
• 1 Tbsp Italian seasoning blend $0.30
• 1/2 cup water $0.00
• 1 lb. ziti $1.67
• 1/2 Tbsp salt (for pasta water) $0.05
• 15 oz. ricotta $3.39
• 1 cup Italian cheese blend* $1.24
• 1/4 tsp freshly cracked black pepper $0.05
• 2 cups shredded mozzarella $2.29
• 1 handful chopped parsley (optional, for garnish) $0.20

Instructions

• Brown the sausage in a large skillet or pot over medium heat, until it's brown and crispy on the edges (pork sausage contains a lot of fat, so I didn't add any extra to the skillet).
• While the sausage is browning, finely dice the onion. Add the onion to the skillet once the sausage has browned, and continue to sauté over medium heat until the onion is soft and translucent.
• Add the tomato paste, crushed tomatoes, Italian seasoning, and ½ cup water to the skillet with the sausage and stir to combine. Place a lid on the skillet and allow it to come up to a simmer. Once simmering, turn the heat down and allow it to continue to simmer while you cook the ziti. Stir the sauce occasionally as it simmers.
• After getting the sauce started, begin the ziti. Bring a large pot of water with ½ Tbsp salt to a boil over high heat. Once boiling, add the ziti, and let it continue to boil until tender (about 7-8 minutes). Drain the pasta in a colander. Shake the colander a bit to shake excess water out of the pasta.
• While the pasta and sauce are cooking, prepare the cheese filling. Add the ricotta, Italian cheese blend, and some freshly cracked black pepper (about 10 cranks of a pepper mill) to a bowl and stir to combine. Begin to preheat the oven to 350ºF.
• After draining the ziti, return it to the pot and add 1 cup of the red sauce. Stir to coat the cooked pasta in sauce.
• Pour half of the ziti to a 9×13" baking dish. Add half of the ricotta mixture on top of the pasta in small dollops. Finally, spoon half of the red sauce and sausage over the pasta and ricotta. It's okay if the ingredients don't cover in a solid layer. Repeat these layers with the second half of the pasta, ricotta mixture, and sauce. Finally, top with 2 cups shredded mozzarella.
• Cover the baking dish with foil, making sure it's slightly tented so that it doesn't touch or stick to the melted cheese. Transfer the covered casserole to the oven and bake for 20 minutes.
• After baking for 20 minutes, remove the foil, and turn the oven on to broil (keep the casserole on the middle rack, about 10-12 inches from the broiler). Broil for 5 minutes, or just until the cheese is slightly browned. Keep a close eye on the baked ziti as it broils, because broilers can vary in intensity. Top with chopped parsley, if desired, then serve.

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Video

Notes

*In place of Italian cheese blend you can use a mix of mozzarella and Parmesan.

Nutrition

Serving: 1Serving | Calories: 676kcal | Carbohydrates: 56g | Protein: 33g | Fat: 36g | Sodium: 881mg | Fiber: 5g

Scroll down for the step by step photos!

How to Make Baked Ziti – Step by Step Photos

Begin by browning 1 pound Italian sausage in a skillet until it is brown and crispy on the edges. Pork sausage has quite a bit of fat in it on its own, so I didn’t add any extra to the skillet.

While the sausage is browning, finely dice a yellow onion. Add it to the skillet with the browned sausage and continue to sauté for a few minutes more, or until the onion is soft and translucent.

Add 3 oz. tomato paste (half of a 6 oz. can – don’t forget to freeze the rest of the can!), 1 Tbsp Italian seasoning blend, one 28 oz. can of crushed tomatoes, and 1/2 cup water. Stir to combine, place a lid on the skillet, and let it come up to a simmer. Once simmering, turn the heat down to low and let it continue to simmer, stirring occasionally, while you begin cooking the ziti.

Once the sauce is simmering away, begin cooking the ziti. Bring a large pot of water with 1/2 Tbsp salt to a boil over high heat. Once boiling, add 1 lb. ziti. Continue to boil the pasta until tender, then drain in a colander. Shake the colander a bit to shake out the excess water.

While the ziti is boiling and the sauce is simmering, make the ricotta cheese blend. Add 15 oz. ricotta, 1 cup Italian cheese blend, and some freshly cracked black pepper to a bowl. Stir to combine. Also begin to preheat the oven to 350ºF at the time.

After draining the ziti, return it to the pot and add 1 cup of the red sauce. Stir to coat the pasta in the sauce.

Pour half of the sauce coated ziti into a 9×13″ casserole dish. Add half of the ricotta mixture on top of the pasta in small dollops, then add half of the red sauce on top. Don’t worry if the layers don’t cover each other in a solid layer. It doesn’t have to be perfect!

Repeat with a second layer of pasta, ricotta mixture, and sauce, then top with 2 cups shredded mozzarella.

Cover the casserole with foil and bake for 20 minutes. Make sure the foil is slightly tented so it doesn’t touch the cheese and stick when it melts.

After baking for 20 minutes, remove the foil, turn the oven to broil, and return the casserole to the oven (keep it on the middle rack, about 10-12 inches from the broiler). Broil for about 5 minutes, or just until the cheese is brown on top. Keep a close eye as it broils because broilers can vary in intensity.

Garnish with a little chopped parsley, if desired, then serve!

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This Baked Ziti recipe was originally published 10/16/19. It was updated and republished 12/18/24.

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