This Crockpot Marry Me Chicken keeps things simple by cooking the chicken in a slow cooker. The result is tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes. 

Ingredients

• Boneless skinless chicken breasts are the heart of this recipe. They become incredibly tender after several hours in the slow cooker. Boneless skinless chicken thighs are an excellent substitute if you prefer darker meat with a richer flavor.
• Italian dressing mix adds herbs, spices, and plenty of savory flavor without requiring you to measure several seasonings individually. If you prefer, homemade Italian seasoning mixed with a little garlic powder, onion powder, and salt works well.
• Sun-dried tomatoes bring a rich tomato flavor that beautifully balances the creamy sauce. Oil-packed, sun-dried tomatoes add even more richness. If using dry-packed tomatoes, soften them in warm water before chopping.
• Chicken broth serves as the cooking liquid, keeping the chicken juicy throughout the cooking process. Low-sodium broth gives you more control over the final seasoning.
• Heavy cream creates the rich texture that makes this sauce so satisfying. Half and half can be used for a lighter version, though the sauce will not be quite as thick.
• Grated Parmesan cheese melts into the cream to create a smooth, cheesy sauce. Freshly grated Parmesan melts more smoothly than the pre-shredded variety.
• Garlic adds plenty of savory flavor. Fresh garlic gives the best results, though jarred minced garlic can save a little time.
• Salted butter adds richness and helps bring the sauce together. Unsalted butter is a great choice if you are watching the salt level.
• Salt, black pepper, and paprika round out the seasoning. Smoked paprika creates a slightly deeper flavor if you enjoy a hint of smokiness.
• Fresh basil adds a fresh finish that brightens the rich sauce. Fresh parsley makes another excellent garnish.

How To Make Crockpot Marry Me Chicken

Chicken breasts slowly cook with Italian seasoning, garlic, chicken broth, butter, and sun-dried tomatoes until perfectly tender. Heavy cream and Parmesan are stirred in during the final 30 minutes, creating a rich, creamy sauce that is perfect over your favorite side dish.

1. Prep the Chicken: Place the 3 pounds of boneless, skinless chicken breasts in the bottom of the slow cooker. Sprinkle the 1 package of Italian dressing mix, along with 1 teaspoon each of salt, black pepper, and paprika, evenly over the meat.
2. Assemble: Pour the 1 cup of chicken broth over the seasoned meat. Add the 1 cup of chopped sun-dried tomatoes, 4 minced garlic cloves, and 2 Tablespoons of butter into the crockpot.
3. Cook: Cover the slow cooker. Cook on Low for 5 to 6 hours or on High for 2½ hours, until the chicken is cooked through and tender.
   
4. Add Dairy and Cook: Whisk the 2 cups of heavy cream and 1 cup of grated Parmesan cheese together in a small bowl. 
5. Cook Slightly Longer: Cover the pot. Continue cooking for 30 minutes, until the sauce is creamy and the cheese has completely melted.
6. Serve: Garnish with fresh basil. Serve over pasta or mashed potatoes.
   

Marry Me Crockpot Chicken Recipe FAQs

If you make this Crockpot Marry Me Chicken, we would love to hear how it turned out. Leave a comment below, share your favorite side dish to serve with it, and save this recipe for the next time you need an easy dinner that feels extra special.

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Crockpot Marry Me Chicken

This Crockpot Marry Me Chicken lets the slow cooker do the work, creating tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes.

Course Main Dish

Cuisine American

Keyword chicken, crockpot recipes

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 698kcal

Author Jenna Harrison

Equipment

• Crockpot (slow cooker)
• Measuring cups & spoons
• Cutting board
• Chef’s knife
• mixing bowl
• whisk
• Wooden spoon or silicone spatula
• Grater

Ingredients

• 3 pounds boneless skinless chicken breasts
• 1 oz package Italian dressing mix
• 1 cup sun-dried tomatoes chopped
• 1 cup chicken broth
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic minced
• 2 Tablespoons salted butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

Garnish

• Fresh basil

US Customary – Metric

Instructions

• Place the chicken breasts in the slow cooker.
• Sprinkle the Italian dressing mix, salt, pepper, and paprika evenly over the chicken.
• Add the chicken broth, sun-dried tomatoes, garlic, and butter.
• Cover and cook on Low for 5 to 6 hours or High for 2½ hours, until the chicken is tender.
• About 30 minutes before serving, whisk together the heavy cream and Parmesan cheese. Stir the mixture into the slow cooker.
• Cover and continue cooking for 30 minutes, until the sauce is creamy and the cheese has melted.
• Garnish with fresh basil and serve over pasta, mashed potatoes, or rice.

Notes

Please note that the nutrition estimates are just for the chicken and the sauce. 

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the cooked chicken and sauce in freezer-safe containers for up to 3 months. Cream-based sauces can separate slightly after freezing, though they usually come back together during reheating with a gentle stir.

Thawing

Transfer frozen portions to the refrigerator overnight before reheating.

Reheating

Warm leftovers slowly on the stovetop over low heat or in the microwave using 50 percent power, stirring occasionally. Add a splash of chicken broth or cream if the sauce becomes too thick.

Make Ahead

Everything except the cream and Parmesan can be added to the slow cooker insert the night before. Cover and refrigerate overnight. Place the insert into the slow cooker the next day and begin cooking. Stir in the cream and Parmesan during the final 30 minutes as directed.

Serving Ideas

This creamy chicken is delicious served over fettuccine, penne, mashed potatoes, white rice, buttered egg noodles, or creamy polenta. Add roasted broccoli, green beans, asparagus, or a crisp green salad to complete the meal. Warm garlic bread is perfect for soaking up every bit of the creamy Parmesan sauce.

Nutrition

Calories: 698kcal | Carbohydrates: 18g | Protein: 58g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 1654mg | Potassium: 1602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1822IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 3mg

The post Crockpot Marry Me Chicken appeared first on The Cozy Fork.

This grilled salmon uses a simple brine to keep the fish moist and well-seasoned, then cooks quickly on the grill for a tender, flaky result.

Grilling salmon gives it a wonderful flavor and texture. We cook the filets directly on the grill grates to give them authentic grilled flavor and grill marks, while keeping them tender and juicy in the middle.

If you are looking for quick and easy fish recipes, this one will not let you down. Try oven-baked salmon for another simple, tasty way to prepare it.

Grilled Salmon Ingredients

• Sea salt is the foundation of the brine. It seasons the fish throughout and helps the salmon retain moisture during cooking. Kosher salt can be substituted if needed, though you may need to adjust the amount slightly.
• Water creates the base of the brine. Dividing the water allows the salt to dissolve quickly in the heated portion, then cool more quickly once combined with the remaining water.
• Lemon adds a bright citrus flavor that beautifully complements the richness of salmon. Lime slices can be used for a slightly different flavor profile.
• Whole peppercorns bring subtle warmth to the brine without overpowering the fish. Cracked black pepper may be substituted in a pinch.
• Fresh parsley adds fresh herbal notes. Fresh dill, thyme, or rosemary can be used for a different flavor variation.
• Salmon fillets are the star of the recipe. Wild-caught salmon offers a rich flavor, while farm-raised salmon tends to be slightly milder and more buttery. Both work well.
• Salt and pepper season the exterior before grilling and add another layer of flavor.
• Lemon wedges add a fresh burst of citrus right before serving.
• Fresh herbs such as parsley or dill create a beautiful presentation and add fresh flavor.
• Vegetable oil helps prevent sticking and makes it easier to remove the salmon from the grill.

How To Make Grilled Salmon

1. To start the salmon brine, bring the sea salt and 1 quart of water to a boil in a medium saucepan. Remove the pan from the heat once it starts boiling.
2. Add the remaining water, lemon, peppercorns, and parsley to a brining container or a resealable bag.
   
3. Pour the hot salt water into the brining container and allow it to cool to room temperature.
4. When the brine has cooled, add the salmon and refrigerate for 1 to 2 hours.
   
5. After that, remove the salmon from the refrigerator and pat it dry with paper towels.
6. Get your grill ready by oiling the grates. Then preheat it to about 450 degrees F. If the salmon filets have skin, place them skin side down on the grill. If they do not, place them presentation side down.
   
7. Grill each side for 4 to 5 minutes, depending on the thickness of the salmon. When the filets are ready, they will become opaque and flake with a fork.
8. Once they are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes before serving.
   

Recipe FAQs

Grilling Salmon at Higher Altitudes

Grilling temperatures remain fairly consistent at altitude, though there are a few adjustments that can help:

• Keep the grill fully preheated before adding the salmon.
• Fish may cook slightly faster due to lower humidity.
• Use an instant-read thermometer for the most accurate results.
• Watch for visual cues such as opaque flesh and easy flaking.

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Easy Grilled Salmon

This grilled salmon comes off the grill tender, flaky, and packed with flavor thanks to an easy brine that keeps every bite juicy.

Course Main Dish

Cuisine American

Keyword grill recipes, salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Brine Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 people

Calories 247kcal

Author Easy Budget Recipes

Equipment

• Small saucepan
• Large container or resealable bag
• measuring cups and spoons
• Knife
• Cutting board
• Grill
• Grill tongs or spatula
• instant-read thermometer

Ingredients

Brine

• ¼ cup sea salt
• 4 quarts water divided
• 1 lemon sliced
• ¼ teaspoon whole peppercorns
• 3 sprigs fresh parsley

Salmon

• 6 salmon fillets about 6 ounces each
• Salt and pepper to taste
• Lemon wedges for serving if desired
• Fresh herbs for garnish if desired
• vegetable oil for oiling grates

US Customary – Metric

Instructions

Make the Brine

• In a small saucepan, combine the sea salt with 1 quart of water. Bring to a boil and stir until the salt dissolves. Remove from heat.
• In a large container or resealable bag, add the remaining 3 quarts of water, sliced lemon, peppercorns, and parsley.
• Pour the hot salt water into the container and let the mixture cool to room temperature. You can refrigerate it to speed this up.

Brine the Salmon

• Once cooled, add the salmon to the brine. Refrigerate for 1 to 2 hours.
• Remove the salmon from the brine and pat dry with paper towels.

Grill the Salmon

• Preheat the grill to 450°F and oil the grates.
• Place the salmon on the grill skin side down. If the fillets are skinless, place them presentation-side down first.
• Grill for 4 to 5 minutes per side, depending on thickness. The salmon should turn opaque and flake easily with a fork. 120 to 125°F for medium rare, and 145°F for well done.
• Remove from the grill and let rest for a few minutes.

Serve

• Serve with lemon wedges and garnish with fresh herbs if desired.

Notes

Storage Instructions

Refrigerator

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Freezing

Allow the salmon to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 2 months.

Thawing

Transfer frozen salmon to the refrigerator and allow it to thaw overnight before reheating.

Reheating

For the best texture, reheat on the grill over medium-low heat for several minutes.

You can also reheat in a 350°F oven for 3 to 5 minutes or until warmed through.

Make Ahead Tips

The brine can be prepared up to one day in advance and stored in the refrigerator.

The salmon can be brined earlier in the day and grilled shortly before serving.

Nutrition

Serving: 1fillet | Calories: 247kcal | Carbohydrates: 2g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 4823mg | Potassium: 864mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg

The post Easy Grilled Salmon (with a brine) appeared first on The Cozy Fork.

Make this easy grilled buffalo chicken recipe with juicy chicken breasts, buttery buffalo sauce, and simple ingredients. Perfect for grilling season and weeknight dinners.

What Makes This Grilled Buffalo Chicken So Good

This grilled buffalo chicken recipe checks every box for an easy dinner. It is packed with bold buffalo flavor, comes together with very little prep work, and cooks up juicy and smoky right on the grill. It is one of those dependable recipes that disappear fast at the dinner table.

Buffalo wings will always have their place, but sometimes you want those same spicy, buttery flavors without the sticky fingers and pile of napkins. That is exactly why this recipe works so well. Using boneless, skinless chicken breasts keeps things simple while still giving you that classic buffalo flavor with every bite.

The buffalo sauce doubles as the marinade, so the chicken stays flavorful throughout rather than just being coated at the end. Serve it with ranch or blue cheese dressing, pile leftovers into wraps, or slice it over a salad for an easy lunch the next day.

Ingredients and Notes

To make this grilled buffalo chicken, you will need:

For the Buffalo Sauce

• Hot sauce gives the chicken its signature buffalo flavor. Frank’s RedHot works especially well here, though any cayenne-based hot sauce will work.
• Unsalted butter balances the heat and creates the rich, creamy texture of buffalo sauce. If you only have salted butter on hand, that works too.
• Garlic powder adds savory flavor throughout the marinade without overpowering the sauce.
• Paprika adds a little smoky depth and rounds out the heat nicely.
• Cayenne pepper adds extra spice for anyone who likes a hotter buffalo sauce. You can leave it out completely for a milder version.

For the Chicken

• Boneless skinless chicken breasts are easy to grill and soak up the marinade beautifully. Try pounding them to an even thickness so they cook more evenly on the grill.

Serving Options

• Green onions add freshness and a little crunch right before serving.
• Ranch dressing cools down the heat and pairs perfectly with buffalo flavors.
• Blue cheese dressing and crumbled blue cheese are classic buffalo chicken toppings and add a rich, creamy finish.

How To Make Grilled Buffalo Chicken

If you are comfortable using a grill and marinating chicken, this recipe will feel easy and very straightforward.

First, Marinate the Chicken

1. Melt the butter in a large bowl.
2. Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
3. Toss the chicken in the buffalo marinade. Cover and refrigerate for at least 4 hours.

Then, Grill the Chicken

1. Preheat your grill to 425°F. Set one side of the grill for indirect heat at about 275 to 300°F.
2. Remove the chicken from the marinade and place it over direct heat.
3. Grill for 5 minutes, then flip and grill for another 3 minutes. Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F at the thickest part.
4. Let the chicken rest for 5 minutes before slicing and serving.

***You may need to flip the chicken a few extra times while it finishes cooking to get the char exactly how you like it.

Love this grilled buffalo chicken recipe? Save it for your next cookout, weeknight dinner, or meal prep day. If you make it, I would love to hear how you served it. Leave a comment below, and don’t forget to rate the recipe!

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Easy Grilled Buffalo Chicken

Grilled Buffalo Chicken is a bold, flavor-packed classic with a simple marinade that adds just the right heat and tenderness to every juicy bite.

Course Main Dish

Cuisine American

Keyword chicken, grill recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 6 people

Calories 271kcal

Equipment

• Grill
• tongs
• meat thermometer
• large mixing bowl
• Medium microwave-safe bowl
• whisk
• measuring cups and spoons
• Large dish or bowl (for marinating)
• Cutting board
• Knife

Ingredients

Buffalo Sauce

• 1 cup hot sauce
• ½ cup unsalted butter melted
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper optional, add more if you like it hot

Chicken

• 6 boneless skinless chicken breasts

For Serving (Optional)

• Green onions sliced
• Ranch dressing
• Blue cheese dressing
• Crumbled blue cheese

US Customary – Metric

Instructions

Make the Marinade

• In a medium microwave-safe bowl, melt the butter.
  ½ cup unsalted butter
• Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
  1 cup hot sauce, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper

Marinate the Chicken

• Place the chicken breasts in a large dish or bowl.
  6 boneless skinless chicken breasts
• Pour the buffalo sauce over the chicken and turn to coat well.
• Cover and refrigerate for at least 4 hours.

Grill the Chicken

• Preheat the grill to 425°F. Set up one side for indirect heat around 275 to 300°F.
• Remove the chicken from the marinade and place it over direct heat.
• Grill for 5 minutes, flip, and grill for another 3 minutes.
• Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F, turning as needed for even cooking and light charring.
• Remove from the grill and let rest for 5 minutes before slicing.
• Serve with sliced green onions, ranch dressing, blue cheese dressing, or crumbled blue cheese (all optional).
  Green onions, Ranch dressing, Blue cheese dressing, Crumbled blue cheese

Notes

Serve: Let the chicken rest for about 5 minutes after grilling so the juices can settle before slicing. This chicken pairs well with grilled pineapple, zucchini, corn on the cob, or roasted potatoes.

Store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freeze: grilled buffalo chicken in a freezer-safe container or zip-top bag for up to 4 months.

Reheat: on the stovetop or in the oven until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1chicken breast | Calories: 271kcal | Carbohydrates: 1g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1191mg | Potassium: 492mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 1mg

Recipe FAQs

More Chicken Recipes

• Grilled Barbecue Chicken Breasts
• Grilled BBQ Chicken Drumsticks
• Fried Chicken Tenders Recipe

The post Easy Grilled Buffalo Chicken Breasts appeared first on The Cozy Fork.

These crispy baked black bean tacos are loaded with bold spices, melty cheddar, and fresh toppings for the ultimate comfort food dinner. Easy to make and ready in under 30 minutes, they’re perfect for busy weeknights.

I make these tacos when I want something satisfying without much effort. The tortillas bake up crisp while the filling stays warm and flavorful, giving you the perfect balance of texture in every bite. This is a meal my whole family loves, so it’s in our menu rotation. Plus, I love how easy it is to customize with everyone’s favorite toppings.

Ingredients and Substitutions

• Black beans make the filling hearty and creamy once mashed. Drain them well so the tacos do not turn soggy. Pinto beans are a good swap, or use one can of black beans and one can of refried beans for an extra creamy filling.
• Cumin brings warm taco flavor to the beans. Smoked paprika can be used in its place for a deeper flavor, or add a pinch of coriander for a little brightness.
• Chili powder adds mild spice and color to the filling. Use taco seasoning instead if that is what you have, then taste before adding extra salt.
• Garlic powder keeps the prep fast and adds savory depth. Fresh minced garlic works too, but sauté it briefly before mixing it into the beans for the best flavor.
• Lime juice wakes up the beans and keeps the filling from tasting flat. Lemon juice can work in a pinch, or add a tiny splash of pickle brine from the pickled onions.
• Corn tortillas crisp beautifully in the oven and keep the tacos sturdy. Warm them first, so they fold without cracking. Flour tortillas can be used, though they will bake up softer.
• Olive oil helps the tortillas turn golden and crisp. Avocado oil or canola oil will work too. Brush the outside lightly so the tacos crisp rather than feel oily.
• Cheddar cheese melts into the bean filling, helping hold the tacos together. Monterey Jack, pepper Jack, or a Mexican cheese blend are easy swaps.
• Garnishes bring freshness and creaminess. Pickled red onion, cilantro, avocado, cotija cheese, and sour cream are all great choices. Salsa, shredded lettuce, jalapeños, or a squeeze of lime fit right in, too.

How To Make Black Bean Tacos

Mash the beans with spices and lime juice, fill warm oiled tortillas with beans and cheese, then bake until crisp and golden. Finish with fresh toppings and serve right away. Let me show you how: 

1. Prep the Oven: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and coat it with nonstick spray. Place the oven rack in the top position.
2. Make the Filling: Add the drained black beans, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and 2 teaspoons of lime juice to a medium bowl. Mash the mixture until it is mostly smooth with some texture remaining.
3. Warm and prep the Tortillas: Microwave the 8 corn tortillas for about 60 seconds, until they are soft and flexible. Brush one side of each tortilla with the 1 Tablespoon of olive oil. Place them oil side down on the prepared baking sheet.
   
4. Fill the Tacos: Divide the bean mixture and 1 ½ cups of shredded cheddar cheese evenly among the tortillas. 
5. Fold the Tacos: Fold each tortilla in half. Press them down lightly to hold the filling in place.
   
6. Bake: Bake the tacos for about 14 minutes. Flip them halfway through cooking. They are done when the tortillas are crisp and lightly golden.
7. Serve: Remove the pan from the oven. Top the tacos with your choice of garnishes. Serve right away.
   

Recipe FAQs

Save this recipe for your next quick taco night, and leave a comment with your favorite toppings after you make it. 

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Crispy Black Bean Tacos

These crispy baked black bean tacos are packed with bold spices, melty cheddar, and fresh toppings for a cozy, flavor-filled dinner ready in under 30 minutes.

Course Main Dish

Cuisine Mexican-American

Keyword tacos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 524kcal

Author Jenna Harrison

Equipment

• baking sheet
• Medium mixing bowl
• Fork or potato masher
• Measuring spoons
• pastry brush
• Spoon or spatula

Ingredients

• 2 (15.5) oz can black beans drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons lime juice
• 8 corn tortillas
• 1 Tablespoon olive oil
• 1 ½ cups shredded cheddar cheese

Garnishes

• Pickled red onion
• Cilantro
• Avocado
• Cotija cheese
• Sour cream

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil and coat with nonstick spray. Place the oven rack in the top position.
• In a medium bowl, mash the black beans with the cumin, chili powder, garlic powder, and lime juice until mostly smooth with some texture remaining.
  2 (15.5) oz can black beans, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 2 teaspoons lime juice
• Warm the tortillas in the microwave for about 60 seconds until soft and flexible.
  8 corn tortillas
• Brush one side of each tortilla with olive oil. Place them oil side down on the prepared baking sheet.
  1 Tablespoon olive oil
• Divide the bean mixture and cheese between the tortillas. Fold each tortilla in half and press gently to hold the filling in place.
  1 ½ cups shredded cheddar cheese
• Bake for about 14 minutes, flipping halfway through, until the tortillas are crisp and lightly golden.
• Remove from the oven and top with your choice of garnishes. Serve right away.
  Pickled red onion, Cilantro, Avocado, Cotija cheese, Sour cream

Notes

• Store leftover tacos in an airtight container in the refrigerator for up to 4 days.
• Reheat them in a 375°F oven or air fryer until hot and crisp.
• Freeze baked tacos without toppings for up to 2 months. Place parchment between layers, then freeze in a sealed container. Reheat from frozen at 375°F until warmed through and crisp.
• Make the bean filling up to 3 days ahead. Keep it refrigerated, then assemble and bake the tacos when ready to eat.

Nutrition

Serving: 2tacos | Calories: 524kcal | Carbohydrates: 62g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 1154mg | Potassium: 837mg | Fiber: 19g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 7mg | Calcium: 426mg | Iron: 5mg

The post Crispy Black Bean Tacos (25-Minute Recipe) appeared first on The Cozy Fork.

This Creamy Rotel Pasta features ground beef, sharp cheddar, and cream cheese. It is a fast weeknight dinner made in a single skillet.

This Rotel pasta is an easy, crowd-pleasing dinner I make when I need a filling, cozy meal on the table fast. It’s made with simple ingredients but tastes like a creamy, cheesy skillet meal you would get at a restaurant. The combination of seasoned beef, melty cheese, and Rotel creates the best flavor that the whole family will love. 

This recipe is total comfort food, just like this Tomato Basil Pasta, Three Cheese Manicotti, and Sheet Pan Crispy Gnocchi Carbonara. 

Why You Will Love This Creamy Rotel Pasta

• Fast Preparation: You can cook the entire meal in under thirty minutes.
• Comforting Flavors: Melted cheese and ground beef create a very satisfying bowl.
• Simple Process: The meat and sauce cook in one single skillet.
• Easy Cleanup: Using a single Dutch oven reduces the number of dishes. 

Ingredients and Notes

• Cavatappi or cellentani pasta: Those twists and ridges catch the creamy sauce better than smoother noodles, which means more flavor in every bite. Rotini or shells will work well, too, if that is what you have on hand. Try not to overcook the pasta during the first boil, since it will finish cooking in the sauce.
• Lean ground beef: Lean beef adds richness without leaving the pan greasy. Ground turkey can step in for a lighter version, though the flavor will be a bit less hearty. Ground sausage is another good option if you want a deeper, spicier finish.
• Olive oil: A small amount helps the onions soften and keeps the beef moving in the pan when using a very lean grind. Avocado oil or a neutral cooking oil works fine here.
• Yellow onion: Onion brings sweetness and balances the heat in the Rotel. A white onion can be easily swapped in. If you need a shortcut, a few tablespoons of finely chopped shallot can stand in.
• Garlic: Fresh garlic gives the sauce a sharper, fresher backbone than garlic powder. Jarred minced garlic will work in a pinch. Use a little less if the jarred kind tastes strong.
• Smoked paprika:  This is the secret ingredient that sets your version apart. It adds warmth and a subtle smoky depth without making the dish taste like barbecue. Regular paprika can be used, though the sauce will lose some of that restaurant-style edge.
• Dried oregano: Oregano adds a familiar savory note that ties the beef, tomatoes, and cheese together. Italian seasoning can work if needed, though I would use a little less so it does not pull attention away from the smoked paprika.
• RoTel Original diced tomatoes and green chilies: Use the whole can, including the juices. That liquid helps build the sauce and carries the chile flavor through the pasta. Mild RoTel is a good swap for a softer finish. Hot RoTel works well for people who like more kick.
• Full-fat cream cheese: This is your stability piece. It melts into the tomato base, creating a smooth foundation before the cheddar goes in. Reduced-fat cream cheese can work, though the sauce may be a little less silky.
• Sharp yellow cheddar cheese: Freshly shredded cheddar melts better and tastes better than bagged pre-shredded cheese. Sharp cheddar gives the dish its bold cheese flavor. White cheddar, Monterey Jack, or a cheddar Jack blend can be used if that is what you have.
• Heavy cream: Heavy cream rounds out the tomatoes, making the sauce rich without thinning it too much. Half-and-half can work, though the sauce will be a bit looser and less lush.
• Reserved pasta water: This is the piece that makes the sauce cling instead of sitting heavy. The starch in the water helps emulsify the fat from the cheese and cream, resulting in a glossy finish. Chicken broth can help loosen leftovers later, though pasta water is best during cooking.
• Fresh cilantro or parsley: A final sprinkle brightens the whole pan. Cilantro leans a little more Tex-Mex, parsley feels more classic. Green onions are another nice option.

How To Make Rotel Pasta

This creamy Rotel pasta starts with beef, onion, garlic, and smoked paprika, then gets folded into RoTel, cream cheese, cheddar, cream, and just enough pasta water to make a silky sauce. The pasta finishes in the skillet, so every ridge gets coated before a final shower of herbs and black pepper.

1. Boil Pasta: Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining.
2. Cook Beef: Heat 1 tablespoon of olive oil over medium-high heat in a large, deep skillet or Dutch oven. Add the 1 pound of ground meat and cook until browned and crumbled. Drain any excess grease.
3. Sauté Aromatics: Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the 3 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Cook for 1 minute until fragrant.
   
4. Simmer Tomatoes: Pour in the entire 10-ounce can of Rotel, including the juices. Scrape the bottom of the pan to release any browned bits. Let this simmer for 2 minutes to reduce slightly.
5. Make Sauce: Reduce the heat to low. Stir in the 4 ounces of cubed cream cheese until it is completely melted and smooth. Pour in the ½ cup of heavy cream and half of the reserved pasta water.
   
6. Combine: Add the undercooked pasta directly into the skillet. Sprinkle the 2 cups of shredded cheddar over the top. Toss continuously with a sturdy spoon. The cheese will melt into the pasta water and the cream, creating a thick sauce. Add more pasta water a tablespoon at a time if the sauce is too thick.
7. Serve: Remove the pan from the heat once the sauce coats the noodles. Garnish with fresh herbs and cracked black pepper. Serve. 
   

Rotel Pasta Recipe FAQs

This is the kind of dinner that disappears fast, so save this one for the next night when you want comfort with a little extra personality. If you make it, leave a comment with your pasta shape of choice or share how you made it your own.

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The Ultimate Creamy Rotel Pasta

This version features a blend of sharp cheddar and cream cheese for stability, along with a secret hint of smoked paprika for a signature restaurant taste.

Course Main Dish

Cuisine American

Keyword pasta

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 708kcal

Author Jillian Wade

Equipment

• Large Pot
• Colander
• Measuring cups & spoons
• Large deep skillet or Dutch oven
• Wooden spoon or spatula
• tongs
• Knife
• Cutting board
• Cheese grater

Ingredients

• 1 pound cavatappi or cellentani pasta the ridges hold the sauce best
• 1 pound lean ground beef
• 1 tablespoon olive oil
• ½ yellow onion finely diced
• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 10 oz can of RoTel Original Diced Tomatoes and Green Chilies do not drain
• 4 ounces full-fat cream cheese cubed and softened
• 2 cups sharp yellow cheddar cheese freshly shredded (avoid pre-shredded bags)
• ½ cup heavy cream
• ½ cup reserved pasta water
• Fresh cilantro or parsley for garnish

US Customary – Metric

Instructions

• Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining.
  1 pound cavatappi or cellentani pasta
• In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and cook until browned and crumbled. Drain any excess grease.
  1 pound lean ground beef, 1 tablespoon olive oil
• Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  ½ yellow onion, 3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon dried oregano
• Pour in the entire can of Rotel, including the juices. Scrape the bottom of the pan to release any browned bits. Let this simmer for 2 minutes to reduce slightly.
  10 oz can of RoTel Original Diced Tomatoes and Green Chilies
• Reduce the heat to low. Stir in the cubed cream cheese until it is completely melted and smooth. Pour in the heavy cream and half of the reserved pasta water.
  4 ounces full-fat cream cheese, ½ cup heavy cream, ½ cup reserved pasta water
• Add the undercooked pasta directly into the skillet. Sprinkle the shredded cheddar over the top. Toss continuously with tongs or a sturdy spoon. As the cheese melts, the pasta water and cream will create a thick, glossy sauce. If it is too thick, add more pasta water a tablespoon at a time.
  2 cups sharp yellow cheddar cheese
• Once the sauce is hugging the noodles and the cheese is fully melted, remove from the heat. Garnish with fresh herbs and a crack of black pepper.
  Fresh cilantro or parsley for garnish

Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, which is normal for a cheese-based pasta.
• For reheating, add the pasta to a skillet or saucepan with a splash of milk, cream, broth, or water. Warm over low heat, stirring often until creamy again. The microwave works too, though I like to cover the bowl loosely and stir halfway through so the cheese sauce heats evenly.
• For freezing, cool the pasta fully and pack it into freezer-safe containers. Freeze for up to 2 months. The sauce’s texture can separate a bit after thawing, but it usually comes back together over low heat with a splash of cream or milk.
• For thawing, move the container to the refrigerator overnight. Reheat slowly on the stove for the best texture.
• To make ahead, shred the cheese, dice the onion, soften the cream cheese, and measure the seasonings earlier in the day. You can even brown the beef ahead of time and refrigerate it, then finish the sauce and pasta at dinner time.

Nutrition

Serving: 2cups | Calories: 708kcal | Carbohydrates: 63g | Protein: 37g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 372mg | Potassium: 623mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 4mg

The post Creamy Rotel Pasta with Ground Beef appeared first on The Cozy Fork.

These easy Totchos combine crispy tater tots, seasoned ground beef, and melted nacho cheese. Top them with fresh avocado and sour cream for a fun dinner. 

Easy Totchos Recipe (Tater Tot Nachos)

Totchos are the ultimate comfort food mashup. If you love nachos and tater tots, this combination will be your new favorite dinner option.

I love making these totchos when I need a fun, stress-free dinner that everyone actually gets excited about. It’s one of those recipes that feels like a treat but uses simple ingredients I usually have on hand. You get all the flavors of nachos layered over crispy tater tots, which makes it perfect for feeding a hungry family or serving at game night. Plus, everyone can customize their toppings, so it’s a guaranteed win!

Why You Will Love This Recipe

• Fast Preparation: The entire meal takes under an hour from start to finish.
• Customizable: You can set up a topping bar with sour cream, avocados, and jalapeños.
• Kid Approved: Swapping standard tortilla chips for tater tots makes this a huge hit with children.

Ingredients and Substitutions

• Start with a 32-ounce package of tater tots, which form the crispy base. Spread them out well so they roast instead of steaming. If you want extra crunch, you can bake them a few minutes longer than the package suggests.
• The nacho cheese sauce (15 ounces) brings that classic creamy layer. A jarred version keeps things simple, though you can swap in a homemade queso blanco for a richer flavor.
• For the protein, 1 pound of ground beef gives a savory, hearty topping. Ground turkey or chicken works well as a lighter option, and plant-based crumbles can easily stand in too.
• Salsa (1 cup) adds moisture and flavor to the beef mixture. Choose mild or spicy depending on your preference, or even use a chunky pico-style salsa for more texture.
• The taco seasoning (2 tablespoons) ties the beef together with warm spices. Store-bought works well, or use a homemade blend to control the salt level.
• A mix of ½ cup thawed corn, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper adds sweetness and color. You can swap in red bell pepper or even black beans for a slightly different twist.
• Olive oil (2 teaspoons) helps the peppers soften and develop a bit of browning, which adds depth to the final dish.
• For toppings, Roma tomato, jalapeño, and sliced olives bring freshness and a little bite. Sour cream adds a cool, creamy contrast, while avocado gives richness. Finish with green onions for a mild, sharp note. You can easily add shredded lettuce, cilantro, or a squeeze of lime for a brighter finish.

How To Make Totchos

Bake the tots until crisp, layer with seasoned beef, cheese, and vegetables, then return to the oven briefly before finishing with fresh toppings and serving hot.

Step-by-Step Instructions:

1. Prep Oven: Preheat the oven to 425 degrees Fahrenheit. Spread the 32 ounces of tater tots in an even layer on a large baking sheet.
2. Bake Tots: Bake the potatoes for 24 to 26 minutes, until golden and crisp.
3. Cook Beef: During baking, cook the 1 pound of ground beef in a large skillet over medium-high heat until browned. Drain the excess fat.
   
4. Season Beef: Add the 2 Tablespoons of taco seasoning and 1 cup of salsa to the beef. Stir the mixture and cook for 1 to 2 minutes until heated through. Remove the pan from the heat.
5. Cook Peppers: Add 2 teaspoons olive oil, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper to a small skillet over medium heat. Cook until the vegetables soften and turn lightly brown.
   
6. Assemble: Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top. Pour the 15 ounces of nacho cheese sauce over the beef. Sprinkle the ½ cup of corn and the cooked peppers over the pan.
   
7. Bake Totchos: Bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
8. Serve: Remove the pan from the oven. Add the diced Roma tomato, sliced jalapeño, sliced olives, sour cream, avocado, and green onions. Serve right away.
   

High Altitude Adjustments

At higher elevations, food can dry out more quickly and cook a bit faster.

Reduce the oven temperature slightly to 400 degrees Fahrenheit if your tots are browning too quickly. You can also add an extra tablespoon or two of salsa to the beef mixture to maintain moisture. Keep an eye on the final bake time, as it may be slightly shorter.

If you try these totchos, share how you topped yours and what twists you added. Save this recipe for your next busy night or casual gathering, and come back to leave a comment with your favorite variation. 

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Crispy Tater Tot Nachos with All the Toppings (Totchos)

These easy totchos combine crispy tater tots, seasoned beef, and melted nacho cheese into a fun, comfort food dinner that works for busy nights or casual gatherings.

Course Main Dish

Cuisine Mexican-American

Keyword nachos, tater tots

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 586kcal

Author Jenna Harrison

Equipment

• baking sheet
• Large Skillet
• Small skillet
• Spatula or wooden spoon
• Knife
• Cutting board
• Measuring spoons

Ingredients

• 32 oz package tater tots
• 15 oz jar nacho cheese sauce
• 1 lb ground beef
• 1 cup salsa
• 2 Tablespoons taco seasoning
• ½ cup frozen corn thawed
• ½ cup green bell pepper diced
• ½ cup yellow bell pepper diced
• 2 teaspoons olive oil

Toppings

• 1 Roma tomato diced
• 1 large jalapeño sliced
• 4 oz jar sliced olives
• ½ cup sour cream
• 1 medium avocado cut into pieces
• 2 green onions sliced

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Spread the tater tots in an even layer on a large baking sheet. Bake for 24 to 26 minutes until golden and crisp.
  32 oz package tater tots
• While the tots bake, cook the ground beef in a large skillet over medium-high heat until browned. Drain excess fat.
  1 lb ground beef
• Add the taco seasoning and salsa to the beef. Stir and cook for 1 to 2 minutes until heated through. Remove from heat.
  2 Tablespoons taco seasoning, 1 cup salsa
• In a small skillet over medium heat, add the olive oil and diced peppers. Cook until slightly softened and lightly browned.
  ½ cup green bell pepper, ½ cup yellow bell pepper, 2 teaspoons olive oil
• Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top.
• Pour the nacho cheese sauce over the beef. Sprinkle the corn and cooked peppers over the top.
  15 oz jar nacho cheese sauce, ½ cup frozen corn
• Return the pan to the oven and bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
• Remove from the oven and add the toppings.
  1 Roma tomato, 1 large jalapeño, 4 oz jar sliced olives, ½ cup sour cream, 1 medium avocado, 2 green onions
• Serve right away.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The tots will soften over time, though the flavor remains great.
• Reheat in the oven at 400°F for the best texture. Spread everything on a baking sheet and heat until warmed through. The oven helps bring back some crispness.
• Freezing is not recommended once assembled, though you can freeze cooked beef separately for faster prep later.
• You can prepare the beef mixture a day ahead and refrigerate it. When ready to serve, bake the tots fresh and assemble.

Nutrition

Serving: 2cups | Calories: 586kcal | Carbohydrates: 43g | Protein: 16g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1510mg | Potassium: 774mg | Fiber: 6g | Sugar: 5g | Vitamin A: 866IU | Vitamin C: 38mg | Calcium: 104mg | Iron: 2mg

Recipe FAQs

More Sheet Pan Dinners

• Sheet Pan Gnocchi Carbonara
• Smoked Sausage and Potatoes
• Sheet Pan Pizza

The post Loaded Totchos with Beef and Nacho Cheese appeared first on The Cozy Fork.

This Alfredo Chicken Broccoli Bake combines cooked chicken, fresh broccoli, and rigatoni pasta in a homemade cream sauce.

Homemade Alfredo Chicken and Broccoli Bake

There is something deeply comforting about a bubbling pasta bake coming out of the oven, especially one layered with creamy Alfredo sauce, tender chicken, and bright green broccoli tucked into every bite. This Alfredo Chicken Broccoli Bake takes everything people love about classic Alfredo pasta and turns it into a hearty, oven-baked dinner that feels both cozy and practical for busy nights.

This is the kind of meal that fits right into weeknight routines or casual gatherings. It is simple to assemble, easy to adapt, and reheats beautifully, making it just as good the next day. The golden breadcrumb topping adds a crisp contrast to the creamy pasta underneath, creating a texture that keeps every bite interesting.

If creamy, baked pasta dinners are your style, this recipe fits right in with other cozy favorites like cream cheese lasagna. It’s a rich and layered dish.

Ingredients, Helpful Tips & Swaps

For the pasta bake, start with cooked chicken to keep this recipe quick and flexible. Rotisserie chicken works beautifully here, though any leftover grilled or baked chicken will do. You can even swap in shredded turkey.

• Fresh broccoli florets add color and balance to the richness of the Alfredo sauce. If needed, frozen broccoli works well, just thaw and pat dry so it does not add extra moisture.
• Rigatoni pasta is ideal for holding onto the creamy sauce inside its ridges and hollow center. Penne or ziti can be used if that is what you have available.
• Mozzarella cheese melts into a smooth, stretchy layer that helps bind everything together. For a sharper flavor, you can mix in a bit of provolone.
• Parmesan cheese brings that signature Alfredo flavor. Freshly grated Parmesan melts more evenly and creates a smoother sauce than pre-shredded options.
• A blend of garlic powder, black pepper, salt, Italian seasoning, and red pepper flakes builds flavor throughout the bake. The red pepper flakes add a subtle warmth that balances the creaminess, though they can be reduced or skipped.
• Panko breadcrumbs create a crisp topping that contrasts with the creamy pasta. Regular breadcrumbs can be used, though Panko gives a lighter crunch.
• Salted butter is used for the topping and the sauce, adding richness and helping everything brown beautifully.
• For the Alfredo sauce, butter and minced garlic form the base, creating a fragrant start to the sauce. Fresh garlic is preferred for the best flavor.
• Heavy cream is what gives Alfredo its luxurious texture. Half-and-half can be used for a lighter version, though the sauce will be less thick.
• Parmesan cheese is stirred in at the end to create a smooth and creamy finish.
• A touch of paprika and black pepper rounds out the sauce with a bit of depth and gentle warmth.

How to Make Alfredo Chicken Bake

1. Prep: Preheat the oven to 375 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside.
2. Boil Pasta: Cook the rigatoni according to the package directions. Drain it well.
3. Make Sauce: Melt the ½ cup of salted butter in a medium saucepan over medium heat. Add the 2 teaspoons of minced garlic and cook for 1 to 2 minutes until fragrant. Pour in the 2 cups of heavy cream and cook for 2 to 3 minutes. Stir the mixture occasionally.
4. Finish Sauce: Remove the pan from the heat. Stir in 1 ½ cups of the Parmesan cheese, ¼ teaspoon of paprika, and 1 teaspoon of black pepper until completely smooth. Set the sauce aside.
   
5. Mix Filling: Combine the cooked pasta, chopped chicken, fresh broccoli, 1 cup of mozzarella, the remaining ½ cup of Parmesan, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of Italian seasoning, and ½ teaspoon of red pepper flakes in a large bowl.
6. Combine: Pour the Alfredo sauce over the pasta mixture and stir until everything is evenly coated. Transfer the mixture to the prepared baking dish.
   
7. Add Topping: Melt the 4 Tablespoons of salted butter in a small bowl. Stir in the 1 cup of Panko breadcrumbs until coated. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake: Bake for 20 to 25 minutes. The casserole is done when it is heated through, and the topping turns golden. Serve warm.
   

Cooking at High Altitude Adjustments

• At higher elevations, reduce the baking time slightly and keep a close eye on the topping so it does not brown too quickly.
• Add an extra 2 to 3 tablespoons of cream to the Alfredo sauce to prevent it from thickening too much during baking.
• Pasta may need a slightly longer boil time before assembling.

If you make this Alfredo Chicken Broccoli Bake, share your results and leave a comment. Save this recipe for later so it is ready whenever you need a comforting and reliable dinner. 

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Alfredo Chicken Broccoli Bake

This Chicken Alfredo Bake turns classic chicken alfredo into a creamy pasta casserole topped with buttery breadcrumbs and baked until golden.

Course Main Course

Cuisine American

Keyword alfredo, casserole, pasta

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 people

Calories 751kcal

Author Jenna Harrison

Equipment

• medium saucepan
• mixing bowls
• whisk
• Wooden spoon or spatula
• Measuring cups & spoons
• Colander
• Large pot for pasta
• Cheese grater

Ingredients

Pasta Bake

• 2 cups cooked chicken chopped
• 2 cups fresh broccoli florets
• 16 oz rigatoni pasta
• 1 cup mozzarella cheese grated
• ½ cup Parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• 1 cup Panko breadcrumbs
• 4 Tablespoons salted butter

Alfredo Sauce

• ½ cup salted butter
• 2 teaspoons garlic minced
• 2 cups heavy cream
• 1½ cups Parmesan cheese grated
• ¼ teaspoon paprika
• 1 teaspoon black pepper

US Customary – Metric

Instructions

Prep

• Preheat the oven to 375°F.
• Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.

Make the Alfredo Sauce

• In a medium saucepan over medium heat, melt the butter.
• Add the garlic and cook for 1 to 2 minutes until fragrant.
• Pour in the heavy cream and cook for 2 to 3 minutes, stirring occasionally.
• Remove from the heat and stir in the Parmesan cheese, paprika, and pepper until smooth. Set aside.

Assemble the Bake

• Cook the rigatoni according to the package directions. Drain well.
• In a large bowl, combine the cooked pasta, chicken, broccoli, mozzarella, Parmesan, garlic powder, salt, black pepper, Italian seasoning, and red pepper flakes.
• Pour the Alfredo sauce over the mixture and stir until everything is evenly coated.
• Transfer the mixture to the prepared baking dish.

Add the Topping

• In a small bowl, melt the butter and stir in the breadcrumbs until coated.
• Sprinkle the breadcrumb mixture evenly over the casserole.

Bake

• Bake for 20 to 25 minutes, until heated through, and the topping turns golden.

Serve

• Garnish with fresh parsley if desired. Serve warm.

Notes

Storage and Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions with a splash of cream or milk to loosen the sauce.

To freeze, assemble the casserole without baking and wrap it tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

This dish can be assembled up to 1 day in advance and stored, covered, in the refrigerator before baking.

Nutrition

Serving: 2cups | Calories: 751kcal | Carbohydrates: 47g | Protein: 29g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 824mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1904IU | Vitamin C: 21mg | Calcium: 392mg | Iron: 2mg

Recipe FAQs

The post Alfredo Chicken Broccoli Bake appeared first on The Cozy Fork.

This Lemon Pesto Sauce is a bright and zesty dish made with basil, pine nuts, Parmesan, and a splash of lemon for bold, fresh flavor. It comes together in a few minutes and instantly takes your pasta, chicken, or salmon to the next level.

If you have fresh basil sitting on your counter (or growing like crazy in the backyard), this Lemon Basil Pesto is the best way to use it up. The sauce tastes restaurant-quality but takes just minutes to make. 

I love recipes like this because they feel fancy, but they’re super simple to make. Just like this Ricotta Pesto Sauce, you can spoon it over hot pasta, grilled chicken, or salmon, and suddenly dinner feels special without any extra work.

Ingredients

• Fresh basil leaves are the heart of this sauce. You will need 2 packed cups. Pack them gently into the measuring cup without crushing them. If your basil leaves are large and mature, the flavor will be slightly stronger. Baby basil gives a softer flavor. If basil is scarce, you can replace up to half with fresh spinach or arugula for a different twist.
• Pine nuts add richness and a buttery texture. Toasting ⅓ cup in a dry skillet deepens their flavor and removes any raw edge. If pine nuts are out of reach, walnuts or almonds make a reliable substitute. Toast them the same way for the best flavor.
• Garlic cloves bring a savory backbone. Use 2 to 3 cloves, depending on how bold you want the sauce. For a milder garlic flavor, sauté the cloves briefly in olive oil before blending.
• Freshly grated Parmesan cheese gives saltiness and depth. Pre-grated cheese does not melt or blend as smoothly, so grate ½ cup from a block if possible. Pecorino Romano can be used for a sharper finish.
• Lemon zest from 1 lemon delivers fragrant citrus oils. Zest only the yellow outer layer, avoiding the bitter white pith underneath.
• Fresh lemon juice, 2 to 3 tablespoons, balances the richness of the nuts and cheese. Start with 2 tablespoons and adjust to taste.
• Olive oil, ½ cup, binds everything together and creates a silky texture. Use a high-quality extra virgin olive oil, as the flavor is noticeable. You can reduce it slightly for a thicker spread.
• Salt and freshly ground black pepper round out the flavors. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust after blending.

How To Make Lemon Pesto Sauce

Just toast, blend, and pour. Let me show you how.

1. Toast the pine nuts for 2-3 minutes over medium heat. 
2. Blend the basil, pine nuts, garlic, parmesan, lemon zest, lemon juice, salt, and pepper until smooth. 
   
3. Pour in the olive oil and blend. 
4. Pour over pasta, chicken, or salmon before serving.
   

Recipe FAQs

The post Fresh Lemon Pesto Sauce appeared first on The Cozy Fork.

This Sheet Pan Crispy Gnocchi Carbonara uses roasted gnocchi and a classic egg-and-cheese sauce for a fast weeknight meal. 

This Sheet Pan Crispy Gnocchi Carbonara skips the tricky stovetop egg step and instead uses the heat from freshly roasted gnocchi to create a silky, glossy sauce right in the bowl.

You’ll love making this recipe for a date night at home, a dinner party, or when you just want to elevate your weeknight routine. It’s a bold, comforting dish packed with flavor from the pancetta, Pecorino Romano, and freshly cracked black pepper. Plus, it’s way easier to make, so you get that classic carbonara texture with less stress.

Ingredients, Tips & Substitutions

• Shelf-stable potato gnocchi form the base of this dish. Roasting instead of boiling draws out excess moisture and creates those crisp edges. If you only have refrigerated gnocchi, that works too. Just pat them dry before roasting so they brown rather than steam.
• Pancetta or thick-cut bacon brings the savory backbone of carbonara. Pancetta offers a more traditional flavor, closer to what you would find in Rome, though bacon adds a smoky note that many families love. If you prefer a lighter option, diced turkey bacon can be used, though the flavor will be milder.
• Olive oil helps the gnocchi brown evenly and prevents sticking. Use a high-quality oil to coat every piece. If your pancetta is very fatty, you can reduce the oil slightly.
• Egg yolks and whole eggs create the creamy sauce. The yolks add richness and color, and the whole eggs help the sauce coat the gnocchi. Room temperature eggs mix more smoothly, so take them out of the refrigerator when you preheat the oven.
• Finely grated Pecorino Romano delivers the signature salty bite that defines carbonara. Grate it yourself for the smoothest melt. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Finely grated Parmesan cheese balances the sharpness of Pecorino with a nuttier flavor. You can use all Pecorino if you prefer a more traditional taste.
• Freshly cracked black pepper is not just a seasoning here. It is a defining flavor. Use coarse cracks for little bursts of heat and aroma.
• Hot water loosens the sauce and creates that glossy finish. The key is to add it slowly while tossing, so the sauce emulsifies with the rendered fat and melted cheese.

How To Make Sheet Pan Gnocchi Carbonara

This recipe roasts the gnocchi and pancetta together, then uses their residual heat to gently cook the egg and cheese mixture off the stove. Let me show you how: 

1. Prep: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Coat: Add the 2 lbs of gnocchi and 8 oz of diced pancetta to the baking sheet. Drizzle with the 2 tablespoons of olive oil and toss until evenly coated. Spread the mixture into a single layer.
3. Roast: Bake for 20 to 25 minutes. Stir the pan once halfway through. You want the gnocchi to turn deep golden brown and the pancetta to crisp.
   
4. Mix Base: During roasting, whisk together 4 egg yolks, 2 whole eggs, 1 cup Pecorino Romano, 1 cup Parmesan, and 1 tablespoon black pepper in a large mixing bowl. Use a bowl large enough to hold all the ingredients later.
5. Transfer: Remove the baking sheet from the oven. Immediately transfer the hot gnocchi and pancetta into the bowl with the egg mixture. Scrape in all of the rendered fat from the pan.
   
6. Toss and Thin Sauce: Stir quickly using tongs or a rubber spatula. The heat and fat will cook the eggs and melt the cheese, forming a creamy sauce. Add ¼ cup hot water, 1 tablespoon at a time, while tossing. Stop adding water once the sauce coats the gnocchi evenly and looks glossy.
7. Serve: Plate right away. Top with extra Pecorino Romano and black pepper.
   

A Little Kitchen Science

Carbonara relies on residual heat rather than direct flame to cook the eggs. Eggs begin to thicken around 150 degrees Fahrenheit. When you toss them with very hot, fat gnocchi, they set into a creamy sauce instead of scrambling. Moving quickly and adding a splash of hot water helps create an emulsion of egg proteins, cheese, and fat, which gives the sauce its shine.

High Altitude Adjustments

At higher elevations, water evaporates faster, and foods can dry out more quickly.

Roast the gnocchi for the lower end of the time range and watch closely for browning. You may need an extra tablespoon or two of hot water when tossing the sauce to keep it glossy and fluid.

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Sheet Pan Gnocchi Carbonara

This version of carbonara avoids stovetop egg cooking by letting the heat from the roasted gnocchi create a glossy sauce in the bowl. Roasting changes the texture of the dumplings, giving them crisp edges with soft centers that hold up well against the egg and cheese mixture.

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 961kcal

Author Jillian Wade

Equipment

• Large rimmed baking sheet
• large mixing bowl
• whisk
• Tongs or rubber spatula
• Measuring cups & spoons
• Chef’s knife
• Cutting board
• box grater
• Liquid measuring cup

Ingredients

• 2 lbs shelf-stable potato gnocchi
• 8 oz pancetta or thick-cut bacon diced
• 2 tablespoons olive oil
• 4 large egg yolks
• 2 large whole eggs
• 1 cup finely grated Pecorino Romano plus more for serving
• 1 cup finely grated Parmesan cheese
• 1 tablespoon freshly cracked black pepper
• ¼ cup hot water

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
• Add the gnocchi and diced pancetta to the baking sheet. Drizzle with the olive oil and toss until evenly coated. Spread into a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until the gnocchi turns deep golden brown and the pancetta crisps.
  2 lbs shelf-stable potato gnocchi, 8 oz pancetta or thick-cut bacon, 2 tablespoons olive oil
• While the gnocchi roasts, whisk the egg yolks, whole eggs, Pecorino Romano, Parmesan, and black pepper in a large mixing bowl. Make sure the bowl is large enough to hold everything later.
  4 large egg yolks, 2 large whole eggs, 1 cup finely grated Pecorino Romano, 1 cup finely grated Parmesan cheese, 1 tablespoon freshly cracked black pepper
• Remove the baking sheet from the oven and immediately transfer the hot gnocchi and pancetta into the bowl with the egg mixture. Scrape in all of the rendered fat from the pan.
• Toss quickly using tongs or a rubber spatula. The heat and fat will cook the eggs and melt the cheese, forming a creamy sauce.
• Add the hot water one tablespoon at a time while tossing until the sauce coats the gnocchi evenly and looks glossy.
  ¼ cup hot water
• Plate right away and top with extra Pecorino Romano and black pepper.

Notes

Storage Tips:

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat portions slowly in a skillet over low heat with a splash of water. Microwaving can cause the egg sauce to scramble.

Nutrition

Serving: 2cups | Calories: 961kcal | Carbohydrates: 87g | Protein: 37g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 361mg | Sodium: 1923mg | Potassium: 250mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 728IU | Calcium: 578mg | Iron: 10mg

Recipe FAQs

More Sheet Pan Main Dishes

• Sheet Pan Pizza
• Smoked Sausage and Potatoes
• Copycat Mexican Pizzas

The post Sheet Pan Crispy Gnocchi Carbonara appeared first on The Cozy Fork.

This Chicken Pot Pie with Biscuit Top features a creamy vegetable filling and a garlic butter cheddar biscuit crust. A hearty meal ready in under 40 minutes. 

9×13 Chicken Pot Pie with Biscuit Top

This Chicken Pot Pie with Cheddar Biscuit Topping stands out for its rich, creamy filling and a golden Red Lobster cheddar biscuit crust brushed with garlic-herb butter. It’s easier than classic pot pie and packed with flavor.

If you love the cozy flavors of a pot pie, you’ll love this fun twist on the classic dish. I take everything you love about a pot pie and step it up with a cheesy biscuit topping that bakes to a golden brown, then gets brushed with garlic-herb butter for even more yummy flavor. It’s a family-friendly comfort meal that feels special without much extra effort.

Ingredients

Here are all the ingredients you’ll need to make this recipe, along with substitutions.

Chicken Filling

• Butter creates the rich base for the filling and helps the vegetables soften evenly. If you prefer, you can use half butter and half olive oil for a slightly lighter flavor.
• Onion pearls bring subtle sweetness and a soft bite. Frozen pearl onions work beautifully here. If you cannot find them, substitute one small diced yellow onion.
• Chopped carrots add color and natural sweetness. Cut them into small, even pieces so they soften quickly in the short cook time.
• Chopped celery gives balance and depth to the filling. If celery is not your favorite, finely chopped fennel can provide a similar texture with a slightly different flavor profile.
• Flour thickens the filling and creates that classic pot pie texture. Stirring it into the butter and vegetables cooks out any raw flour flavor before the liquid goes in. For a gluten-free option, use a one-to-one gluten-free flour blend.
• Chicken broth forms the backbone of the sauce. Use a high-quality broth for the best flavor. Homemade stock is wonderful if you have it.
• Heavy cream adds richness and smoothness. Half-and-half can be substituted, though the filling will be slightly lighter.
• Cooked and cubed chicken breasts make this recipe quick and practical. Rotisserie chicken works well. Leftover roasted chicken or turkey can be used, too.
• Frozen peas go in straight from the freezer and add bright color. You can swap in frozen mixed vegetables if that is what you have on hand.
• Paprika, garlic powder, thyme, salt, and pepper build warmth and seasoning. Fresh thyme can be used if available. A small pinch of rosemary is another nice addition.

Biscuit Top

• Butter and garlic herb seasoning are brushed over the baked biscuits for that signature finish. Melted salted butter works well, and you can mix in a bit of dried parsley if your seasoning packet runs short.
• Red Lobster biscuit mix gives you a fluffy, cheesy biscuit layer without extra measuring. If you prefer homemade biscuits, you can substitute your favorite drop biscuit dough in the same quantity.
• Cold water keeps the biscuit texture light. Very cold water helps prevent the dough from becoming dense.
• Shredded sharp cheddar cheese adds bold flavor to the topping. Mild cheddar or a Colby Jack blend can be used for a softer cheese note.

How to make Chicken Pot Pie with Biscuit Topping

In short, you will make a creamy chicken and vegetable filling on the stovetop, transfer it to a baking dish, top it with cheesy biscuit dough, bake until golden, and finish with garlic herb butter.

Step-by-Step Instructions

1. Prep: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with nonstick spray, then set it aside.
2. Sauté Veggies: In a large pot over medium-high heat, melt the ½ cup butter. Add the ½ cup onion pearls, 1 cup chopped carrots, and ½ cup chopped celery. Cook for 4 to 5 minutes until the vegetables soften.
3. Make Roux: Sprinkle the ⅓ cup flour over the vegetables. Cook for 1 to 2 minutes while stirring constantly.
   
4. Add Liquids: Whisk in the 2 cups of chicken broth and ½ cup heavy cream slowly. Cook for 1 to 2 minutesuntil the mixture begins to thicken.
5. Finish Filling: Stir in the 2 to 3 cups cooked chicken, 1 cup frozen peas, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for another 1 to 2 minutes.
6. Transfer: Pour the filling into the prepared baking dish and spread it evenly.
   
7. Make Topping: In a medium bowl, stir together the 2 pouches of biscuit mix, 2 cups cold water, and 1 cup shredded cheddar cheese.
8. Top Pie: Spoon or spread the biscuit mixture evenly over the filling in the baking dish.
   
9. Bake: Bake for 16 to 18 minutes. You want the topping to turn golden and look cooked through.
10. Garnish: In a small microwave-safe bowl, melt the remaining ¼ cup butter. Stir in the garlic herb seasoning packetfrom the box. Remove the pot pie from the oven and brush the biscuit topping with the garlic herb butter. Let it rest for 5 to 10 minutes before serving.
    

Did you make this Chicken Pot Pie? I want to see how it turned out! Leave a star rating and comment below, or tag me on Instagram @the.cozyfork.

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Chicken Pot Pie with Biscuit Top

This Chicken Pot Pie with Cheddar Biscuit Topping features a creamy filling and a golden Red Lobster–style biscuit crust brushed with garlic herb butter for easy comfort food.

Course Main Dish

Cuisine American

Keyword pot pie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 709kcal

Author Jenna Harrison

Equipment

• 9×13 baking dish
• Large pot or saucepan
• Medium mixing bowl
• whisk
• Wooden spoon or spatula
• Measuring cups & spoons
• pastry brush

Ingredients

Chicken Filling

• ½ cup butter
• ½ cup onion pearls
• 1 cup chopped carrots
• ½ cup chopped celery
• ⅓ cup flour
• 2 cups chicken broth
• ½ cup heavy cream
• 3 cups cooked and cubed chicken breasts
• 1 cup frozen peas
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon pepper

Biscuit Top

• (2) 11-oz pouches Red Lobster biscuit mix
• 2 cups cold water
• 1 cup shredded sharp cheddar cheese
• ¼ cup butter
• 1 pouch garlic herb seasoning from the red lobster biscuit mix

US Customary – Metric

Instructions

• Preheat oven to 425℉ and spray a 9×13-inch baking dish with non-stick spray.
• In a pot over medium-high heat, add the butter, onions, carrots, and celery, and cook for 4-5 minutes, until tender.
• Sprinkle the flour over the veggies and cook for another 1-2 minutes.
• Slowly whisk in the chicken broth and cream, and cook for 1-2 minutes until it starts to thicken.
• Add in the chicken, peas, paprika, garlic powder, thyme, salt, and pepper, and cook for another 1-2 minutes.
• Pour the mixture into the prepared baking dish.
• In a medium bowl, stir together the biscuit mix, cold water, and cheese.
• Spread the mixture over the pot pie mixture and bake for 16-18 minutes.
• In a small microwaveable bowl, melt the butter and then add the garlic herb seasoning mix.
• Pull the pot pie out of the oven and brush the top with the butter and herb mixture. Let it sit for 5-10 minutes.
• Serve and enjoy!

Notes

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
• Reheating: Reheat portions in the microwave or place the entire dish in the oven at 350°F until warm.

Nutrition

Serving: 2cups | Calories: 709kcal | Carbohydrates: 60g | Protein: 24g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1677mg | Potassium: 517mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3824IU | Vitamin C: 10mg | Calcium: 280mg | Iron: 3mg

Recipe FAQs

More Comfort Food Classics

• Creamy Bacon Cheddar Gnocchi Soup
• Hot Honey Chicken Parmesan Sliders
• Three Cheese Manicotti

The post Chicken Pot Pie with Cheddar Biscuit Topping appeared first on The Cozy Fork.