One Pot Chicken Bacon Alfredo Pasta ****

It was no surprise that this one was yummy. I mean, the name alone can bring the drool on, lol. We really enjoyed it. I don't often make Alfredo from scratch, so the kids were super impressed when I told them it was homemade. I didn't mention how easy it was to make, though. Ha! You can't beat this for something simple that tastes like it took more effort than it actually did. The original recipe only served 4, so I made a double batch to make sure we had leftovers. The recipe below is for 8 servings.

ONE POT CHICKEN BACON ALFREDO PASTA
(luckymommyto2boys ~ Amy ~ EverydayCooking)

16 oz fettuccine
3 cups cooked chicken, diced or cut into strips
2 tablespoon minced garlic (or 3-4 cloves fresh garlic, chopped)
2 cups parmesan cheese
2 cups cream
4 cups chicken broth
1 cup crumbled cooked bacon
4 tablespoons fresh chopped parsley
salt and pepper

Place pasta, chicken, garlic, parmesan cheese, cream and broth in an 11″ saute pan. Cover and bring to a boil over medium high heat. Cook for 12-15 minutes, stirring frequently, until pasta is tender. Salt and pepper to taste. Stir in bacon, garnish with parsley. Enjoy!
*Amy's notes: Recipe is doubled from original post, to allow for 8 servings.

One Pan Cheesy Chicken Broccoli and Quinoa ****

Oh.  Wow.  This was just unbelievably delicious.  We're recent quinoa converts, and the only way I've ever made it was in the crockpot (just two recipes: Crockpot Pizza Quinoa and Slow Cooker Enchilada Quinoa).  I've been wanting to find a way to try it on the stovetop, and boy was this a winner.  I mean, what's to dislike, considering you've got broccoli, cheese, and chicken; am I right?  But we all loved it.  The recipe below is doubled from the original, since it was written with only 4 servings.  I don't know that I would say it's actually a full 8 servings, but we did get 7 servings out of it.  Hubby and both boys took leftovers for lunch the next day.  It's very filling, but so flavorful.  It's a nice comfort food, but you don't have the heaviness that comes with most comfort foods (which are so often potato-based - not that I'm complaining, lol).  Between the quinoa and all that broccoli, I was able to convince myself that we were having a decently healthy meal. :-)

ONE PAN CHEESY CHICKEN BROCCOLI AND QUINOA
(luckymommyto2boys ~ Amy ~ CookingClassy, doubled)

2 lbs chicken breasts, diced into 1” cubes
1-1/2 cups chopped onions
2 Tbsp olive oil
1/2 tsp minced garlic
salt and pepper
3-1/2 cups chicken broth
2 cups dry quinoa
1/2 tsp dried thyme
4-5 cups chopped fresh broccoli florets
2 cups shredded cheddar cheese

1. Heat olive oil in a deep skillet or pot over medium-high heat.  Once hot, add onion and sauté 2 minutes.  Add garlic and sauté 1 minute longer (chicken should be cooked on outsides, but inside doesn’t need to be fully cooked through at this point because it will boil and simmer).
2. Add in broth, quinoa, and thyme.  Season with salt and pepper to taste.  Bring to a full boil.  Cover and reduce heat to a simmer and cook 12 minutes.
3. Then quickly lift lid, sprinkle broccoli over top, recover and simmer about 8 minutes longer or until quinoa and broccoli have cooked through (it may have a little broth in the bottom still at this point, and you can carefully drain it off if desired, just don’t pour everything down the drain!).
4. Sprinkle cheese over top.  Cover and heat 1-2 minutes until cheese has melted.
Serves 6-8

One-Pot Cajun Pasta ****

I'm sorry I've been gone a bit.  I'm still cooking, but I just started a new job last month, after working from home for the past 4 months.  It's been quite an adjustment, so I've been sticking mostly to old tried and true favorites.  Now that I've (hopefully!) found my new rhythm, I plan on getting back in to trying new recipes again!

This was just absolutely amazing.  The kids and hubs raved.  Both kids begged to take leftovers to school.  And the 10-year-old said that when he sat back down at the table after reheating his in the microwave, his friends were all telling him how it smelled like his mom must be a really good cook.  Proud mama moment. :-)  But seriously, this recipe is so amazingly easy that it would be really hard to mess it up.

I took a few little shortcuts, just because I have so little time after work now (my commute home with my new job is longer than it used to be).  For the onion and peppers, I just used a bag of frozen fajita blend peppers and onions.  I meant to set it out to let it thaw ahead of time, but since I forgot, I just threw them in with the chicken at the beginning.  The only difference was that I had to pour out a bit more liquid after everything had cooked down.  No biggie.  Then I used the pre-sliced mushrooms from the produce section.  Ideally, I would have thought to dice the chicken and sausage ahead of time, but alas, that did not happen.

We will most definitely be having this again.  They were all asking me to make it again the very next night, lol.  I'd really like to try it with some crawfish tails.  I can see them being amazing in something like this!

ONE-POT CAJUN PASTA
(luckymommyto2boys ~ Amy ~ BuzzFeedTasty)

2 Tbsp olive oil
2 chicken breasts, diced
8 oz Andouille or smoked sausage, sliced
3 cloves garlic, minced
1/2 yellow onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 cups fresh mushrooms, sliced
16 oz box of the pasta of your choice (we used linguine)
5 cups chicken broth
1/2 cup heavy cream
1 cup shredded Parmesan
1 Tbsp Cajun seasoning

1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning (You can use a store-bought Cajun spice mix or make your own! We used equal parts cayenne pepper, onion powder, paprika, garlic powder, salt, and pepper.), and stir until the chicken is evenly seasoned. Then, add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
2. Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes). If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
4. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions, more Parmesan, a sprinkle of Cajun seasoning (if you want some extra spice), and salt and pepper to taste. Enjoy!
*luckymommy/Amy's notes: I used a bag of frozen fajita blend peppers and onions and put them in with the chicken at the beginning.

One Pot BBQ Chicken Pasta ***

We all liked this a lot.  It wasn't really anything special, but it was still a nice change from the norm.  I'll definitely make it again.  I didn't make many changes, other than using two breasts instead of one (to make it go a little further - lunch leftovers for hubby), subbing petite diced tomatoes for the regular diced tomatoes (personal preference), and subbing the real bacon bits/pieces for the bacon slices (that's what I had on hand).  I just realized I left out the garlic, but I doubt it really made any difference in the long run.

ONE POT BBQ CHICKEN PASTA

(luckymommyto2boys ~ Amy ~ DamnDelicious)

4 slices bacon, diced

1 boneless, skinless chicken breast, cut into 1-­inch chunks

2 cloves garlic, minced

1 onion, diced

2 cups chicken broth

1 (14.5­ ounce) can diced tomatoes

1/2 cup milk

1/4 teaspoon crushed red pepper flakes, or more, to taste

3 cups rotini pasta

Kosher salt and freshly ground black pepper, to taste

1/4 cup barbecue sauce, or more, to taste

1 cup shredded cheddar cheese

Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-­8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes.

Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.

Serve immediately.

One Pot Wonder Southwest Pasta ****

I loved this one!  It was a hit for all of us.  The chicken and pasta are both perfectly cooked, which kind of surprised me.  This was from the same website as the One Pot Wonder Chicken Lo Mein, so I shouldn't have been surprised.  We really enjoyed that one too.  I normally am not a huge fan of black beans, but you can't really taste them in here, since you rinse them before cooking.  I cooked mine for 15 minutes and then let it sit for 5.  I used a frozen three pepper and onion blend (I love those things!), so this took very little prep for me.  Will definitely be making this again.

ONE POT WONDER SOUTHWEST PASTA

(luckymommyto2boys ~ Amy ~ TheWholesomeDish)

1 (13.5 oz) box of whole wheat rotini (or any pasta you like)
2 cups frozen corn kernels

1 medium green bell pepper cut into thin strips

1/2 medium red onion, sliced

1 (15 oz) can Rotel canned tomatoes and chilies (I used the Mexican blend with lime and cilantro)

1/4 cup taco seasoning (I used one packet)

1/2 tsp salt

4 cups fat-free chicken (or vegetable) broth

1 (15 oz) can black beans, drained and rinsed

1/4 cup Mexican cheese blend, plus more for topping (Optional)

Add all but the last 2 ingredients (beans and cheese) to a large pot. Stir, cover, and bring to a boil.

Reduce heat to a simmer and cook, covered, for 12-15 minutes, stirring occasionally. There should be 1/4 to 1/2 inch of liquid in the bottom of the pot when it is done.

Remove from heat. Stir in the black beans and cheese (optional). Cover and let it rest for about 3 to 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.
luckymommy/Amy's notes: I added 2 uncooked boneless/skinless chicken breasts cut into small pieces to the first step.

One Pot Wonder Chicken Lo Mein ***

Normally, I'm not a huge fan of lo mein.  It just always tastes to oily to me, for some reason.  I saw the picture of this one on Pinterest, though, and I knew I had to try it.  So glad I did!  It was delicious.  I used two large boneless/skinless chicken breasts, just to make it stretch a bit further.  I also used linguine, since that's what the OP used with hers.  Definitely my favorite for this dish as well.  I think the fettuccine would have been a bit too big for this.  It would have taken away from the other flavors, in my opinion.  The red pepper flakes add just a bit of heat, but it was just right for my kids.  Over all, this was an absolute winner for us.  I served it with the Slow Cooker Baked Sliced Apples, so that we'd have a little of sweet to offset the heat. ;-)

ONE POT WONDER CHICKEN LO MEIN

(luckymommyto2boys ~ Amy ~ TheWholesomeDish)

1/2 lb. boneless skinless chicken breast, cut into small chunks

12 oz. whole wheat linguine or fettuccine, broken in half

4 medium carrots, peeled and cut in thin 3 inch long strips

1 medium red bell pepper, cut in thin 3 inch long strips

1 bunch green onions, white part sliced and green part cut in 3 inch long strips

4 cloves garlic, minced

1/4 cup soy sauce

1 teaspoon garlic powder

1 teaspoon corn starch

1 tablespoon sugar

1/2 teaspoon red pepper flakes

4 cups chicken or vegetable broth

1/2 cup water

2 teaspoons extra virgin olive oil

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Manwich Cheesy Chicken Pasta ***

I was really surprised by how tasty this was.  I'm not a fan of sloppy joes in general, but this was pretty good.  The cheese and chicken help to soften the sweetness of the sloppy joe mix, which helps a lot.  I had shredded chicken in the freezer, so I just pulled that out to use.  Between that and not having to precook the noodles, this recipe is beyond easy.  I had it on the table in less than 30 minutes.  Woo hoo!  I'm definitely putting this one in the "keeper" file!

MANWICH CHEESY CHICKEN PASTA

(Yellow Bliss Road via Pinterest)

2 cups shredded or diced chicken

2 Tbsp minced onion

2 Tbsp minced garlic

1 can Manwich Bold  + 1 can water

2 cups chicken broth

1/2 pound of small dry pasta (I used penne)

2 cups shredded cheddar cheese

1. Heat a small amount of oil in a large pot. Add onion and garlic and saute for one minute, then add cooked chicken* and saute for a couple of minutes.

(*Tip: I happened to have cooked, shredded chicken on hand so I used that, but I think I would start with raw chicken next time and cook the diced chicken and in the pot).

2. Add chicken broth, Manwich Bold Sloppy Joe Sauce, water and pasta to the pot. Bring to a boil. Reduce heat to simmer for about 25-25 minutes.

3. Remove from heat and stir in shredded cheddar until well incorporated, reserving a handful to sprinkle on the top. Cover for a few minutes to allow the cheese to melt, and stir.

4. Serve

Chicken Bacon Ranch Pasta ****

This recipe was actually inspired by the Crack Chicken recipe that is circulating Pinterest.  Once I started making it, though, I realized that one wouldn't really work for us, so I kind of redid it and changed some stuff around.  The original recipe can be found here.

This is the second time I made it, and I accidentally doubled the sauce without thinking.  I had it in my head that it was 4 cups of milk instead of 2, so then I had to double all of it.  Anyway, I just used the full 16 oz package of noodles.  It was SO GOOD.  I am seriously going to do that from now on.  Every single person cleaned their plates, and they all told me over and over how much they loved it.  Cha-ching!

CHICKEN BACON RANCH PASTA
(luckymommyto2boys ~ Amy)

12 oz dried medium egg noodles
4 boneless, skinless chicken breasts, cooked and shredded
Small bag real bacon pieces
1-1/2 packages dry Ranch salad dressing mix
4 Tbsp Flour
2 cups milk
1/4 cup grated Parmesan cheese

Cook pasta according to package directions and return to pan.
Place chicken in saucepan with bacon bits, flour and ranch dressing. Stir well to coat chicken. Stir in milk, cook and stir until thickened and bubbly. Cook for another minute.
Add in Parmesan cheese and add to noodles.  Stir well to combine.  Serve hot.
Yield: 6-8 servings
*Amy's notes: I like to double the sauce and use 16 oz of noodles.

Chicken Noodle Parmesan ***

I'm trying to work through some of my older recipes that we haven't had in a while.  We loved this one again.  Next time, though, I want to add some actual steamed broccoli. The kids each ate two helpings, so I would definitely say they approved.  :)  Sadly, the batteries in my camera are completely dead, so I still wasn't able to get a pic.

CHICKEN NOODLE PARMESAN
(luckymommyto2boys ~ Amy)

4 cups egg noodles (I used whole wheat)
2 tablespoons vegetable oil
2 cups rotisserie chicken, cubed
1 can (10.75-oz.) cream of broccoli soup
¾ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Cook noodles according to package directions; drain and set aside.
Meanwhile, heat a large skillet over medium-high heat; add oil and brown chicken until no pink is showing. Remove from heat. Stir in broccoli soup, milk, Parmesan cheese, pepper and cooked noodles. Heat gently over medium heat. Serve hot.
Makes 6 Servings

Spinach-Artichoke Cheesy Tortellini ***

As soon as I saw this on Amy's WFD Blog, I knew I had to make it.  This one was definitely a fan favorite around our house tonight.  The sauce is very similar to spinach-artichoke dip, which the boys and I love.  Dh is not so much a fan of artichokes, so I compromised by rinsing them out really well before chopping them up.  That took a lot of the bitter flavor away (which is, of course, some of the yumminess, but the things we'll do for our loved ones, lol), so it was more tolerable for him.  I also added about a cup and a half or so of diced cooked chicken right before I mixed the sauce with the noodles.  When I did that, I added a cup or so of milk, to thin it out a bit.  It was perfect, and I'll definitely keep doing that.  I was kind of wary of the nutmeg, since it's definitely not my favorite spice, but you really can't taste it at all.  I'm guessing you could probably even leave it out, but since it's not over-powering, I don't mind it being in there.  I'll definitely be making this again.  Thank you for posting it, Amy!

SPINACH-ARTICHOKE CHEESY TORTELLINI
(snoelles - Rachael Ray's Express Lane Meals)

1 (10 ounce) box frozen spinach , thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts , drained and chopped
1 cup parmesan cheese or romano cheese
1 lb cheese tortellini

1. Heat a deep skillet over medium heat with the oil and butter.
2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
3. Sprinkle the flour into the skillet and cook for 1 minute.
4. Whisk in the broth, then the cream and bring to a bubble.
5. Season the sauce with nutmeg and reduce heat to low.
6. Separate spinach into pieces as you add it to the sauce.
7. Stir in the artichokes and cheese and season to taste with salt and pepper.
8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
9. Drain and toss with the spinach artichoke sauce.
10. Serve immediately with additional grated cheese and diced tomatoes, if desired.
*Amy's notes: I added a cup and a half of diced cooked chicken and a cup of skim milk before combining the pasta with the sauce.

Easy Chicken Parmesan ***

The kids adored this one!  Dh has been working mega OT lately, so he hasn't had a chance to try it yet.  It's a winner for the rest of us, though.  I'm not thrilled that it uses the premade patties, but that's actually what I was specifically searching for when I found this recipe.  I had some in the fridge that I needed to use up.  I do like that these are things I can throw together last minute, though.  You can't beat its simplicity, that's for sure.  Throw in a nice salad, and you have a full meal!  Yummy!

EASY CHICKEN PARMESAN
(luckymommyto2boys ~ Amy ~ Food.com)

4 frozen breaded chicken patties
1 jar of prepared spaghetti sauce
4 slices mozzarella cheese
8 ounces angel hair pasta

Bake chicken breast patties according to directions on package.
When finished, cover patties with the spaghetti sauce.
Bake an additional 15 minutes at 350 degrees.
Cover each patty with a piece of cheese and bake until melted.
Serve on a bed of cooked angel hair pasta.

Comforting Smothered Chicken ****

(meltort)

3-4 boneless chicken breasts
2 tsp seasoning salt
1 tsp black pepper
2/3 c flour
½ c vegetable oil
1 small onion, sliced
2 c chicken broth, low sodium

Season flour with salt and pepper and mix well. Coat chicken completely with the seasoned flour. Heat oil in heavy skillet. Add chicken and brown on each side (about 4 minutes per side). Remove and set aside. Add sliced onions to the pan drippings and cook for 1 minute. Add remaining flour and continue to stir until onions and flour begin to brown. Add chicken broth and bring to a boil, stir until incorporated and return chicken to the gravy. Cover skillet, reduce heat, and simmer for 20 to 25 minutes until gravy is thick and chicken is tender.

Chicken Marseilles **

This makes a really yummy sauce.  My only complaint was that it made very little sauce.  I ended up adding an extra 1/2 cup sour cream and 1/4 cup water, just to make a little more of it.  Next time, I think I'm going to just double some of the sauce ingredients and add a little chicken broth.  We had enough sauce to go on the rice, but it would have been nice to have some for the chicken as well.  Other than that, I have no complaints.  I used chicken breast tenders, since they were on sale, and I think I would do that again.  We're not big fans of chicken breasts in general, so the tenders work a little better for us.  I just had to cut down the cooking time a bit.  I wouldn't be opposed to having it again, since it was pretty good.

CHICKEN MARSEILLES
(luckymommyto2boys ~ Amy ~ Recipezaar)

3 tablespoons butter
5-6 boneless chicken breasts
2 cups water
1 (1 ounce) package dry vegetable soup mix (I use Knorr's)
1/2 teaspoon dill weed
1/2 cup sour cream

Melt butter in skillet.
Place chicken breasts in skillet and brown for about 15 minutes, turning occasionally.
Stir in 2 cups water, soup mix and dill into skillet and bring to a boil.
Reduce heat, cover and simmer, stirring occasionallyl for 25-30 minutes until chicken is tender.
Remove chicken to a plate.
Add sour cream to skillet and stir until creamy.
Place chicken over hot brown rice (prepared according to directions) and spoon sour cream sauce over chicken before serving.

Chicken and Ravioli Carbonara **

This was just okay for us.  The ravioli themselves were good.  The sauce was nothing spectacular, though.  I used Zesty Italian dressing for cooking the chicken, and that was yummy.  The times seem to be off quite a bit in the recipe.  I cooked the chicken for about 7 minutes (recipe says 4), and it never did "brown."  I cooked the ravioli in there for about 7 more minutes (recipe again said 4-5), and the broth never evaporated.  After all that time, the chicken got pretty dry.  My biggest complaint, though, was the overly saltiness of it.  But then again, I've been craving water like there's no tomorrow, so that could very well be just me.  Dh and the kids loved the ravioli part. 

Photo courtesy of BettyCrocker.com

CHICKEN AND RAVIOLI CARBONARA
(luckymommyto2boys ~ Betty Crocker magazine)

2 Tablespoons Italian dressing
1 lb boneless skinless chicken breasts, cut into ½-inch strips
¾ cup chicken broth
1 package (9-oz) refrigerated cheese-filled ravioli
½ cup half-and-half
4 slices bacon, crisply cooked and crumbled
Shredded Parmesan cheese, if desired
Chopped fresh parsley, if desired

In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2-4 minutes, turning occasionally, until brown.
Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
Stir in half-and-half; reduce heat. Simmer uncovered 3-5 minutes or until chicken is no longer pink and sauce is hot and desired consistency (cook longer for a thicker sauce).
Sprinkle with bacon, cheese, and parsley.

Amber's Sesame Chicken ****

(luckymommyto2boys ~ Amy ~ Allrecipes.com)

1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.