This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll have a super flavorful dinner your whole family will love in no time!

Cajun Spaghetti Ingredients

• Sausage: You can swap the sausage for chicken, or shrimp, or leave it out altogether!
• Vegetables: You can add more veggies, such as wilted spinach or sauteed mushrooms, or whatever you like!
• Adjust the Spice: If you like extra spice, add some cayenne pepper or a few dashes of your favorite hot sauce. Or, if you like it more mild, swap the sausage out for smoked or Kielbasa sausage.

How to Make Cajun Spaghetti

I like making this pasta around Mardi Gras because it has that amazing Southern flavor! Not only is it delicious, but it’s so easy to put together, and the ingredients are pretty basic.

1. Cook Pasta: Bring a large pot of water to a rolling boil. Then cook the spaghetti noodles as directed on the package. Drain and set aside. (Save some pasta water to thin the sauce later if needed.)
2. Brown Sausage: Add sausage to a large skillet over medium high heat and cook for 3-4 minutes. Flip halfway through until browned on both sides. Remove from the pan and reserve.
3. Cook Veggies: In the same skillet, heat olive oil over medium heat for 30 seconds. Then add diced red bell peppers and diced shallot. Cook for 2-3 minutes, until softened, then add minced garlic and cook for an additional 30 seconds.
4. Combine: Stir in the tomato paste, Cajun seasoning, and flour, then slowly whisk in chicken broth.
5. Whisk: Whisk in the heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
6. Add: Whisk in Parmesan cheese until fully melted. Add the cooked spaghetti and browned sausage to the skillet, then toss to coat. Taste and season with salt and ground black pepper before serving your Cajun Spaghetti.

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Cajun Sausage Spaghetti

A creamy Cajun spaghetti made with smoky sausage and a lightly spiced sauce. Easy to make, filling, and perfect for busy nights!

Course Dinner, entree, Main Course, main dish

Cuisine American, cajun, creole, louisiana, Southern

Keyword cajun alfredo sauce, cajun pasta, cajun recipes, Cajun Spaghetti, Cajun Spaghetti recipe, cheesy cajun spaghetti, creamy cajun spaghetti, creole recipes, Louisiana Spaghetti, southern spaghetti

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 682kcal

Author Alyssa Rivers

Ingredients

• 16 ounces spaghetti noodles
• 1 pound sliced Andouille sausage ¼-inch thick slices
• 2 tablespoons olive oil
• 1 cup diced red bell pepper about 1 medium bell pepper
• ⅓ cup diced shallot
• 3 teaspoons minced garlic about 3 cloves
• 3 tablespoons tomato paste
• 1 tablespoon Cajun seasoning
• 2 teaspoons all-purpose flour
• 1 ½ cups chicken broth
• 1 ½ cups heavy cream
• 1 ½ cup grated Parmesan cheese
• salt to taste
• ground black pepper to taste

Instructions

• Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles as directed on the package. Drain and set aside.
• Add 1 pound sliced Andouille sausage to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.
• In the same skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper and ⅓ cup diced shallot. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic and cook for an additional 30 seconds.
• Stir in 3 tablespoons tomato paste, 1 tablespoon Cajun seasoning, and 2 teaspoons all-purpose flour, then slowly whisk in 1 ½ cups chicken broth and 1 ½ cups heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
• Whisk in 1 ½ cup grated Parmesan cheese.
• Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt and ground black pepper before serving.

Video

Notes

Storage & Reheating Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Reheating: Microwave in 30-second increments, stirring between each. Add a tablespoon or two of reserved pasta water if needed to bring the sauce back together.
• Freezer: Not recommended.
• Make ahead: Best served fresh.

Nutrition

Calories: 682kcal | Carbohydrates: 52g | Protein: 26g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1019mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1948IU | Vitamin C: 27mg | Calcium: 225mg | Iron: 2mg

More Craveable Cajun Dishes

Dinner

Cajun Shrimp and Sausage Vegetable Sheet Pan

20 minutes

Dinner

One Pot Cajun Chicken Alfredo Pasta

35 minutes

Dinner

Baked Cajun Garlic Butter Cod

25 minutes

Side Dishes

Easy 5 Minute Cajun Shrimp

10 minutes

You guys are obsessed with my Pork Schnitzel, so I knew I had to make a chicken version! Thin-pounded, lightly seasoned chicken is fried to golden crisp perfection!

Chicken Schnitzel Ingredients

• Chicken: Pound the chicken to a uniform thickness of about ¼ inch. This will help it cook evenly.
• Frying: Fry at the right temp. Too hot, the breading will burn. Too cold, the schnitzel will be greasy. Aim for 350ºF.

How to Make the Best Chicken Schnitzel

This crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it’s frying to golden perfection, you can roast some asparagus or pop green beans in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions.

1. Prep: Cut 2 chicken breasts evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet to pound to ¼-inch even thickness.
2. Season: Season the flattened cutlets with salt, pepper, and garlic powder.
3. Dredging Station: In 3 separate shallow dishes, place flour, eggs beaten with Dijon mustard, and panko bread crumbs.
4. Dredge: Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs.
5. Fry: Heat oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
6. Serve: Remove the cooked chicken from the oil, then place on a wire rack to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.

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Chicken Schnitzel

A crispy, golden chicken schnitzel with a light, crunchy coating, pan fried until perfectly tender and served hot for an easy, classic dinner.

Course Main Course

Cuisine American, German

Keyword breaded chicken, chicken schnitzel, chicken schnitzel recipe, easy chicken schnitzel

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 396kcal

Author Alyssa Rivers

Ingredients

• 2 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ½ cup flour
• 2 eggs beaten
• 1 teaspoon Dijon mustard
• 1 ¼ cups panko bread crumbs
• ⅓ cup oil for frying

Instructions

• Cut 2 boneless, skinless chicken breasts evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
• Season the flattened cutlets with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder.
• In 3 separate shallow dishes, place ½ cup flour, 2 eggs beaten with 1 teaspoon Dijon mustard, and 1 ¼ cups panko bread crumbs.
• Dredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.
• Heat ⅓ cup oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
• Remove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.
• Sprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.

Video

Notes

Make Ahead & Storage Instructions

• In the Refrigerator: Store leftovers in an airtight container for up to 3 days.
• To Reheat: I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375°F. Flip halfway so both sides get nice and toasty.
• Freezer: Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• Make Ahead: Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.

Nutrition

Calories: 396kcal | Carbohydrates: 26g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 830mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

More Crunchy Chicken Recipes You’ll Love

If you’re looking for more delicious crispy chicken recipes, I’ve got you covered!

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Copycat LongHorn Steakhouse Chicken

1 hour 50 minutes

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Copycat Raising Cane’s Chicken

4 hours 50 minutes

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Country Fried Chicken

1 hour 50 minutes

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Chicken Fried Steak

40 minutes

Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!

Pepper Steak Ingredients

• Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
• Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.

How to Make Pepper Steak Stir-Fry

This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!

1. Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
2. Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
3. Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
4. Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice. 

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Pepper Steak

An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.

Course Main Course

Cuisine Chinese

Keyword pepper steak, pepper steak stir fry, pepper steak stir fry recipe, steak stir fry

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 407kcal

Author Alyssa Rivers

Ingredients

Peppers and Steak

• 2 tablespoons vegetable oil
• 1 chopped red bell pepper cut into 1 inch cubes or strips
• 1 chopped green bell pepper cut into 1 inch cubes or strips
• 1 ½ pounds sliced flank steak sliced in strips against the grain

Sauce

• 3 cloves minced garlic
• ¼ cup packed brown sugar packed
• ½ cup soy sauce low-sodium
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch

Instructions

• In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
• Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
• In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
• Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice. 

Video

Notes

Storage & Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Reheating: Reheat in the microwave or on the stovetop until heated through.
• Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.

Nutrition

Calories: 407kcal | Carbohydrates: 21g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1717mg | Potassium: 790mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 4mg

Sides to Go with Your Pepper Steak

Easy

20-Minute Vegetable Lo Mein

20 minutes

Appetizers

Crab Rangoon

50 minutes

Side Dishes

Garlic Butter String Beans

25 minutes

Recipe Skill Levels

Bao Buns

2 hours

I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy sauce that delivers pure comfort food vibes. It’s quick to make, easy to clean up, and perfect for cozying up on a busy night.

Cream Cheese Chicken Ingredients

• Cream Cheese: Use room temperature cream cheese, cut into cubes, so it melts easily and creates a smooth sauce.
• Chicken Broth: If you prefer a thinner sauce, whisk in an additional splash of chicken broth until you reach the desired consistency.

How to Make Easy Cream Cheese Chicken

Ok, you know those nights when you don’t have a plan for dinner? This is what you make! It’s ready in 30 minutes, uses pantry staples, and everyone in your family will like this creamy chicken recipe.

1. Prep Chicken: Cut the chicken breasts in half lengthwise, to about 1 inch thick. Season both sides of the chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 7-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
2. Base of the Sauce: In the same skillet, add unsalted butter, then melt. Add minced garlic and cook for 30 seconds. Then add chicken broth to the pan, stir, and scrape the bottom to loosen any bits.
3. Cream Cheese Sauce: Bring the broth to a simmer, then whisk in the cream cheese until melted. Then, whisk in Dijon mustard, Italian seasoning, and Parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
4. Coat and Serve: Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve cream cheese chicken over potatoes or rice!

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Cream Cheese Chicken

This easy one-pan cream cheese chicken features tender chicken and a rich, creamy sauce, perfect for cozy weeknight dinners.

Course Dinner

Cuisine American

Keyword Cream Cheese chicken, easy cream cheese chicken recipe, one pan cream cheese chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 311kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds boneless skinless chicken breasts, sliced thin lengthwise
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves minced garlic
• 1 cup chicken broth
• 1 (8-ounce) package room temperature cream cheese cubed
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ cup grated parmesan cheese

Instructions

• Cut 1 ½ pounds boneless skinless chicken breasts, in half lengthwise to about 1 inch in thickness. Season both sides of the chicken with salt and pepper.
• In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken 7-8 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and set aside.
• To the skillet, add 1 tablespoon unsalted butter and melt. Add 2 cloves minced garlic and cook for 30 seconds. Add 1 cup chicken broth to the pan and scrape the bottom of the pan to loosen any bits.
• Bring the broth to a simmer and add 1 (8-ounce) package room temperature cream cheese. Whisk to melt the cream cheese.
• Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
• Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve over potatoes or rice!

Notes

Storage Instructions

• In the Refrigerator: Store leftover cream cheese chicken in an airtight container for up to 5 days.
• Freezer: Do not freeze- cream cheese doesn’t freeze well.

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 649mg | Potassium: 678mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg

More One Pan Dinners You Need to Try

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Smothered Pork Chops

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Dinner

Lemon Garlic Chicken Asparagus Pasta

30 minutes

My Louisiana shrimp dip is rich, savory, and full of flavor without feeling heavy. You can serve it warm or cold. It has the perfect creamy texture, and all those bold Louisiana flavors really come together.

Louisiana Shrimp Dip Ingredients

• Seasoning: You can use Creole or Cajun seasoning, depending on what you have on hand and which one you prefer.
• Like it spicy? Add a few teaspoons of your favorite hot sauce, or ¼-½ teaspoon cayenne pepper.
• Bell Pepper: You can use red, yellow, or orange bell peppers to avoid the bitterness of green ones.
• Shrimp Size: I like to use smaller shrimp for this recipe, either small or medium, but you can use whichever size shrimp you prefer.

How to Make Louisiana Shrimp Dip

Dips just make me happy. And the flavors in this Louisiana shrimp dip are so satisfying. Make this dip for your next get together or game day for an easy, delicious appetizer.

1. Cook Veggies: Preheat the oven to 375°F. Then heat an 8″ or 10″ oven safe skillet over medium heat and add the butter. Once melted, add shallot and red bell pepper, then cook for 3-4 minutes, until softened.
2. Cook Shrimp: Add shrimp, Cajun seasoning, and minced garlic to the skillet and cook for 2 minutes, until the shrimp are pink and cooked through. Remove to a plate or bowl and reserve.
3. Make Sauce: Add cream cheese, sour cream, fresh lemon juice, and Worcestershire sauce to the skillet. Stir and cool until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
4. Combine: Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
5. Bake: Transfer the skillet to the oven, then bake for 10-15 minutes. Bake until the top is lightly golden brown and bubbling around the edges.
6. Serve: Garnish with sliced green onions, then serve the Louisiana Shrimp Dip immediately.

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Louisiana Shrimp Dip

Creamy Louisiana shrimp dip with buttery shrimp, Cajun seasoning, and a bright hit of lemon and Worcestershire.

Course Appetizer, dip

Cuisine American, cajun, creole, louisiana, Southern

Keyword 5 minute million dollar dip recipe, appetizer dip, cajun shrimp dip, fat tuesday recipes, hot dip recipe, hot shrimp dip, Louisiana Shrimp Dip, Louisiana Shrimp Dip recipe, mardi gras, mardi gras recipes, super bowl recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 240kcal

Author Alyssa Rivers

Equipment

• 1 oven-safe 8 or 10-inch skillet

Ingredients

• ¼ cup salted butter
• ½ cup minced shallot about 1 large shallot
• 1 cup diced red bell pepper about 1 bell pepper
• 1 pound chopped small raw shrimp peeled and deveined
• 1 tablespoon minced garlic about 3 large cloves
• 1 tablespoon Cajun seasoning or Creole seasoning
• 8 ounces softened cream cheese
• ½ cup sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• salt to taste
• ground black pepper to taste
• sliced green onions for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Heat an 8 or 10-inch oven-safe skillet over medium heat and add ¼ cup salted butter. Once melted, add ½ cup minced shallot and 1 cup diced red bell pepper. Cook for 3-4 minutes, until softened.
• Add 1 pound chopped small raw shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon minced garlic to the skillet and cook for 2 minutes, until the shrimp is pink and cooked through. Remove to a plate or bowl and reserve.
• Add 8 ounces softened cream cheese, ½ cup sour cream, 2 tablespoons fresh lemon juice, and 2 teaspoons Worcestershire sauce to the skillet. Stir and cook until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
• Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
• Transfer the skillet to the oven and bake for 10-15 minutes, until the top is lightly golden brown and bubbling around the edges.
• Garnish with sliced green onions and serve immediately.

Notes

Storage, Reheating & Make Ahead Instructions

• Fridge: This dip is best fresh, since reheated shrimp can turn rubbery. If needed, store leftovers in an airtight container for up to 3 days.
• Reheat: Reheat in a 375°F oven for 10–15 minutes, until heated through. Avoid the microwave.
• Freezer: Not recommended.
• Make Ahead: Prepare the dip without the shrimp and refrigerate for up to 24 hours. Just before serving, warm the dip, cook the shrimp, and stir them in.

Nutrition

Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 250mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1766IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 1mg

More Delicious Seafood Dips

Appetizers

Clam Dip

5 minutes

Appetizers

Insanely Delicious Hot Crab Dip

25 minutes

Appetizers

Cajun Crab Dip

5 minutes

Appetizers

Crab Rangoon Dip 

35 minutes

You don’t need fancy ingredients to make something great, and this fried cabbage proves that! Bacon, cabbage, a little seasoning, and a hot skillet. That’s it. And it works every single time.

Fried Cabbage Ingredients

• Cabbage: Chop the cabbage into bite-sized pieces.
• Bacon: Frying the bacon first adds flavor to the cabbage!
• Granulated Sugar: A hint of sugar helps to balance the flavors and cut through any bitterness from the cabbage.
• Want a Little Heat? Add some red pepper flakes!

How to Make Fried Cabbage

This recipe comes together fast with just a few basic steps. Everything cooks in one skillet, making prep and cleanup nice and simple. I love using cabbage because it is cheap and naturally high in fiber. For another one-pan cabbage dish, make my Tuscan Melting Cabbage next.

1. Cook the Bacon: In a large skillet, add the diced bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Drain off most of the bacon grease, but leave about 2 tablespoons in the skillet to cook the onion and cabbage.
2. Cook the Onion and Cabbage: Add the sliced onion and cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
3. Season: Add granulated sugar, kosher salt, and black pepper, then cook for 2 minutes.
4. Serve: Add the cooked bacon back to the skillet, stir to combine, then serve the fried cabbage warm and enjoy!

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Southern Fried Cabbage

This one-pan fried cabbage is rich, savory, and slightly sweet. The bacon adds depth, the cabbage cooks down tender, and it’s ready in under 30 minutes.

Course Side Dish

Cuisine American

Keyword bacon fried cabbage, fried cabbage, fried cabbage recipe, southern fried cabbage

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 174kcal

Author Alyssa Rivers

Ingredients

• 6 slices diced thick-cut bacon
• ½ medium sliced yellow onion
• 6 cups chopped green cabbage
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon freshly ground black pepper or more to taste

Instructions

• In a large skillet, add 6 slices diced thick-cut bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Remove most of the bacon grease from the skillet, but leave 2 tablespoons of bacon grease to cook the onion and cabbage.
• Add ½ medium sliced yellow onion and 6 cups chopped green cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
• Season with 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, and cook for 2 minutes.
• Add the cooked bacon back to the skillet and stir to combine. Serve warm and enjoy!

Notes

Storage & Reheating Instructions

• In the Refrigerator: Store any cooled leftovers in an airtight container. They will keep for up to 4 days in the fridge.
• Reheating: To keep your cabbage from becoming soggy, I recommend reheating it over the stove on medium heat until warmed through.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 445mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg

More Cabbage Recipes

Cabbage is one of those veggies that goes a long way. It’s cheap, easy to cook, and works in so many meals! Here are a few more cabbage recipes to try next.

Recipe Skill Levels

Cabbage Roll Casserole

40 minutes

Dinner

Hungarian Cabbage Rolls

2 hours

Soup

Best Ever Beef and Cabbage Soup

1 hour 15 minutes

Side Dishes

Red Cabbage Slaw

5 minutes

Skip the takeout, this Beef Chow Mein is ready in just 25 minutes! Packed with tender beef, crisp veggies, and saucy noodles, it’s a fast, flavorful dinner that hits the spot every time.

Ingredients for Beef Chow Mein

• Beef: Thinly slice the flank steak against the grain!
• Baking Soda: The secret to tenderizing the beef.

• Chow Mein Noodles: Follow the package instructions! I found that rinsing the cooked and drained noodles in cold water keeps them from sticking!
• Bean Sprouts: Optional, but I love the crunch and texture! Add the bean sprouts last so they stay fresh and crisp!

How to Make Beef Chow Mein

Don’t let the short prep time of this beef chow mein recipe fool you; this dish is packed with delicious flavor. From marinated steak to saucy noodles and crisp veggies, it’s a one-pan wonder you’ll want on repeat.

1. Marinate the Steak: Place the flank steak, baking soda, and soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.
2. Make the Chow Mein Sauce: In a small bowl, whisk together soy sauce, beef broth, sesame oil, oyster sauce, ginger, brown sugar, and cornstarch. Set aside.
3. Prep the Noodles: Prepare chow mein noodles according to package instructions.
4. Cook: Heat oil in a large skillet or wok on high heat. Add the thinly sliced flank steak, and stir-fry until just cooked through. Add garlic, and cook for 30 more seconds.
5. Cook Coleslaw: Add the coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
6. Toss in Noodles: Add the cooked noodles and sauce mixture, then toss to coat. Add bean sprouts and green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!

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Beef Chow Mein

A quick beef chow mein with tender beef, fresh vegetables, and a savory sauce that clings to the noodles. Simple ingredients, big flavor, and ready fast.

Course Dinner, Side Dish

Cuisine Asian American

Keyword beef and noodles, beef chow mein, beef chow mein recipe, chow mein, chow mein recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 285kcal

Author Alyssa Rivers

Ingredients

Beef

• 1 pound thinly sliced flank steak
• ¼ teaspoon baking soda
• 2 tablespoons soy sauce

Sauce

• ¼ cup low-sodium soy sauce
• ¼ cup beef broth
• 2 teaspoons sesame oil
• 2 tablespoons oyster sauce
• 2 teaspoons freshly grated ginger or ginger paste
• 2 tablespoons light brown sugar
• 1 tablespoon cornstarch

Chow Mein

• 6 ounces dry chow mein noodles
• 1 tablespoon vegetable oil
• 2 cloves minced garlic
• 2 cups coleslaw mix cabbage and carrot mixture
• 1 cup bean sprouts rinsed and strained
• 2 stalks chopped green onions

Instructions

Beef

• Place 1 pound thinly sliced flank steak, ¼ teaspoon baking soda, and 2 tablespoons soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.

Sauce

• In a small bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup beef broth, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 2 teaspoons freshly grated ginger, 2 tablespoons light brown sugar, and 1 tablespoon cornstarch. Set aside.

Chow Mein

• Prepare 6 ounces dry chow mein noodles according to package instructions.
• Heat 1 tablespoon vegetable oilin a large skillet or wok on high heat. Add 1 pound thinly sliced flank steak, and stir-fry until just cooked through. Add 2 cloves minced garlic, and cook for 30 more seconds.
• Add 2 cups coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
• Add the cooked noodles and sauce mixture, then toss to coat the noodles.
• Add 1 cup bean sprouts and 2 stalks chopped green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!

Notes

Storage & Reheating Instructions

• In the Fridge: Store leftovers in an airtight container in the fridge for 3-4 days. 
• To Reheat: Pop it in the microwave for 1-2 minutes!

Nutrition

Calories: 285kcal | Carbohydrates: 30g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1189mg | Potassium: 405mg | Fiber: 3g | Sugar: 6g | Vitamin A: 66IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 3mg

More Asian-Inspired Dinner Recipes

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This Swedish meatball recipe is a top favorite recipe on the site for a reason! Juicy meatballs, rich creamy gravy, and SO MUCH FLAVOR! They’re easy to make and, in my opinion, way better than IKEA’s.

Ingredients in Swedish Meatballs

• Use lean ground beef: It helps keep the meatballs tender without making them greasy.
• Spices: Trust me, nutmeg and allspice are what make these Swedish meatballs special. Don’t skip them if you want that authentic flavor.
• No Panko Breadcrumbs? No Problem: If you’re out of breadcrumbs, make a panade by blending two pieces of bread into crumbs and mixing with 1/4 cup of milk to form a paste. Add an egg, mix it all up, and you’ll get the same great texture in your meatballs.

• Go for low-sodium beef broth: This keeps the creamy gravy from turning too salty and gives you more control over the final flavor.

How to Make Swedish Meatballs

These will come together quickly and cook in about 30 minutes total, so dinner is fast and easy! I have a few variations of this recipe you have to try! Swedish meatball casserole, soup, and slow cooker method!

1. Combine: In a medium-sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
2. Roll Meatballs: Roll into 12 large meatballs or 20 small meatballs.
3. Cook: In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
4. Make the sauce: Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown.
5. Whisk: Slowly stir in beef broth and heavy cream, and whisk to combine.
6. Add meatballs and simmer: Add Worcestershire sauce and Dijon mustard, and bring to a simmer until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.

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Swedish Meatballs

Tender, flavorful Swedish meatballs that simmer in a rich, creamy sauce are pure comfort food! They're easy to make and impossible to resist.

Course Dinner, Main Course

Cuisine Swedish, Swedish American

Keyword easy swedish meatballs, easy swedish meatballs with pasta, homemade swedish meatballs, Swedish Meatballs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 499kcal

Author Alyssa Rivers

Ingredients

Meatballs

• 1 pound ground beef
• 1/4 cup panko bread crumbs
• 1 tablespoon parsley, chopped
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon garlic powder
• ⅛ teaspoon pepper
• ½ teaspoon salt
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon butter

Sauce

• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

• In a medium-sized bowl, combine 1 pound ground beef, 1/4 cup panko bread crumbs, 1 tablespoon parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, ¼ cup onion, ½ teaspoon garlic powder, ⅛ teaspoon pepper, ½ teaspoon salt, and 1 egg. Mix until combined.
• Roll into 12 large meatballs or 20 small meatballs. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
• Add 4 tablespoons butter and 3 tablespoons flour to the skillet and whisk until it turns brown. Slowly stir in 2 cups beef broth and 1 cup heavy cream. Add 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard and bring to a simmer until the sauce starts to thicken. Salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.

Video

Notes

Can You Freeze Swedish Meatballs?

• Freezing Cooked Meatballs: Let them cool, then freeze them on a baking sheet until solid (2–4 hours). Transfer to a freezer bag or an airtight container. They’ll keep up to 3 months. Reheat in the microwave or warm them up in the sauce.
• Skip Freezing the Sauce: Creamy sauces don’t freeze well—they can separate. For best results, make the gravy fresh when you’re ready to serve.

Nutrition

Calories: 499kcal | Carbohydrates: 10g | Protein: 17g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 162mg | Sodium: 712mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 987IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg

More Yummy Meatball Recipes

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Tuscan garlic skillet chicken is one of those dinners I make and then wonder why I don’t make it more often. Juicy chicken and sun-dried tomatoes all cook together in one skillet. No heavy cream needed. Just fresh, bold flavor in 30 minutes!

Tuscan Garlic Skillet Chicken Ingredients

• Make it spicy: Add some chili flakes to the dish for some heat!
• Spinach: Add fresh spinach for added nutrition.
• Use Sun-Dried Tomato Oil: Save the oil from your can of sun-dried tomatoes and use it to cook with. It adds tons of flavor!
• What to Serve it With? This chicken goes great with your favorite pasta, Mashed Potatoes, or Mashed Cauliflower.

How to Make Tuscan Garlic Skillet Chicken

This skillet chicken with sundried tomatoes and mushrooms is one of those meals I can throw together last minute. It’s quick, delicious, and always a hit with everyone! Plus, the leftovers make the best hearty, protein-packed lunch the next day.

1. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set it aside.
2. Cook Mushrooms: Add the sun-dried tomato oil to the skillet with the onion, garlic, and mushrooms, and cook until tender.
3. Add Tomatoes & Seasonings: Stir in the sun-dried tomatoes, fire-roasted tomatoes, parmesan cheese, salt, pepper, oregano, and thyme.
4. Simmer and Serve: Place the chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, then add salt and pepper as needed. Garnish with chopped basil.

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Tuscan Garlic Skillet Chicken

Juicy chicken simmered with garlic, sun-dried tomatoes, mushrooms, and a rich Tuscan-inspired sauce, all made in one skillet in just 30 minutes!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword skillet chicken, tuscan garlic chicken, Tuscan Garlic Skillet Chicken, Tuscan Garlic Skillet Chicken recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 188kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 pound thinly sliced chicken breasts
• salt and pepper
• 1 tablespoon sun-dried tomato oil
• ¼ cup chopped onion
• 3 garlic cloves minced
• 12 ounces sliced mushrooms
• ½ cup chopped sun-dried tomatoes
• 2 (15-ounce) cans fire-roasted tomatoes
• ¼ cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• ¼ teaspoon thyme
• fresh chopped basil for garnish

Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Season 1 pound thinly sliced chicken breastswith salt and pepperand cook the chicken in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set aside.
• Add 1 tablespoon sun-dried tomato oil to the skillet with ¼ cup chopped onion, 3 garlic cloves minced, and 12 ounces sliced mushroomscook until tender.
• Stir in ½ cup chopped sun-dried tomatoes, 2 (15-ounce) cans fire-roasted tomatoes, ¼ cup grated parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon oregano, and ¼ teaspoon thyme.
• Place chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, add salt and pepper as needed. Garnish with fresh chopped basil.

Notes

Storing and Reheating Instructions

• Refrigerator: Let the chicken cool completely, then store it in an airtight container for 3–4 days.
• Freezer: Freeze in an airtight container for up to 6 months.
• Reheat: If frozen, thaw overnight in the fridge. Warm over medium heat on the stove until heated through.

Nutrition

Calories: 188kcal | Carbohydrates: 9g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 562mg | Potassium: 807mg | Fiber: 2g | Sugar: 5g | Vitamin A: 152IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg

More Tuscan-Inspired Recipes

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Creamy Tuscan Garlic Chicken

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Creamy Tuscan Sausage Pasta

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My Tennessee Onion Dip is a family party legend. Everyone always begs me to bring it, and for good reason. The sweet onion flavor baked with gooey cheese and seasonings is absolutely irresistible!

Tennessee Onion Dip Ingredients

• Onions: Sweet Vidalia onions are a MUST!
• Cream Cheese: Make sure it’s room temperature so it mixes well.
• Cheeses: The combination of the cheddar and smoked Gouda cheese really highlights the flavor of the onion!

How to Make Tennessee Onion Dip

I’m warning you, if you make this once, you’ll be in charge of bringing it to every game day and get together after! Luckily, it’s easy to whip up, and the flavor is insanely good. Another family favorite is my Crab Rangoon Dip. You’ve gotta try it!

1. Soften the Onions: Preheat the oven to 375 degrees Fahrenheit. In a large oven safe skillet, melt 2 tablespoons unsalted butter over medium heat. Add 2 large chopped Vidalia onions and cook until soft and tender, about 15 minutes.
2. Combine: Remove the skillet from the heat. Add the mayo, softened cream cheese, garlic powder, dried thyme, salt, shredded cheddar cheese, and shredded smoked gouda cheese. Stir to combine.
3. Bake: Place the skillet in the oven and bake for 25 minutes or until bubbly. Garnish with chopped parsley for garnish and serve with crackers, crostini, potato chips, or bread.

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Tennessee Onion Dip

Hot, gooey, and loaded with sweet onions and melty cheese, this Tennessee Onion Dip is the ultimate party appetizer.

Course Appetizer

Cuisine American

Keyword hot onion dip, tennessee onion dip recipe, tennessee onions

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 593kcal

Author Alyssa Rivers

Ingredients

• 2 large chopped sweet onions I used Vidalia
• 2 tablespoons unsalted butter
• 1 cup mayonnaise
• 4 ounces softened cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• 1 cup shredded cheddar cheese
• 1 cup shredded smoked gouda cheese
• chopped parsley for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit. In a large oven-safe skillet, melt 2 tablespoons unsalted butter over medium heat. Add 2 large chopped sweet onions and cook until soft and tender, about 15 minutes.
• Remove the skillet from the heat and add 1 cup mayonnaise, 4 ounces softened cream cheese, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon salt, 1 cup shredded cheddar cheese, and 1 cup shredded smoked gouda cheese. Stir to combine.
• Place the skillet in the oven and bake for 25 minutes or until bubbly. Garnish with chopped parsley and serve with crackers, crostini, or bread.

Video

Notes

Storing Leftovers

• In the Refrigerator: Place any leftovers in an airtight container in the fridge for up to 2 days. This Tennessee onion dip does not freeze well.
• To Reheat: Reheat in the microwave or oven on low heat until the cheese is melted.

Nutrition

Calories: 593kcal | Carbohydrates: 8g | Protein: 16g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 939mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 813IU | Vitamin C: 4mg | Calcium: 447mg | Iron: 1mg

More Delicious Dip Ideas

I am a huge fan of dips! If you are a fan of this Tennessee onion dip, you’re going to love these other dip ideas I have for you! Check out all of my satisfying appetizers here.

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Spinach Dip

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Loaded Creamy Ranch Dip (Poolside Dip)

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Creamy Boat Dip

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The Best French Onion Dip

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