If you love a creamy pasta with big flavor, this creamy sausage spaghetti needs to be on your menu. Smoked Gouda adds depth, the sausage brings a little heat, and fresh basil adds brightness. Simple ingredients, quick to make, and always a hit!

Creamy Sausage Spaghetti Ingredients

• Sausage: Use sweet or spicy Italian sausage, breakfast sausage, or even maple sausage for a subtle sweetness that balances the savory flavors (it sounds different, but it really works!).
• Basil: Fresh basil gives the best flavor, but you can substitute 2 teaspoons of dried basil if needed.
• Cheese: Freshly shredded mozzarella, provolone, or gruyere can be used instead of smoked Gouda.
• Pasta: Spaghetti works great, but you can use a short pasta instead, like penne, rigatoni, farfalle, or fusilli.

How to Make Creamy Sausage Spaghetti 

This creamy sausage pasta recipe is an easy weeknight favorite. It’s great served with garlic bread, a fresh salad, and extra parmesan on top for the perfect finish.

1. Pasta & Sausage: Bring a large pot of water to a boil, then cook the noodles according to the package directions. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside. Add the Italian sausage to a 14-inch large skillet. Cook and crumble over medium high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
2. Add Garlic: Reduce the heat to medium, then add the garlic and cook for 1 minute. Add the chicken broth and scrape up the browned bits on the bottom of the pan.
3. Simmer: Stir in the cream and Dijon mustard. Reduce the heat to medium low and simmer for 10 minutes, stirring often until thickened.
4. Add Cheese: Once thickened, stir in the smoked Gouda and Parmesan until fully melted.
5. Add Herbs: Add the fresh basil, then taste and season with salt and pepper.
6. Stir in Pasta: Add the cooked pasta to the sauce and toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce. This is especially helpful if the pasta sits for any amount of time before serving. Garnish creamy sausage spaghetti with red pepper flakes and serve immediately.

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Creamy Sausage Spaghetti

Rich, silky, and full of flavor, this creamy sausage spaghetti comes together fast with simple ingredients and the perfect balance of smoky, spicy, and fresh.

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword creamy sausage pasta, Creamy Sausage Spaghetti, Creamy Sausage Spaghetti recipe, easy dinner, easy sauage spaghetti, pasta dinner, sausage pasta, Sausage Spaghetti, Sausage Spaghetti recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 856kcal

Author Alyssa Rivers

Equipment

• 1 large 14-inch skillet

Ingredients

• 12 ounces spaghetti noodles
• 1 pound Italian sausage hot or sweet
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 ½ cups shredded smoked gouda
• ½ cup shredded parmesan
• 2 tablespoons sliced fresh basil
• salt to taste
• ground black pepper to taste
• red pepper flakes for garnish

Instructions

• Bring a large pot of water to a rolling boil and cook 12 ounces spaghetti noodles according to the package. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside.
• Add 1 pound Italian sausage to a large 14-inch skillet and cook and crumble over medium-high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
• Reduce the heat to medium, then add 1 tablespoon minced garlic and cook for 1 minute. Add 1 cup chicken broth and scrape up the browned bits on the bottom of the pan.
• Stir in 1 cup heavy cream and 1 tablespoon Dijon mustard. Reduce the heat to medium-low and simmer for 10 minutes until thickened, stirring intermittently.
• Once thickened, stir in 1 ½ cups shredded smoked gouda and ½ cup shredded parmesan until fully melted. Add 2 tablespoons sliced fresh basil, then taste and season with salt and ground black pepper.
• Add the noodles to the sauce and toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce (this is especially helpful if the pasta sits for any amount of time before serving). Garnish with red pepper flakes and serve immediately.

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days. Store reserved pasta water separately.
• Reheating: Add about 1 tablespoon of the reserved pasta water or milk per serving, then microwave for 30 to 60 seconds. Stir well to restore the creamy, cheesy texture and help prevent the sauce from splitting.
• Freezer Not recommended. The noodles, cream, and cheese do not freeze well.
• Make Ahead: Best served right away. If it sits 10 to 15 minutes, stir in a splash of reserved pasta water to loosen the sauce before serving.

 

Nutrition

Calories: 856kcal | Carbohydrates: 46g | Protein: 37g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 176mg | Sodium: 1358mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 2mg | Calcium: 571mg | Iron: 2mg

Make It a Meal

Turn this creamy sausage spaghetti dish into a complete meal with a few easy sides. Vegetables and garlic bread pair perfectly with the creamy pasta and help round out dinner.

Recipe Skill Levels

Easy Parmesan Knots

15 minutes

Side Dishes

Perfect “Roasted” Air Fryer Asparagus

15 minutes

Recipe Skill Levels

Copycat Olive Garden Breadsticks

2 hours 5 minutes

Salads

Greek Salad with the BEST Dressing

15 minutes

Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky cream sauce, sun-dried tomatoes, and Parmesan is easy, budget friendly, and tastes amazing.

Melting Cabbage Ingredients

• Cabbage Core: Keep the core on each cabbage wedge; this is what keeps the wedges together.
• Skillet: Use an oven safe skillet so you can transfer it directly from the stove top to the oven.
• Broth: Use vegetable broth for a vegetarian version.

Creamy Tuscan Melting Cabbage Recipe

With grocery prices as high as they are, I’m looking into how I can stretch my dollar. Making this creamy Tuscan melting cabbage will do just that!

1. Prep: Preheat the oven to 375°F. Slice 1 large head of green cabbage into 8 wedges, keeping the core intact on each wedge. Heat a large oven-safe skillet over medium-high heat, then add olive oil. Once the oil is hot, add the cabbage and sear for 2-3 minutes per side. The cabbage should have a nice golden crust. Remove to a plate, then season with salt and black pepper to taste.
2. Cook Onion & Garlic: To the same skillet, over medium heat, add butter. Once the butter is melted, add diced yellow onion and minced garlic. Cook for 3-4 minutes until the onions begin to soften.
3. Deglaze Pan: Add chicken broth to the skillet to deglaze, scraping up any brown bits. Add cream cheese and whisk until fully melted and smooth.
4. Cook Sauce: Add heavy cream, sun dried tomatoes, Italian seasoning, and grated parmesan cheese. Whisk until combined. Let the sauce simmer until it thickens slightly, about 2-3 minutes, then remove from heat.
5. Melting Cabbage: Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
6. Bake: Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake the melting cabbage for an additional 15-20 minutes, until tender and golden.

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Melting Cabbage

Crispy edges, tender centers, and deep roasted flavor. This melting cabbage is the easiest way to make cabbage taste incredible.

Course Side Dish

Cuisine American

Keyword marry me melting cabbage, melting cabbage, melting cabbage in a creamy tuscan sauce, melting cabbage recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 398kcal

Author Alyssa Rivers

Ingredients

• 1 large head green cabbage
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons butter
• ½ cup diced yellow onion
• 3 teaspoons minced garlic about 3 cloves
• 1 cup chicken broth
• 4 ounces cream cheese
• 1 cup heavy cream
• ½ cup chopped sundried tomatoes
• 2 teaspoons Italian seasoning
• ½ cup grated parmesan

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Slice 1 large head green cabbage into 8 wedges, keeping the core intact on each wedge.
• Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot, add the cabbage and sear for 2-3 per side, until the cabbage has a nice golden crust. Remove to a plate and season with salt and pepper to taste.
• To the same skillet, over medium heat, add 2 tablespoons butter. Once the butter is melted, add ½ cup diced yellow onion and 3 teaspoons minced garlic. Cook for 3-4 minutes until the onions begin to soften.
• Add 1 cup chicken broth to the skillet to deglaze, scraping up any brown bits. Add 4 ounces cream cheese and whisk until fully melted and smooth.
• Add 1 cup heavy cream, ½ cup chopped sundried tomatoes, 2 teaspoons Italian seasoning, and ½ cup grated parmesan. Whisk until combined. Let the sauce simmer until it thickens slightly; this will take about 2-3 minutes. Remove from heat.
• Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
• Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake for an additional 15-20 minutes, until tender and golden.

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave in 30-second intervals, until heated through.
• Make Ahead: Sear the cabbage and make the sauce in advance. Assemble when ready to bake.

Nutrition

Calories: 398kcal | Carbohydrates: 23g | Protein: 9g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 440mg | Potassium: 788mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1322IU | Vitamin C: 81mg | Calcium: 231mg | Iron: 2mg

More Cabbage Recipes

Dinner

Cabbage Steaks

35 minutes

Soup

Detox Cabbage Soup

30 minutes

Dinner

Stuffed Cabbage Rolls

1 hour 35 minutes

Side Dishes

Fried Cabbage

25 minutes

I planned dinner, so you don’t have to! This weekly meal plan includes easy dinners plus a free shopping list! If you want to check out the rest of my weekly meal plans, click here.

What’s for Dinner?

This is what we’re eating this week. Nothing complicated, nothing that takes forever, just dinners that sound good and don’t make the evening harder than it needs to be. There’s a good mix in here too, so it doesn’t feel like you’re eating the same kind of meal every night.

• Monday:  Slow Cooker Bourbon Meatballs
• Tuesday: Jalapeño Chicken
• Wednesday: Better Than Panera Broccoli Cheddar Soup
• Thursday: Cajun Rice and Sausage Skillet
• Friday: Garlic Parmesan Chicken Meatloaf

Slow Cooker Bourbon Meatballs

No ratings yet

Sweet and saucy slow cooker bourbon meatballs made with frozen meatballs for an easy, hands-off recipe. Perfect for game day, holidays, or weeknights.

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Jalapeño Chicken

5 from 1 vote

Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a boldly-flavored sticky, sweet and spicy sauce. Serve over rice for an easy meal you'll be craving on repeat!

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Copycat Panera Broccoli Cheddar Soup

4.87 from 45 votes

My homemade Panera broccoli cheddar soup is ultra-creamy, cheesy, and cozy. It's just like the restaurant favorite, but even better!

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Cajun Rice and Sausage Skillet

4.50 from 2 votes

This delicious Cajun Rice and Sausage Skillet has become an instant favorite in our house! It's easy to make in one pan with flavorful andouille sausage, veggies and rice with an incredible cajun seasoning blend. A complete meal on the table in just 30 minutes!

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Garlic Parmesan Chicken Meatloaf

5 from 3 votes

Juicy ground chicken mixed with garlic, herbs, and parmesan, then baked with a crispy parmesan crust for a flavorful twist on classic meatloaf.

View Recipe

Delicious Sides Dishes

Recipe Skill Levels

Million Dollar Mashed Potatoes

8 hours 55 minutes

Side Dishes

Green Beans Almondine

30 minutes

Recipe Skill Levels

Lion House Rolls

2 hours 35 minutes

Side Dishes

Air Fryer Corn on the Cob

20 minutes

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

Irish Chicken Ingredients

• Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
• Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
• Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
• Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!

1. Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
2. Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
3. Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
4. Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
5. Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
6. Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

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Irish Chicken

Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.

Course Dinner, entree, Main Course, main dish

Cuisine American, Irish, Irish American

Keyword Baked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick’s Day, St Patrick’s Day Recipe

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 432kcal

Author Alyssa Rivers

Equipment

• 1 14-inch skillet oven-safe

Ingredients

Chicken

• 1 ½ pounds bone-in, skin-on chicken thighs about 5-6 thighs
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

Cabbage and Potatoes

• 6 slices bacon
• 1 tablespoon unsalted butter preferably
• 4 cups chopped cabbage about half a large head cut into ½-inch thick slices
• 1 cup diced onion about 1 medium onion
• ½ pound baby potatoes sliced in half lengthwise
• ¼ cup chicken broth
• ¼ cup Irish whiskey I used Jameson
• ¼ cup heavy cream
• salt to taste
• pepper to taste

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
• Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
• Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
• Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
• Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
• Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
• Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
• Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

Notes

Leftover & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
• Freezer: Not recommended.
• Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 659mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg

More Irish-Inspired Recipes

Recipe Skill Levels

Colcannon (Traditional Irish Potatoes)

30 minutes

Recipe Skill Levels

Irish Brown Bread

1 hour 15 minutes

Dinner

Instant Pot Corned Beef and Cabbage

1 hour 30 minutes

Soup

Colcannon Soup

40 minutes

This crack chicken orzo bake is creamy, cheesy, and packed with that irresistible ranch, bacon, and cheddar “crack” flavor everyone loves. It’s an easy casserole that’s guaranteed to be a hit.

Ingredients for Crack Chicken Orzo

• Cooked Chicken: Rotisserie chicken works perfectly, or use any cooked, shredded, or chopped chicken you have on hand.
• Cheddar Cheese: For the best melt and flavor, grate cheese from a block instead of using pre-shredded.
• Cream Cheese: Use at room temperature so it blends easily.
• Bacon: Use precooked bacon to save time!
• Add Veggies: Make this your own by stirring in mushrooms, broccoli, onion, peas, or any favorite vegetables for extra flavor and texture.

How to Make Crack Chicken Orzo

If you’re a fan of creamy, cheesy, ranch-packed goodness, this crack chicken orzo is about to steal the show! It’s perfect on its own, or pair it with a crisp salad or a veggie side for a dinner everyone will rave about.

1. Combine: Preheat the oven to 350ºF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside. In a large bowl, add cream of chicken soup, softened cream cheese, and sour cream, and mix together until smooth.
2. Mix: Stir in chicken broth, ranch seasoning, uncooked orzo, cooked chicken, chopped or shredded, cooked and diced bacon, and 1.5 cups shredded cheese.
3. Transfer: Pour into the 9×13 pan and top with the remaining 1.5 cups of shredded cheese.
4. Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top crack chicken orzo with green onions and serve.

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Crack Chicken Orzo

Creamy crack chicken orzo made in one pot with tender chicken, ranch seasoning, crispy bacon, and melty cheese.

Course Dinner, main dish

Cuisine American

Keyword craack chicken orzo casserole, crack chicken orzo, crack ckicken orzo bake, crack orzo

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 788kcal

Author Alyssa Rivers

Ingredients

• 1 (10.5-ounce) can cream of chicken soup
• 1 (8-ounce) package softened cream cheese
• 8 ounces sour cream
• 3 cups chicken broth
• 1 (1-ounce) package ranch seasoning
• 16 ounces uncooked orzo
• 3 cups cooked chicken, chopped or shredded
• 1 cup cooked and diced bacon
• 3 cups shredded cheddar cheese divided
• green onions for garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
• In a large bowl, add 1 (10.5-ounce) can cream of chicken soup, 1 (8-ounce) package softened cream cheese, and 8 ounces sour cream, and mix until smooth.
• Stir in 3 cups chicken broth, 1 (1-ounce) package ranch seasoning, 16 ounces uncooked orzo, 3 cups cooked chicken, chopped or shredded, 1 cup cooked and diced bacon, and 1.5 cups shredded cheddar cheese.
• Pour into the baking dish and top with the remaining 1.5 cups shredded cheddar cheese.
• Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top with green onions and serve.

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through.
• Freezer: Wrap the baked and cooled casserole in plastic wrap and foil. Store in the freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven at 350ºF until heated through.
• Make Ahead: Mix all the ingredients except for the orzo and store in the refrigerator. When ready to bake the casserole, add the orzo to the filling and pour it into a baking dish. Top with cheese and bake as directed.

Nutrition

Calories: 788kcal | Carbohydrates: 50g | Protein: 38g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 151mg | Sodium: 1157mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1099IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 2mg

More of That ‘Crack’ Flavor That’s So Good

Dinner

Crack Chicken Tacos

40 minutes

Appetizers

Crack Corn Dip

15 minutes

Dinner

Crack Chicken Sliders

45 minutes

Dinner

Crack Chicken Pasta

30 minutes

Bang bang shrimp pasta is what weeknight dinner dreams are made of! Juicy shrimp, tender pasta, and that irresistible sweet-and-spicy bang bang sauce come together in just 20 minutes. It’s creamy, bold, and guaranteed to be a hit. 

Ingredients for Bang Bang Shrimp Pasta

• Spaghetti Noodles: Any pasta will work! Thin spaghetti, angel hair, or bowtie are great substitutes.
• Shrimp: I used large shrimp for this recipe because shrimp shrinks quite a bit as it cooks.

• Heavy Cream: I love the addition of cream in the sauce! It thins the sauce just enough to help coat the noodles and shrimp perfectly.
• Sriracha Sauce: Use more or less depending on your preference.

How to Make Bang Bang Shrimp Pasta

If you love bold flavors without a ton of fuss, this pasta is calling your name! This shrimp recipe has saucy noodles and a creamy kick that come together in minutes, and trust me, everyone will be asking for seconds.

1. Make the Sauce: In a medium-sized bowl, whisk together mayonnaise, heavy cream, Thai sweet chili sauce, honey, Sriracha, and salt until combined. Set aside.
2. Cook Pasta: Boil the spaghetti in a large pot according to the package directions, drain, then set aside.
3. Season the Shrimp: Place shrimp in a large bowl, then season with paprika, salt, and pepper.
4. Cook the Shrimp: Heat the butter in a large skillet over medium-high heat, then add the garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook for 6-8 minutes, until pink. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan, then set aside.
5. Heat the Sauce: Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
6. Combine: Add the cooked shrimp and pasta, then toss to coat in the sauce.

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Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta is a 20-minute dinner packed with juicy shrimp, tender pasta, and a creamy, sweet-and-spicy sauce you’ll crave again and again.

Course Dinner

Cuisine American, Asian American

Keyword bang bang shrimp pasta recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 582kcal

Author Alyssa Rivers

Ingredients

Shrimp and Pasta

• 8 ounces dry spaghetti
• 1 pound large shrimp peeled and deveined
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons unsalted butter
• 1 clove minced garlic

Sauce

• ⅓ cup mayonnaise
• ¼ cup heavy cream
• ⅓ cup sweet chili sauce
• 1 tablespoon honey
• 1 tablespoon Sriracha sauce
• ¼ teaspoon salt

Instructions

Sauce

• In a medium-sized bowl, whisk together ⅓ cup mayonnaise, ¼ cup heavy cream, ⅓ cup sweet chili sauce, 1 tablespoon honey, 1 tablespoon Sriracha sauce, and ¼ teaspoon salt until combined. Set aside.

Shrimp and Pasta

• Cook 8 ounces dry spaghetti according to the package directions. Drain and set aside.
• In a large bowl, season 1 pound large shrimp with 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon pepper.
• Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook until it turns pink, about 4-6 minutes. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan and set aside.
• Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
• Add the cooked shrimp and pasta and toss to coat in the sauce.

Notes

Storage & Reheating Instructions

• Fridge: Store cooled leftovers in an airtight container for 1-3 days.
• Reheating: Reheat leftovers in the microwave or over the stove until warmed through. I like to add a splash of cream to help add moisture to the pasta as it heats.
• Freezer: Not recommended.
• Make ahead: Best served fresh.

Nutrition

Calories: 582kcal | Carbohydrates: 59g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 183mg | Sodium: 1504mg | Potassium: 299mg | Fiber: 2g | Sugar: 17g | Vitamin A: 863IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg

More Quick and Easy Pasta Recipes

Dinner

One-Pan Marry Me Tortellini

20 minutes

Dinner

Chicken Pot Pie Pasta

30 minutes

Dinner

30 Minute Taco Spaghetti

25 minutes

Pasta

Lemon Garlic Parmesan Shrimp Pasta

25 minutes

We’ve made it to week 78, which means these weekly meal plans are working! Thank you for letting me be part of your weekly routine. This plan includes simple dinners and a printable grocery list to help take one thing off your plate.

What’s for Dinner?

These are the kinds of dinners that everyone enjoys. Every recipe in this weekly meal plan is a full meal on its own, but you can always add a side or dessert if you like. Maybe some garlic brussels sprouts or 1-hour dinner rolls!

• Monday: Marry Me Stuffed Shells
• Tuesday: Mongolian Beef and Broccoli
• Wednesday: Slow Cooker Chicken Fajita Soup
• Thursday: No Peek Pork Chops and Rice
• Saturday: Swedish Meatball Casserole

Marry Me Stuffed Shells

4.67 from 3 votes

Creamy Marry Me Stuffed Shells baked in a rich, savory sauce. Cozy, indulgent, and always a crowd favorite.

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Mongolian Beef and Broccoli

5 from 1 vote

This Mongolian beef and broccoli recipe is the best P.F. Chang’s copycat recipe.

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Slow Cooker Chicken Fajita Soup

4.65 from 17 votes

Everything you love about fajitas comes together in this hearty Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans, corn, and spices simmers all day to perfection

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No Peek Pork Chops and Rice

4 from 2 votes

No Peek Pork Chops and Rice is comfort food at its best! Creamy, savory rice and tender pork chops are baked together in the same pan with less than 10 minutes of prep.

View Recipe

Swedish Meatball Casserole

4.86 from 7 votes

Tender meatballs are layered over perfectly cooked pasta and baked in a rich, creamy gravy in this Swedish Meatball Casserole.

View Recipe

I made this as easy as possible by providing a FREE shopping list you can print to make shopping better and more economical.

Desserts to Accompany Dinner

Desserts

Starbucks Copycat Chocolate Pistachio Loaf

1 hour 20 minutes

Candy

3 Ingredient Cool Whip Candy

1 hour 34 minutes

Desserts

Copycat Neiman Marcus Chocolate Chip Cookies

32 minutes

Valentine's Day

Valentine’s Day Crack

20 minutes

Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of Irish butter for a side that’s simple, rustic, and seriously so good!

Ingredients for Irish Champ Potatoes

• Potatoes: Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.
• Salted Water: Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.
• Butter: I used Kerrygold Irish butter, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!
• Milk: Use a high-fat milk, like whole milk, to add creaminess! Half-and-half is also a great option. Hot milk is the key to mashing success!

How to Make Irish Champ Potatoes

This traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it’s an easy recipe that delivers big comfort with minimal effort. Let’s get started!

1. Heat Milk and Green Onions: In a medium sized saucepan, combine the milk and minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
2. Boil and Drain Potatoes: Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. 
3. Mash: Pour ½ cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Add more milk as needed to reach the desired consistency.
4. Add Butter and Season: Add the extra butter and stir to melt. Season Irish champ potatoes with salt and pepper to taste, and enjoy!

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Irish Champ Potatoes

Irish Champ Potatoes are ultra creamy mashed potatoes with buttery green onions in every bite. Cozy, simple, and perfect with anything you’re serving.

Course Side Dish

Cuisine Irish

Keyword champ, Irish champ potatoes recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 340kcal

Author Alyssa Rivers

Ingredients

• 2 pounds Yukon gold potatoes or russet
• ¾ cup whole milk
• ⅓ cup minced green onions green parts only
• ⅓ cup unsalted Irish butter or unsalted butter
• salt and pepper to taste

Instructions

• In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
• Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
• Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
• Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
• Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!

Notes

Storage and Reheating Instructions

• Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
• Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
• Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 1051mg | Fiber: 5g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg

More Tasty Sides You’ll Love

Here are more easy side dish recipes to try next. Simple, tasty, and great with any meal.

Side Dishes

The Best Funeral Potatoes

1 hour 28 minutes

Side Dishes

Roasted Parmesan Garlic Zucchini Spears

25 minutes

Side Dishes

5 Ingredient Corn Casserole

50 minutes

Side Dishes

Easy Potato Stacks

1 hour 10 minutes

Get ready to be instantly obsessed with these crack chicken tacos! They are loaded with creamy ranch chicken, crispy bacon, and melty cheddar for a dinner that disappears fast.

Ingredients for Crack Chicken Tacos

• Cream Cheese: Use at room temp, so it is easy to blend into the chicken mixture.
• Tortillas: Small flour or corn tortillas work, or save time with crunchy taco shells.
• Chicken: I prefer rotisserie chicken, but my Instant Pot chicken or Boiled chicken are easy ways to prepare the chicken at home!
• Cheddar Cheese: Shred cheese from a block for smoother melting. Pre-shredded cheese can be clumpy and won’t melt as well.
• Cream Cheese Substitute: You can swap in plain Greek yogurt for a lighter option.
• Ranch Seasoning: Homemade ranch seasoning works great if you want to skip the packet. About 3 tablespoons.
• Buffalo Twist: Mix ¼ cup buffalo sauce into the chicken mixture for Buffalo Ranch Crack Tacos.

How to Make Crack Chicken Tacos

If you love classic crack chicken pasta, you’ll adore this Tex-Mex twist! Serve with rice, beans, or a simple salad for a complete, flavor packed dinner.

1. Mix Filling: Preheat the oven to 375ºF, then lightly spray a 9×13 inch baking dish with nonstick cooking spray and set aside. Add the chicken, cream cheese, 1 cup shredded cheddar cheese, sour cream, ranch seasoning, bacon, and half of the green onions to a large bowl. Mix until evenly combined.
2. Heat Tortillas: Lightly brush both sides of each corn tortilla with oil. Then carefully char them on a gas stove for 5-10 seconds on each side. Alternatively, wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds, then brush them with oil.
3. Fill Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla. Fold carefully into a taco shape. Keeping the tortillas warm will prevent them from splitting. Then, arrange them in the baking pan so they stand upright against one another to hold their shape. 
4. Bake: Top the tacos with the remaining cheese. Then bake for about 10-15 minutes until the taco shells are crisp, and the cheese has melted.
5. Serve: Top the crack chicken tacos with the remaining green onions and serve immediately.

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Crack Chicken Tacos

Get ready to fall for these crack chicken tacos! Loaded with creamy ranch chicken, crispy bacon, and melty cheddar, they’re pure can’t-stop-eating deliciousness.

Course Dinner, entree, lunch, Main Course, main dish

Cuisine American, Mexican American

Keyword baked chicken tacos, Chicken tacos, crack chicken, crack chicken taco recipe, crack chicken tacos, easy crack chicken tacos, easy taco recipe, easy tacos, ranch chicken tacos, taco recipes

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 596kcal

Author Alyssa Rivers

Ingredients

• 3 cups cooked, shredded chicken I used rotisserie chicken
• 6 ounces softened cream cheese
• 1 ½ cups shredded cheddar cheese divided
• ⅓ cup sour cream
• 1 (1-ounce) packet ranch seasoning about 2 ½ tablespoons
• ⅔ cup cooked, chopped bacon about 10 slices, additional for topping if desired
• ⅓ cup sliced green onions divided
• 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
• 10-12 corn tortillas

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Add 3 cups cooked, shredded chicken, 6 ounces softened cream cheese, 1 cup of the 1 ½ cups shredded cheddar cheese, ⅓ cup sour cream, 1 (1-ounce) packet ranch seasoning, ⅔ cup cooked, chopped bacon, and about half of the ⅓ cup sliced green onions to a large bowl and mix until evenly combined.
• Use 1-2 tablespoons vegetable oil to lightly brush both sides of each of the 10-12 corn tortillas, then carefully char them over a gas stove for 10-15 seconds on either side. Alternatively, you may wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds before brushing them with oil.
• Spoon about ⅓ cup of the chicken mixture into each tortilla, fold them carefully into a taco (keeping the tortillas warm will prevent them from splitting), then line them up in the baking pan so they stand against one another to hold their shape.
• Top the tacos with the remaining cheese, then bake for about 10-15 minutes until the taco shells are crisp and the cheese has melted.
• Top the tacos with ⅓ cup sliced green onionshe remaining green onions and serve immediately.

Notes

Storage, Reheating, and Make-Ahead Instructions

• Fridge: Store leftover filling in an airtight container for up to 5 days.
• Reheat: Warm filling in the microwave in 30 second bursts or in a 350°F oven for 10 to 15 minutes. Taco shells will soften after chilling and may not fully crisp again.
• Make ahead: Make the filling up to 2 days ahead. Warm 20 to 30 seconds so it is easy to spoon. The shells will get soggy if you fill them in advance.

Nutrition

Calories: 596kcal | Carbohydrates: 26g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 134mg | Sodium: 900mg | Potassium: 383mg | Fiber: 3g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 2mg

More of My Favorite Taco Recipes

If you loved these crack chicken tacos, here are more of my top taco picks! They are simple to make and full of flavor!

Dinner

Ground Turkey Tacos

20 minutes

Dinner

Beef Brisket Tacos

8 hours 15 minutes

Dinner

Pork Carnitas Tacos

8 hours 10 minutes

Dinner

Easy Shrimp Tacos

22 minutes

This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish to add depth without being overwhelming.

Ingredients for Horseradish Pot Roast

• Beef Options: While chuck roast works best, you can also use bottom round or eye of round.
• Add Potatoes: For a heartier meal, toss in 1–2 lbs of baby potatoes (requires a 7–8 quart slow cooker).
• Extra Veggies: Carrots, celery, or mushrooms can be added, stick to about 1 cup each (up to 3 cups total). If adding, pour in ¼–½ cup extra beef broth to keep the sauce flavorful.
• Season to Taste: After whisking in the sour cream, taste the sauce and adjust with more salt and pepper if needed.
• Swap the Liquid: Replace some or all of the beef broth with red wine or beer to change the flavor.

How to Make Horseradish Pot Roast

This pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1–2 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes or rice, or turn it into a cozy French Dip style sandwich

1. Sear: Pat the roast completely dry with paper towels and season all sides with salt and pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.
2. Add Onion: Place the roast in the bottom of a large slow cooker, then add the onion over the top.
3. Start the Sauce: Once the roast is removed from the skillet, reduce the heat to medium and add the beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.
4. Combine: Add the tomato paste, horseradish, garlic, and Worcestershire, and stir until combined. Pour over the roast.
5. Slow Cook: Add the thyme to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
6. Add Slurry: In the final 45-60 minutes of cooking, skim off any fat, then whisk the cornstarch and cold water in a small bowl to make a slurry. Add it to the slow cooker.
7. Serve: Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.

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Horseradish Pot Roast

This horseradish pot roast is classic comfort with a bold twist, slow-cooked until fork-tender in a rich, savory sauce.

Course Dinner, entree, Main Course, main dish

Cuisine American

Keyword best pot roast recipe, crockpot pot roast, horseradish beef, Horseradish Pot Roast, Horseradish Pot Roast recipe, horseradish roast, pot roast, pot roast recipe, slow cooker beef recipe, slow cooker pot roast

Prep Time 15 minutes minutes

Cook Time 9 hours hours 15 minutes minutes

Total Time 9 hours hours 30 minutes minutes

Servings 8 servings

Calories 354kcal

Author Alyssa Rivers

Equipment

• 1 6-8 quart slow cooker
• 1 large 12-14 inch skillet

Ingredients

• 3-4 pound boneless beef chuck roast
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 chopped yellow onion about 1 ½ cups
• 1 cup beef broth
• 3 tablespoons tomato paste
• ⅓ cup prepared horseradish more or less to taste
• 2 tablespoons minced garlic about 6 cloves
• 1 tablespoon Worcestershire sauce
• 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 3 tablespoons cornstarch to thicken
• 3 tablespoons cold water to thicken
• ¼ cup sour cream

Instructions

• Pat a 3-4 pound boneless beef chuck roast completely dry with paper towels and season all sides with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side.
• Place the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
• Once the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce, and stir until combined. Pour over the roast.
• Add 3 sprigs fresh thyme to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
• At the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl to make a slurry, then add it to the slow cooker.
• Once the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil.
• Whisk a little of the roast liquid into a small bowl with ¼ cup sour cream until the sour cream is runny and warm, then add it to the slow cooker.
• Shred or slice the roast if desired, then add it back to the slow cooker and serve.

Notes

Storage Instructions

• Fridge: Store leftovers in an airtight container in the fridge up to 5 days.
• Reheating: Microwave in 60 second bursts until 165°F, or bake covered at 350°F for about 30 minutes until 165°F.
• Freezer: Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.
• Make ahead: Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.

 

Nutrition

Calories: 354kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 806mg | Potassium: 725mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg

What to Serve With Pot Roast

Side Dishes

Brown Sugar Glazed Carrots

40 minutes

Appetizers

Garlic Ranch Smashed Potatoes

50 minutes

Side Dishes

Crispy Parmesan Air Fryer Brussels Sprouts

15 minutes

Dinner

Baked Macaroni and Cheese

45 minutes