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

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

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Pasta

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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

Simple, classic, and downright magical, this iconic Marcella Hazan’s tomato sauce uses only 3 ingredients and proves that less is more. With just tomatoes, butter, and onion, it turns pantry staples into a rich, silky sauce you’ll make on repeat.

Marcello Hazan’s Tomato Sauce Ingredients

• Canned Tomatoes: Use canned tomatoes with no added salt or herbs. Cento San Marzano is a great brand!
• Onion: Use a white or yellow onion!
• Butter: The original recipe calls for unsalted butter, but if you only have salted, it will work.

Marcella Hazan’s Tomato Sauce Recipe

Once you try this, jarred sauce won’t stand a chance. With just a little simmer time and almost no prep, this simple tomato sauce delivers rich, classic flavor that works with just about any Italian dish. No garlic, herbs, or olive oil needed!

1. Add Ingredients: In a large saucepan, add the whole tomatoes, onion, and butter.
2. Simmer: Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue cooking, uncovered, for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
3. Remove Onion: Discard the onion, or use it in another recipe! 
4. Blend: Use an immersion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with a pinch salt to taste, if needed, serve over pasta, and enjoy!

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3 Ingredient Tomato Sauce

This three ingredient tomato sauce is made with just tomatoes, butter, and onion, simmered slowly for pure, classic flavor.

Course Dinner

Cuisine American, Italian American

Keyword 3 ingredient marinara, 3 ingredient tomato sauce recipe, Magic pasta sauce, Marcella Hazen’s tomato sauce, Marcella Hazen’s tomato sauce recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 126kcal

Author Alyssa Rivers

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 medium onion peeled and halved
• 5 tablespoons unsalted butter

Instructions

• In a large saucepan, add 1 (28-ounce) can whole peeled tomatoes, 1 medium onion, and 5 tablespoons unsalted butter.
• Bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to cook uncovered for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
• Remove the onion. Discard the onion, or use it in another recipe!
• Use an emulsion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with salt to taste, if needed. Serve over pasta and enjoy!

Notes

Storage Instructions

• Refrigerator: Store leftover sauce in an airtight container in the fridge for 3-5 days.
• To Reheat: Reheat the sauce over the stove until warmed through. Add a splash of water or chicken broth to the sauce to help thin it, if needed!
• Freezer: The cooked and cooled sauce can be frozen in an airtight container for up to 1 month. Remove and discard the onion before freezing.

 

Nutrition

Calories: 126kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 438IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.02mg

More Homemade Sauce Recipes to Try

Instead of long steps or complicated techniques, pasta sauces should rely on a few good ingredients to create real flavor. If you love this approach, try these other easy sauce recipes next.

Dressings, Sauces, and Dips

Easy Homemade Tomato Sauce

3 hours 5 minutes

Dinner

Slow Cooker Sunday Sauce (Sugo)

8 hours 45 minutes

Dinner

The Very Best Bolognese Sauce

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Recipe Skill Levels

Cherry Tomato Sauce

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Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.

Ingredients for Marry Me Stuffed Shells

• Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.
• Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.
• Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.

• Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.

How to Make Marry Me Stuffed Shells

My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

Shells & Filling

1. Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
2. Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.

Sauce & Assembly

3. Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste. 
4. Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
5. Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
6. Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish. 
7. Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce. 
8. Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 

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Marry Me Stuffed Shells

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

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword creamy sun dried tomato stuffed shells, marry me baked shells, Marry Me chicken Stuffed Shells, Marry Me chicken Stuffed Shells recipe, marry me pasta, Marry Me Stuffed Shells, Marry Me Stuffed Shells recipe, sun dried tomato stuffed shells

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 606kcal

Author Alyssa Rivers

Equipment

• 1 3-quart baking dish or 9 x 13-inch baking dish
• 1 Large Skillet

Ingredients

Shell Filling

• 1 (12-ounce) box jumbo shell pasta about 24 shells
• 1 ½ cups cooked, chopped chicken I used a rotisserie chicken
• 1 cup whole-milk ricotta cheese
• 1 ½ cups shredded mozzarella
• ½ cup grated parmesan
• ⅓ cup chopped sun-dried tomatoes drained
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Marry Me Sauce

• 3 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy whipping cream
• 1 cup grated parmesan cheese
• 1 cup chopped sun-dried tomatoes drained
• 1 teaspoon paprika
• 2 teaspoons Italian seasoning
• salt to taste
• ground black pepper to taste
• fresh basil optional garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.
• Bring a large pot of salted water to a rolling boil, then cook 1 (12-ounce) box jumbo shell pasta according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven. 
• Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive oil or vegetable oil to prevent them from sticking.

Filling

• Add 1 ½ cups cooked, chopped chicken, 1 cup whole-milk ricotta cheese, 1 ½ cups shredded mozzarella, ½ cup grated parmesan, ⅓ cup chopped sun-dried tomatoes, ½ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper to a large bowl and mix until combined. Set aside.

Sauce

• Add 3 tablespoons unsalted butter to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour and stir to form a paste.
• Cook for 1-2 minutes before slowly whisking in 2 cups chicken broth, 1 cup heavy whipping cream, and 1 cup grated parmesan cheese until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
• Stir in 1 cup chopped sun-dried tomatoes, 1 teaspoon paprika, 2 teaspoons Italian seasoning, salt, and ground black pepper. Continue to whisk the sauce for a few minutes until it thickens.

Assembly

• Add about ¾ of the sauce to the bottom of the prepared baking dish.
• Stuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce.
• Spoon the remaining sauce evenly over the top of the shells.
• Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the dish rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 

Video

Notes

Storage & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second intervals until heated through, or bake at 350°F for 20–25 minutes.
• Freezer: Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.
• Make Ahead: Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10–15 minutes to the bake time since it will be chilled.

Nutrition

Calories: 606kcal | Carbohydrates: 27g | Protein: 33g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1100mg | Potassium: 1119mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1756IU | Vitamin C: 10mg | Calcium: 528mg | Iron: 4mg

More Marry Me Recipes to Fall in Love With

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Marry Me Chicken (Creamy Sun-Dried Tomato Chicken)

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Dinner

Marry Me Lobster Pasta

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If you love my minestrone soup even a little, you have to try this minestrone casserole. It takes the cozy, veggie packed soup you already love and turns it into a hearty, cheesy pasta bake. It feels like weeknight dinner perfection.

Ingredients For Minestrone Casserole

• Onions: White or yellow are classic, but shallots or red onions work if you want a milder flavor.
• Extra veggies: Try mushrooms, bell peppers, or a handful of spinach or kale.
• Bean swaps: Cannellini, navy, pinto, or garbanzo beans all work. Drain and rinse.
• Add protein: Brown and crumble 1 pound ground beef or Italian sausage before adding veggies.
• Pasta shape: Any short pasta can replace the small shells.
• Green beans: Frozen or canned and drained, work just fine if you do not have fresh.

How to Make Minestrone Casserole

1. Prep & Boil: Preheat the oven to 350°F and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain and set aside. If you like firmer pasta, cook it a few minutes less, since it will continue cooking in the oven.
2. Sauté: Heat a large skillet over medium high heat with olive oil. Add the onion, carrots, and celery, then cook until the onion is softened and translucent.
3. Add: Stir in the garlic and zucchini and cook briefly until fragrant.
4. Combine: Add the green beans, beans, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Stir well, and remove from the heat.
5. Stir: Fold in the cooked pasta and Parmesan cheese, then transfer everything to the prepared baking dish.
6. Bake: Top with mozzarella cheese and cover with foil. Bake until heated through, then uncover and continue baking until the cheese is melted, browned, and bubbly. Remove baked minestrone casserole from the oven, garnish with fresh parsley if desired, and serve warm.

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Minestrone Casserole

This hearty minestrone casserole turns the classic soup into a comforting, cheesy pasta bake.

Course Dinner, entee, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword Easy Minestrone Casserole, minestrone bake, Minestrone Casserole, Minestrone Casserole Recipe, Vegetarian casserole, vegetarian dinner, vegetarian pasta

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 428kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish

Ingredients

• 3 cups small shell pasta or other short pasta
• 2 tablespoons olive oil
• 1 cup diced onion about half a large onion
• ½ cup diced carrots about 1 medium carrot
• ½ cup diced celery about 1 large stalk
• 1 tablespoon minced garlic about 3 cloves
• 1 ½-2 cups sliced zucchini about 1 large zucchini, cut in half lengthwise and sliced ¼-inch thick
• 1 cup chopped fresh green beans 1-inch pieces
• 1 (15-ounce) can red kidney beans drained and rinsed
• 1 (15-ounce) can navy beans drained and rinsed
• 1 (15-ounce) can diced tomatoes not drained
• 1 (8-ounce) can tomato sauce
• 3 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• chopped fresh parsley optional garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.
• Bring a large pot of salted water to a rolling boil over high heat, and add 3 cups small shell pasta. Cook as directed on the package for al dente, then drain and set aside. If you prefer more bite to your pasta, I recommend cooking it a few minutes less than called for, since it will continue to cook in the oven.
• Heat a large 14-inch skillet over medium-high heat, then add 2 tablespoons olive oil. Add 1 cup diced onion, ½ cup diced carrots, and ½ cup diced celery to the skillet and cook for 2-3 minutes, until the onion is translucent.
• Add 1 tablespoon minced garlic and 1 ½-2 cups sliced zucchini, then cook for 2 minutes.
• Add 1 cup chopped fresh green beans, 1 (15-ounce) can red kidney beans, 1 (15-ounce) can navy beans, 1 (15-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 3 tablespoons tomato paste, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon ground black pepper to the skillet and stir to combine.
• Remove from the heat and stir in the reserved pasta and ½ cup grated Parmesan cheese. Transfer to the prepared baking dish.
• Sprinkle 2 cups shredded mozzarella cheese evenly over the top and cover with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese on top is melted, browned, and bubbling.
• Remove the casserole from the oven and garnish with chopped fresh parsley before serving.

Video

Notes

Storing Leftovers & Make Ahead Instructions (24 HR or Freezer Meal) 

• Fridge: Store leftovers in an airtight container for up to 7 days. Reheat covered at 350°F for 20–25 minutes, or microwave in 30-second intervals until heated through to 165°F.
• Make Ahead or Freezer Meal Instructions: Assemble through step 7 and let cool completely. Cover tightly and refrigerate up to 24 hours or freeze up to 3 months. Bake as directed, adding about 15 minutes if refrigerated, or 25–30 minutes if frozen, then uncover and bake until bubbly and the center reaches 165°F.

Nutrition

Calories: 428kcal | Carbohydrates: 58g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1224mg | Potassium: 826mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2036IU | Vitamin C: 17mg | Calcium: 297mg | Iron: 4mg

More Hearty Casserole Recipes To Try

If you love this hearty, veggie packed minestrone casserole, you are going to love these other recipes!

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Zuppa Toscana Casserole

1 hour 50 minutes

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Stuffed Pepper Casserole

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Taco Rice Casserole

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This easy slow cooker lasagna layers tender noodles with rich meat sauce and three cheeses, all with just 25 minutes of hands on prep. You get classic, cozy lasagna flavor that melds into every bite from slow cooking all day!

Slow Cooker Lasagna Ingredients

• Meat: Use half ground beef and half Italian sausage for a richer flavor.
• Cheese Swap: You can use ricotta cheese instead of cottage cheese. I just like how cottage cheese keeps after cooking for so long.
• Noodles: No-boil or regular lasagna noodles both work; either will soften with the long cook time.
• Cheese: Freshly shredded cheese melts better than pre-shredded.
• Sauce: Use about 3½ cups homemade marinara instead of jarred if you prefer.
• Mushrooms: Sautéed mushrooms add moisture and depth.

How to Make Slow Cooker Lasagna

Lasagna always feels like a labor of love. But, for some reason, when I put it together in a crockpot, it feels so much easier! And I love how perfectly tender the noodles come out! Pair it with my Olive Garden salad and garlic bread!

1. Prep & Brown Meat: Spray the bowl of a slow cooker with nonstick cooking spray, then set aside. Add the ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease, then add the onion and garlic to the skillet, and cook for 2 minutes.
2. Add Sauce Ingredients to Skillet: Stir in the marinara sauce, tomato paste, water, Italian seasoning, salt, and pepper until combined.
3. Combine Cheeses: Combine the cottage cheese, mozzarella, and parmesan in a large bowl.
4. Assemble: To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker.
5. Layer Noodles: Layer about a third of the lasagna noodles on top of the meat sauce, breaking them up as needed.
6. Layer Cheese, Repeat & Cook: Add a third of the cheese mixture on top of the noodles. Repeat the layers twice more, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender. Turn the slow cooker to WARM and let the crockpot lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with fresh parsley.

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Slow Cooker Lasagna

Classic lasagna made effortless in the slow cooker. Layers of noodles, hearty meat sauce, and three cheeses come together with just 25 minutes of prep.

Course Dinner, entree, Main Course, main dish

Cuisine Italian, Italian American

Keyword crockpot dinner ideas, crockpot lasagna, easy lasagna recipe, Lasagna, lasagna recipe, Slow Cooker Lasagna, slow cooker lasagna recipe, slow cooker recipes

Prep Time 25 minutes minutes

Cook Time 5 hours hours 15 minutes minutes

Total Time 5 hours hours 40 minutes minutes

Servings 8 servings

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 Slow Cooker 5, 6, or 7-quart

Ingredients

• 1 pound lean ground beef
• 1 cup diced onion about 1 medium onion
• 4 teaspoons minced garlic about 4 cloves
• 1 (26-ounce) jar marinara sauce
• 1 (6-ounce) can tomato paste
• ½ cup water
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 (16-ounce) container small curd cottage cheese
• 2 cups shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• 10 uncooked lasagna noodles
• chopped fresh parsley optional garnish

Instructions

• Spray the bowl of a slow cooker with nonstick cooking spray and set aside.
• Add 1 pound lean ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease.
• Add 1 cup diced onion and 4 teaspoons minced garlic, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce, 1 (6-ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt , and ½ teaspoon ground black pepper, and stir to combine.
• Combine the 1 (16-ounce) container small curd cottage cheese, 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese in a large bowl.
• To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles.
• Repeat the layers twice more, finishing with the last third of the cheese mixture on top.
• Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.
• Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley.

Video

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.
• Freezer: Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.
• Make Ahead: Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.

Nutrition

Calories: 423kcal | Carbohydrates: 41g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1391mg | Potassium: 893mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1050IU | Vitamin C: 13mg | Calcium: 312mg | Iron: 4mg

More Italian-Inspired Dinners

Italian dinners are a family favorite in our house. This is Lasagna, or these Three Cheese Stuffed Pasta Shells are some of my tops! Here are a few more favorites for you to try.

Easy

Marry Me Chicken Pasta

30 minutes

Recipe Skill Levels

Million Dollar Spaghetti

1 hour 15 minutes

Dinner

The Best Manicotti EVER!

45 minutes

Dinner

Million Dollar Stuffed Shells

1 hour 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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Slow Cooker Korean BBQ Chicken

4 hours 40 minutes

Recipe Skill Levels

Garlic Beef and Broccoli Noodles

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By the end of the day, I’m wiped and still expected to make dinner. This Alfredo ravioli casserole swoops in and saves the night. Just layer everything, bake it, and dinner is done.

Alfredo Ravioli Casserole Ingredients

• Alfredo Sauce: Use jarred or homemade.
• Ravioli: Use one with your favorite filling. I used cheese filled ravioli. Fresh ravioli will work as well.
• Protein: Rotisserie chicken works, or you can swap it for Italian sausage or leave out the meat and use spinach instead.
• Seasoning: I love adding Italian seasoning for extra herby flavor. You can also add some fresh herbs or use your favorite blend of dried.

How to Make Alfredo Ravioli Casserole

This is one of the easiest recipes to put together when you are short on time. Premade sauce and rotisserie chicken make this come together so easily! While it’s baking, you can make this wedge salad and some garlic bread to go with it!

1. Prep: Preheat the oven to 350°F. Spread ⅓ of the Alfredo sauce on the bottom of a 9 x 13-inch baking dish.
2. Add: Layer half of the frozen ravioli over the sauce.
3. Layer: Add half of the cooked chicken. Sprinkle with half of the Italian seasoning. Drizzle another ⅓ of the Alfredo sauce on top.
4. Repeat & Bake: Repeat the layers, starting with the ravioli, then top with mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top of the alfredo ravioli casserole is golden and bubbly.

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Alfredo Ravioli Casserole

Creamy ravioli layered with chicken and rich Alfredo sauce, baked until bubbly and cheesy. It's easy to prep and perfect for busy weeknights.

Course Dinner, main dish

Cuisine Italian American

Keyword alfredo ravioli casserole, alfredo ravioli casserole recipe, baked chicken alfredo ravioli, chicken alfredo ravioli bake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 520kcal

Author Alyssa Rivers

Ingredients

• 1 (24-ounce) bag frozen ravioli
• 3 cups Alfredo sauce jarred or homemade
• 3 cups cooked chicken shredded or chopped
• 2 teaspoons Italian seasoning
• 2 cups mozzarella cheese
• 1 cup Parmesan cheese

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spread ⅓ of the 3 cups Alfredo sauce on the bottom of a 9 x 13-inch baking dish.
• Layer half of the 1 (24-ounce) bag frozen ravioli over the sauce.
• Add half of the 3 cups cooked chicken. Sprinkle with half of the 2 teaspoons Italian seasoning. Drizzle another ⅓ of the 3 cups Alfredo sauce over the chicken.
• Layer the remaining half of the 1 (24-ounce) bag frozen ravioli over the sauce.
• Top with the remaining half of the 3 cups cooked chicken. Sprinkle the remaining half of the 2 teaspoons Italian seasoning over the chicken. Top with the remaining ⅓ of the 3 cups Alfredo sauce.
• Cover the top with 2 cups mozzarella cheese and 1 cup Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.

Video

Notes

Storage & Make Ahead Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.
• Freeze: Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.
• Make Ahead: Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.

Nutrition

Calories: 520kcal | Carbohydrates: 6g | Protein: 36g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 175mg | Sodium: 1388mg | Potassium: 212mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 0.01mg | Calcium: 405mg | Iron: 1mg

More Quick & Easy Casseroles

I am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!

Dinner

Zuppa Toscana Casserole

1 hour 50 minutes

Dinner

Broccoli and Rice Chicken Casserole

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Dinner

Crack Chicken Casserole

45 minutes

Dinner

Baked Pierogi Casserole

50 minutes

You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup! Tender chicken, rich broth, and pasta all come together in just 30 minutes!

Ingredients for Chicken Alfredo Soup

• Half and Half: Half and half makes this soup creamy but not overly rich. You can make your own half and half if you don’t have any.
• Pasta: Use any pasta shape for this. I love using wide egg noodles. Other great options are bowtie, rotini, or even cheese tortellini.
• Chicken: This is a great recipe to use up leftover rotisserie chicken or make a quick batch of my air fryer chicken.

How to Make Chicken Alfredo Soup

One pot, simple ingredients, and big flavor! This creamy chicken Alfredo soup is a quick way to everyone’s heart! It’s so good and feels like a warm hug!

1. Sauté the Onions: In a large pot over medium heat, melt the butter. Once melted, add diced onion and garlic. Cook until the onions begin to soften, about 2-3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
2. Add Seasonings: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in chicken broth and half and half.
3. Cook: Bring to a boil and then add uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
4. Finish with Chicken and Cheese: Add cooked chicken, grated parmesan cheese, and shredded mozzarella cheese, then cook until the cheese is melted. Add fresh basil and parsley and serve.

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Chicken Alfredo Soup

Warm up fast with this creamy, cheesy chicken Alfredo soup! It can be ready in just 30 minutes for the ultimate comfort bowl.

Course main dish, Soup

Cuisine American, Italian American

Keyword chicken alfredo soup, creamy chicken alfredo soup, creamy chicken alfredo soup recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 709kcal

Author Alyssa Rivers

Ingredients

• 4 tablespoons butter
• ½ medium diced onion
• 3 cloves minced garlic
• 2 tablespoons all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 4 cups chicken broth
• 2 cups half and half
• 8 ounces dry uncooked pasta I used egg noodles
• salt and pepper to taste
• 2 cups cooked chicken, chopped or shredded
• ½ cup grated parmesan cheese
• ⅓ cup shredded mozzarella cheese
• fresh basil and parsley for garnish

Instructions

• In a large pot over medium heat, melt 4 tablespoons butter. Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
• Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes. Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Then slowly whisk in 4 cups chicken broth and 2 cups half and half.
• Bring to a boil, and then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
• Add 2 cups cooked chicken, chopped or shredded , ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted. Add fresh basil and parsley and serve.

Notes

Storage & Reheating Instructions

• In the refrigerator: Cool the soup and store it in an airtight container for 3 to 4 days.
• In the freezer: Cool the soup, transfer it to a ziplock bag, and freeze flat for up to three months.
• To reheat: Warm on the stove or in the microwave and add a splash of broth or milk if it needs extra moisture.

Nutrition

Calories: 709kcal | Carbohydrates: 57g | Protein: 37g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 1371mg | Potassium: 580mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 349mg | Iron: 3mg

More Cozy Soup Recipes

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