Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a staple in American comfort food, tracing its roots back to European meat pies. This pasta version keeps the creamy, hearty filling but swaps the crust for pasta, making it an easy, oven-baked dish.

What I Love About This Recipe

This dish combines the best of both worlds—the creamy, cozy flavors of chicken pot pie with the heartiness of a baked pasta dish. It’s an easy, one-pan meal that comes together quickly, making it perfect for busy weeknights. The golden cheese topping adds an irresistible crunch!

Also Read : Baked Potato Soup

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 12 oz pasta (penne or rotini)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups cooked, shredded chicken

• 1 cup frozen peas and carrots

• 1 cup frozen corn

• 1 (10.5 oz) can cream of chicken soup

• 1 cup milk

• ½ cup chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1½ cups shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup crushed Ritz crackers (optional, for topping)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook pasta according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened.
• Stir in shredded chicken, frozen peas, carrots, and corn. Cook for 2-3 minutes.
• Add cream of chicken soup, milk, chicken broth, Italian seasoning, salt, and pepper. Mix until smooth and heated through.
• Stir in cooked pasta and 1 cup of shredded cheddar cheese. Transfer mixture to the prepared baking dish.
• Sprinkle remaining cheddar, Parmesan cheese, and crushed Ritz crackers on top.
• Bake for 20-25 minutes, or until bubbly and golden brown on top.

Notes

• For extra flavor, add cooked bacon or mushrooms.
• Swap cream of chicken soup with homemade white sauce for a fresher taste.
• Leftovers can be stored in the fridge for up to 3 days or frozen for later.

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Origin Easy One Pan Ramen Chicken Alfredo

Alfredo sauce originates from Italy, traditionally made with butter, cream, and Parmesan cheese. This version takes inspiration from Japanese ramen, swapping traditional pasta for quick-cooking ramen noodles. This fusion brings together the best of both worlds—silky Alfredo sauce and the springy texture of ramen.

What I Love About This Recipe

This dish is incredibly easy, coming together in just 20 minutes. I love how the ramen absorbs the creamy Alfredo sauce, making it extra flavorful. Plus, it’s a one-pan meal, so there’s barely any cleanup. It’s a perfect budget-friendly, comforting dinner that feels indulgent without much effort.

Also Read : Rosemary Lemon Grilled Chicken

Easy One Pan Ramen Chicken Alfredo

Recipe by RecipeWikki

Servings

6

servings

Prep time

50

minutes

Cooking time

55

minutes

Calories

881

kcal

Ingredients

• 2 packs instant ramen noodles (discard seasoning packets)

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1 cup cooked, shredded chicken

• 1 cup heavy cream

• ½ cup chicken broth

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• ¾ cup grated Parmesan cheese

• ¼ teaspoon red pepper flakes (optional)

• Fresh parsley for garnish

Directions

• In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
• Stir in shredded chicken and cook for 2 minutes.
• Pour in heavy cream and chicken broth, stirring well. Season with salt, black pepper, and Italian seasoning.
• Add ramen noodles (uncooked) directly into the pan, submerging them in the sauce. Let simmer for 3-4 minutes, stirring occasionally, until the noodles are tender.
• Stir in Parmesan cheese, mixing until the sauce thickens and coats the noodles evenly.
• Sprinkle red pepper flakes if desired. Remove from heat and garnish with fresh parsley.

Notes

• Use rotisserie chicken for convenience.
• If the sauce thickens too much, add a splash of milk or broth.
• For extra flavor, mix in sautéed mushrooms or spinach.

The post Easy One Pan Ramen Chicken Alfredo appeared first on RecipeWikki.

Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a beloved dish in American cuisine for centuries, inspired by British and French meat pies. This pasta variation brings the same homey flavors but replaces the pie crust with pasta, making it a perfect fusion of comfort food classics.

What I Love About This Recipe

This dish has everything I love about chicken pot pie—savory filling, creamy sauce, and hearty vegetables—but with the ease of pasta. It’s a great make-ahead meal, and the golden, cheesy topping makes it absolutely irresistible. Plus, it’s perfect for feeding a crowd!

Also Read : Roasted New Red Potatoes

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

489

kcal

Ingredients

• 2 cups cooked, shredded chicken

• 3 cups cooked pasta (penne or rotini work best)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup milk

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (for topping, optional)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large pan, melt butter over medium heat. Add diced onion and garlic, cooking until softened.
• Stir in frozen vegetables and cook for 2-3 minutes.
• Sprinkle in flour, stirring to coat the vegetables. Cook for 1 minute.
• Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens.
• Season with salt, pepper, and thyme. Add shredded chicken and cooked pasta, mixing well.
• Pour the mixture into the greased baking dish. Sprinkle cheddar cheese, Parmesan, and breadcrumbs on top.
• Bake for 20-25 minutes, or until the top is golden brown and bubbly.
• Let rest for 5 minutes before serving.

Notes

• For extra crunch, mix breadcrumbs with melted butter before topping.
  
• Swap in your favorite vegetables, like green beans or mushrooms.
  

The post Chicken Pot Pie Pasta Bake appeared first on RecipeWikki.

Origin Salmon Arrabbiata Tray Bake

Arrabbiata, meaning “angry” in Italian, refers to the spicy tomato sauce made with chili, garlic, and tomatoes. Traditionally used for pasta, this bold sauce pairs beautifully with salmon, adding a rich, zesty kick to the dish.

What I Love About This Recipe

The combination of spicy, garlicky tomato sauce with tender, flaky salmon makes every bite exciting. The one-pan method means less effort and cleanup, making it ideal for busy evenings. Plus, it’s packed with protein and healthy fats for a nutritious meal.

Also Read : Tahini Butter Cookies

Salmon Arrabbiata Tray Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

380

kcal

Ingredients

• 4 salmon fillets (skin-on or skinless)

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 teaspoon red chili flakes (adjust to taste)

• 1 teaspoon dried oregano

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon balsamic vinegar

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 zucchini, sliced

• 1 bell pepper, chopped

• 1 small red onion, sliced

• ½ cup cherry tomatoes, halved

• ¼ teaspoon smoked paprika (optional)

• ¼ cup fresh basil, chopped (for garnish)

• Grated Parmesan or feta cheese (optional, for serving)

Directions

• Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
• In a bowl, mix crushed tomatoes, garlic, red chili flakes, oregano, balsamic vinegar, salt, and black pepper.
• Spread the zucchini, bell pepper, red onion, and cherry tomatoes on the baking tray. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat evenly.
• Place salmon fillets over the vegetables and pour the arrabbiata sauce on top, spreading it evenly.
• Bake for 20-25 minutes until the salmon is cooked through and flakes easily with a fork.
• Garnish with fresh basil and serve hot with Parmesan or feta cheese.

Notes

• Use fresh chili instead of flakes for extra heat.

The post Salmon Arrabbiata Tray Bake appeared first on RecipeWikki.

Origin Creamy Tuna Florentine Pasta Bake

Florentine dishes, inspired by Italian cuisine, typically feature spinach, which pairs beautifully with the creamy sauce and tuna in this dish. This pasta bake takes the classic flavors of a tuna casserole and elevates it with a rich béchamel-style sauce and plenty of cheese.

What I Love About This Recipe

The combination of creamy sauce, flaky tuna, and fresh spinach makes this dish both comforting and nutritious. The golden, cheesy crust adds a deliciously crispy texture. Plus, it’s an excellent way to use pantry staples like canned tuna and pasta while still feeling indulgent.

Also Read : Sticky Rice with Passion Fruit Sauce

Creamy Tuna Florentine Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

510

kcal

Ingredients

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• 2 tablespoons all-purpose flour

• 1 ½ cups milk (whole or 2%)

• ½ cup heavy cream

• 1 teaspoon Dijon mustard

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• 2 (5 oz) cans tuna, drained and flaked

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ cup panko breadcrumbs (optional, for crispy topping)

• 1 tablespoon olive oil (for topping)

Directions

• Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Cook pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until softened.
• Add spinach and cook until wilted, about 1-2 minutes.
• Sprinkle flour over the mixture and stir well to coat everything.
• Slowly pour in milk and heavy cream, whisking continuously to avoid lumps.
• Stir in Dijon mustard, salt, pepper, and nutmeg. Simmer until the sauce thickens, about 3-4 minutes.
• Remove from heat and gently fold in the tuna and cooked pasta.
• Transfer the mixture to the prepared baking dish and spread evenly.
• Sprinkle mozzarella and Parmesan cheese evenly over the top.
• If using, mix panko breadcrumbs with olive oil and sprinkle over the cheese for extra crunch.
• Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
• Let sit for 5 minutes before serving.

Notes

• Swap canned tuna for cooked shredded chicken for a different protein option.
• Use Gruyère or cheddar for a richer, more complex cheese flavor.

The post Creamy Tuna Florentine Pasta Bake appeared first on RecipeWikki.

Origin Easy Beef Stroganoff Pasta Bake

Beef Stroganoff originated in Russia in the 19th century and has since become a globally loved dish. Traditionally made with sautéed beef in a creamy sauce, this baked version brings a modern twist by combining it with pasta and cheese for an easy, oven-baked meal.

What I Love About This Recipe

The combination of creamy stroganoff sauce, perfectly cooked pasta, and gooey melted cheese makes this dish both indulgent and satisfying. The bake adds an extra layer of texture and flavor, with crispy golden cheese on top. Plus, it’s a great make-ahead meal, perfect for leftovers or meal prepping.

Also Read : Belizean Chicken Stew

Easy Beef Stroganoff Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

500

kcal

Ingredients

• 12 oz pasta (penne, rotini, or egg noodles)

• 1 lb ground beef (or thinly sliced sirloin)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 ½ cups mushrooms, sliced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 tablespoon Worcestershire sauce

• 1 ½ cups beef broth

• 1 cup sour cream

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 tablespoons unsalted butter

• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

• Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook the pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onions and mushrooms, sautéing until soft.
• Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
• Stir in garlic, Worcestershire sauce, paprika, salt, and pepper. Cook for 1 minute.
• Sprinkle flour over the mixture and stir well to combine.
• Pour in beef broth and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
• Remove from heat and stir in sour cream until fully incorporated.
• Add the cooked pasta to the skillet and mix well to coat in the sauce.
• Transfer the mixture to the prepared baking dish.
• Sprinkle mozzarella and Parmesan cheese evenly over the top.
• Bake uncovered for 20 minutes, until cheese is melted and bubbly.
• Garnish with fresh parsley and serve hot.

Notes

• For a richer flavor, substitute half of the sour cream with cream cheese.

The post Easy Beef Stroganoff Pasta Bake appeared first on RecipeWikki.

Origin of Chicken Piquant

The word “piquant” means sharp or spicy in taste, and this dish gets its name from the zesty combination of vinegar, tomatoes, and spices. While it has French and Cajun influences, variations of this recipe can be found in Caribbean and Southern cuisine, where bold flavors reign.

What I Love About This Recipe

This dish is quick to prepare, packed with flavor, and needs only a handful of ingredients. The tangy, slightly spicy sauce pairs perfectly with rice, pasta, or crusty bread. Plus, it’s a one-pan meal, making cleanup easy!

Quick and Easy Chicken Piquant

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

242

kcal

Ingredients

• 500g boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 bell pepper, chopped

• 1 green chili, finely chopped (optional, for heat)

• 2 tbsp white vinegar or apple cider vinegar

• 1 cup tomato puree (or crushed tomatoes)

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• ½ cup chicken broth or water

• 1 tsp Worcestershire sauce

• ½ tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• 1 tsp dried oregano

• ½ tsp thyme

• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Directions

• Heat olive oil in a pan over medium heat.
• Add onions, garlic, and bell pepper. Sauté until softened, about 3-4 minutes.
• Add the green chili (if using) and cook for another minute.
• Add the chicken pieces, season with salt, black pepper, paprika, and cayenne pepper.
• Sear the chicken for 3-5 minutes until lightly browned.
• Stir in the tomato puree, tomato paste, and sugar.
• Pour in the vinegar, Worcestershire sauce, and chicken broth.
• Add oregano and thyme, then mix well.
• Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally.
• Allow the sauce to thicken, ensuring the chicken is fully cooked.
• Sprinkle fresh parsley or cilantro on top.
• Serve hot with steamed rice, pasta, or crusty bread.

Notes

• Leftovers taste even better the next day as the flavors deepen.
• For a milder version, reduce or omit the cayenne pepper and green chili.

The post Quick and Easy Chicken Piquant appeared first on RecipeWikki.