Origin Meghan Markle’s One-Pan Pasta

This method originated in Southern Italy and became famous after Martha Stewart popularized it in the U.S. Meghan shared in interviews that this dish is one of her favorite weeknight staples because it’s quick, healthy, and endlessly customizable.

What I Love About This Recipe

It’s incredibly fast—just toss everything into the pan and let it simmer. The pasta absorbs all the flavors of the broth, tomatoes, and garlic, creating a silky sauce without extra steps.

Also Read : Apricot and Peach Fried Pies

Meghan Markle’s One-Pan Pasta

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 12 oz spaghetti or linguine

• 12 oz cherry or grape tomatoes, halved

• 1 small onion, thinly sliced

• 4 cloves garlic, thinly sliced

• ½ tsp red pepper flakes (optional)

• 2 sprigs fresh basil, plus more for serving

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 4½ cups water or low-sodium vegetable broth

• Freshly grated Parmesan cheese, for serving

Directions

• In a large, wide skillet or sauté pan, combine pasta, tomatoes, onion, garlic, red pepper flakes, basil sprigs, olive oil, salt, and black pepper.
• Pour water or broth over everything.
• Bring to a boil over high heat.
• Reduce to a simmer and cook, stirring frequently with tongs, until pasta is al dente and liquid has mostly evaporated, about 9–11 minutes.
• Remove basil sprigs.
• Taste and adjust seasoning with more salt and pepper if needed.
• Serve immediately topped with fresh basil leaves and lots of Parmesan.

Notes

• For extra protein, add cooked shrimp or shredded rotisserie chicken at the end.
• Swap in zucchini ribbons, baby spinach, or mushrooms to change up the vegetables.
• If you prefer a thicker sauce, let the pasta rest a few minutes off the heat before serving.

The post Meghan Markle’s One-Pan Pasta appeared first on RecipeWikki.

Origin Pepperoni Casserole

This dish is a classic American-style casserole inspired by the flavors of pepperoni pizza. It’s a staple in potluck and family dinner culture combining convenience with satisfying, crowd-pleasing taste.

What I Love About This Recipe

It’s like eating pizza in a bowl — melty cheese, crispy-edged pepperoni, and saucy pasta all baked together. Plus, it’s super easy to make ahead and freeze!

Also Read : Miso Butter Ramen Noodles

Pepperoni Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

450

kcal

Ingredients

• 12 oz pasta (penne or rotini work well)

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups marinara or pizza sauce

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan

• 6 oz sliced pepperoni (reserve some for topping)

• Optional: chopped bell peppers, mushrooms, or olives

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook pasta in salted water until just al dente. Drain and set aside.
• In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
• Add marinara sauce, Italian seasoning, and any optional veggies. Simmer for 5 minutes.
• Stir in cooked pasta, half the mozzarella, Parmesan, and most of the pepperoni. Mix well.
• Pour mixture into the prepared baking dish. Top with remaining mozzarella and reserved pepperoni slices.
• Bake uncovered for 20–25 minutes, until bubbly and golden.
• Let rest for 5 minutes before serving. Garnish with fresh basil or red pepper flakes if desired.

Notes

• Make it spicy with hot pepperoni or a pinch of crushed red pepper.
• Great for freezing — prep and freeze before baking, then bake straight from frozen (add 10–15 minutes).
• Use mini pepperoni for easier bites or turkey pepperoni for a lighter version.

The post Pepperoni Casserole appeared first on RecipeWikki.

Origin Chicken Primavera Pasta Bake

Primavera means “spring” in Italian, referring to dishes featuring fresh seasonal vegetables. This baked version combines the classic pasta primavera flavors with hearty chicken and melted cheese for a cozy twist.

What I Love About This Recipe

It’s colorful, nutritious, and satisfying — combining lean protein, crisp veggies, and gooey cheese. Plus, it’s a great make-ahead dish for busy nights or feeding a crowd.

Also Read : Creamy Sausage Pasta

Chicken Primavera Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

650

kcal

Ingredients

• 300 g (10 oz) pasta (penne, rigatoni, or fusilli)

• 2 cups cooked chicken breast, diced

• 1 tbsp olive oil

• 1 cup broccoli florets

• 1 cup cherry tomatoes, halved

• 1 cup zucchini, sliced

• 1 bell pepper, diced

• 2 cloves garlic, minced

• 1 cup heavy cream or half-and-half

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh basil or parsley, chopped (for garnish)

Directions

• Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente. Drain and set aside.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add broccoli, zucchini, and bell pepper; cook until just tender.
• In a large mixing bowl, combine cooked pasta, sautéed vegetables, diced chicken, cherry tomatoes, heavy cream, half the mozzarella, and Parmesan. Season with salt and pepper.
• Transfer mixture into a greased baking dish. Top with remaining mozzarella cheese.
• Bake for 20–25 minutes until cheese is melted and golden.
• Garnish with fresh basil or parsley before serving.

Notes

• Use leftover or rotisserie chicken to save time.
• Substitute cream with a lighter option like Greek yogurt for a healthier version.
• Add red pepper flakes for a subtle kick.

The post Chicken Primavera Pasta Bake appeared first on RecipeWikki.

Origin Chicken Thigh and Orzo Skillet

This dish draws inspiration from Mediterranean and Greek cooking, where orzo pasta and chicken thighs are often combined with fresh herbs and lemon for bright, comforting flavors.

What I Love About This Recipe

It’s simple, packed with flavor, and minimal cleanup. The chicken stays tender and juicy while the orzo soaks up all the savory juices — a true weeknight winner!

Also Read : Japanese Christmas Cake

Chicken Thigh and Orzo Skillet

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

648

kcal

Ingredients

• 4 bone-in, skin-on chicken thighs

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup orzo pasta

• 2 cups chicken broth

• 1 lemon (zested and juiced)

• 1 tsp dried oregano or 1 tbsp fresh oregano, chopped

• Fresh parsley, chopped (for garnish)

Directions

• Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
• Add chicken, skin side down, and sear until golden and crispy, about 5–7 minutes. Flip and cook 3 minutes on the other side. Remove chicken and set aside.
• In the same skillet, add onion and garlic; sauté until softened and fragrant.
• Stir in orzo and toast lightly for 1–2 minutes.
• Pour in chicken broth, lemon zest, and oregano; stir to combine.
• Nestle chicken thighs back into the skillet, skin side up. Reduce heat to low, cover, and simmer for 15–20 minutes until orzo is tender and chicken is cooked through (internal temp 165°F/74°C).
• Remove lid, squeeze lemon juice over, and garnish with fresh parsley. Serve hot.

Notes

• For extra flavor, add a splash of white wine when deglazing the pan.
• Swap orzo for other small pasta like acini di pepe or couscous if preferred.
• Leftovers reheat well and make a great next-day lunch.

The post Chicken Thigh and Orzo Skillet appeared first on RecipeWikki.

Origin Creamy Sausage Pasta

While not traditionally Italian, this dish blends rustic Italian sausage with a creamy sauce, making it a modern comfort food favorite in home kitchens across the world.

What I Love About This Recipe

It’s a crowd-pleaser with just the right balance of spice and creaminess. The sausage adds depth, while the pasta soaks up all that delicious sauce — and it’s all ready in under 30 minutes!

Also Read : Beef Miso Ramen

Creamy Sausage Pasta

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

786

kcal

Ingredients

• 250 g (9 oz) pasta (penne, rigatoni, or fusilli work best)

• 250 g (9 oz) Italian sausage (casings removed)

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 small onion, chopped

• ½ cup chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tsp chili flakes (optional)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

• Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
• Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon. Cook until browned.
• Add onion and garlic; sauté until softened and fragrant.
• Pour in chicken broth and simmer for 2–3 minutes to deglaze the pan.
• Reduce heat and stir in cream and Parmesan. Simmer until the sauce thickens slightly.
• Add cooked pasta and toss to coat. If the sauce is too thick, add a splash of reserved pasta water.
• Season with salt, pepper, and chili flakes to taste.
• Garnish with chopped parsley and extra Parmesan if desired. Serve hot!

Notes

• Use spicy sausage for a kick, or mild for a family-friendly option.
• Add spinach, sun-dried tomatoes, or mushrooms for extra nutrition and texture.
• Leftovers taste even better the next day!

The post Creamy Sausage Pasta appeared first on RecipeWikki.

Origin Rotisserie Chicken Pasta Bake

Blending Italian-American pasta bakes with the convenience of store-bought rotisserie chicken, this dish is a modern comfort food staple.

What I Love About This Recipe

It’s rich, satisfying, and comes together with minimal effort. Rotisserie chicken adds flavor and saves time — all you do is mix, bake, and enjoy.

Also Read : Air Fryer Honey Sriracha Salmon Bites

Rotisserie Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

433

kcal

Ingredients

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

• 2 cups shredded rotisserie chicken

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 ½ cups marinara or Alfredo sauce (your choice)

• ½ cup sour cream or cream cheese (optional for creaminess)

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• Fresh parsley or basil, for garnish

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large bowl, combine cooked pasta, shredded chicken, sauce, sour cream or cream cheese (if using), Italian seasoning, salt, and pepper.
• Stir in half of the mozzarella and Parmesan cheeses.
• Transfer to baking dish and spread evenly. Top with remaining cheeses.
• Bake for 20–25 minutes until bubbly and golden on top.
• Garnish with fresh herbs and serve warm.

Notes

• Use Alfredo for a creamier bake or marinara for a tomato-based version.
• Add spinach, mushrooms, or bell peppers for extra veggies.
• Can be assembled ahead and baked later — just increase bake time slightly if chilled.

The post Rotisserie Chicken Pasta Bake appeared first on RecipeWikki.

Origin Chicken Orzo Skillet

Orzo, a rice-shaped pasta, is common in Mediterranean and Middle Eastern cuisine. This dish blends classic comfort with modern convenience, turning a few pantry staples into a full, fuss-free dinner.

Why You’ll Love This Recipe

It’s a complete meal in one skillet — fewer dishes, more flavor. The orzo cooks right in the same pan with the chicken, soaking up all the savory goodness. Creamy, rich, and ready in under 40 minutes!

Also Read : Multigrain Cheela Recipe

Chicken Orzo Skillet

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

500

kcal

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs or breasts, diced

• Salt and pepper to taste

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup orzo pasta

• 2 cups chicken broth

• ½ cup heavy cream or half-and-half

• 1 cup baby spinach (optional)

• ½ cup grated Parmesan cheese

• Zest of 1 lemon (optional)

• Fresh parsley for garnish

Directions

• Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
• Sauté aromatics: In the same skillet, add a little more oil if needed. Sauté onion and garlic for 2–3 minutes until fragrant.
• Toast orzo: Stir in orzo and cook for 1–2 minutes to lightly toast.
• Simmer: Add broth and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes or until orzo is tender, stirring occasionally.
• Make it creamy: Stir in cream, Parmesan, cooked chicken, and spinach (if using). Cook until heated through and spinach is wilted.
• Finish & serve: Add lemon zest for brightness and garnish with fresh parsley. Serve hot straight from the skillet!

Notes

• You can swap spinach with kale or peas for variety.
• For a lighter version, use milk instead of cream and skip the cheese.
• 
  Add red pepper flakes or smoked paprika for a flavor boost.

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