Recipes

Whip up this creamy, comforting chicken spaghetti for a hearty meal that feels like a warm hug in a bowl! It’s a wonderful way to transform leftover chicken into something truly special, and the best part is that it’s ready to enjoy in just 25 minutes. You’ll love how quickly this delicious dinner comes together on even your busiest nights!

Treat yourself to a warm, satisfying meal tonight with this super simple garlicky chicken pasta! It’s a total breeze to whip up, making it the perfect choice for those busy evenings when you want something homemade and delicious without any fuss. You’ve got this—dinner will be on the table and ready to enjoy in a flash!

🛒 Ingredients12 oz (340 g) short pasta (such as rotini, penne, or farfalle)1 cup cherry tomatoes, halved1 cup cubed mozzarella cheese (or 1 (8 oz) container of fresh mozzarella pearls)½ cup pepperoni slices, halved or quartered½ cup red onion, finely diced½ cup black olives, sliced (Kalamata or ripe olives)¼ cup fresh basil, chopped¼ cup fresh parsley, choppedFor the dressing:¼ cup extra-virgin olive oil2 tablespoons red wine vinegar1 tablespoon lemon juice (optional, for brightness)1 teaspoon Dijon mustard1 clove garlic, minced1 teaspoon Italian seasoning½ teaspoon salt¼ teaspoon black pepperPinch of red pepper flakes (optional)🥗 InstructionsCook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and let cool completely.Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice (if using), Dijon mustard, garlic, Italian seasoning, salt, pepper, and red pepper flakes until emulsified.Combine ingredients: In a large bowl, mix cooled pasta, cherry tomatoes, mozzarella, pepperoni, red onion, olives, basil, and parsley.Dress the salad: Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.Chill and serve: Cover and refrigerate for at least 1 hour (preferably 2–3 hours) to let flavors meld. Stir before serving.💡 TipsMake ahead: This salad tastes even better the next day! Store in an airtight container for up to 3 days.Add-ins: Try roasted red peppers, artichoke hearts, salami, or sun-dried tomatoes for extra flair.Cheese swap: Fresh mozzarella pearls (bocconcini) keep the salad creamy, but cubed provolone or feta also work well.Gluten-free? Use your favorite gluten-free pasta—just ensure it holds up well when chilled.

🛒 Ingredients1 medium onion, diced2 tablespoons butter2 medium carrots, sliced ¼-inch thick2 celery stalks, sliced ¼-inch thick½ teaspoon poultry seasoning2 tablespoons all-purpose flourSalt and freshly ground black pepper, to taste6 cups chicken broth1 bay leaf2 cups uncooked egg noodles*2 cups cooked chicken, shredded or diced2 tablespoons fresh parsley, chopped👩‍🍳 DirectionsDice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2–3 minutes.While the onion is cooking, slice the carrot and celery ¼-inch thick. Add to the pot and cook for 2–3 minutes or until the onion is soft.Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.Add chicken and cook 1 minute more or until heated through.Stir in parsley and remove bay leaf before serving.💡 Notes*If using a different type of noodle (e.g., wide egg noodles, pasta, or gluten-free), adjust cooking time accordingly or cook separately and add at the end to prevent overcooking.For a richer flavor, use homemade chicken stock and rotisserie chicken. Leftover roasted chicken works wonderfully too. The soup can be stored in the fridge for up to 3 days, but note that noodles may continue to absorb broth—add a splash of water or broth when reheating.

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