Easy basil pesto pasta with meatballs is a delicious and crowd pleasing meal the whole family enjoys. We love how easy this homemade pesto sauce comes together in only 10 minutes. This easy weeknight meal is very versatile and can be tossed with all your favorite noodles and meat. We used spinach and turkey meatballs to make this a healthy skillet meal but you can use Italian meatballs, chicken or shrimp if you prefer. Without doubt, this easy recipe for the best fettuccine pesto will be a huge hit with your family.

Why You’ll Love This

• Notable: quick and easy meal bursting with fresh Mediterranean flavors, that tastes great with chicken, meatballs and shrimp
• Main Ingredients: fresh basil leaves, parmesan cheese, extra virgin olive oil, pine nuts, garlic cloves, pasta noodles, cooked meatballs and spices
• Cooking Method: stovetop
• Nutrients: packed with antioxidants, healthy fats and calcium
• Cooking Time: 10 minutes prep time and 20 minutes cook time
• Pairs well with: fresh crunchy salad, garlic bread, Caprese salad, roasted vegetables
• Special Equipment Needed: large pot or saucepan, skillet, food processor, kitchen tongs

Ingredients

You may have all of these ingredients for this pesto fettuccine recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this pesto pasta fettuccine recipe you might want to read the possible variations before deciding on your ingredients.

Fettuccine With Pesto Ingredients

• 2 cups fresh basil leaves (packed)
• ½ cup parmesan cheese (freshly grated)
• ½ cup extra virgin olive oil
• ⅓  cup toasted pine nuts
• 1 tablespoon garlic (minced)
• ¼ teaspoon salt (or more to taste)
• ⅛ teaspoon freshly ground black pepper (or more to taste)
• 1 lb pasta noodles
• 25-30 cooked meatballs

Optional Garnish

chopped fresh basil and freshly gated parmesan cheese

Variations and Substitutions

Basil: Use fresh basil from a plant or freshly cut. Do not substitute dried basil. You can, however, substitute half or all of the basil for baby spinach, if you like.

Parmesan: In case you’re in a pinch, you can use grated parmesan from your refrigerated deli section. We don’t recommend using the grated parmesan you find on the shelves in the center aisles of your grocery store.

Nuts: We love pesto with pine nuts, however, you can substitute walnuts to make tasty basil walnut pesto. It really depends on your personal preference. Use walnut pesto the same way you’d use any pesto.

Pasta: As a matter of fact, there is no best pasta for pesto. Even though we used fettuccine for this recipe, you can use any pasta of your choice.

Meatballs: You can use store-bought meatballs or make your own. Any style of meatball works great with fettuccine pesto. Have you tired our Air Fryer Meatballs, Turkey Meatballs, Chicken Meatballs or Mozzarella Stuffed Meatballs?

WHAT TO MAKE NEXT: If you loved this homemade pesto fettuccine recipe, try our Chicken Pesto Calzone. You’ll love them because they are crispy and golden brown on the outside and stuffed with melty cheese, juicy chicken and tasty pesto.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Food Processor — We are using a food processor to make the pesto, but a blender would work well too.

Instructions

This section shows how to cook pesto pasta with meatballs on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COOK PASTA: Firstly, bring a large pot of water to a boil over high heat, add salt and cook pasta according to package instructions. When the pasta is al dente, drain and set the hot pasta aside. Reserve starchy pasta water (¼ cup) if you want to add it to your pasta later with your pesto.

HEAT MEATBALLS: Then heat meatballs if they’ve been refrigerated or frozen.

STEP 1: Place basil, parmesan, pine nuts, garlic, salt and pepper into a food processor.

STEP 2: Blend the ingredients together until the basil and pine nuts are broken up into small pieces.

STEP 3: Afterwards, slowly add olive oil to food processor while pulsing.

STEP 4: Keep adding a little olive oil at a time until you reach your desired consistency.

STEP 5: In a warm skillet, heat the pesto a little bit. Then add drained pasta to your own pesto and toss. If needed, add ¼ cup of reserved pasta water to thin out the pesto. Afterwards, add the meatballs to the top of the fettuccine al pesto.

ENJOY: Finally, sprinkle freshly grated parmesan over the basil pesto pasta with meatballs and enjoy.

Stef says….

I love using this easy and scrumptious pesto for my Pesto Pasta Salad. This beautiful, flavorful, and easy to make, pasta salad brings a little bit of the Mediterranean to your table!

WHAT TO MAKE NEXT: If you love Italian inspired meatball dinners then you’ll love our Easy Baked Cheesy Meatball Sub Sandwich. This meatball stuffed sandwich bake is cheesy and full of flavor. Try pesto instead of marinara sauce for this perfect meal.

Make Ahead

Homemade pesto lasts for a about a week in the fridge. You can therefore prepare the sauce a couple of days ahead of time. Then store in an airtight container in the fridge until ready to use.

Recipe Tips

Follow these tips to make the best easy basil pesto pasta with meatballs.

• Tip: Make sure to use fresh and bright green basil for your pesto.
• Tip: Use high quality meatballs. Use your favorite frozen meatballs or make your own.
• Tip: Thin out the pesto with leftover pasta water to get perfectly creamy pesto pasta.

What To Serve With Homemade Pesto Pasta with Meatballs

We love to eat easy basil pesto pasta with meatballs all by themselves. But sometimes you need to serve it as a meal. Try one of these tasty recipes:

Bread: Serve 10-minute pesto pasta with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought French bread. If you have extra time make Pizza Dough Garlic Knots.

Salad: Pair this best pesto pasta recipe with a fresh salad. A green salad like our amazing Italian Salad or Chopped Asparagus Salad. Or even a Caprese Salad with tomatoes, mozzarella and basil or Antipasto Salad.

Side Dish: This fettuccine pesto main dish would taste great with Roasted Vegetables, Parmesan Roasted Broccoli or Prosciutto Wrapped Asparagus.

• 

  Easy Italian Salad Recipe With Homemade Salad Dressing

• 

  Caprese Salad

• 

  Garlic French Bread

• 

  Air Fryer Roasted Vegetables

More Pasta Recipes

We are big fans of simple recipes for yummy weeknight pasta meals. They are quick, easy, comforting and oh so good. Here are some of our other favorite pasta dishes:

• 

  Easy Dump And Bake Meatball Pasta Casserole

• 

  Easy Lasagna

• 

  The Best Italian Meatballs

• 

  Baked Ravioli

How To Store

Refrigerate: Store homemade pesto pasta leftovers in an airtight container or ziploc bag for up to one week in the fridge.

Freeze: Store leftovers in a freezer ziploc bag or airtight container. Freeze for up to 6 months.

Defrosting: Our favorite way to defrost fettuccine pesto leftovers is in the refrigerator overnight.

How To Reheat

You can reheat leftover basil pesto pasta with meatballs in the microwave the next day.

Andrea says….

I’m all about healthy eating right now and I’m pulling out my favorite healthy recipes that are full of bold flavor to keep me excited! This Pesto Chicken Wrap is super simple and such a quick and easy dish to make.

Common Questions

Can you add pasta water to your own pesto?

In case you find your pesto is sticky, you can mix your pesto with ¼ cup of the pasta water before mixing with your noodles. In case you didn’t save any pasta water, add some regular water.

What do you pair with homemade pesto sauce?

Pesto pairs naturally with cooked pasta, as a sauce on pizza or sandwiches, as a dressing on a salad or as a dip for garlic bread, for example. Additionally you can use it as a substitute for marinara sauce in a lasagna.

What flavors pair well with pesto?

Any dishes with similar ingredients (parmesan, pine nuts, garlic, basil) work well with the fresh flavors of pesto. You can also pair it well with cheese like mozzarella, for example. Pesto pairs especially well with grilled chicken or meatballs. Additionally, you can try it as a salad dressing with fresh tomatoes or dip for bread as well.

How can I use up easy pesto pasta leftovers?

In case you can’t eat all this fettuccine pesto try making it into another easy dinner. Try adding leftovers to a baking dish and then cover with fresh mozzarella slices. Bake at 350°F until the cheese is melted and any meat in your pasta is heated through again. Moreover, you can make a cold pesto pasta salad from the leftovers. Firstly, remove any leftover meat from the creamy pesto pasta. Then add sliced black olives, chunks of mozzarella, sliced grape tomatoes or cherry tomatoes, diced bell peppers or any other vegetables you want to add.

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Easy Basil Pesto Pasta with Meatballs

Delicious pesto fettuccine pasta with meatballs makes a healthy and delicious meal for the whole family.

Course dinner

Cuisine American, Italian

Keyword easy pesto pasta, easy pesto recipe, fettuccine and meatballs, homemade pesto, meatballs, pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 540kcal

Author Andrea + Stef

Equipment

• large pot
• Food Processor or blender
• large skillet

Ingredients

Pesto Ingredients

• 2 cups fresh basil leaves packed
• ½ cup parmesan freshly grated
• ½ cup extra virgin olive oil
• ⅓ cup pine nuts
• 1 tablespoon garlic minced
• ¼ teaspoon salt
• ⅛ teaspoon pepper freshly ground

Pasta Ingredients

• 1 pound fettuccine pasta noodles
• 30 meatballs cooked

Instructions

• Bring water to a boil in a stock pot or large saucepan. Follow pasta package instructions to cook noodles. When cooked, drain and set aside.
• Heat meatballs if they've been refrigerated or frozen.
• In a food processor, blend basil, parmesan, pine nuts, garlic, salt and pepper.
  
• Slowly add olive oil to the food processor while pulsing.
  
• In a warm skillet, toss pasta with pesto. Add meatballs on top of the pasta.
  
• Serve with freshly grated parmesan cheese.
  

Notes

• Optional: Substitute half the basil for spinach.
• Optional: Substitute walnuts for pine nuts.
• If your pesto is very thick, you can add a little more olive oil.
• Use your favorite kind of meatball. We used turkey meatballs in this recipe.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 42g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 215mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg

The post Easy Basil Pesto Pasta With Meatballs appeared first on Family Dinners.

If you are a pizza lover, this cheesy, gooey and absolutely delicious hot pepperoni pizza dip is perfect for you. Mouthwatering layers of seasoned cream cheese, pizza sauce, mozzarella, parmesan and pepperoni combine all your favorite pizza flavors within this oven baked dip.

Served with crusty bread or your favorite crackers, pepperoni pizza dip is an amazing appetizer to an Italian dinner, but can also be served at your next party, movie night or on game days.

You can also easily personalize this dip by adding your favorite pizza toppings instead of slices of pepperoni. Not a meat lover? Make this easy pizza dip vegetarian by topping it with vegetables such as black olives, green bell peppers or red onions.

WHAT IS PIZZA DIP?

This super yummy and addictive oven baked dip starts out with a layer of seasoned cream cheese, that is topped with a layer of tasty pizza or marinara sauce. Then sprinkled with two of Italy’s most popular cheeses: mozzarella and parmesan and finally topped with pepperoni slices. It combines all the flavors of a pepperoni pizza in a mouthwatering dip.

Why You’ll Love This

• Notable: pizza dip is creamy, cheesy, full of flavor and can easily be personalized with your favorite pizza toppings
• Main Ingredients: cream cheese, sour cream, Italian seasoning, garlic powder, pizza sauce, mozzarella cheese, parmesan cheese, pepperoni
• Cooking Method: air fryer, oven baked
• Cooking Time: 5 minutes prep time and 25 minutes cook time
• Pairs well with: crusty bread, pita chips, crackers, bagel chips, tortilla chips, garlic bread, french bread, pita bread, fresh bell peppers
• Diets: keto friendly, gluten free
• Special Equipment Needed: medium bowl, electric hand mixer, air fryer, oven-proof skillet

Ingredients

You may have all of these ingredients for this hot cheesy pizza dip recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this pepperoni pizza dip you might want to read the possible variations before deciding on your ingredients.

Easy Pizza Dip Ingredients

• 8 oz cream cheese (softened)
• ½ cup sour cream
• 1 ½ teaspoon Italian seasoning
• ⅛  teaspoon garlic powder
• 1 ¼ cup pizza sauce
• 2 cups mozzarella cheese (shredded)
• ¼ cup parmesan cheese (grated)
• 10 pepperoni slices

Optional Garnish

Fresh basil

Substitutions

Pizza Sauce: Use your favorite store bought pizza or marinara sauce or make your own. Check out our recipe for the best, easy to make Marinara Sauce.

Italian Seasoning: You can substitute plain oregano, or make your own Italian seasoning for this easy party dip.

Cheeses: For best results, shred your own cheeses. Pre-shredded cheese contains preservatives and doesn’t melt as well or taste as good.

Pepperoni: Original or turkey pepperoni work well. You can also use mini pepperoni.

Variations:

• Add extra cheese or use less cheese, depending on your preference.
• Add different meat options: ham, grilled chicken, bacon, or sausage.
• Try making your dip vegetarian by topping it with roasted bell peppers, mushrooms, or sliced black olives.
• Make it Hawaiian by topping it with diced ham, bacon bits and pineapple chuncks.
• Try a Buffalo twist, top with grilled chicken and crumbled up blue cheese, bake, and then top with just the right amount of Buffalo sauce.

WHAT TO MAKE NEXT: If you love this cheesy dip recipe with pepperoni, try our Rotel Dip with Sausage. You’ll love it because you only need 3 simple ingredients to make this super easy, cheesy and absolutely delicious dip.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Cast Iron Pan — A cast iron skillet works best for this recipe, because it retains heat for a long time. It therefore keeps the dip warm and gooey till it’s all eaten up. However, any oven safe pan, baking dish or a 9-inch pie plate will work as well.

Electric Mixer – Use an electric hand mixer to make the cream cheese layer for this good pizza dip.

Instructions

This section shows how to cook pepperoni pizza dip in the oven, with step-by-step photos and details about the technique. For printable instructions and nutritional information see the recipe card below.

Prep: Firstly, heat oven to 350ºF. Then grate cheeses and measure ingredients.

Step 1: In a medium bowl, combine cream cheese, sour cream, Italian seasoning, and garlic powder.

Step 2: Using a hand mixer, beat until creamy and smooth.

Step 3: Spread the cream cheese mixture into the bottom of a cast iron skillet or pie baking dish.

Step 4: Top cream cheese layer with pizza sauce and sprinkle with the two types of cheese.

Step 5: Then top with pepperoni. You can add some extra pepperoni, but note that pepperoni releases grease when cooked, so too much pepperoni could make your dip extra greasy.

Step 6: Bake uncovered in an 350 f oven for 20-25 minutes or until the cheese is melted and beginning to brown. Let rest for 5 minutes then serve with chips, crusty bread, pita crackers or thick slices of bell pepper.

WHAT TO MAKE NEXT: If you love the delicious flavor of easy to make party dips then you’ll love our Million Dollar Dip. This crowd pleaser is full of yummy cheese, crispy bacon and crunchy almonds.

How To Make Pizza Dip Ahead

Hot pizza dip can also easily be made ahead. Simply assemble the dip, cover with plastic wrap and store in the refrigerator for up to 24 hours. Pull the dip out of the refrigerator and bake when you are ready to serve it. You might have to increase cooking time, because the uncooked dip will be very cold.

How To Make Pizza Dip In The Air Fryer

You can also cook this easy pizza dip recipe in the air fryer if you prefer:

• Preheat the air fryer to 325ºF.
• In a medium bowl, using a hand mixer, cream together the cream cheese, sour cream, Italian seasoning and garlic powder.
• Then spread cheese mixture into the bottom of a pie tin or cake pan that fits easily into your air fryer.
• Top with pizza sauce and sprinkle with mozzarella cheese and parmesan cheese.
• Top with pepperoni slices.
• Cook uncovered for 10-15 minutes or until the cheese is melted and beginning to brown.
• Let the dip rest for 5 minutes, then serve with chips, crusty bread, pita crackers or thick slices of bell pepper.

Recipe Tips

Follow these tips to make the best baked pizza dip appetizer.

• Tip: For best results, use room temperature cream cheese. Cold cream cheese will not mix together well with the other ingredients.
• Tip: Taste the pizza sauce before using if it’s store bought. Not all pizza sauce is equal. Make sure you like it!
• Tip: Shred your own mozzarella cheese. Pre-shredded cheese has preservatives and doesn’t melt as well or taste as good.
• Tip: Do not add too much pepperoni. Pepperoni releases grease when it’s cooked and your dip will be very greasy if there’s too much pepperoni.

More Amazing Dip Recipes

If you love this hot cheesy pizza dip recipe, then you’ll enjoy these other delicious appetizer recipes:

• 

  The Best 7 Layer Dip Recipe

• 

  Buffalo Chicken Dip Crockpot Recipe

• 

  Chili Cheese Dip

• 

  Hot Artichoke Spinach Dip With Cream Cheese

More Delicious Pizza Recipes

If you love love pepperoni pizza dip you’ll also enjoy Grilled Pizza, Thick Crust Pizza and these easy recipes:

• 

  Air Fryer Naan Pizza

• 

  Air Fryer Pizza Bites

• 

  Pepperoni Calzone

• 

  Sausage Breakfast Pizza

How To Store

Refrigerate: You can store uncooked pepperoni pizza dip in the fridge for up to 24 hours. We recommend eating baked pizza dip immediately. You can store hot pizza dip leftovers in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 3 days.

Freeze: We do not recommend freezing this dip.

How To Reheat

You can reheat leftovers in the microwave, oven or air fryer. Preheat the oven to 350ºF and bake your dip until heated through, about 10-15 minutes. For the air fryer, put your dip in a pie tin or cake pan and air fry at 325ºF for 5-10 minutes.

Common Questions

Are pizza sauce and marinara sauce the same?

Even though they contain very similar ingredients, there are some slight differences. For example pizza sauce has a thicker consistency and often contains olive oil, while marinara sauce has a lighter consistency and often contains onions or shallots. You can use both sauces in this recipe with similar results.

Can I cook hot pizza dip in the air fryer?

Yes, preheat your air fryer to 325ºF. Prepare the hot pizza dip as described in the recipe. Use a cake pan or pie tin that fits your air fryer instead of a cast iron pan. Cook uncovered for 10-15 minutes in the air fryer. Let rest for 5 minutes then serve.

Is it possible to add other toppings to this pepperoni dip?

Of course! Prepare the hot pizza dip as instructed in the recipe until the mozzarella and parmesan cheese layer. Now you can get creative and top the dip with your favorite toppings, such as green peppers, black olives or ham, for example.

What to serve with cheesy pizza dip?

You can serve this delicious pizza dip with different types of crusty bread, such as baguette slices, ciabatta, bread sticks or pizza bread. Pizza dip is also a great way to use up stale white bread. Simple cut the bread in slices and toast them in the oven until golden brown and crispy.
Pita chips, bagel chips, crackers, pretzels or thick slices of bell pepper are other great options to serve with this dip.
Oven baked pepperoni dip also makes a perfect appetizer when served with garlic knots and Italian salad.

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Easy Hot Cheesy Pizza Dip Recipe

This creamy and cheesy hot pizza dip has everything you love in pizza. Enjoy dipping crusty bread, vegetables or crackers in this game day favorite.

Course Appetizer

Cuisine American, Italian

Keyword baked cheese dip, cheesy pepperoni dip, hot pizza dip, pepperoni pizza dip, pizza dip

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 247kcal

Author Andrea + Stef

Equipment

• Medium Bowl
• hand mixer
• spatula
• cast iron pan or other oven safe pan, or baking dish

Ingredients

• 8 oz cream cheese softened
• ½ cup sour cream
• 1½ teaspoon Italian seasoning
• ⅛ tsp garlic powder
• 1¼ cups pizza sauce
• 2 cups mozzarella cheese shredded
• ¼ cup parmesan cheese grated
• 10 slices of pepperoni

Instructions

• Preheat the oven to 350ºF.
• In a medium bowl, combine cream cheese, sour cream, Italian seasoning, and garlic powder.
  
• Using a hand mixer, beat until creamy and smooth.
  
• Spread the cream cheese mixture into the bottom of a cast iron skillet or pie dish.
  
• Spread the pizza sauce over the cream cheese mixture.
  
• Sprinkle the mozzarella and parmesan cheeses over the top of the pizza sauce.
  
• Top the cheese with pepperoni slices. Add more if you prefer a lot of pepperoni. Note that pepperoni expresses grease when cooked, so too much pepperoni could make your dip extra greasy.
  
• Bake uncovered for 20-25 minutes or until the cheese is melted and beginning to brown.
  
• Serve while warm.
  

Notes

RECIPE NOTES:

• Add more or less cheese, depending on your taste.
• Optional: Add an ⅛ teaspoon of salt to the cream cheese mixture.
• Use any pizza toppings you prefer. Try sliced olives, mushrooms, peppers, or sausage. 
• To make ahead, prepare the dip up until the point of cooking but do not cook. Cover and refrigerate for up to 24 hours. Cooking time may increase if ingredients are very cold. 

SERVING SUGGESTIONS:

• Serve with crusty bread, pita chips or crackers. 
• Serve as an appetizer with Italian Salad and garlic knots.

Nutrition

Calories: 247kcal | Carbohydrates: 5g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 540mg | Potassium: 205mg | Fiber: 1g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 1mg

The post Easy Hot Cheesy Pizza Dip Recipe appeared first on Family Dinners.

There are many variations of this recipe but this is the one you should try first because it’s the best. The combination of the chicken in a skillet with white wine, butter and seasonings create the perfect combination and taste.

One of the best things about cooking this dish is that you can make it all in one pan and have less dishes to wash after dinner! That’s always a selling point for me.

What is Chicken in White Wine Sauce?

Wine sauces are traditionally associated with French cuisine. Many different types of wines can be used and the sauce may also include stock (we’re using chicken stock), mushrooms, onion, garlic, butter, vinegar, shallot and various spices. In this sauce we use all of the above except shallots and vinegar. We also add corn starch to help thicken the sauce a little.

Why You’ll Love This

• Notable: incredibly flavorful and tender chicken with delicious sauce, true comfort food the whole family loves
• Main Ingredients: boneless skinless chicken breast, flour, salted butter, olive oil, yellow onions, baby bella mushrooms, garlic, fresh thyme, white wine, chicken broth, cornstarch and spices
• Cooking Method: stovetop
• Cooking Time: 10 minutes prep time, 40 minutes cook time
• Pairs well with: mashed potatoes, egg noodles, crusty bread, wild rice
• Special Equipment Needed: cast iron skillet or large ovenproof skillet, instant read thermometer, wooden spoon or silicone spatula

WHAT TO MAKE NEXT: If you loved this chicken and mushroom recipe, try our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Instructions

This section shows how to cook chicken in white wine sauce on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, slice chicken breasts into smaller “cutlets” or pound out thicker chicken breasts so that they will cook more quickly. Rinse each piece of chicken and pat dry with a paper towel. Then heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat until sizzling.

BROWN CHICKEN: Mix together flour, salt, and pepper in a shallow bowl. Then dredge each piece of chicken on both sides with flour mixture and set aside. Afterwards, place chicken breasts into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken is golden brown on each side, remove to a plate/bowl, cover in aluminum foil and keep warm.

COOK MUSHROOMS: Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms. Then cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Afterward, stir mushrooms and continue cooking over medium heat until any liquid has been reabsorbed. The mushrooms should be browned on both sides.

MAKE SAUCE: Add minced garlic to the mushrooms and sauté 1-2 minutes longer until garlic begins to brown. Be careful not to burn. Then pour wine into pan and stir to scrape all of the browned bits off the bottom of the pan to deglaze. Simmer 1-2 minutes. Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.

THICKEN SAUCE: Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch “slurry” into the sauce and continue stirring to distribute evenly.

FINISH: Return chicken to the skillet, spoon sauce over the meat and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. The longer you keep the sauce over heat the thicker the sauce will be. Then garnish with additional fresh thyme, salt, and freshly ground pepper.

SERVE: Finally, serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

WHAT TO MAKE NEXT: If you are looking for the perfect dessert to serve with chicken in white wine sauce then you’ll love our Blackberry Dump Cake. It only takes 10 minutes to make this scrumptious dessert everyone loves.

Can I Make This Ahead?

This dish is best eaten right from the stove. However, you can make it up to 2 days ahead and reheat to serve. Chicken and mushroom sauce is never quite as good reheated but you can do it. Make sure to check the internal temperature of the chicken when reheating.

How To Store

Refrigerate: Skillet chicken and white wine sauce leftovers should be cooled to room temperature. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Firstly, let the chicken cool completely. Then transfer chicken in white wine sauce leftovers to an airtight container or freezer bag. In case you are using a ziploc freezer bag, remove as much air as possible as you close the bag. Lay flat in the freezer to store.

Defrosting: The best way to thaw leftover chicken is in the refrigerator overnight.

How To Reheat

Reheat chicken and mushroom in the microwave in a microwave safe dish with a lid. Additionally, you can reheat leftovers in a saucepan on the stove over medium-high heat until the chicken’s internal temperature is 165 degrees..

Common Questions

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Chicken with White Wine Sauce Recipe

The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor.

Course dinner, Main Dish

Cuisine American, french

Keyword chicken and mushrooms, chicken with white wine sauce, easy chicken recipe, white wine sauce recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 320kcal

Author Andrea + Stef

Equipment

• Cast Iron Skillet or large skillet
• meat thermometer
• wooden spoon or silicone spatula

Ingredients

• 6 thin-cut boneless, skinless chicken breasts cut on the diagonal into "cutlets"
• ½ cup all-purpose flour
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper plus more for serving
• 4 tablespoons salted butter, divided
• 2 tablespoons olive oil extra virgin
• ⅓ cup finely diced yellow onions
• 8 oz. baby bella mushrooms wiped/rinsed clean and sliced thick
• 1-2 teaspoons minced garlic
• 3-4 sprigs fresh thyme
• ¾ cup dry white wine Sauvignon Blanc, etc.
• 1 cup chicken broth
• 1-2 tablespoons cornstarch

Instructions

• Slice chicken breasts into smaller "cutlets" or pound out thicker chicken breasts so that they will cook more quickly. Rinse and pat dry with paper towels.
• In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling.
• Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken on both sides with flour mixture and set aside.
  
• Place floured chicken into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken has browned on each side, remove to a plate/bowl and keep warm.
• Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms and onions. Cook without disturbing for 3-4 minutes or until mushrooms are dark on one side.
  
• Stir mushrooms and continue cooking over medium heat until any liquid has been absorbed/evaporated and the mushrooms are browned on both sides.
• Add minced garlic to the mushrooms and saute 1-2 minutes longer until garlic begins to brown, but not burn.
  
• Pour wine into pan and stir to scrape all of the brown bits off the bottom of the pan to deglaze. Simmer 1-2 minutes.
• Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.
  
• Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch "slurry" into the sauce and continue stirring to distribute evenly.
• Return chicken to the skillet and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens.
  
• Garnish with additional fresh thyme, salt, and freshly ground pepper.
  
• Serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

Nutrition

Calories: 320kcal | Carbohydrates: 13g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 540mg | Potassium: 664mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

The post Chicken in White Wine Sauce appeared first on Family Dinners.

What is Cannoli Dip?

Cannoli dip is the creamy and delicious filling of traditional cannoli recipes turned into an amazing sweet dip. Regular cannoli dip is usually made from ricotta, mascarpone, sugar, vanilla and chocolate chips. This perfect dessert is then served with cannoli chips, cone pieces, waffle cookies or graham crackers.

Why You’ll Love This

• Notable: rich and creamy inside of a cannoli in dip form served with cookies, crackers or waffle pieces
• Main Ingredients: whole milk ricotta, mascarpone cheese, powdered sugar, vanilla extract, mini chocolate chips
• Cooking Method: no bake
• Cooking Time: 5 minutes prep time
• Pairs well with: waffle cones, cannoli shells, graham crackers, pizzelle cookies, fresh fruit
• Diets: gluten free, vegetarian
• Special Equipment Needed: medium bowl, spatula, stand mixer or handheld electric mixer

WHAT TO MAKE NEXT: If you love this delicious cannoli cream dip recipe, then try our amazing Cookie Dough Dip. You’ll love it because it is actually a safe way to satisfy your cookie dough craving!

Instructions

This section shows how to make creamy Italian cannoli dip, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

BLEND CREAMY BASE: Firstly, cream together the ricotta and mascarpone until fluffy, using a stand mixer or handheld mixer. Then slowly beat in powdered sugar and vanilla extract.

ADD CHOCOLATE CHIPS: Afterwards fold in or carefully mix in the chocolate chips.

SERVE: Finally, transfer creamy dip to a serving bowl and use remaining chocolate chips to garnish. Then serve with your favorite dippers such as chocolate chip cookies, graham crackers, waffle cone pieces, or vanilla wafters.

WHAT TO MAKE NEXT: If you love Italian inspired desserts then you’ll love our Glazed Limoncello Cake Loaf. Super moist and full of bright flavor, this quick bread is baked with limoncello liqueur and topped with a sweet, boozy limoncello glaze.

How To Store

Refrigerate: Store leftover dip in an airtight container, other sealed container or a small bowl covered in plastic wrap in the refrigerator for up to 3 days. After that, give your dessert dip leftovers a good stir before serving again.

Common Questions

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Cannoli Dip Recipe With Mascarpone Cheese

Creamy cannoli filling turned into a scrumptious dip that tastes great with cookies, graham crackers and cone pieces.

Course Dessert

Cuisine American, Italian, vegetarian

Diet Gluten Free

Keyword cannoli dip recipe, cannoli dip with mascarpone cheese, how to make cannoli dip, superbowl cannoli dip, sweet cannoli dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Andrea + Stef

Equipment

• mixing bowl
• hand mixer
• spatula

Ingredients

• 1 cup ricotta cheese
• 1 cup mascarpone cheese or cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips

Instructions

• If there is excess liquid in the ricotta or in the mascarpone, place them in a fine mesh sieve over a bowl and drain for at least 30 minutes.
• In a bowl, use a hand mixer to beat together ricotta and mascarpone until smooth and creamy.
  
• Slowly beat in powdered sugar and vanilla extract.
  
• Fold in chocolate chips.
  
• Serve with waffle cone pieces, chocolate chip cookies, graham crackers, etc.
  

Notes

• Tip: Use top quality ricotta cheese for this recipe. We recommend very fine-grained, whole milk ricotta to get a smooth and creamy texture.
• Tip: Make sure ricotta and mascarpone cheese do not contain any excess liquid, otherwise your sweet dip might become runny.
• Tip: Use a stand mixer or electric hand mixer to cream together the base for this dip. That way the dip will get a lot fluffier.

The post Cannoli Dip appeared first on Family Dinners.

What is Italian Seasoning?

Italian seasoning is a blend of dried herbs and spices that can be used in many of your favorite Italian inspried recipes. Even though its name suggests an Italian origin, Italian seasoning is not really common in Italy. It is in fact more of an Italian American staple. Traditionally its key ingredients are aromatic herbs such as marjoram, basil, rosemary, thyme, sage, parsley or oregano, for example. Additionally flavorful spices such as garlic powder, onion powder, black pepper or cayenne pepper are also added to give it its distinct flavor. It is the best alternative to fresh herbs.

Why You’ll Love This

• Notable: flavorful blend of Italian herbs and spices that adds immense flavor to pizza, pasta sauces, salad dressings and more
• Main Ingredients: majoram, rosemary, basil, thyme, parsley, garlic powder, sage
• Cooking Method: no bake
• Cooking Time: 5 minutes prep time
• Pairs well with: pizza, calzones, Italian meatballs, pasta dishes, salads
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: mixing bowl, small whisk

WHAT TO MAKE NEXT: If you loved this flavor packed Italian spice blend recipe, use it for our Air Fryer Pizza Bites. These fluffy and delicious pepperoni pizza bites are super easy to make and will sure impress every pizza lover in your life.

Instructions

This section shows how to make Italian seasoning substitute, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

WHAT TO MAKE NEXT: If you love Italian inspired juicy and tender chicken then you’ll love our Air Fryer Boneless Skinless Chicken Thighs. This easy chicken dish is rubbed with olive oil, Italian seasoning and spices, then cooked to perfection in the air fryer.

How To Store

Room Temperature: In case you are not using your substitute for Italian seasoning right away, store your mix of herbs in an airtight container, ziploc bag, spice jar or other tightly sealed container until ready to use. We recommend keeping your Italian seasoning mix in a dry place such as a spice rack or a dark place such as a spice cabinet. If the spices you used for this recipe were fresh, this blend of Italian herbs will last for a long time. Even up to 2 years.

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Italian Seasoning Substitute

Amazing herb blend that combines all your favorite Italian flavors. It tastes great with pizza, pasta and many other Italian dishes.

Course recipe staple

Cuisine American, Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword homemade Italian spice blend, replacement for Italian seasoning, substitute for Italian seasoning, substitute Italian seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 23kcal

Author Andrea + Stef

Equipment

• small mixing bowl
• small whisk

Ingredients

• 2¼ teaspoon dried marjoram
• 2¼ tsp dried rosemary
• 2¼ teaspoon dried basil
• 2¼ teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried sage

Instructions

• Combine ingredients in a small bowl.
  
• Stir together to combine. Pour into a small container with an airtight lid. Close the lid and label.
  

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 123mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 5mg

The post Italian Seasoning Substitute appeared first on Family Dinners.

Why You’ll Love This

• Notable: incredibly tender and juicy slow cooker sirloin tip roast with flavorful gravy and potatoes and carrots cooked to perfection
• Main Ingredients: red potatoes, carrots, onion, olive oil, tri-tip roast, canola oil, beef broth, garlic, Worchestershire sauce, cornstarch and spices
• Cooking Method: Crockpot
• Nutrients: amazing source of protein with 53g per serving
• Cooking Time: 15 minutes of prep time, 2.5-8 hours cook time
• Pairs well with: crusty bread, salad, broccoli, green beans, cauliflower or Brussels sprouts
• Diets: gluten free, dairy free
• Special Equipment Needed: slow cooker, small bowl, large skillet, wooden spoon, strainer, knife and cutting board, instant read thermometer

WHAT TO MAKE NEXT: For a fun twist on a traditional roast, try Stef’s Mississippi Pot Roast. By adding some ranch dressing mix and pepperoncinis, this juicy roast is simply bursting with flavor.

Instructions

This section shows how to cook tri-tip roast with vegetables in the slow cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

SEASON AND SEAR MEAT: Make the tri-tip rub by combining the dried thyme, rosemary, salt and pepper in a small bowl. Then rub it into the whole roast. Afterwards, heat 2 tablespoons of canola oil in a large skillet set over medium-high heat. Quick sear the roast for 2 minutes on all sides. Then place the roast on top of the vegetables in the slow cooker.

PREPARE COOKING JUICES: Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the spices and Worcestershire sauce. Then bring to a simmer, before pouring over the roast in the slow cooker.

SLOW COOK: Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions for the roast.

OPTIONAL GRAVY: After removing the roast, potatoes and carrots to a platter, place a fine mesh strainer over a sauce pot. Then pour the juices from the crockpot into the strainer and discard leftovers from the strainer. Heat the cooking liquid over medium high heat on the stove. Make a cornstarch slurry. When juices are simmering, slowly whisk in the slurry to make a gravy and cook for 3-5 minutes until thickened.

FINISH: Finally slice tri-tip and pour gravy over the top of the vegetables and serve.

WHAT TO MAKE NEXT: If you love tender beef with flavorful gravy then you’ll love our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

How To Store

Refrigerate: Store leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days. Additionally, you can cover plated leftovers with plastic wrap, cling wrap or aluminum foil, for example. Put uneaten crockpot tri-tip roast with vegetables into the fridge no later than 2 hours after cooking.

Freeze: After the slow cooker roast and vegetables have cooled completely, transfer leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months.

Defrosting: The best way to thaw leftover tri tip roast with vegetables is overnight in the refrigerator.

How To Reheat

Reheat tri tip roast leftovers in the microwave.

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Slow Cooker Tri-Tip Roast Recipe With Vegetables

Incredibly tender meat with flavorful gravy and perfectly cooked potatoes and carrots. A perfect Sunday roast the entire family will love.

Course Main Dish

Cuisine American, Italian

Diet Gluten Free, Low Lactose

Keyword crockpot tri tip roast recipe, slow cooker tri tip roast recipe, slow cooker tri tip roast with vegetables, tri tip roast in the crockpot

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 servings

Calories 679kcal

Author Andrea + Stef

Equipment

• crockpot
• large skillet
• wooden spoon
• strainer
• meat thermometer

Ingredients

Vegetable Ingredients

• 1½ lbs baby red potatoes cut in half
• 4 large carrots peeled and cut into 1-inch pieces
• 1 large onion cut into chunks
• 2 tablespoon olive oil
• 2 teaspoon Italian seasoning
• 1 teaspoon salt

Tri-Tip Roast Ingredients

• 2 lbs tri-tip roast
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon salt
• 2 tablespoon canola oil or other high heat oil

Sauce Ingredients

• 2 cups beef broth
• 4 cloves of garlic minced
• 2 tablespoon dried onion flakes
• ¼ teaspoon dried parsley flakes
• ⅛ teaspoon paprika
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon Worcestershire sauce

Optional Slurry

• 2 tablespoon water
• 2 tbsp cornstarch

Instructions

• In a large slow cooker, arrange the potatoes, carrots, and onion. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with the Italian seasoning and 1 teaspoon salt. Gently toss to coat.
  
• Make the tri-tip rub in a small bowl. Combine the dried thyme, rosemary, salt and pepper.
  
• Then rub it into the tri-tip roast.
  
• Afterwards, heat 2 tablespoons of canola oil in a large cast-iron skillet set over medium-high heat. Sear the roast for 2 minutes on all sides.
  
• Place the roast on top of the vegetables in the slow cooker.
  
• Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the onion flakes, dried parsley, celery seed, paprika, pepper and Worcestershire sauce.
  
• First bring to a simmer, then pour over the roast in the slow cooker.
  
• Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions.
• Remove the roast, potatoes and carrots to a platter.
  
• Optional: Make a gravy. Place a fine mesh strainer over a sauce pot. Pour the juices from the crockpot into the strainer. Discard spices leftover in the strainer. Heat the saucepan with the juices over medium high heat on the stove. Make a cornstarch slurry. Mix together 2 tablespoons of water and 2 tablespoons of cornstarch. When juices are simmering, slowly whisk in the slurry to make a gravy. Cook for 3-5 minutes until gravy is thickened.
• Slice tri-tip and pour gravy over the top of the vegetables and serve.
  

Notes

• Potatoes and carrots will take longer to cook than the tri-tip if they are too large.
• Due to the nature of this cut, the tri-tip temp, when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, 145°F to 155°F for medium well.
• Slice a tri tip against the grain.
• Tri tip is great for making sandwiches because you can get nice slices of meat.

Serving

Serve with a side salad, crusty bread, broccoli, green beans, cauliflower or brussels sprouts

Nutrition

Calories: 679kcal | Carbohydrates: 44g | Protein: 53g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1861mg | Potassium: 1907mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10236IU | Vitamin C: 24mg | Calcium: 143mg | Iron: 6mg

The post Slow Cooker Tri-Tip Roast Recipe With Vegetables appeared first on Family Dinners.

Why Cook Frozen Meatballs In The Air Fryer?

Air fryer frozen meatballs are a great, quick way to add protein to your meal. Frozen meatballs are not raw meatballs. Frozen meatballs are any type of meatball that has been cooked then frozen. You can buy make these yourself and freeze or buy them in your supermarket freezer section. Most frozen meatballs are a variety of Italian meatball. You can find a mixture of beef and pork meatballs or just beef meatballs. Sometimes you can find turkey or chicken meatballs as well. If you want to make your own try our turkey meatballs or chicken meatballs. This is the easiest thing to do with meatballs! If you don’t need a whole baking sheet full of meatballs just pop the amount you need straight from the freezer into your air fryer. You can cook just the amount you need in less cook time than the oven and save energy in the process! Just toss them in BBQ sauce, sweet and sour sauce, or marinara sauce once they’re cooked for an easy meal.

Why You’ll Love This

• Notable: perfectly cooked, juicy and tender meatballs that are full of flavor and ready to be combined with your favorite sauce for an easy dinner or quick appetizer
• Main Ingredients: frozen meatballs, oil spray, BBQ sauce, marinara sauce
• Cooking Method: air fryer
• Nutrients: 19g of protein per serving
• Cooking Time: 2 minutes prep time, 12 minutes cooking time
• Pairs well with: marinara sauce, pasta and salad or barbecue sauce, coleslaw and cornbread
• Special Equipment Needed: air fryer, high heat thermometer, instant read thermometer, oil mister , air fryer parchment paper

WHAT TO MAKE NEXT: If you enjoy turning frozen meatballs into delicious family dinners, the you’ll love our amazing Swedish Meatballs. They are smothered in a rich and creamy sauce. This mouthwatering comfort food is done in only 30 minutes.

Instructions

This section shows how to cook frozen meatballs in air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

AIR FRY: Cook the meatballs at 380°F for 8-12 minutes, depending on the size of the meatballs. Shake the air fryer basket once or twice while cooking. At the end of the cooking time, use an instant read meat thermometer to make sure the internal temperature of the meatballs is at least 165°F. Larger meatballs may require additional minutes to cook.

SERVE: Warm your sauce in a saucepan over medium-low heat or in the microwave in a microwave safe bowl. Finally, toss the cooked meatballs with your sauce. Serve.

WHAT TO MAKE NEXT: If you want to try making your own meatballs from scratch, then you will love or Italian Meatballs recipe. These classic Italian meatballs are simply the best, and pair well with spaghetti, pizza or meatball sub sandwiches. Or try our Italian Air-Fried Meatballs.

Make Meatballs In The Oven Or Crockpot

OVEN: You can also cook meatballs in the oven at 400ºF for 10-20 minutes depending on the size of your meatballs. Make sure they reach an internal temperature of 165ºF.

SLOW COOKER: Frozen meatballs can be cooked in the crockpot for 3 hours on high together with your favorite sauce. We recommend using BBQ or marinara sauce. Before serving, check the internal temperature of the meatballs using an instant read thermometer. They should be at least 165ºF in the middle. See our Crockpot BBQ Meatballs Recipe.

How To Store

Refrigerate: Store leftover meatballs in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Cooled leftover meatballs can also be frozen in a freezer safe container or ziploc bag for up to 3 months.

Defrosting: We recommend cooking frozen meatballs while frozen for best results.

How To Reheat

The best way to reheat meatballs that have been refrigerated is by putting them back into the air fryer. You can also reheat meatballs in the microwave, using a microwave safe dish. Preferably use a dish with a cover to avoid splatter inside the microwave and trap the moisture inside the meatballs. Alternatively, you can also reheat leftovers in a saucepan on the stovetop.

Common Questions

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How To Cook Frozen Meatballs in The Air Fryer

Frozen meatballs are cooked to perfection in the air fryer. They come out juicy, tender and absolutely delicious.

Course Appetizer, Main Dish

Cuisine American, Italian

Keyword frozen air fryer meatballs, frozen meatballs cooked in the air fryer, frozen meatballs in air fryer, how to cook frozen meatballs in the air fryer

Prep Time 2 minutes minutes

Cook Time 12 minutes minutes

Total Time 14 minutes minutes

Servings 4 servings

Calories 298kcal

Author Andrea + Stef

Equipment

• Air Fryer
• air fryer parchment paper
• oil mister
• instant read thermometer

Ingredients

• 1 lb frozen meatballs
• oil spray

Garnish:

• BBQ sauce
• marinara sauce

Instructions

• Spray the bottom of the air fryer basket or tray to prevent meatballs from sticking. Alternatively, use air fryer parchment paper.
• Place meatballs into the air fryer in a single layer. Depending on the size of your air fryer you may need to cook in batches.
• Spray meatballs with oil spray. Shake to coat.
• Cook at 380°F for 8-12 minutes, depending on the size of your meatballs.
  
• Shake the air fryer basket once or twice while cooking.
• Use an instant-read meat thermometer to check the temperature of the meatballs to make sure they’re fully cooked at 165°F.
  
• Warm your sauce in a saucepan over medium-low heat or in the microwave in a microwave safe bowl. Toss the cooked meatballs with your sauce. Serve.
  

Notes

• Do not defrost meatballs before cooking.
• Meatballs come in many sizes. Cook time will vary depending on the size of meatball.
• Air fryers come in a wide variety of styles and shapes. Cook time varies depending on the type of air fryer.
• Cook meatballs in a single layer in the air fryer. Do not overcrowd them or stack meatballs on top of each other.
• Spray the meatballs with olive oil, avocado oil or a vegetable oil spray to help them brown easier.
• Remove meatballs from the air fryer and toss meatballs with your favorite sauce after the meatballs are fully cooked.

Nutrition

Calories: 298kcal | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 64mg | Potassium: 325mg | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The post How To Cook Frozen Meatballs in the Air Fryer appeared first on Family Dinners.

What is Crockpot Olive Garden Chicken Pasta?

This viral TikTok chicken pasta dish is a combination of fork tender and juicy chicken with a creamy white sauce made from Italian dressing, chicken broth, parmesan and cream cheese. It is cooked to perfection in the slow cooker and then mixed with al dente pasta.

Why You’ll Love This

• Notable: perfectly cooked pasta with creamy, cheesy white sauce and tender chicken
• Main Ingredients: Olive Garden Italian dressing, chicken broth, parmesan cheese, black pepper, cream cheese, chicken breast, pasta
• Cooking Method: Crockpot
• Nutrients: great source of protein with 39g per serving
• Cooking Time: prep time 5 minutes, cooking time 3-8 hours
• Pairs well with: Italian Salad, Caprese Salad, crispy Garlic Bread
• Special Equipment Needed: slow cooker, instant read thermometer

WHAT TO MAKE NEXT: If you loved this Italian dressing chicken pasta recipe, try our Easy Dump and Bake Meatball Pasta Casserole. You’ll love it because it is a quick and delicious one dish meal that the whole family will enjoy.

Instructions

This section shows how to cook Olive Garden chicken pasta in the slow cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

FINISH THE SAUCE: The chicken is done when an instant-read meat thermometer inserted at the thickest part reads an internal temperature of 165°F. Afterwards shred chicken with two forks or a meat shredder. Combine chicken, dressing, and cream cheese well. Let the chicken sit in the sauce for 10 minutes to absorb the flavor.

TOSS WITH PASTA AND SERVE: Finally, add the cooked pasta to the slow cooker. Toss to combine. Sprinkle with parsley and parmesan cheese before serving.

WHAT TO MAKE NEXT: If you love easy and healthy pasta dishes then you’ll love our Fettuccine Pesto. Fettuccine pesto pasta is a crowd pleasing meal with homemade pesto. Make it and toss with your favorite noodles and meat.

How To Store

Refrigerate: Let the creamy chicken pasta cool completely before transfering into an airtight container or ziploc bag. Leftovers can be stored in the fridge for up to 3 days.

Freeze: Crockpot Olive Garden chicken pasta leftovers can be frozen in a freezer safe container or freezer bag for up to 3 months. Divide the pasta leftovers into individual servings before freezing, for easy portion control when defrosting.

Defrosting: Thaw in the fridge overnight.

How To Reheat

Reheat slow cooker chicken pasta leftovers in the microwave or in a pot on the stovetop.

Common Questions

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Crockpot Olive Garden Chicken Pasta (Viral TikTok Recipe)

This creamy chicken pasta recipe is a mouthwatering combination of Italian flavors, cream cheese, chicken and pasta. It is prepped in only 5 minutes and cooks hands off in the crockpot.

Course Main Dish

Cuisine American, Italian

Keyword creamy chicken pasta, crockpot chicken alfredo, Olive Garden crockpot chicken pasta, slow cooker creamy chicken pasta, viral tiktok pasta chips

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 596kcal

Author Andrea + Stef

Equipment

• slow cooker
• forks
• cooking spoon or spatula

Ingredients

• 1 cup Olive Garden Italian dressing or any creamy Italian dressing
• 1 cup chicken broth
• ¼ cup parmesan cheese freshly grated
• ¼ teaspoon black pepper freshly cracked
• 8 oz cream cheese
• 2 lbs boneless skinless chicken breast thawed, 3-4 breasts
• 8 oz cooked pasta

Instructions

• Spray the crockpot with nonstick cooking spray.
• Trim the fat off the chicken breasts and place chicken into the crockpot.
  
• Pour 1 cup of Olive Garden Italian dressing and 1 cup chicken broth over the top of the chicken.
  
• Sprinkle ¼ cup parmesan cheese over the top. Then top evenly with black pepper.
  
• Cut cream cheese into cubes. Add to crockpot.
  
• Place lid on slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
  
• Chicken is done when an instant-read meat thermometer reads 165°F.
• Shred chicken with two forks or a meat shredder.
  
• Mix together shredded chicken, dressing, and cream cheese well. Let chicken sit in the sauce for 10 minutes to absorb the sauce.
  
• Add cooked pasta to the slow cooker. Toss to combine.
  
• Serve.
  

Notes

• Substitute Olive Garden dressing for any creamy Italian salad dressing.
• Substitute boneless skinless chicken breasts for boneless skinless chicken thighs.
• Use any type of pasta you prefer. Cook separately before adding to the chicken and sauce.
• Keep the lid on and turn to the warm setting if you aren’t ready to serve yet.
• Serve the chicken pasta in the crockpot or transfer to a serving bowl.

Nutrition

Calories: 596kcal | Carbohydrates: 15g | Protein: 39g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 980mg | Potassium: 649mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg

The post Crockpot Olive Garden Chicken Pasta (Viral TikTok Recipe) appeared first on Family Dinners.

What are Air Fryer Pasta Chips?

Pasta chips are made from cooked pasta that is coated in olive oil and spices and then cooked to crispy perfection in the air fryer. Their texture resembles the crispy bits at the edges of the top of a lasagna. They can be seasoned with whatever spices you prefer and taste amazing with lots of different dips. They are a lot healthier than traditional deep fried chips and can also be made gluten free or vegan depending on the type of pasta you use. Pasta chips, air fryer style, are the perfect snack!

Why You’ll Love This

• Notable: Delicious, crispy and crunchy air fried pasta with a slight chew in the middle. This easy recipe makes a great snack. These are a healthier snack option than regular potato chips.
• Main Ingredients: ziti pasta, olive oil, Italian seasoning, garlic, parmesan cheese, salt and pepper
• Cooking Method: air fryer
• Nutrients: pasta chips have about 60% less fat than regular chips
• Cook Time: 1 minute prep time, 8 minutes cooking time
• Pairs well with: marinara sauce, garlic sauce, pesto, whipped feta
• Diets: vegetarian
• Special Equipment Needed: air fryer

WHAT TO MAKE NEXT: If you love crispy air fryer pasta then you’ll love our Air Fryer Taco Stuffed Pasta Shells. Carnitas and cheese stuffed into tender pasta shells, then air fried to crispy, flavor-bursting perfection.

Instructions

This section shows how to cook pasta chips in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

AIR FRY: Working in batches, spread a single layer of pasta in the basket of your air fryer.  Be sure there is space between each noodle and avoid overcrowding. Then cook at 400° for about 8 minutes until noodles are beginning to blister and are just lightly golden brown.

ADD SPICES: While the pasta is cooking, mix together the remaining olive oil, Italian seasoning, garlic, salt, and pepper.  Afterwards, drizzle the olive oil mixture over the blistered pasta and toss (in the air fryer basket).  Cook for 2-3 minutes longer until the pasta is golden brown.

FINISH AND SERVE: Toss cooked pasta chips with the parmesan cheese and serve immediately. Serve with your favorite dipping sauce.

WHAT TO MAKE NEXT: If you want to turn leftover pasta shells into a crunchy, spicy and cheesy snack that’s sure to please a crowd, then Chipotle Chicken Stuffed Pasta is the perfect recipe for you. These shells are air fried until they’re crispy on the outside and gooey in the middle.

Make Pasta Chips in the Oven

In case you don’t have an air fryer you can also make pasta chips in the oven or convection oven. Preheat the oven to 400ºF, then bake for 20-25 minutes. Oven-baked pasta chips wont be as crispy as air fried ones, but they are still absolutely delicious.

How To Store

Room Temperature: While air fryer pasta chips taste best fresh, they keep really well too. Store leftover chips in an airtight container on the counter for up to 4 days.

Freeze: We do not recommend freezing pasta chips leftovers.

Common Questions

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Air Fryer Pasta Chips Recipe

These viral tiktok pasta chips are made in the air fryer and come out crunchy and super yummy. These cheesy, crunchy pasta chips make the perfect snack!

Course Appetizer

Cuisine American, Italian, vegetarian

Diet Vegetarian

Keyword air fried pasta, pasta chips in air fryer, pasta chips made in the air fryer, tiktok pasta chips, viral tiktok pasta chips

Prep Time 1 minute minute

Cook Time 8 minutes minutes

Total Time 9 minutes minutes

Servings 4 servings

Calories 330kcal

Author Andrea + Stef

Equipment

• Air Fryer
• small mixing bowl
• spoon

Ingredients

• 8 oz ziti pasta cooked
• 3 tablespoon olive oil divided
• ½ teaspoon Italian seasoning
• 1-2 cloves of garlic minced
• ½ teaspoon salt
• ½ teaspoon coarse black pepper
• ¼ cup parmesan cheese grated

Instructions

• Toss pasta with 1 tablespoon of olive oil until well coated.
  
• Working in batches, spread a single layer of pasta in the basket of your air fryer.  Be sure there is space between each noodle and avoid overcrowding.
  
• Cook at 400° for about 8 minutes until noodles are beginning to blister and just lightly golden brown.
  
• While the pasta is cooking, mix together the remaining olive oil, Italian seasoning, garlic, salt, and pepper.
  
• Drizzle the olive oil mixture over the blistered pasta and toss (in the air fryer basket).  Cook for 2-3 minutes longer until the pasta is golden brown.
  
• Toss cooked pasta chips with the parmesan cheese and serve immediately.
  

Notes

• The pasta takes much longer to cook and does not cook up into crispy pieces if you overcrowd the air fryer basket.  If you cook it in batches, be sure to divide the olive oil/garlic/seasoning mixture also so that you have enough to toss with each batch as you are cooking.

Nutrition

Calories: 330kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg

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What Is A Meatball Pasta Bake?

A meatball pasta bake is an easy casserole dish that requires no hands on cooking time. This is the perfect meal for busy weeknights when you don’t have much time to prep dinner. It results in delicious pasta and juicy meatballs covered in cheese. The simple recipe is a good choice for a fussy eater. With simple ingredients and easy prep this recipe is a big hit for a family dinner.

Another name for a meatball pasta bake that we’ve seen around the internet is “dump and bake meatball casserole”. That describes the dish exactly!

Why You’ll Love This

Notable: One pan meal the whole family will love. No need to pre-boil the pasta noodles or heat up the meatballs. It’s a good idea for a busy night.

Main Ingredients: frozen cooked meatballs, penne pasta, marinara sauce, water, mozzarella cheese

Cooking Method: oven baked

Nutrients: good source of protein, 39g per serving

Cooking Time: 10 minutes prep time, 50 minutes hands off baking time

Pairs well with: garlic French bread, crunchy saladSpecial Equipment Needed: 9×13-inch baking dish, aluminum foil

Ingredients

You may have all of these meatball casserole ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: penne pasta, marinara sauce
• Refrigerated/Frozen Ingredients: mozzarella cheese (low moisture not fresh mozzarella)
• Produce Ingredients: fresh parsley (optional)
• Meat Ingredients: (frozen or heated) cooked meatballs – Use ground beef meatballs, Italian sausage meatballs, pork meatballs, chicken meatballs or turkey meatballs.

Variations For Easy Pasta Bakes:

More easy meatball pasta bake recipe variations you might enjoy.

• Frozen Turkey Meatball Pasta Bake: Use frozen turkey meatballs.
• Mozzarella Chicken Meatball Pasta Bake: Use frozen chicken meatballs for a comforting chicken pasta bake.
• Chicken Parmesan Meatball Pasta Bake: Add grated parmesan cheese on top of the mozzarella cheese.

WHAT TO MAKE NEXT: If you enjoy turning frozen meatballs into delicious family dinners, the you’ll love our amazing Swedish Meatballs. They are smothered in a rich and creamy sauce. This mouthwatering comfort food is done in only 30 minutes.

Instructions

This section shows how to cook meatball pasta casserole in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

EASY PREP: Firstly, preheat the oven to 425°F. Then add pasta to the bottom of the pan, marinara and 3 cups water to a 9×13-inch casserole dish and stir to combine. Add meatballs on top of pasta. There is no need to brown meatballs or heat the meatballs if they’re pre-cooked. Do not stir anymore.

Optional: sprinkle ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder and ¼ teaspoon of onion powder over the sauce if your pasta sauce is bland and needs a little bit of extra flavor.

BAKE: Cover the dish with aluminum foil. Then place on the middle rack of the oven and bake meatball casserole for 40 minutes or until the pasta is cooked and sauce has thickened. Afterwards remove from the oven and uncover.

NOTE: Do not use cooked pasta with this recipe.

ADD CHEESE AND FINISH: Sprinkle mozzarella cheese over the top of the meatballs. (Feel free to add in some parmesan cheese here as well.) Return to the oven for another 10-15 minutes to melt the cheese. Cover if you do not want the cheese to brown. Do not cover if you want a golden brown cheesy top. Finally, let rest for 5-10 minutes before serving the comforting meatball pasta bake.

What To Serve With Dump And Bake Meatball Casserole

An easy casserole deserves an easy side dish. These low effort sides taste delicious with this pasta and red sauce.

Salad: This easy comfort food pairs well with a healthy side salad. If you’re low on time, grab a bagged salad at the grocery store. If you have a little more time, make an easy Italian Salad or a Chopped Asparagus Salad.

Vegetable Sides: Use the Instant Pot or air fryer to make some easy vegetable side dishes. Try Instant Pot Broccoli or Air Fryer Broccoli. Prosciutto Wrapped Asparagus is one of our favorite recipes. And don’t discount Cauliflower or Brussels Sprouts.

Crusty Bread: A dump and bake meatball casserole pairs perfectly with any kind of crusty bread. Buy a loaf of french bread and turn it into this delicious Garlic French Bread.

WHAT TO MAKE NEXT TIME: If you love making your own meatballs then you’ll love our Air Fryer Meatballs recipe. These are the best homemade meatballs, they are easy to make and cook to juicy, tender perfection in the air fryer. Or try our oven baked Italian Meatballs, Chicken Meatballs or Turkey Meatballs.

Make Ahead

Due to the nature of this dish, it isn’t advised to assemble and save in the refrigerator before cooking. If you want to make this pasta bake ahead of time, cook it completely in a microwave safe dish then store in the fridge and reheat in the microwave when needed.

How To Store

Refrigerate: Let the casserole leftovers cool completely and then transfer to an airtight container or ziploc bag. Alternatively you can simply cover the baking dish with cling wrap. Store in the refrigerator for up to 3 days.

Freeze: You can freeze leftover pasta casserole with frozen meatballs in a freezer safe container or freezer bag for up to 3 months. Label your leftovers with the date!

Defrosting: Thaw pasta leftovers overnight in the refrigerator for a day or reheat from frozen.

How To Reheat

Reheat leftovers in the microwave using a microwave safe dish. Cover to prevent splatter all over the microwave. Cook time depends on how much you are making and the power of your microwave.

Common Questions

Print

Dump And Bake Meatball Pasta Casserole Recipe

Easy dump and bake meatball casserole recipe made with frozen meatballs. Mix the ingredients in the baking dish, cover and bake.

Course Main Dish

Cuisine American, Italian

Keyword frozen meatballs recipe, meatball casserole, meatball pasta bake, pasta casserole with frozen meatballs

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 718kcal

Author Andrea + Stef

Equipment

• 9×13-in baking dish
• spoon

Ingredients

• 1.5-2 lbs frozen cooked meatballs about 24-30 meatballs
• 16 oz penne pasta
• 1 jar marinara sauce (44-48 ounces)
• 3 cups water
• 2 cups grated low-moisture mozzarella cheese

Optional Garnish:

• fresh parsley

Instructions

• Preheat oven to 425°F.
• Add pasta, marinara and water to a 9×13-inch casserole dish. Stir to combine.
  
• Add meatballs on top of pasta. Do NOT stir.
  
• Cover with aluminum foil.
  
• Place on the middle rack of the oven. Bake for 40 minutes or until the noodles are cooked and the sauce is thickened. Remove from the oven and uncover.
  
• Sprinkle mozzarella cheese over the top of the meatballs.
  
• Return to the oven for 10-15 minutes to melt the cheese. Cover if you do not want the cheese to brown. Do not cover if you want a golden brown cheesy top.
  
• Let rest for 5-10 minutes then serve.
  

Notes

• If your pasta is sticking up above the sauce level it isn’t going to cook. Get all the pasta down under the liquid. 
• Do not stir the meatballs and pasta together before cooking. You want the pasta to be below the meatballs, fully submerged in the cooking liquid. The finished dish also looks better with meatballs on top.
• Serve with garlic french bread and an Italian salad

Nutrition

Calories: 718kcal | Carbohydrates: 63g | Protein: 39g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 111mg | Sodium: 845mg | Potassium: 859mg | Fiber: 4g | Sugar: 6g | Vitamin A: 751IU | Vitamin C: 9mg | Calcium: 240mg | Iron: 3mg

The post Easy Dump And Bake Meatball Pasta Casserole appeared first on Family Dinners.