Chicken Parm Alfredo Meatballs

There’s comfort food… and then there’s this. These Chicken Parm Alfredo Meatballs take everything you love about classic chicken parmesan and give it a rich, indulgent twist. Crispy, golden shells give way to juicy, herb-seasoned chicken with a molten mozzarella center that stretches with every bite. And just when you think it couldn’t get better, they’re paired with a silky, garlicky Alfredo that wraps everything in pure comfort.

This is one of those recipes that feels a little extra in the best way. Perfect for a cozy night in, a game day spread, or anytime you’re craving something bold, cheesy, and deeply satisfying.

Why You’re Going to Love This Recipe

• Crispy on the outside, juicy on the inside for the perfect bite
• Stuffed with melty mozzarella for that irresistible cheese pull
• Rich, garlicky Alfredo sauce that takes it over the top
• A fun, elevated twist on classic chicken parmesan
• Flexible cooking methods: fry, bake, or air fry
• Perfect for entertaining or a cozy night in

Ingredients

Chicken Meatballs

• Ground chicken
• Mozzarella, cubed
• Pecorino romano cheese, grated
• Dried parsley
• Dried oregano
• Dried basil
• Salt
• Pepper
• Red pepper flakes (optional)
• Paprika

Garlic Alfredo Sauce

• Heavy cream
• Pecorino romano cheese, grated
• Butter
• Garlic, minced or paste
• Onion powder
• Salt
• Pepper

Egg Wash

• Eggs
• Water or milk

Breading

• Panko breadcrumbs
• Pecorino romano cheese, grated
• Salt
• Pepper

Garnish

• Pecorino romano cheese, grated
• Fresh basil
• Olive oil

Instructions

Egg Wash

In a bowl, whisk together the eggs and water or milk until smooth. Set aside.

Breading

In another bowl, combine the panko breadcrumbs, grated pecorino romano, salt, and pepper. Mix well and set aside.

Garlic Alfredo Sauce

In a saucepan over medium heat, melt the butter. Add the garlic and cook until fragrant.

Whisk in the heavy cream and season with onion powder, salt, and pepper. Continue whisking until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in the grated pecorino romano until smooth. Set aside.

Chicken Meatballs

In a large bowl, combine the ground chicken, pecorino romano, dried herbs, salt, pepper, red pepper flakes, and paprika. Mix until fully combined.

Scoop out a golf ball-sized portion and flatten slightly. Place a cube of mozzarella in the center, seal it tightly, and roll into a ball.

Repeat until all the meatballs are formed.

Assemble

Dip each meatball into the egg wash, then roll in the seasoned breadcrumbs. Press gently to ensure the coating sticks well.

Place on a baking sheet and refrigerate for 10 to 15 minutes to help them firm up.

Frying Instructions (Original Method)

Heat vegetable oil to 350°F. Carefully lower the meatballs into the oil in batches.

Fry for 8 to 10 minutes until golden brown and cooked through. Transfer to a cooling rack.

Baking Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper or a wire rack.

Place the breaded meatballs onto the prepared baking sheet, spacing them evenly. Lightly spray or drizzle with oil to help them crisp.

Bake for 18 to 22 minutes, or until cooked through and lightly golden.

For extra crispiness, broil for 2 to 3 minutes at the end, keeping a close eye on them.

Air Fryer Instructions

Preheat your air fryer to 375°F.

Lightly spray the basket and the meatballs with oil. Place the meatballs in a single layer, making sure they’re not overcrowded.

Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and cooked through.

Work in batches if needed.

Serve

Serve hot with the garlic Alfredo sauce on the side or spooned over the top.

Finish with grated pecorino romano, fresh basil, and a drizzle of olive oil. Every bite is crispy, creamy, cheesy perfection.

Storage and Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Keep the Alfredo sauce separate if possible.

Reheat in a 350°F oven or air fryer until warmed through and crispy again. Warm the Alfredo sauce gently on the stovetop, adding a splash of cream if needed to loosen it.

Printable Recipe Instructions

Print

Crispy Chicken Parm Alfredo Meatballs

There’s something about chicken parm that always hits, but this right here takes it to another level. Crispy, golden-breaded chicken meatballs stuffed with melty mozzarella, fried until perfectly crunchy on the outside and irresistibly tender on the inside. Then comes the twist… a rich, velvety garlic Alfredo that wraps every bite in pure comfort. It’s that perfect balance of textures and flavors. You get the crunch, the juicy seasoned chicken, the cheesy pull, and that creamy, garlicky finish that ties it all together. Whether you’re serving these up for a cozy night in or putting on a spread that feels a little elevated, these Chicken Parm Alfredo Meatballs deliver big, bold, indulgent flavor in every bite.

Course Appetizer, Main Course

Cuisine American, Italian

Keyword alfredo sauce, chicken parm, meatball

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 12 meatballs

Author kingcooks

Ingredients

Chicken Meatballs

• 2 lbs ground chicken
• 1 cup mozzarella cubed, 12 pieces
• 1/2 cup pecorino romano cheese grated
• 1 tsp parsley dried
• 1 tsp oregano dried
• 1 tsp basil dried
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp red pepper flakes optional
• 1/2 tsp paprika

Garlic Alfredo Sauce

• 3 cups heavy cream
• 1 cup pecorino romano cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic minced or paste
• 1 tsp onion powder
• salt to taste
• pepper to taste

Egg Wash

• 2 large eggs
• 1/4 cup water or milk

Breading

• 3 cups panko breadcrumbs
• 1/2 cup pecorino romano cheese grated
• 1 tsp pepper
• 1 tsp salt

Garnish

• Pecorino romano cheese grated
• Basil fresh
• Olive oil

Instructions

Egg Wash

• In a bowl, add all ingredients listed under “Egg Wash.” Whisk until thoroughly combined and set aside.

Breading

• In a bowl, add all ingredients listed under “Breading.” Mix to combine and set aside.

Alfredo Sauce

• Add butter to a saucepan over medium heat.
• Once melted, add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt, and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, remove from heat and mix in grated pecorino romano and set aside.

Chicken Meatballs

• In a large bowl, add all ingredients (except the cubed mozzarella) listed under “Chicken Meatballs.” Thoroughly mix everything together.
• Using an ice cream scoop or your hands, scoop out a golf ball-sized amount of the seasoned ground chicken.
• Press a cube of mozzarella cheese into the center and seal it all around. Roll into a ball and place on a prepared baking sheet.
• Repeat until all the seasoned ground chicken is gone and stuffed with mozzarella cheese. Should get 10-12 meatballs.

Assemble

• Roll the meatballs in the egg wash, then into the seasoned panko breadcrumbs.
• Give them a good squeeze while in the breadcrumbs to make sure they adhere.
• Repeat with remaining meatballs and return to the prepared baking sheet.
• Place in the refrigerator for 10-15 minutes to allow the meatballs to firm up some.
• While that’s happening, heat a large pot of vegetable oil to 350°F.
• Remove the meatballs from the fridge and gently lower them into the hot vegetable oil.
• Work in batches to avoid crowding the pot and lowering the temperature of the oil.
• Cook the meatballs for 8-10 minutes until golden brown and cooked through.
• Once cooked, transfer to a cooling rack.
• Serve immediately with a side of garlic Alfredo sauce.
• Garnish with pecorino romano cheese, fresh basil, and olive oil. Enjoy!

Stuffed Shells Meets Lasagna

Rich, comforting, and irresistibly cheesy, this Stuffed Shells Lasagna is the kind of dish that makes you feel at home with the very first bite. Large pasta shells are coated in a slow-simmered meat sauce layered with creamy béchamel, fresh basil, and plenty of mozzarella before being baked until golden and bubbling. It’s hearty enough for Sunday dinner, yet elegant enough to serve at a gathering. Each forkful is a balance of savory beef and sausage, velvety sauce, and gooey cheese—a true Italian-inspired classic that’s worth savoring.

Why You’re Going to Love This Recipe

• Classic comfort food – It’s warm, cheesy, and soul-satisfying.
• Layers of flavor – A rich meat sauce, creamy béchamel, and gooey mozzarella all baked together.
• Perfect for gatherings – Makes a beautiful dish for family dinners or entertaining.
• Customizable – Swap the meat or adjust the herbs to fit your taste.
• Leftovers reheat beautifully – Enjoy it just as much the next day.

Ingredients

Pasta

• Large pasta shells or lumaconi
• Mozzarella cheese, shredded

Meat Sauce

• Ground beef
• Italian sausage
• Whole tomatoes
• Fresh basil
• Dry red wine
• Onion, diced
• Celery, diced
• Carrots, diced
• Tomato, chopped
• Water
• Garlic, paste or minced
• Bay leaves
• Dried oregano
• Salt
• Black pepper

Béchamel

• Butter
• Flour
• Heavy cream
• Nutmeg
• Salt
• Black pepper

Instructions

Meat Sauce

In a pan over medium heat add the ground beef and sausage and cook until browned. Add the diced onions, celery, and carrots, cooking until the vegetables begin to soften. Stir in garlic, salt, and pepper. Deglaze with red wine, cooking a few minutes to reduce. Add the chopped tomatoes, whole tomatoes, and water. Season with oregano, bay leaves, and some fresh basil. Cover and simmer for 30 minutes over medium low heat.

Pasta

Cook the large pasta shells according to package directions.

Béchamel

In a pan over medium low heat, melt butter and whisk in flour. Cook until lightly golden, then slowly whisk in heavy cream. Season with salt, pepper, and nutmeg. Continue whisking until thickened enough to coat the back of a spoon. Remove from heat and set aside.

Assemble

Heat oven to 375°F. Remove the bay leaves from the meat sauce and gently stir in the cooked shells. Add half the pasta to a baking dish, followed by dollops of béchamel, fresh basil, and mozzarella. Repeat with the remaining pasta, mozzarella, basil, and more béchamel. Drizzle with olive oil and bake uncovered for 25–30 minutes, until the cheese is golden and bubbling. Let cool for 10–15 minutes before serving.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Instructions

Reheat in the oven at 350°F covered with foil until warmed through, about 15–20 minutes. For a quicker option, microwave individual portions, though the oven method helps maintain the best texture.

Print

Stuff Shells Lasagna

Rich, comforting, and irresistibly cheesy, this stuff shell lasagna is the kind of dish that makes you feel at home with the very first bite. Large pasta shells are coated in a slow-simmered meat sauce layered with creamy béchamel, fresh basil, and plenty of mozzarella before being baked until golden and bubbling. It’s hearty enough for Sunday dinner, yet elegant enough to serve at a gathering. Each forkful is a balance of savory beef and sausage, velvety sauce, and gooey cheese. A true Italian-inspired classic that’s worth savoring.

Course Main Course

Cuisine American, Italian

Keyword creamy pasta, pasta, stuffed shells

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6 people

Author kingcooks

Ingredients

• 1 lb large pasta shells or lumaconi dried
• 2 cups mozzarella cheese shredded

Meat Sauce

• 1 lbs ground beef
• 1/2 lbs Italian sausage
• 1 28 oz can of whole tomatoes
• 1 cup basil fresh
• 1 cup dry red wine
• 1/2 cup onion diced
• 1/2 cup celery diced
• 1/2 cup carrots diced
• 1 cup tomato chopped
• 1/4 cup water
• 1 tbsp garlic paste or minced
• 2 bay leaves
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp black pepper

Béchamel

• 5 tbsp butter
• 5 tbsp flour
• 4 cups heavy cream
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Meat Sauce

• In a pan over medium heat add the ground beef and sausage and cook until browned.
• Then, added the diced onions, celery and carrots and allow to cook until the vegetables start to soften.
• Cook for 4-5 minutes then add the minced garlic and season with salt and pepper.
• Follow that with a cup of dry red wine. Cook for 3-4 minutes to eliminate the alcohol.
• Add the chopped tomatoes and a can of whole tomatoes and 1/4 cup of water.
• Stir and season with dried oregano, the bay leaves and 1/4 of the fresh basil.
• Mix until thoroughly combined, cover and allow to cook for 30 minutes over medium low heat.
• Cook the large pasta shells according to the package instructions.

Béchamel

• In a pan over medium low heat add butter and flour.
• Whisk and allow to cook until lightly golden.
• Then, create a steady stream of heavy cream and continue to whisk until everything is incorporated.
• Season with salt, pepper and nutmeg.
• Whisk for another minute or two and once the sauce is thick enough to cover the back of a spoon remove from heat and set aside. As it cools it will thicken even more.
• It comes together fairly quickly so don’t leave unattended.

Assemble

• Heat oven to 375F.
• Removed the bay leaves from the meat sauce and add the cooked large shells. Stir until well combined becoming carefully not to break up the shells.
• Add half the sauced shells into a baking dish, followed by dollops of the béchamel, 1/2 of the remaining basil and 1 cup of shredded mozzarella.
• Complete with the remaining pasta, mozzarella cheese, basil and more of the béchamel.
• Drizzle with olive oil and place in the oven uncovered for 25-30 minutes.
• Allow to cook until the cheese is melted and bubbling around the edges.
• Once cooked, let cool for 10-15 minutes and enjoy!

Seafood Macaroni Salad

This isn’t your average macaroni salad. It’s a chilled seafood lover’s dream—creamy, tangy, herb-laced, and loaded with tender grilled shrimp and sweet, luxurious crab. Perfect as a summer side or light main dish, this seafood macaroni salad brings the freshness of the coast right to your table.

Whether you’re planning a cookout, picnic, or weekday lunch, this cold seafood pasta salad checks all the boxes: bold flavor, beautiful presentation, and minimal prep. And thanks to Hellmann’s Real Mayonnaise, every bite is rich, smooth, and satisfying.

Why You’re Going to Love This Seafood Macaroni Salad

Elevated and Easy
This dish looks and tastes gourmet but comes together with simple ingredients and just a few easy steps.

Coastal Flavor
Sweet claw crab, delicate lump crab, and perfectly grilled shrimp marinated in creamy mayo make every bite feel like a beachside indulgence.

Herb-Infused Creaminess
A vibrant dressing with lemon juice, Dijon mustard, parsley, and chives ties it all together with fresh flavor and a touch of tang.

Perfect for Make-Ahead Meals
It’s even better after a little time in the fridge, which makes it an ideal prep-ahead option for gatherings or grab-and-go lunches.

Versatile and Crowd-Pleasing
Serve it chilled as a side dish, a light main, or a standout addition to your next summer spread.

Ingredients You’ll Need

Pasta Base
Elbow macaroni or shells cooked until just tender, rinsed in cold water and cooled completely.

Seafood
Grilled shrimp marinated in Hellmann’s Real Mayonnaise, lemon zest, garlic, and spices
Jumbo lump crab meat for delicate texture
Claw crab meat for sweet, flavorful depth

Creamy Herb Dressing
Hellmann’s Real Mayonnaise for a rich, velvety base
Celery, red onion, and bell peppers for crunch and color
Dijon mustard and lemon juice for brightness
Parsley, chives, and celery seed for fresh herbal notes
Salt and pepper to taste

How to Make It

Grill the Shrimp
Toss peeled and deveined shrimp with mayonnaise, garlic, lemon zest, paprika, salt, and pepper. Let it marinate briefly while you preheat your grill.
Grill the shrimp until slightly charred and opaque, then let them cool completely.

Make the Dressing
In a large bowl, stir together the mayonnaise, celery, red onion, bell pepper, Dijon, lemon juice, parsley, chives, and celery seed. Season with salt and pepper to taste.

Assemble the Salad
Add the cooled pasta to the bowl with the dressing. Toss in the grilled shrimp and claw crab meat. Gently fold in the jumbo lump crab to keep it whole and delicate.
Top with a dusting of paprika and a sprinkle of fresh chives.

Serving and Storage Tips

Serve this salad cold with lemon wedges on the side. It pairs beautifully with grilled vegetables, corn on the cob, or buttery crackers.
Store any leftovers in an airtight container in the fridge. For best texture and flavor, enjoy within two to three days. Stir before serving.

Print

Seafood Macaroni Salad

Tender macaroni pasta, succulent grilled shrimp marinated in Hellmann’s Real Mayonnaise, delicate jumbo lump and claw crab meat for a luxurious seafood experience. The vibrant, herb-infused mayonnaise dressing ties it all together with just the right balance of tang, crunch, and freshness. Whether you’re serving it as a side or a light main, this salad is guaranteed to become a staple in your summer recipe rotation.

Course brunch, dinner, lunch

Cuisine American

Keyword macaroni salad, pasta salad, seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 1 lb elbow macaroni or shells, cooked al dente, rinse in cold water and set aside to cool
• 8 oz jumbo lump crab meat
• 4 oz crab claw meat

Grilled Shrimp

• 1 lb shrimp peeled and deveined
• 1/4 cup Hellmann’s Real Mayonnaise
• 1 tsp garlic minced or paste
• 1 tsp lemon zest
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Creamy Dressing

• 1 /12 to 2 cups Hellmann’s Real Mayonnaise
• 1/2 cup celery finely chopped
• 1/4 cup red onion finely chopped
• 1/4 cup bell peppers finely chopped
• 2 tbsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp parsley finely chopped
• 2 tbsp chives finely chopped
• 1 tsp celery seed
• Salt to taste
• Pepper taste

Instructions

Grilled Shrimp

• Pre-heat grill to 400F.
• In a large bowl add all ingredients listed under “Grilled Shrimp.” Mix throughly and all to marinate for 10-15 minutes.
• Grill the shrimp for 2-3 minutes on both sides until slightly charred and opaque.
• Once cooked, set aside to cool completely.

Creamy Dressing

• In a large bowl combine all ingredients listed under “Creamy Dressing.” Mix thoroughly and set aside.

Assemble

• To the large bowl with the creamy dressing, add the cooked pasta of your choice, the crab claw meant and cooled grilled shrimp. Once combined, gently fold in the jumbo lump crab meat.
• Garnish with chives and a light dusting of paprika. Serve immediately and enjoy!

When it comes to quick and comforting meals, nothing beats this creamy One-Pot Tortellini. It’s loaded with tender cheese-filled tortellini, flavorful Italian sausage, and a rich, creamy sauce. This recipe is a perfect balance of hearty protein, vibrant veggies, and indulgent pasta, all cooked in just one pan for easy cleanup. Whether it’s a busy weeknight or a cozy family dinner, this dish is always a hit!

Why You’ll Love This Recipe

• Easy and Quick: Everything comes together in one pan, saving time and dishes.
• Comforting Flavors: Creamy, cheesy, and savory—this dish has it all.
• Customizable: Add more veggies, swap the sausage for chicken, or adjust the spices to make it your own.
• Crowd-Pleasing: Perfect for feeding the family or impressing guests.

Ingredients You’ll Need

• Tortellini: The star of the dish, bringing cheesy, tender bites.
• Italian Sausage: Adds a savory and slightly spicy flavor.
• Veggies: Spinach, onion, shallots, and red pepper create a flavorful base.
• Creamy Sauce: Made with a combination of heavy cream and broth for a luscious texture.
• Seasonings: Garlic, oregano, salt, and pepper bring the dish to life.
• Parmesan Cheese: Finishes the dish with a cheesy, nutty touch.

How to Make Creamy One Pot Tortellini

1. Cook the Sausage: Start by browning the sausage until golden and cooked through. Remove and set aside.
2. Sauté the Veggies: In the same pan, sauté shallots, onion, red pepper, and garlic until fragrant.
3. Combine Everything: Add the tortellini, sausage, broth, and cream. Bring to a boil, then stir in the spinach and seasonings.
4. Simmer and Finish: Cook until the pasta is tender and the sauce thickens. Fold in grated Parmesan and serve immediately.

Tips for the Best Creamy One Pot Tortellini

• Use fresh tortellini for the best texture and flavor.
• Adjust the creaminess by adding more or less liquid based on your preference.
• Don’t skip the Parmesan—it adds richness and depth to the dish.

Reheating and Storage

Storage: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days.

Reheating: Warm leftovers in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. You can also microwave it in short intervals, stirring in between to ensure even heating.

This Creamy One Pot Tortellini is a recipe you’ll return to again and again. It’s creamy, comforting, and endlessly versatile—perfect for any occasion. Whip it up tonight and enjoy a delicious dinner without the hassle!

Print

Creamy One Pot Tortellini

This Creamy One Pot Tortellini combines cheesy pasta, savory sausage, and a creamy spinach sauce for the ultimate comfort meal. Ready in under 30 minutes with minimal cleanup, it’s perfect for busy weeknights or when you crave something hearty and satisfying!

Course dinner

Cuisine American, Italian

Keyword creamy pasta, dinner, tortellini

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 1 lb ground Italian sausage
• 20 oz five cheese tortellini pasta
• 2 cups heavy cream
• 2 cups spinach roughly chopped
• 1 1/2 cups chicken broth or water
• 1 cup onion chopped
• 1/2 cup parmesan cheese grated
• 1/4 cup red pepper chopped
• 1/4 cup shallot chopped
• 1 tbsp garlic minced or paste
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• Olive oil for cooking

Instructions

• In a large pan over medium heat, add some olive oil and ground Italian sausage.
• Using a the utensil of your choice, break up the sausage into small pieces and cook until golden brown.
• This should take 4-6 minutes. Once cooked remove from pan and set aside.
• Into the same pan, add shallots, onion, red peppers and garlic. Allow to sauté for 2-3 minutes.
• Add back the cooked sausage and the five cheese tortellini.
• Stir to combine to pour in chicken broth and heavy cream.
• Once it comes to a boil add chopped spinach, season with salt, pepper and oregano.
• Cook for 5-6 minutes or for the instructed amount of time based on the pasta you’re using.
• Fold in some freshly grated parmesan cheese.
• Once the sauce has thickened and the pasta is tender removed from heat.
• Serve immediately and top with more parmesan cheese. Enjoy!

• My First Item
• My Second Item
• My Third Item

[/checklist]

Print

Creamy Mac and Cheese

Creamy 3 cheese mac and cheese with an Amazing crispy cheese crust!

Course Main Course, Side Dish

Cuisine American

Keyword mac and cheese

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting Time 10 minutes minutes

Servings 8 servings

Author kingcooks

Ingredients

• 16 oz. medium shells cooked
• 4 cups half and half
• 2 cup mozzarella cheese shredded
• 2 cups muenster cheese shredded
• 1 cup parmesan cheese
• 5 tbsp. unsalted butter
• 5 tbsp. flour
• 1 1/2 tbsp. garlic minced
• 1 tbsp. onion powder
• 1 tbsp. oregano dried
• 1 tsp. nutmeg ground
• 1 tsp. salt
• 1/2 tsp. white pepper

Instructions

• In a large skillet over medium heat, add in unsalted butter. Once the butter is melted and starting to slightly bubble, sprinkle in the flour and whisk to combine. Cook for 1-2 minutes consistently whisking.
• Once the roux is a light brown in color start whisking in the half and half slowly. As the roux absorbs the half and half it will begin to thicken.
• Continue to pour and whisk increasing the amount of half and half being added until the roux is lump free.
• Bring to a simmer and add in the white pepper, onion powder, nutmeg, salt and garlic.
• Cook until the sauce coats the back of a spoon and is a thick smooth consistency. That should take 5-6 minutes over medium heat.
• Once the sauce has reached the proper consistency, remove from the heat.
• Whisk in 1 cup of the muenster cheese, parmesan cheese and the shredded mozzarella cheese.
• Follow that by folding in the cooked shells and mix throughly.
• Transfer the mixture to a rimmed baking dish.
• Sprinkle the top with oregano and remaining 1 cup of muenster cheese. Drizzle with olive oil and bake at 350F for 30-45 minutes or until golden brown.
• Allow to cool for 10-15 minutes and serve!

Video

Ingredients
The ingredient list for this one pot pasta is really simple and you just might already have everything at home. It combines Italian sausage, pasta, peppers, garlic, onion, chicken broth, cream, salt and pepper. That’s it! I decided to go with rigatoni pasta and whatever peppers I had at home which lead to a colorful and delicious meal.

First things first, remove the sausage from the casing and add to a pot over medium heat with some olive oil.

Break up the larger pieces to speed up the cooking time. Continue to stir and allow to evenly brown.
Once browned, transfer to a plate and add in the peppers, onions, and garlic.

Sauté until the garlic is fragrant and the peppers are slightly browned.
Once browned, add in the cooked sausage and two cups of chicken broth.
Then a 1/2 cup of whipping cream.
Give it a stir, and then add in the uncooked pasta. That’s right, uncooked pasta!
  At this point it might look weird but keep going! lol Next, season with salt and pepper. Continue to stir and let it come to a boil.
Once at a boil, lower temperature to medium-low, cover and 20 minutes later….BOOM!
At this point, you want to check your pasta to make sure it is cooked. For one pot pastas, I’ve found that smaller pasta’s are easier to manage but feel free to use whatever you have. If you decide to go with a longer pasta just make sure to move it around as it’s coming to a boil so it doesn’t stick together. Once assured pasta is cooked, stir in 1/2 cup whipping cream and 1 cup of mozzarella cheese.
Once combined, sprinkle the remaining 1 cup of mozzarella cheese and broil until the cheese is bubbly and slightly browned on top.
That should take just a few minutes. Make sure to monitor this step so you don’t end up burning all of your hard work! This step isn’t necessary but it’s more cheese sooooo yeah lol.
Ta-Da! I like to garnish with some dried herbs such as oregano and/or parsley.
Look at that cheesy, creamy magic! Just like that you’re done! As promised, a simple one pot pasta that’s on your table in 30 minutes. The flavors are amazing. But enough of my talking, it’s time to eat!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click the pic below to pin!*

See how easy that was?!? Until next time, cook like a king!