This easy Chicken Stroganoff has everything you love about beef stroganoff – mushrooms and lots of irresistible extra creamy sauce – but made with tender chicken pieces!

“I made this last night and it was so good! I followed the recipe faithfully but measured with love. Hubby loved it. Served it with wide egg noodles and green beans. Thank you!”

—Kimberlee

This Is The BEST Chicken Stroganoff Recipe

The culinary school that I attended focused on learning classical French techniques, and thus wasn’t known to prioritize lighter, healthier cooking.

But at home, I’m all for ways to make my favorite dishes a little lighter, as long as they don’t sacrifice flavor.

Today, I’m reimagining one of my favorite comfort foods – beef stroganoff – by using chicken instead of beef. This swap reduces cholesterol while honoring the comforting, cozy flavors of stroganoff.

Honestly, this version is so good that you may find yourself preferring it over the original!

This Creamy Veggie Pasta proves that sauce made by blending cottage cheese and marinara has gone viral on social media for good reason. It’s actually really great! High in protein and satisfyingly creamy.

“I made this tonight and it was delicious! I ended up doubling the recipe and using a bag of frozen vegetables (broccoli, cauliflower, & carrots) as that was all I had on hand. Turned out great, love a good meatless Monday meal!”

—Meghan

This Veggie Pasta with Cottage Cheese Pasta Sauce Will Become A Go-To!

Here in the Midwest, we know a little something about cottage cheese. Sure, it’s great as a side dish, but even better as an ingredient. My family has been making lasagna with cottage cheese for generations.

So when I saw a quick clip of the viral Tik Tok trend of blending marinara and cottage cheese into a smooth, creamy sauce, I instantly knew I had to try it (which is saying something, because I ignore almost all Tik Tok trends).

But I would only ever share it with you if it indeed was delicious, and I’m happy to report that it is. I made a few tweaks to make it my own, and it’s so good that this Creamy Veggie Pasta recipe should also be handed down to future generations.

Learn to make Stovetop Mac and Cheese the way it’s taught in culinary school: perfectly seasoned cheese sauce and noodles that are never mushy or gummy. Add a mix-in or not; this 30 minute recipe rivals anything from a restaurant, and especially anything from a box.

“Delicious! So easy to make!”

—Amy

This Skillet Mac and Cheese Will Be a New Go-To

Real talk time: this skillet mac and cheese is NOT one where you cook the noodles in the same pot as the sauce.

I know, I know, more dishes. But no matter how many times somebody in the food world tries to convince me that these one skillet pasta dishes are just fine, I don’t agree. I’ve tested a ton of them, and in my opinion, all of the starch from the pasta leaches out into the sauce and makes the end result gummy, pasty, and . . . bad.

Using a separate pot to boil the pasta adds BARELY any dishes (I mean, how hard is it to give a quick rinse to a pot that only had pasta and water in it?), but is WELL worth it in terms of the final product’s flavor and consistency.

It’s worth it because this stovetop mac and cheese recipe still comes together quite quickly, and the sharp, cheesy sauce and creamy, dreamy texture will rival anything from a restaurant, and especially anything from a box.

The Creamy Chicken Pasta that will get a “Mom, this is so good!” The combination of golden brown chicken, spinach and a bright lemon cream sauce will have pasta lovers of all ages complimenting you!

This Creamy Chicken Pasta is a Perfect Weeknight Dinner!

“Mom, this is so good I want you to take my photo with it.” <— The best review a dish will ever get, from my 5-year-old daughter.

And take her photo I did, smiling up at me from her plate of creamy chicken pasta. A recipe that almost seems tailor-made to be loved by people of all ages. Chicken? Good! Pasta? Good! Creamy sauce? GOOD.

Think of this as a slightly more modern take on chicken fettuccine alfredo. The sauce is still luxurious but a bit thinner, and not goopy or too rich. The chicken is golden brown with some crispy bits that everybody loves.

The combination of lemon zest and lemon juice adds a brightness that keeps you coming back for bite after bite. And just like with my famous creamy salmon pasta, there’s a whole heck of a lot of spinach in there that’s cooked down to practically nothing, so you’re getting a big dose of vitamins and nutrients twirled around your fork with the noodles.

This Acini de Pepe Pasta Salad is filled with fresh summer veggies and uses a simple technique to guarantee it is perfectly dressed with yogurt-Parmesan sauce – never dry!

Summertime Acini De Pepe

Growing up in the Midwest in the 80’s, pasta salad usually meant either macaroni salad with celery/onion/mustard/Miracle Whip, or pasta salad with Italian dressing (still a great move).

But, I’m thankful that all kinds of pasta shapes are available at the grocery store now, including a tiny little shape called acini de pepe (also spelled acini di pepe).

This unique pasta shape is perfect for a cold pasta salad filled with vibrant summer vegetables. Our recipe has a light, fresh dressing made with Greek yogurt, Parmesan cheese and dill that has had over 40,000 people coming back for another scoop.

This is the classic Midwestern Pasta Salad with Italian Dressing pumped up a few (dozen!) notches. It can and should be prepared in advance, so it’s perfect for parties and picnics.

Antipasto Pasta Salad is the best side dish for any summer entree!

I grew up eating the classic Italian dressing pasta salad that everybody did in the Midwest. It was noodles, bottled Italian dressing, chopped raw onions and bell peppers, and sometimes olives. And it was great! It always hit the spot on a hot day.

I’m taking everything I loved about that salad and just pumping it up a few notches. Instead of raw bell peppers, we’re using roasted red peppers and pepperoncini. We’re adding two types of cheese and two types of Italian meat. Artichokes and sundried tomatoes are invited (if you want them to be). And we’re making our own dressing.

Come with me on a trip down pasta salad memory lane, updated for your taste buds today.

Chicken Pesto Pasta with Veggies is a well-rounded meal that comes together in 30 minutes, thanks to smart tricks that streamline the cooking process.

Pesto Pasta with Chicken

I’ve been on a mission the past few years to publish the recipes that my family and I really love and actually eat for dinner, and often. They might not always be the fanciest, but they’re tried and true!

Often, for the sheer ease of it, our weeknight meals are a protein, a carb and a few veggies, all mixed together. There’s no better way to do that than with a pasta dish.

Salmon pasta (with lots of spinach stirred in) exemplifies this cooking philosophy well, and there’s also this comforting Pesto Chicken Pasta recipe.

It comes together quickly, and it’s packed with veggie goodness like broccoli and asparagus, as well as delicious goodies like Parmesan cheese, pine nuts, and little balls of mozzarella cheese. I hope you love it as much as we do.

Transition between winter and spring with Chicken Primavera Pasta. It’s packed with veggies, so no side dishes needed!

This Chicken Pasta Primavera is spring on a plate

This Chicken Primavera Pasta is a bridge between seasons, exemplified in one dinner. You have the pasta coziness from the winter holding on still, but with fresh vegetables like asparagus and zucchini in the mix, ready to welcome spring.

What is Chicken Primavera?

The word primavera means “spring” in Italian, so chicken primavera kind of translates to springtime chicken. This dish typically features a medley of vegetables, including bell peppers, tomatoes and zucchini, combined with chicken, and in this case, pasta as well.

Chicken primavera is known for its vibrant colors, fresh flavors and comforting appeal.