Author: 2mrecipes

Garlic Butter Chicken Bites w Creamy Rigatoni is a cozy, restaurant-style pasta dinner you can make right at home. Tender, juicy chicken bites are seared in garlicky butter until golden, then tossed with al dente rigatoni in a silky cream-Parmesan sauce that clings to every ridge. Every bite has buttery garlic flavor, savory chicken, and luscious sauce wrapped around hearty pasta.

This recipe brings together simple ingredients—chicken, garlic, butter, cream, Parmesan, and rigatoni—for a dish that feels indulgent but is surprisingly easy to throw together. It’s the kind of pasta that looks impressive in a bowl but is totally doable on a busy weeknight.

Perfect for date nights at home, family dinners, or whenever you’re craving a big bowl of creamy comfort, this Garlic Butter Chicken Bites w Creamy Rigatoni will quickly earn a spot in your regular rotation.

Why You’ll Love This Recipe

Buttery & Garlicky – Chicken bites are seared in garlic butter for maximum flavor.
Ultra Creamy Sauce – A simple cream and Parmesan sauce coats every piece of rigatoni.
Hearty & Satisfying – Protein, pasta, and sauce in one complete meal.
Weeknight-Friendly – Simple ingredients, one skillet plus a pot of pasta, and straightforward steps.

Ingredients

For the Pasta & Chicken:

• 12 oz (340 g) rigatoni (or other short pasta)
• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp paprika (optional)
• ½–¾ tsp salt (to taste)
• ¼ tsp black pepper
• 1–2 tbsp olive oil

For the Garlic Butter Cream Sauce:

• 3 tbsp unsalted butter
• 3–4 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• ½ cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese (plus extra for serving)
• ½ tsp Italian seasoning (or dried basil/oregano blend)
• Salt and black pepper, to taste
• 1–2 tbsp fresh parsley, chopped (for garnish)

Optional: pinch of red pepper flakes for gentle heat

Instructions

Cook the Rigatoni
Bring a large pot of salted water to a boil.
Add rigatoni and cook according to package directions until al dente.
Reserve about ½ cup of pasta cooking water, then drain and set pasta aside.

Season the Chicken
Pat chicken pieces dry with paper towels.
In a bowl, toss chicken with Italian seasoning, garlic powder, paprika (if using), salt, and black pepper until evenly coated.

Sear the Garlic Butter Chicken Bites
In a large skillet, heat olive oil over medium-high heat.
Add the seasoned chicken in a single layer (work in batches if needed).
Cook 3–4 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C).
Transfer chicken bites to a plate and set aside.

Make the Garlic Butter Base
Reduce heat to medium. In the same skillet, add butter. Once melted and foamy, add minced garlic.
Cook for 30–45 seconds, stirring constantly, until fragrant (don’t let it brown).

Build the Cream Sauce
Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream and Italian seasoning.
Simmer gently for 2–3 minutes, stirring, until slightly thickened.
Add Parmesan cheese and stir until melted and the sauce is smooth.
Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).

Combine Chicken, Pasta & Sauce
Return the chicken bites (and any juices) to the skillet.
Add the cooked rigatoni and toss everything together until the pasta is well coated in the creamy garlic butter sauce.
If the sauce seems too thick, add a splash of reserved pasta water to loosen it to your desired consistency.

Serve
Remove from heat and let sit for 1–2 minutes to settle.
Sprinkle with chopped fresh parsley and extra Parmesan.
Serve warm in bowls, spooning extra sauce and chicken bites over each portion.

Nutritional Information

(Approximate per serving, 1 of 4)

• Calories: ~620
• Protein: 34g
• Fat: 30g
• Carbohydrates: 55g
• Sugar: 3g
• Fiber: 2g

Tips for Success

Don’t Overcook the Chicken – Small bites cook quickly; remove as soon as they’re just cooked through.
Simmer the Cream Gently – Keep the heat moderate so the sauce stays silky and doesn’t curdle.
Use Freshly Grated Parmesan – It melts better and gives a smoother, richer sauce.
Adjust Thickness – Use a splash of pasta water to loosen the sauce, or simmer a bit longer to thicken it.

Why This Recipe Works

Searing the chicken bites first in a hot pan builds flavor and gives you those delicious browned bits on the bottom of the skillet. Using the same pan to build the garlic butter cream sauce captures all that flavor and folds it into the sauce.

Rigatoni’s ridges and hollow centers are perfect for catching the creamy garlic-Parmesan sauce, so every bite has a mix of tender pasta, juicy chicken, and rich, buttery flavor. Simple ingredients, layered flavors, and a comforting texture make this Garlic Butter Chicken Bites w Creamy Rigatoni a reliable go-to when you want something satisfying and a little indulgent.

Garlic Butter Chicken Bites w Creamy Rigatoni

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

620

kcal

Tender garlic butter chicken bites tossed with al dente rigatoni in a rich, creamy Parmesan sauce. A cozy, restaurant-style pasta dish that’s perfect for weeknights or date-night at home.

Ingredients

• For the Pasta & Chicken:

• 12 oz (340 g) rigatoni

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp paprika (optional)

• ½–¾ tsp salt, to taste

• ¼ tsp black pepper

• 1–2 tbsp olive oil

• For the Garlic Butter Cream Sauce:

• 3 tbsp unsalted butter

• 3–4 garlic cloves, minced

• 1 cup heavy cream or half-and-half

• ½ cup low-sodium chicken broth

• ½ cup freshly grated Parmesan cheese

• ½ tsp Italian seasoning

• Salt and black pepper, to taste

• Pinch of red pepper flakes (optional)

• 1–2 tbsp fresh parsley, chopped (for garnish)

Directions

• Cook the Pasta
  Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
• Season the Chicken
  Pat chicken dry. In a bowl, toss with Italian seasoning, garlic powder, paprika (if using), salt, and pepper.
• Sear the Chicken Bites
  Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
• Make the Garlic Butter Base
  Reduce heat to medium. In the same skillet, add butter. Once melted, add minced garlic and cook 30–45 seconds until fragrant.
• Build the Cream Sauce
  Pour in chicken broth, scraping up browned bits. Stir in heavy cream and Italian seasoning. Simmer 2–3 minutes until slightly thickened. Add Parmesan and stir until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
• Combine Pasta & Chicken
  Return chicken (and any juices) to the skillet. Add cooked rigatoni and toss until everything is well coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
• Serve
  Remove from heat and let sit 1–2 minutes. Garnish with chopped parsley and extra Parmesan. Serve warm.

Notes

• You can use penne, ziti, or another short pasta if you don’t have rigatoni.
  For a lighter version, use half-and-half instead of heavy cream and reduce butter slightly.
  Add spinach or peas at the end for some extra color and veggies.
  Leftovers reheat well with a splash of milk or broth to loosen the sauce.

Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce is a rich, flavor-packed pasta dinner that brings heat, creaminess, and cheesy goodness together in one pan. Tender chicken pieces are seared with Cajun seasoning, then tossed with spaghetti in a silky garlic-Parmesan cream sauce that has just the right spicy kick. Every forkful is loaded with sauce, chicken, and bold Southern-inspired flavor.

This recipe combines simple ingredients—spaghetti, chicken, cream, Parmesan, Cajun spices, and plenty of garlic—to create a restaurant-style dish that still comes together easily on a weeknight. The Cajun seasoning gives warmth and smokiness, while the Parmesan and cream keep things luscious and comforting.

Perfect for cozy nights, date-night dinners at home, or when you want a pasta dish that feels indulgent and exciting, this Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce is the kind of meal that has everyone twirling their forks and scraping the plate.

Why You’ll Love This Recipe

Creamy & Cheesy – Parmesan and cream create a rich, silky sauce that clings to every strand of spaghetti.
Bold Cajun Flavor – Cajun seasoning adds warmth, smokiness, and a little heat.
Hearty & Satisfying – Tender chicken and pasta turn this into a complete, filling meal.
Surprisingly Simple – Straightforward steps with big, restaurant-style results.

Ingredients

For the Chicken and Pasta:

• 10 oz (280 g) spaghetti (or other long pasta)
• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• 1–2 tbsp Cajun seasoning (to taste)
• ½ tsp garlic powder (optional, for extra flavor)
• ½ tsp smoked paprika (optional)
• Salt and black pepper, to taste
• 1–2 tbsp olive oil

For the Spicy Cajun Cream Sauce:

• 2 tbsp butter
• 4–5 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• ½ cup low-sodium chicken broth (or pasta cooking water)
• ¾–1 cup freshly grated Parmesan cheese
• 1–2 tsp Cajun seasoning (more or less to taste)
• ¼ tsp red pepper flakes (optional, for extra heat)
• Salt and black pepper, to taste

Optional Garnish:

• Chopped fresh parsley
• Extra Parmesan
• Lemon wedge (for a squeeze of brightness, optional)

Instructions

Cook the Spaghetti
Bring a large pot of salted water to a boil.
Cook the spaghetti according to package directions until al dente.
Reserve about 1 cup of pasta cooking water, then drain and set the spaghetti aside.

Season the Chicken
Pat the chicken dry with paper towels.
In a bowl, toss chicken with Cajun seasoning, garlic powder, smoked paprika, a pinch of salt, and black pepper until evenly coated.

Sear the Chicken
In a large skillet over medium-high heat, heat olive oil.
Add the seasoned chicken in a single layer and cook 4–6 minutes, turning occasionally, until browned and cooked through.
Transfer chicken to a plate and set aside (leave any browned bits in the pan for flavor).

Make the Garlic Cajun Cream Sauce
Reduce heat to medium. In the same skillet, add butter.
Once melted, add minced garlic and sauté for about 30 seconds until fragrant (don’t let it brown).
Stir in chicken broth, scraping up any browned bits from the pan.
Pour in the heavy cream and stir to combine.
Add Cajun seasoning and red pepper flakes (if using). Simmer gently for 3–4 minutes, stirring, until slightly thickened.

Add Parmesan and Adjust
Turn heat to low and gradually stir in Parmesan cheese until melted and the sauce is smooth and creamy.
If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
Taste and adjust seasoning with salt, pepper, or more Cajun seasoning as desired.

Combine Chicken, Spaghetti, and Sauce
Return the cooked chicken (and any juices) to the skillet.
Add the cooked spaghetti and toss everything together until the pasta is well coated in the sauce and the chicken is evenly distributed.
If needed, add more pasta water a little at a time until the sauce reaches your preferred consistency.

Serve
Remove from heat and let the pasta sit for 1–2 minutes to thicken slightly.
Sprinkle with chopped parsley and extra Parmesan.
Serve hot, with a lemon wedge on the side if you like a touch of brightness.

Nutritional Information

(Approximate per serving, 1 of 4)

• Calories: ~650
• Protein: 38g
• Fat: 30g
• Carbohydrates: 55g
• Sugar: 3g
• Fiber: 3g

Tips for Success

Use Freshly Grated Parmesan – It melts smoother and gives the sauce the best texture and flavor.
Don’t Boil the Cream – Keep the sauce at a gentle simmer so it stays silky and doesn’t split.
Adjust the Heat – Start with less Cajun seasoning and red pepper flakes, then add more if you want it spicier.
Use Pasta Water Wisely – The starchy water helps loosen and emulsify the sauce so it clings perfectly to the spaghetti.

Why This Recipe Works

Searing Cajun-seasoned chicken builds flavor and creates browned bits in the pan that become the base of the sauce. Garlic, cream, and Parmesan then transform those bits into a rich, velvety sauce that’s both savory and slightly spicy. The Cajun seasoning gives depth, smoky heat, and a touch of color, while the spaghetti absorbs and carries the sauce in every bite.

By finishing the pasta in the skillet with the sauce and chicken, everything comes together as one cohesive, flavor-packed dish. Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce delivers creaminess, heat, and comfort all in one bowl—perfect for when you want something indulgent and full of personality.

Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

650

kcal

Tender Cajun-seasoned chicken tossed with spaghetti in a rich, garlicky Parmesan cream sauce with a spicy Cajun kick. A bold, comforting pasta dish that feels restaurant-worthy but is easy enough for weeknights.

Ingredients

• For the Chicken & Pasta:

• 10 oz (280 g) spaghetti

• 1 lb (450 g) chicken breasts or thighs, cut into strips

• 1–2 tbsp Cajun seasoning

• ½ tsp garlic powder (optional)

• ½ tsp smoked paprika (optional)

• Salt and black pepper, to taste

• 1–2 tbsp olive oil

• For the Spicy Cajun Cream Sauce:

• 2 tbsp butter

• 4–5 garlic cloves, minced

• 1 cup heavy cream or half-and-half

• ½ cup low-sodium chicken broth (or reserved pasta water)

• ¾–1 cup freshly grated Parmesan cheese

• 1–2 tsp Cajun seasoning (to taste)

• ¼ tsp red pepper flakes (optional)

• Salt and black pepper, to taste

• Optional Garnish:

• Chopped fresh parsley

• Extra Parmesan

• Lemon wedges

Directions

• Cook the Spaghetti
  Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve about 1 cup pasta water, then drain and set aside.
• Season the Chicken
  Pat chicken dry. Toss with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
• Sear the Chicken
  Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
• Make the Garlic Cajun Cream Sauce
  Reduce heat to medium. In the same skillet, add butter. Once melted, add garlic and cook 30 seconds. Stir in chicken broth, scraping up browned bits. Add cream and Cajun seasoning; simmer 3–4 minutes until slightly thickened.
• Add Parmesan & Adjust
  Turn heat to low. Stir in Parmesan until melted and smooth. If too thick, add a splash of pasta water. Season to taste with salt, pepper, and more Cajun seasoning if desired. Add red pepper flakes if using.
• Combine
  Return chicken and any juices to the skillet. Add cooked spaghetti and toss until everything is well coated in the sauce. Add more pasta water as needed to reach your preferred consistency.
• Serve
  Remove from heat and let sit 1–2 minutes. Garnish with parsley and extra Parmesan. Serve hot with lemon wedges, if desired.

Notes

• Use freshly grated Parmesan for the smoothest sauce.
  Reduce Cajun seasoning and skip red pepper flakes for a milder version.
  You can swap spaghetti for fettuccine, linguine, or penne.
  Leftovers reheat best in a skillet with a splash of cream, milk, or broth to loosen the sauce.

Mediterranean Chicken Zucchini Bake is a cozy, all-in-one dish filled with tender chicken, juicy zucchini, tomatoes, and classic Mediterranean flavors. Everything bakes together in one pan with garlic, herbs, and a sprinkle of cheese on top, giving you a colorful, wholesome meal that’s both comforting and fresh.

This recipe layers seasoned chicken with zucchini, cherry tomatoes, onion, and olives, then bakes it all in a light, garlicky olive oil and herb mixture. A little crumbled feta or shredded mozzarella on top turns it into a bubbling, golden bake that’s perfect with rice, couscous, or crusty bread.

Perfect for busy weeknights, meal prep, or a simple family dinner, this Mediterranean Chicken Zucchini Bake delivers big flavor with minimal effort—and it looks as good as it tastes.

Why You’ll Love This Recipe

Light but Satisfying – Lean chicken and lots of veggies make it filling without feeling heavy.
Mediterranean Flavor – Garlic, herbs, olives, and tomatoes add brightness and depth.
One-Pan Convenience – Everything bakes together in a single dish.
Versatile Serving – Great with rice, pasta, couscous, or just on its own.

Ingredients

For the Mediterranean Chicken Zucchini Bake:

• 1 ½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 medium zucchinis, sliced into half-moons
• 1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
• 1 small red onion, thinly sliced
• ½ cup pitted Kalamata olives or mixed olives, halved
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried basil (or Italian seasoning)
• ½ tsp smoked paprika (or regular paprika)
• ½ tsp dried thyme
• ½–¾ tsp salt, to taste
• ¼ tsp black pepper

For Topping:

• ½ cup crumbled feta cheese (or shredded mozzarella for a melty top)
• 2 tbsp grated Parmesan (optional)

Optional Garnish:

• Fresh parsley or basil, chopped
• Extra lemon wedges for serving

Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch (or similar) baking dish with olive oil.

Season the Chicken
Place the chicken pieces in a large bowl.
Drizzle with 1 tablespoon of olive oil, then add salt, pepper, oregano, basil, smoked paprika, and thyme.
Toss until the chicken is evenly coated in the seasoning.

Add the Vegetables
Add sliced zucchini, cherry tomatoes, red onion, olives, and minced garlic to the bowl with the chicken.
Drizzle with the remaining 2 tablespoons of olive oil and lemon juice.
Toss everything together until the vegetables and chicken are well coated.

Assemble the Bake
Transfer the chicken and vegetable mixture to the prepared baking dish.
Spread everything out in an even layer so it bakes evenly.

Bake
Bake uncovered at 400°F (200°C) for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the zucchini is tender.
If there is extra liquid in the dish, you can bake for an additional 5 minutes to reduce slightly.

Add the Cheese
Sprinkle crumbled feta (or shredded mozzarella) and Parmesan (if using) evenly over the top.
Return the dish to the oven and bake for another 5–8 minutes, or until the cheese is melted and slightly golden.

Serve
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley or basil.
Serve warm on its own or over rice, couscous, quinoa, or with crusty bread.

Nutritional Information

(Approximate per serving, 1 of 4)

• Calories: ~380
• Protein: 35g
• Fat: 20g
• Carbohydrates: 12g
• Sugar: 5g
• Fiber: 3g

Tips for Success

Cut Evenly – Keep chicken pieces roughly the same size for even cooking.
Don’t Overbake – Check around 25 minutes so the chicken stays juicy and the zucchini doesn’t get mushy.
Adjust the Salt – Feta and olives are salty, so go lighter on salt at first and adjust to taste.
Customize the Veggies – Add bell peppers, cherry peppers, or spinach for extra color and nutrients.

Why This Recipe Works

Baking the chicken with zucchini, tomatoes, and olives in one dish lets all the flavors mingle—herbs, garlic, and lemon infuse everything as it cooks. The chicken stays tender in the moist environment of the bake, while the vegetables become soft and flavorful without turning to mush if you watch the timing.

A sprinkle of cheese at the end adds richness and tang, balancing the brightness of the lemon and herbs. It’s a full meal in one pan with protein, vegetables, and big Mediterranean flavor—simple enough for weeknights but special enough to serve guests.

Mediterranean Chicken Zucchini Bake – Bright, Flavorful, and Comforting

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

380

kcal

A one-pan, oven-baked dish with tender chicken, zucchini, tomatoes, olives, and Mediterranean herbs, finished with a sprinkle of cheese. Bright, flavorful, and perfect for easy weeknight dinners.

Ingredients

• For the Bake:

• 1 ½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 medium zucchinis, sliced into half-moons

• 1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)

• 1 small red onion, thinly sliced

• ½ cup pitted Kalamata or mixed olives, halved

• 3 garlic cloves, minced

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp dried oregano

• 1 tsp dried basil or Italian seasoning

• ½ tsp smoked paprika (or regular paprika)

• ½ tsp dried thyme

• ½–¾ tsp salt, to taste

• ¼ tsp black pepper

• For Topping & Garnish:

• ½ cup crumbled feta cheese (or shredded mozzarella)

• 2 tbsp grated Parmesan (optional)

• Fresh parsley or basil, chopped (for garnish)

• Lemon wedges (optional)

Directions

• Preheat Oven
  Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
• Season the Chicken
  In a large bowl, add chicken, 1 tbsp olive oil, oregano, basil, smoked paprika, thyme, salt, and pepper. Toss to coat.
• Add Veggies
  To the same bowl, add zucchini, cherry tomatoes, red onion, olives, and garlic. Add remaining 2 tbsp olive oil and lemon juice. Toss until everything is evenly coated.
• Assemble
  Transfer chicken and vegetable mixture to the prepared baking dish, spreading into an even layer.
• Bake
  Bake uncovered for 25–30 minutes, or until chicken is cooked through and zucchini is tender. If there’s excess liquid, bake a few more minutes to reduce.
• Add Cheese & Finish Baking
  Sprinkle feta (or mozzarella) and Parmesan over the top. Return to oven for 5–8 minutes, until cheese is melted and lightly golden.
• Serve
  Let rest 5 minutes. Garnish with fresh parsley or basil and serve with lemon wedges if desired. Enjoy on its own or over rice, couscous, quinoa, or with crusty bread.

Notes

• Use boneless thighs for extra juicy chicken, or breasts for a leaner option.
  You can add extra veggies like bell peppers or spinach for more color and nutrition.
  If using very watery tomatoes, draining them first helps avoid a soupy bake.
  Leftovers keep well in the fridge for 3–4 days and reheat nicely in the oven or microwave.

Shepherd’s Pie Tater Tot Casserole is the ultimate comfort mash-up: all the savory, saucy goodness of a classic shepherd’s pie topped with a golden, crispy blanket of tater tots instead of mashed potatoes. A rich ground meat and veggie filling simmers in a flavorful gravy, then gets baked under a crunchy, cheesy tater tot crust that everyone will fight over.

This recipe keeps all the best parts of shepherd’s pie—seasoned meat, vegetables, and savory gravy—but makes it extra fun and weeknight-friendly with frozen tater tots and a sprinkle of melty cheese. It’s hearty, satisfying, and the kind of casserole that feels like a warm hug in a dish.

Perfect for busy nights, potlucks, or cozy Sunday dinners, this Shepherd’s Pie Tater Tot Casserole is a guaranteed crowd-pleaser that both kids and adults will devour.

Why You’ll Love This Recipe

Comfort Food Fusion – Classic shepherd’s pie meets tater tot casserole in one pan.
Golden & Crispy Top – Tater tots bake up crunchy, with cheese melted over the top.
Hearty & Filling – Meat, veggies, and potatoes all in one family-style dish.
Make-Ahead Friendly – Assemble ahead and bake when you’re ready.

Ingredients

For the Meat & Veggie Layer:

• 1 lb (450 g) ground beef or ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef broth (low-sodium if possible)
• 1 tsp dried thyme
• 1 tsp dried parsley (or Italian seasoning)
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour
• 1–2 tbsp olive oil (if needed, for browning)

For the Tater Tot Topping:

• 1 bag (about 28–32 oz / 800–900 g) frozen tater tots
• 1½ cups shredded cheddar or Colby Jack cheese

Optional Garnish:

• Chopped fresh parsley or green onions

Instructions

Cook the Meat
In a large skillet over medium-high heat, add ground beef or lamb.
Cook, breaking it up with a spoon, until browned and no longer pink.
If there’s excess fat, drain off most of it, leaving about 1–2 tablespoons for flavor.

Sauté Onion & Garlic
Add chopped onion to the skillet and cook for 3–4 minutes until softened.
Stir in minced garlic and cook for about 30 seconds until fragrant.

Build the Gravy Base
Stir in tomato paste and cook for 1 minute to deepen the flavor.
Sprinkle flour over the meat mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Add Liquids & Seasoning
Pour in beef broth and Worcestershire sauce, stirring to combine and break up any lumps.
Add thyme, parsley (or Italian seasoning), paprika, salt, and black pepper.
Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the mixture thickens into a gravy-like consistency.

Add Vegetables
Stir in the frozen mixed vegetables.
Simmer for another 2–3 minutes until the veggies are just tender and the mixture is thick and saucy.
Taste and adjust seasoning if needed.

Assemble the Casserole
Preheat your oven to 375°F (190°C).
Spread the meat and veggie mixture evenly into a greased 9×13-inch (or similar) baking dish.
Sprinkle about half of the shredded cheese over the meat layer.
Arrange tater tots in a single, even layer over the top, covering the surface completely.

Bake
Bake uncovered at 375°F (190°C) for 30–35 minutes, or until the tater tots are golden and crispy and the filling is bubbling around the edges.

Add Final Cheese & Finish
Sprinkle the remaining cheese evenly over the tater tots.
Return the casserole to the oven for another 5–7 minutes, or until the cheese is melted and bubbly.

Serve
Remove from the oven and let the casserole rest for 5–10 minutes.
Garnish with chopped parsley or green onions if desired.
Scoop into bowls or plates and serve warm.

Nutritional Information

(Approximate per serving, 1 of 6)

• Calories: ~520
• Protein: 24g
• Fat: 28g
• Carbohydrates: 45g
• Sugar: 4g
• Fiber: 4g

Tips for Success

Thicken the Filling – Make sure the meat mixture is thick and saucy, not watery, so the casserole holds together.
Crispy Tots – Bake uncovered so the tater tots get nicely browned and crunchy.
Don’t Overload with Cheese Early – Adding some cheese under and some on top keeps everything melty without burning.
Let It Rest – A brief rest after baking helps the layers set and makes it easier to serve.

Why This Recipe Works

Browning the meat first builds a savory base, while the quick gravy made with broth, tomato paste, and flour gives the filling body and rich flavor. Frozen mixed vegetables make it easy to add color, texture, and nutrition without extra prep.

The tater tots act as an easy, foolproof “crust” that crisps up beautifully in the oven, while the cheese melts into all the nooks and crannies for an extra layer of comfort. Together, they turn a classic shepherd’s pie idea into a fun, modern casserole that’s perfect for busy nights and hungry crowds.

Shepherd’s Pie Tater Tot Casserole – Cozy, Cheesy, and Family-Friendly

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

520

kcal

All the cozy comfort of shepherd’s pie topped with a crispy, cheesy tater tot crust. A hearty, family-friendly casserole that’s perfect for busy weeknights or potluck dinners.

Ingredients

• For the Meat & Veggie Layer:

• 1 lb (450 g) ground beef or ground lamb

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried parsley or Italian seasoning

• ½ tsp paprika

• Salt and black pepper, to taste

• 1–2 tbsp olive oil (if needed)

• For the Topping:

• 1 bag (28–32 oz / 800–900 g) frozen tater tots

• 1½ cups shredded cheddar or Colby Jack cheese

• Optional Garnish:

• Chopped fresh parsley or green onions

Directions

• Cook the Meat
  In a large skillet over medium-high heat, cook ground beef or lamb until browned. Drain excess fat if needed, leaving 1–2 tbsp in the pan.
• Sauté Onion & Garlic
  Add chopped onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
• Make the Gravy Base
  Stir in tomato paste and cook 1 minute. Sprinkle flour over the mixture and stir to coat. Cook another minute.
• Add Broth & Seasoning
  Pour in beef broth and Worcestershire sauce, stirring to combine. Add thyme, parsley/Italian seasoning, paprika, salt, and pepper. Simmer 3–5 minutes until thickened.
• Add Vegetables
  Stir in frozen mixed vegetables. Cook 2–3 minutes more until just tender and the filling is thick and saucy. Adjust seasoning to taste.
• Assemble
  Preheat oven to 375°F (190°C). Spread meat mixture in a greased 9×13-inch baking dish. Sprinkle half the cheese over the top. Arrange tater tots in a single layer over the filling.
• Bake
  Bake uncovered for 30–35 minutes, until tater tots are golden and filling is bubbling.
• Add Final Cheese
  Sprinkle remaining cheese over the tater tots and bake another 5–7 minutes, until melted and bubbly.
• Rest & Serve
  Let the casserole rest 5–10 minutes. Garnish with parsley or green onions if desired. Serve warm.

Notes

• Use ground lamb for a more traditional shepherd’s pie flavor; ground beef works great too.
  If your filling seems too thick, add a splash of broth; if too thin, simmer a bit longer.
  You can swap cheddar for mozzarella, Monterey Jack, or a blend.
  Leftovers reheat well in the oven or air fryer to re-crisp the tater tots.

Velvety Crock Pot Broccoli Cheese Soup is the kind of cozy bowl that makes cold days instantly better. Tender broccoli simmers low and slow with onions, carrots, broth, and cream, then gets blended with melty cheese for a rich, silky texture. It’s thick, cheesy, and full of flavor—like a restaurant-style broccoli cheddar soup made right in your slow cooker.

This recipe uses simple ingredients—fresh broccoli, broth, cream, and plenty of cheese—to create a smooth, comforting soup with minimal effort. The slow cooker does most of the work, gently softening the vegetables and building flavor while you go about your day.

Perfect for weeknight dinners, meal prep, or serving in bread bowls for a fun, cozy meal, this Velvety Crock Pot Broccoli Cheese Soup is the kind of recipe you’ll put on repeat all season long.

Why You’ll Love This Recipe

Ultra Creamy & Cheesy – Rich, velvety texture with plenty of cheesy goodness.
Slow Cooker Easy – Toss everything in, let it simmer, then blend and add cheese.
Comfort in a Bowl – Perfect for chilly days, cozy nights, or a simple lunch.
Family-Friendly – Familiar flavors that both kids and adults love.

Ingredients

For the Soup Base:

• 4 cups fresh broccoli florets (about 2 medium heads), roughly chopped
• 1 small onion, finely chopped
• 2 medium carrots, peeled and shredded or finely diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth (or vegetable broth)
• 1 cup half-and-half or heavy cream
• 2 tbsp unsalted butter, melted
• ¼ cup all-purpose flour
• ½ tsp dried thyme (optional)
• ½ tsp paprika (optional)
• ½–¾ tsp salt, to taste
• ¼ tsp black pepper

For the Cheesy Finish:

• 2½ cups sharp cheddar cheese, freshly shredded
• ½ cup shredded mozzarella or Monterey Jack (optional, for extra meltiness)

Optional Garnish:

• Extra shredded cheddar
• Croutons or toasted bread
• Chopped fresh parsley or chives

Instructions

Prep the Thickening Mixture
In a small bowl, whisk together the melted butter and flour until smooth to create a paste. This will help thicken the soup as it cooks.

Add Ingredients to the Slow Cooker
To the crock pot, add chopped broccoli, onion, carrots, garlic, chicken broth, thyme, paprika, salt, and black pepper.
Stir in the butter–flour mixture until it’s as well distributed as possible.

Slow Cook the Soup Base
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the broccoli and vegetables are very tender.

Blend to Velvety Texture
Stir in the half-and-half or cream.
Using an immersion blender, blend the soup directly in the crock pot until smooth and creamy, or leave some small pieces of broccoli for texture if you prefer.
(If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend until smooth, then return it to the crock pot.)

Add the Cheese
Turn the slow cooker to LOW or KEEP WARM (avoid high heat at this stage to prevent the cheese from separating).
Gradually stir in the shredded cheddar (and mozzarella/Jack, if using), a handful at a time, stirring until each addition is fully melted and incorporated before adding more.
Taste and adjust seasoning with more salt and pepper if needed.

Serve
Ladle the velvety broccoli cheese soup into bowls.
Top with extra shredded cheese, croutons, and a sprinkle of fresh herbs if desired.
Serve warm with crusty bread, rolls, or in bread bowls.

Nutritional Information

(Approximate per serving, 1 of 6)

• Calories: ~360
• Protein: 16g
• Fat: 25g
• Carbohydrates: 17g
• Sugar: 5g
• Fiber: 3g

(Values will vary depending on cheese, cream, and broth used.)

Tips for Success

Freshly Shred the Cheese – Pre-shredded cheese often contains anti-caking agents that can make the soup grainy; freshly shredded melts smoother.
Don’t Boil After Adding Cheese – Keep the heat low once the cheese is in to prevent curdling or separation.
Adjust Thickness – If the soup is too thick, stir in a splash of broth or milk; if too thin, let it cook uncovered for a bit or add a little more cheese.
Blend to Your Liking – Blend completely smooth for a velvety texture or leave some broccoli chunks for a more rustic feel.

Why This Recipe Works

Cooking the broccoli, carrots, and aromatics slowly in broth allows the flavors to develop and the vegetables to soften completely. The butter–flour mixture thickens the base without needing a separate stovetop roux, keeping everything easy and in one pot.

Blending part or all of the soup creates that luxuriously smooth texture, while the addition of cream and plenty of sharp cheddar rounds everything out with richness and depth. The result is a Velvety Crock Pot Broccoli Cheese Soup that tastes like it came from a café but was made with minimal effort in your kitchen.

Velvety Crock Pot Broccoli Cheese Soup – Creamy, Cozy, and Comforting

Servings

6

servings

Prep time

15

minutes

Cooking time

3

hours 

Calories

360

kcal

A rich, creamy slow cooker broccoli cheddar soup made with tender vegetables, cream, and plenty of melty cheese. Cozy, comforting, and perfect for weeknight dinners or meal prep.

Ingredients

• For the Soup Base:

• 4 cups fresh broccoli florets, chopped

• 1 small onion, finely chopped

• 2 medium carrots, peeled and shredded or finely diced

• 3 cloves garlic, minced

• 3 cups low-sodium chicken or vegetable broth

• 1 cup half-and-half or heavy cream

• 2 tbsp unsalted butter, melted

• ¼ cup all-purpose flour

• ½ tsp dried thyme (optional)

• ½ tsp paprika (optional)

• ½–¾ tsp salt, to taste

• ¼ tsp black pepper

• For the Cheese:

• 2½ cups sharp cheddar cheese, freshly shredded

• ½ cup shredded mozzarella or Monterey Jack (optional)

• Optional Garnish:

• Extra shredded cheddar

• Croutons or toasted bread

• Chopped parsley or chives

Directions

• Prep the Thickener
  In a small bowl, whisk melted butter and flour together until smooth.
• Add to Crock Pot
  In the slow cooker, add broccoli, onion, carrots, garlic, broth, thyme, paprika, salt, and pepper. Stir in the butter–flour mixture until as combined as possible.
• Slow Cook
  Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until vegetables are very tender.
• Blend & Add Cream
  Stir in the half-and-half or cream. Using an immersion blender, blend the soup in the crock pot until smooth (or leave some chunks, if preferred). Alternatively, carefully blend part of the soup in a blender and return it to the slow cooker.
• Add the Cheese
  Turn the slow cooker to LOW or KEEP WARM. Gradually add shredded cheddar (and mozzarella/Jack, if using), stirring until fully melted and smooth. Do not let the soup boil at this stage. Taste and adjust seasoning.
• Serve
  Ladle into bowls and garnish with extra cheese, croutons, and fresh herbs if desired. Serve warm with crusty bread or rolls.

Notes

• For a lighter version, use half-and-half or even whole milk instead of heavy cream, but the soup will be slightly less rich.
  If using frozen broccoli, you can add it directly to the slow cooker; just ensure it cooks until completely tender before blending.
  Add a pinch of cayenne or red pepper flakes for a subtle kick.
  Leftovers keep well in the fridge for 3–4 days; reheat gently over low heat, stirring often, and avoid boiling.