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Chicken Avocado Quesadillas

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Chicken Avocado Quesadillas

Crispy, cheesy, and packed with flavor—these Chicken Avocado Quesadillas are everything you need for a fast, satisfying meal!

Juicy, seasoned chicken, creamy avocado, and melty cheese come together in a golden, crispy tortilla.

With just 25 minutes from start to finish, this is the perfect recipe for busy weeknights, easy lunches, or whenever you’re craving something irresistibly good.

Bonus? It’s totally customizable—swap the protein, load up on veggies, or make it extra cheesy.

One bite, and you’ll be hooked! 

Let’s get cooking!

For the Chicken

  • Chicken Breasts – Use boneless, skinless chicken breasts for a lean and juicy filling.
  • Olive Oil – Helps sear the chicken for a golden, flavorful crust.
  • Salt & Black Pepper – Essential seasonings to enhance the flavor.
  • Onion – Adds a touch of sweetness and depth to the filling.
  • Bell Peppers – Use any color for a pop of flavor and crunch.
  • Garlic – A key ingredient that brings bold, aromatic flavor.
  • Tomatoes – Adds freshness and a juicy bite to the filling.
  • Fajita or Taco Seasoning – A blend of spices that gives the chicken a rich, smoky, and slightly spicy kick.

For the Quesadillas

  • Flour Tortillas – Soft, flexible, and perfect for crisping up in the pan.
  • Avocado – Creamy and delicious, adding richness to the quesadilla.
  • Sour Cream – Adds a tangy, creamy layer to balance the flavors.
  • Shredded Cheese – Use mozzarella, a Mexican blend, or cheddar for that irresistible cheesy pull.
  • Lime Juice & Cilantro (Optional) – Fresh lime juice brightens up the flavors, while cilantro adds a burst of freshness.

Print

Chicken Avocado Quesadillas

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 390
These Chicken Avocado Quesadillas are a quick and easy meal packed with flavor! Juicy, seasoned chicken, creamy avocado, and melty cheese come together in a crispy, golden tortilla.

Ingredients

For the Chicken:

  • 2 medium boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tsp olive oil, divided
  • 1 small onion, finely chopped (about ½ cup)
  • 1 cup diced bell peppers (any color)
  • 3 garlic cloves, finely chopped
  • ½ cup diced tomatoes
  • 2 tbsp fajita or taco seasoning

For the Quesadillas:

  • 4 medium flour tortillas
  • 1 avocado, pitted and sliced
  • 4 tsp low-fat sour cream
  • ½ cup shredded low-fat mozzarella, Mexican blend, or cheddar cheese
  • Fresh lime juice and minced cilantro (optional)

Instructions 

Cook the Chicken:

  • Heat a large, heavy-duty pan over high heat.
  • Season the chicken breasts with salt and pepper.
  • Add 1 tablespoon of olive oil to the pan, then cook the chicken for 5-6 minutes per side, or until fully cooked.
  • Remove from the pan and let rest before dicing.

Prepare the Filling:

  • In the same pan, heat the remaining 1 tablespoon of olive oil.
  • Add the onion, bell peppers, and garlic, cooking for 2-3 minutes until softened.
  • Stir in the diced tomatoes and fajita seasoning, cooking for another 2 minutes.
  • Dice the cooked chicken and return it to the pan, stirring until fully combined.

Assemble the Quesadillas:

  • Heat 1 teaspoon of oil in a clean pan over medium heat.
  • Place two tortillas in the pan and spread 1 teaspoon of sour cream on one side of each tortilla.
  • Top with shredded cheese, sliced avocado, chicken mixture, a squeeze of lime, and a sprinkle of minced cilantro.
  • Fold the tortillas in half to form a half-moon shape.
  • Cook for 2-3 minutes per side, until the tortillas are crispy and golden, and the cheese is melted.
  • Repeat with the remaining tortillas to make two more quesadillas.

Serve & Enjoy:

  • Slice the quesadillas into wedges and serve immediately with lime wedges, sour cream, salsa, or guacamole.
Calories: 390kcal
Course: Dinner, Lunch, Main Course
Cuisine: Mexican-inspired
Keyword: Chicken Avocado Quesadillas

1. Can I make the filling ahead of time?

Absolutely! Cook the chicken and veggie mix in advance and store it in an airtight container in the fridge for up to 2 days. When it’s time to eat, just reheat, assemble, and cook fresh for the best texture and flavor.

2. How do I keep my quesadillas crispy when reheating?

The skillet is your best friend! Reheat over medium heat for a few minutes on each side until crispy and warm. Avoid the microwave—it makes tortillas soft and soggy.

3. Can I use corn tortillas instead of flour?

Yes, but they’re smaller and more delicate, so they might crack when folded. Warm them up first to make them pliable, and be gentle when assembling.

4. What can I serve with these quesadillas?

Pair them with Mexican rice, refried beans, a fresh salad, or guacamole. And don’t forget dips—salsa, sour cream, or extra avocado always make it better!

5. How do I keep the filling from spilling out?

Less is more! Don’t overfill—stick to a balanced amount of chicken, cheese, and avocado. Press the quesadilla gently while cooking so the cheese melts and holds everything together.

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Chicken Recipes

Grilled Chicken Margherita

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Fast, Fresh & Flavor-Packed – Grilled Chicken Margherita!

If you love quick, healthy meals that taste like they came straight from a restaurant, this Grilled Chicken Margherita is about to become your new favorite.

Juicy grilled chicken topped with melty mozzarella, vibrant basil pesto, and a fresh tomato-basil topping—all in just 30 minutes!

It’s light, satisfying, and ridiculously easy to throw together.

Whether it’s a weeknight dinner or a casual BBQ, this dish brings big Italian flavors with minimal effort.

Get ready to impress your family (or yourself!) with this crazy delicious, no-fuss meal! 

For Grilled Chicken

  • Chicken – Use boneless, skinless chicken breasts, pounded to less than 1-inch thickness for even cooking.
  • Olive Oil – Helps keep the chicken juicy while adding a light flavor.
  • Salt & Pepper – Enhances the natural flavors of the chicken.
  • Garlic Powder – Adds a subtle garlic flavor without the hassle of mincing fresh garlic.
  • Italian Seasoning – A blend of dried herbs for that classic Italian taste. (Substitute: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme)
  • Mozzarella Cheese – Melts beautifully over the chicken, adding creamy goodness.

For the Toppings

  • Basil Pesto – Brings a fresh, herby flavor to the dish. Use homemade or store-bought.
  • Cherry Tomatoes – Adds a juicy, slightly sweet contrast to the rich pesto and cheese.
  • Fresh Lemon Juice – Brightens up the dish with a hint of acidity.
  • Basil Leaves – Thinly sliced for extra freshness and fragrance.
  • Cracked Black Pepper – Finishing touch for added depth of flavor.

Print

Grilled Chicken Margherita

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 403
A simple and flavorful grilled chicken dish topped with melted mozzarella, fresh pesto, and a bright tomato-basil garnish.

Ingredients

  • 4  boneless, skinless chicken breasts (pounded to less than 1-inch thickness)
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp  Italian seasoning (or substitute with ½ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried thyme)
  • 4 slices mozzarella cheese
  • ½ cup basil pesto (store-bought or homemade)
  • ½ cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • ½ cup fresh basil, thinly sliced
  • Cracked black pepper, to taste

Instructions 

  • In a large bowl, mix the chicken breasts with salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss to coat evenly.
  • Heat the grill to medium-high and cook the chicken for 6-8 minutes per side until fully cooked.
  • Place a slice of mozzarella on each chicken breast and grill for an additional minute until melted.
  • In a small bowl, toss cherry tomatoes with lemon juice and sliced basil.
  • Top each chicken breast with about 3 tablespoons of pesto, a spoonful of the tomato mixture, and a sprinkle of cracked black pepper.
  • Serve immediately and enjoy!

Notes

  • Store-bought pesto works, but homemade adds extra freshness. Try using cashews or walnuts as a substitute for pine nuts.
  • Fresh lemon juice enhances the tomato topping, but bottled lemon juice or lime can be used in a pinch.
  • Closing the grill lid after adding cheese helps it melt faster and keeps the chicken juicy.
  • For a homemade Italian seasoning mix, combine ½ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon thyme—or swap with Herbs de Provence for added flavor.
Calories: 403kcal
Course: Main Course
Cuisine: American, Italian
Keyword: Grilled Chicken Margherita

1. Can I use store-bought pesto instead of making it from scratch?

Of course! While homemade pesto has that extra fresh flavor, a good store-bought version works just fine. Pro tip: If you want to boost the flavor, mix in a squeeze of lemon juice or a little extra Parmesan before using!

2. How do I keep my chicken from drying out?

The secret? Pound your chicken breasts to an even thickness! This helps them cook evenly. Also, don’t overcook—grill until the internal temperature hits 165°F (74°C) and take them off the heat right away.

3. No grill? No problem! How else can I cook this?

If you don’t have a grill, you can:

  • Pan-sear: Cook in a hot skillet over medium-high heat for 6-8 minutes per side.
  • Bake: Roast at 450°F (232°C) for about 15-20 minutes.
  • Air fry: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.

4. Can I prep anything ahead of time?

Absolutely! Here’s what you can do in advance:
 ✔️ Marinate the chicken up to 24 hours ahead for extra flavor.
 ✔️ Make the tomato-basil topping and store it in the fridge.
 ✔️ If using homemade pesto, it stays fresh in the fridge for up to a week or can be frozen for later use!

5. What should I serve with Grilled Chicken Margherita?

This dish pairs perfectly with:

  • Roasted veggies (zucchini, bell peppers, asparagus)
  • A simple side salad with balsamic dressing
  • Garlic bread for soaking up that pesto goodness
  • Pasta or quinoa for a heartier meal

Now you’re all set for a delicious, stress-free meal! 

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Chicken Recipes

Simple & Delicious Bruschetta Chicken Recipe

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Bruschetta Chicken – Big Flavors, Easy Recipe!

Juicy, golden-seared chicken smothered in melty mozzarella,
 topped with a fresh, garlicky tomato bruschetta,
 and finished with a drizzle of balsamic glaze.

This Bruschetta Chicken is the ultimate easy weeknight dinner
 that feels fancy but comes together in just 30 minutes!

Perfect for when you want something light yet satisfying,
 this dish is low-carb, high-protein, and bursting with Mediterranean flavors.

Serve it over pasta, rice, or mashed potatoes
 for a meal that’s guaranteed to impress—without the fuss!

For the Chicken

  • Chicken – Use boneless, skinless chicken breasts. Pounding them to an even thickness ensures even cooking and juiciness.
  • Olive Oil – Helps to keep the chicken moist and gives it a golden sear.
  • Salt & Black Pepper – Essential for seasoning and enhancing flavor.
  • Italian Seasoning – A blend of dried herbs that adds a classic Mediterranean taste.
  • Garlic – Minced fresh garlic brings a rich, aromatic flavor to the chicken.
  • Mozzarella Cheese – Melts beautifully over the chicken, adding a creamy, gooey texture.

For the Bruschetta Topping

  • Roma Tomatoes – Diced fresh tomatoes bring a juicy, sweet-tangy flavor.
  • Fresh Basil – Adds a pop of freshness and a signature Italian aroma.
  • Garlic – Infuses the bruschetta topping with deep, savory notes.
  • Balsamic Vinegar – Provides a slightly sweet acidity that balances the flavors.
  • Extra Virgin Olive Oil – Enhances the richness and ties the bruschetta together.
  • Salt & Black Pepper – Seasoning to bring out the best in the fresh ingredients.

For the Final Touch

  • Balsamic Glaze – A sweet, tangy drizzle that brings everything together with a glossy finish.

Print

Simple & Delicious Bruschetta Chicken Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 308
Juicy, golden-seared chicken topped with melty mozzarella, fresh tomato bruschetta, and a drizzle of balsamic glaze—this Bruschetta Chicken is an easy yet elegant dinner!

Ingredients

For the Chicken:

  • 4 large chicken breasts (about 2 lbs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tsp Italian seasoning
  • ½ tsp black pepper
  • 2 garlic cloves, minced
  • 4 slices mozzarella cheese
  • 1 tbsp olive oil (for cooking)

For the Bruschetta Topping:

  • 12 oz Roma tomatoes (about ¾ lb), diced
  • 2½ tbsp  fresh basil, chopped
  • 3 garlic cloves, minced
  • ½ tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 4 tbsp balsamic glaze (for drizzling)

Instructions 

Prepare the Bruschetta Topping:

  • In a bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Mix well and set aside.

Prepare the Chicken:

  • Pound the chicken breasts to an even thickness.
  • In a large bowl, mix 2 Tbsp olive oil, salt, Italian seasoning, black pepper, and minced garlic. Add the chicken and coat evenly. Cover and marinate for at least 30 minutes
  • Heat 1 Tbsp olive oil in a large skillet over medium heat. Once hot, place the chicken in the skillet and cook for 3-5 minutes per side, or until the internal temperature reaches 165°F.
  • Reduce heat to low, top each chicken breast with a slice of mozzarella, and cover the skillet until the cheese melts.
  • Remove from heat, spoon the bruschetta mixture over the chicken, and drizzle with balsamic glaze before serving.

Notes

Serving Suggestions:

Pair with pasta, rice, or mashed potatoes for a complete meal.
Calories: 308kcal
Course: Main Course
Cuisine: Italian
Keyword: Bruschetta Chicken Recipe

1. Can I make the bruschetta topping ahead of time?

Absolutely! Prepping the bruschetta topping in advance actually enhances the flavors. Store it in an airtight container in the fridge for up to 24 hours—just give it a quick stir before serving.

2. What kind of tomatoes should I use?

Roma tomatoes are the best choice because they have a firm texture and less moisture, so your bruschetta topping doesn’t get too watery. Cherry tomatoes work too for a slightly sweeter twist!

3. How do I keep my chicken juicy?

The secret? Pound the chicken breasts to an even thickness! This helps them cook evenly without drying out. Also, don’t overcook—aim for an internal temp of 165°F (75°C) for perfectly juicy chicken.

4. Can I make this dairy-free?

Of course! Just skip the mozzarella or use a dairy-free alternative. The fresh bruschetta topping and balsamic glaze will still pack this dish with tons of flavor!

5. Can I cook the chicken on the grill instead?

Yes! Grilled Bruschetta Chicken is a game-changer. Just preheat your grill to medium-high and cook the chicken for about 5-7 minutes per side, until the internal temp hits 165°F. Then, top with cheese and let it melt before adding the bruschetta.

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Chicken Recipes

Garlic Butter Chicken Bites

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Garlic Butter Chicken Bites – 15-Minute Flavor Bomb!

Busy weeknights call for fast, effortless, and insanely delicious meals, and these Garlic Butter Chicken Bites deliver exactly that.

Juicy, golden chicken pieces tossed in a rich, buttery garlic sauce—ready in just 15 minutes with simple pantry ingredients!

This is the kind of recipe you’ll make once and crave forever—crispy edges, melt-in-your-mouth tenderness, and a garlicky, herby punch that tastes like you spent way more time in the kitchen than you actually did.

Perfect with rice, pasta, or veggies, this is your new weeknight go-to!

Bonus: It’s so good, you’ll want to double the recipe. Trust me. 

For Garlic Butter Chicken Bites

  • Chicken – Use boneless, skinless chicken breasts, cut into bite-sized pieces. This makes it easy to cook evenly and ensures tender, juicy bites.
  • All-Purpose Flour – Lightly coats the chicken for a subtle crust that helps hold onto all that delicious garlic butter sauce.
  • Italian Seasoning – A simple blend of herbs that adds a boost of flavor without extra effort.
  • Salt and Black Pepper – Season to taste! I use about ¾ tsp salt and ½ tsp black pepper for a perfect balance.
  • Olive Oil – Helps sear the chicken to a golden brown while keeping it juicy inside.
  • Butter – The key to that rich, buttery, melt-in-your-mouth flavor! We use some for cooking and more at the end to create the sauce.
  • Garlic – Freshly minced garlic is a must—it infuses the butter and chicken with bold, aromatic goodness.
  • Parsley – Brings a fresh, herby finish that complements the richness of the dish.

For Extra Flavor (Optional Additions!)

  • Lemon Juice – A squeeze of fresh lemon at the end enhances the flavors and adds brightness.
  • Red Pepper Flakes – For a little kick of heat, sprinkle in some red pepper flakes.

Print

Garlic Butter Chicken Bites

Prep Time 9 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings 3
Calories 396
A quick and flavorful 15-minute dish that’s perfect for busy weeknights! Simple ingredients, minimal prep, and maximum taste—this will become a new favorite.

Ingredients

  • 1¼ lbs boneless, skinless chicken breasts, cut into 1 1/4-inch pieces
  • 2 tbsp all-purpose flour
  • 1½ tsp Italian seasoning
  • Salt and freshly ground black pepper (to taste)
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 1½ tbsp minced fresh garlic (about 4 cloves)
  • 2 tbsp finely chopped fresh parsley*

Instructions 

Prepare the Chicken:

  • Pat the chicken pieces dry with paper towels.
  • Sprinkle with flour, Italian seasoning, salt, and pepper. Toss well until all pieces are evenly coated.

Cook the Chicken:

  • Heat a 12-inch nonstick skillet over medium-high heat.
  • Add 1 Tbsp olive oil and 1 Tbsp butter, swirling the pan to coat.
  • Arrange the chicken in a single layer, leaving space between pieces for even browning.
  • Cook for about 3 minutes until golden brown, then flip and cook for another 2 minutes.

Add Garlic Butter Flavor:

  • Reduce heat to medium. Add the remaining 2 Tbsp butter in small pieces, followed by the minced garlic and parsley.
  • Stir and cook for 1 more minute, until the chicken reaches an internal temperature of 165°F and is no longer pink in the center.

Serve Immediately:

  • Enjoy as-is or pair with your favorite sides!

Notes

  • For extra herby flavor, double the parsley.
  • Add a squeeze of fresh lemon juice for a bright, tangy finish.
  • Serve with a quick lemon couscous:
    • Bring 1 (14.5 oz) can of chicken broth, 2 Tbsp lemon juice, and 2 Tbsp water to a boil.
    • Stir in 1 cup regular (not pearl) couscous, remove from heat, and let sit for 5 minutes. Fluff with a fork and serve.
  • Pairs well with sautéed or steamed veggies like zucchini, asparagus, or broccoli.
Calories: 396kcal
Course: Main Course
Cuisine: American
Keyword: Garlic Butter Chicken Bites

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs work just as well and stay extra juicy. Just adjust the cook time slightly since thighs take a little longer to reach 165°F (74°C).

2. How do I keep the chicken from drying out?

Make sure to cut the chicken into even-sized pieces for uniform cooking. Also, don’t overcook—pull them off the heat as soon as they hit 165°F!

3. What should I serve with this?

These Garlic Butter Chicken Bites go with just about anything! Try them with:

  • Fluffy rice or couscous to soak up the buttery sauce
  • Mashed potatoes for a creamy pairing
  • Roasted veggies like broccoli or zucchini
  • A fresh side salad for a lighter meal

4. Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for cornstarch to keep the crispy coating while making it 100% gluten-free.

5. Can I add veggies directly to the pan?

Yes! Toss in chopped bell peppers, asparagus, or spinach toward the end of cooking. It’s an easy way to make this a one-pan meal!

   Pro Tip: Want extra flavor? Squeeze fresh lemon juice over the chicken right before serving—it takes this dish to the next level!

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Chicken Recipes

Quick & Easy Chicken Burritos

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Crispy, Cheesy Chicken Burritos – Ready in 10 Minutes!

Got 10 minutes? That’s all you need to whip up these crispy, cheesy, flavor-packed Chicken Burritos!

With just a handful of simple ingredients—shredded chicken, gooey melted cheese, creamy avocado, and fresh cilantro—you’ll have a meal that’s fast, satisfying, and ridiculously delicious.

Perfect for busy weeknights, meal prep, or a quick fix when cravings hit, these burritos are guaranteed to be a new go-to in your kitchen.

Bonus: They’re freezer-friendly, so you can make a batch and enjoy them anytime.

Let’s roll!

For Chicken Burritos

  • Shredded Chicken – Use pre-cooked or grill/sear fresh chicken breasts for quick prep.
  • Mexican Cheese Blend – Adds a gooey, melty texture. Mozzarella works too!
  • Avocado – Diced for a creamy, buttery taste.
  • Cilantro – Freshly chopped for an herby, zesty kick.
  • Large Tortillas – Soft flour tortillas to wrap everything up.
  • Oil – Used for pan-frying, giving the burritos a golden, crispy exterior.

For Serving & Storage

  • Serve Warm – Best enjoyed fresh and hot off the pan.
  • Make-Ahead Friendly – Can be frozen (cooked or uncooked) for up to 3 months.

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Quick & Easy Chicken Burritos

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 burritos
Calories 316
Crispy, cheesy, and packed with flavor—these Chicken Burritos come together in just 10 minutes! Made with shredded chicken, gooey melted cheese, creamy avocado, and fresh cilantro, they’re perfect for a quick meal or meal prep.

Ingredients

  • 2 cup cooked, shredded chicken
  • ½ cup Mexican cheese blend or mozzarella
  • 1 tbsp avocado, diced
  • 2  chopped cilantro
  • 4 large tortillas
  • 1 tbsp oil

Instructions 

  • In a bowl, combine the shredded chicken, cheese, diced avocado, and chopped cilantro.
  • Lay a tortilla flat on a plate and spread ¼ of the mixture onto it. Roll it up tightly. Repeat for all four tortillas.
  • Heat a pan or griddle over medium-high heat and add 1 tablespoon of oil.
  • Place the burritos seam-side down in the pan and cook for about 2 minutes until golden brown. Flip and cook for another minute until crispy.
  • Serve warm and enjoy!

Notes

Storage Tip:
These burritos can be frozen, cooked or uncooked, for up to 3 months.
Calories: 316kcal
Course: Main Course
Cuisine: Mexican-inspired
Keyword: Chicken Burritos

  1. Can I use rotisserie chicken instead of cooking fresh chicken?
     Absolutely! Rotisserie chicken is a lifesaver when you’re short on time. Just shred it up and you’re good to go.
  2. What if I don’t have Mexican cheese blend?
     No worries! Cheddar, mozzarella, or even a mix of both will work just fine. You just want that gooey, melty goodness!
  3. How do I keep my burritos from getting soggy?
     Nobody likes a soggy burrito! Make sure your chicken isn’t too wet before mixing. If needed, add beans or rice to absorb excess moisture.
  4. Can I add extra ingredients?
     Of course! These burritos are super customizable—try adding sautéed bell peppers, black beans, or even jalapeños for an extra kick.
  5. What’s the best way to freeze and reheat them?
     To freeze, wrap burritos individually in foil or plastic wrap and store in an airtight bag. When you’re ready to eat, microwave for 2-3 minutes or bake at 350°F (175°C) for 20 minutes.

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Chicken Recipes

Chicken Pot Pie Noodle Skillet

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Chicken Pot Pie Noodle Skillet – The Ultimate Cozy Comfort Meal!

Love the comforting flavors of chicken pot pie but don’t have time for rolling out a crust?

This Chicken Pot Pie Noodle Skillet is your new weeknight hero!

Packed with juicy chicken, tender noodles, and a rich, creamy sauce, it delivers all the cozy flavors of the classic dish—minus the hassle.

Ready in just 25 minutes and made in one pan, this is comfort food at its easiest (and most delicious!).

Perfect for busy nights, picky eaters, or anyone who just craves a warm, satisfying meal.

Try it once, and you’ll be making it on repeat! 

For Chicken Pot Pie Noodle Skillet

  • Egg Noodles – These replace the traditional pot pie crust, making this dish hearty and comforting.
  • Unsalted Butter – Adds richness and helps sauté the vegetables.
  • Sweet Onion – Brings a mild sweetness and depth of flavor.
  • Garlic – Enhances the dish with its aromatic, savory kick.
  • Frozen Peas and Carrots – A classic pot pie vegetable mix that adds color, texture, and sweetness.
  • Kosher Salt & Black Pepper – Simple seasoning to enhance all the flavors.
  • All-Purpose Flour – Helps thicken the sauce to a creamy consistency.
  • Low-Sodium Chicken Broth – Provides moisture and adds depth to the sauce.
  • Heavy Cream – Makes the sauce extra rich and velvety.
  • Cooked Chicken Breast – The protein in this dish; tender and juicy when cut into small cubes.

Print

Chicken Pot Pie Noodle Skillet

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 446
A delicious twist on classic chicken pot pie, this easy skillet dish replaces the traditional crust with tender egg noodles. Perfect for a quick and comforting weeknight meal!

Ingredients

  • 10 ounces egg noodles
  • 2 tbsp unsalted butter
  • 1 medium sweet onion, diced
  • 2 loves garlic, minced
  • 1½ cups rozen peas and carrots, thawed
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1½ cups cooked chicken breast, diced

Instructions 

Cook the Noodles:

  •  Prepare the egg noodles according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables:

  •  In a large skillet, melt butter over medium-high heat. Add the diced onion, minced garlic, and peas and carrots. Season with salt and pepper. Cook for about 3 minutes, stirring occasionally, until the onions become soft and translucent.

Make the Sauce:

  •  Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes, or until thickened.

Combine Everything:

  • Add the cooked noodles and diced chicken to the skillet. Stir until everything is well coated in the creamy sauce. Taste and adjust seasoning if needed.

Serve & Enjoy:

  •  Serve hot and enjoy this comforting, one-pan meal!
Calories: 446kcal
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie Noodle Skillet

  1. Can I use rotisserie chicken to save time?
     Of course! Using rotisserie chicken is a major time-saver. Just shred or chop it and toss it into the skillet when the recipe calls for cooked chicken. You’ll still get all that delicious flavor without the extra effort!
  2. Do I need to thaw the peas and carrots?
     Nope! Frozen peas and carrots can go straight into the pan. They’ll heat up beautifully while the sauce is thickening, saving you even more time!
  3. Can I use something other than heavy cream?
     Yes, you can absolutely swap heavy cream for milk or half-and-half. It’ll still be creamy, but a little lighter. If you want that rich, velvety texture, feel free to go for full cream though—it’s a treat!
  4. What if I don’t have egg noodles?
     No worries! You can use any pasta you like—penne, rotini, or fusilli work great. Just make sure to cook them according to the package directions and you’re all set!
  5. 5. How do I spice this up a bit?

Want a kick? Add some crushed red pepper flakes or a splash of hot sauce when you’re cooking the onions and garlic. It’ll add just the right amount of heat without overpowering the dish.

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Chicken Recipes

Tuscan Garlic Chicken Fettuccine Recipe

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Tuscan Garlic Chicken Fettuccine

Craving a creamy, restaurant-worthy pasta dish that’s easy enough for a weeknight but impressive enough for guests?

This Tuscan Garlic Chicken Fettuccine is your answer! Juicy, golden-crusted chicken is nestled over tender fettuccine and smothered in a rich, garlicky Parmesan sauce with spinach and red peppers for a fresh, vibrant touch.

The best part? It’s ready in just 30 minutes—so you can enjoy a comforting, flavor-packed meal without spending hours in the kitchen.

One bite, and you’ll wonder why you ever ordered pasta out!

For the Chicken

  • Chicken – Use boneless, skinless chicken breasts, sliced in half lengthwise for even cooking.
  • Flour – Lightly coats the chicken to create a subtle crust that helps the sauce cling.
  • Garlic Powder – Enhances the savory flavor of the chicken.
  • Salt & Pepper – Essential seasonings to bring out the best in the chicken.
  • Olive Oil – Used for pan-searing the chicken to golden perfection.

For the Pasta

  • Fettuccine Noodles – The perfect pasta choice for holding onto the creamy sauce.

For the Alfredo Sauce

  • Butter – Creates a rich and creamy base for the sauce.
  • Garlic – Adds a bold, aromatic depth to the dish.
  • Flour – Helps thicken the sauce for a velvety texture.
  • Half and Half – A mix of milk and cream for the perfect balance of richness. You can substitute with heavy cream or whole milk.
  • Parmesan Cheese – Gives the sauce its signature nutty and cheesy flavor.
  • Salt & Pepper – To taste, enhancing the overall flavor of the sauce.
  • Baby Spinach – Adds freshness and a pop of color to the dish.
  • Red Bell Pepper – Brings a subtle sweetness and a touch of crunch.

Print

Tuscan Garlic Chicken Fettuccine Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 510
Enjoy a flavorful and creamy Tuscan garlic chicken fettuccine! Lightly breaded chicken is served over tender fettuccine noodles and topped with a rich garlic and spinach-infused Alfredo sauce.

Ingredients

For the Chicken:

  • 2  medium-large boneless, skinless chicken breasts (sliced in half lengthwise)
  • ¼ cup all-purpose flour
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tsp cooking oil

For the Pasta:

  • 8 ounces fettuccine noodles

For the Alfredo Sauce:

  • 3 tbsp butter
  • 2 tsp minced garlic
  • 3 tbsp all-purpose flour
  • 2½ cups  half and half (substitute with heavy cream or whole milk if desired)
  • ¼ cup shredded Parmesan cheese
  • Salt and pepper to taste
  • 1 cup packed baby spinach leaves (roughly chopped)
  • ½ red bell pepper (diced)

Instructions 

1. Cook the Pasta

  • Prepare the fettuccine noodles according to package instructions until al dente.
  • Drain and toss with a little olive oil to prevent sticking. Set aside.

2. Prepare the Chicken

  • In a shallow bowl, mix the flour, garlic powder, salt, and black pepper.
  • Dredge each piece of chicken in the flour mixture, coating all sides evenly.
  • Heat a large skillet over medium heat and drizzle with oil.
  • Place the chicken in the pan, cover, and cook for 3-5 minutes.
  • Flip and cook for another 3-4 minutes, until golden brown and fully cooked through.
  • Transfer the chicken to a plate and set aside.

3. Make the Alfredo Sauce

  • Wipe out the skillet with a paper towel.
  • Melt the butter over medium heat, then add minced garlic and sauté until fragrant (about 1 minute).
  • Sprinkle in the flour and stir continuously until it forms a thick paste.
  • Gradually whisk in the half and half, ensuring a smooth consistency.
  • Add the chopped spinach and diced red bell pepper. Cook for 2-3 minutes until the spinach is wilted.
  • Stir in the Parmesan cheese, salt, and pepper. Mix until the cheese is melted and the sauce thickens.

4. Assemble the Dish

  • Place the cooked fettuccine noodles on a serving plate.
  • Slice the cooked chicken (or leave it whole) and place it over the pasta.
  • Pour the creamy Alfredo sauce over the top.

5. Serve and Enjoy!

  • Garnish with extra Parmesan cheese or fresh parsley if desired.

Notes

  • Tossing the cooked pasta with olive oil prevents clumping.
  • You can substitute grilled or baked chicken for a lighter option.
  • Adjust the sauce consistency by adding more half and half if needed.
Calories: 510kcal
Course: Main Course
Cuisine: Italian
Keyword: Chicken Fettuccine Recipe

  1. Can I use chicken thighs instead of chicken breasts?
     Yes, chicken thighs work wonderfully here! They’re juicy and flavorful, just be sure to adjust the cooking time to ensure they’re fully cooked and tender.
  2. What if I don’t have half-and-half for the sauce?
     No problem! You can swap it with heavy cream or whole milk. For a lighter version, just use milk, but you might miss that extra creaminess.
  3. How can I make the sauce thicker?
     If your sauce is a bit too thin, just let it simmer a little longer. You can also add a touch of flour or cornstarch mixed with water to help thicken it up.
  4. Can I add extra veggies to the dish?
     Absolutely! Feel free to toss in some mushrooms, zucchini, or sun-dried tomatoes to give it more texture and flavor. Just sauté them along with the garlic and red peppers.
  5. 5. Can I make this ahead of time?                                          Yes, you can! Prepare the sauce ahead and store it in the fridge. When you’re ready to serve, reheat it gently and toss with freshly cooked pasta and chicken.

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Chicken Recipes

Cheesy Chicken Alfredo Bake

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Creamy Chicken Alfredo Bake – Comfort Food at Its Best!

When you’re craving something ultra-cheesy, loaded with flavor, and downright satisfying, this Chicken Alfredo Bake is your answer.

Think tender chicken, perfectly cooked pasta, and a rich, velvety Alfredo sauce—all baked to golden, bubbly perfection.

It’s better than takeout, easy to throw together, and guaranteed to be a family favorite.

Whether you’re feeding a crowd or meal-prepping for the week, this dish will have everyone coming back for seconds.

Let’s get baking!

For the Chicken and Pasta

  • Chicken Breasts – Boneless, skinless, and marinated in Italian dressing for extra flavor.
  • Penne Pasta – Holds the creamy sauce perfectly.
  • Vegetable Oil – Used for cooking the chicken.
  • Thyme – Adds a subtle earthy flavor.
  • Poultry Seasoning – Enhances the savory taste of the chicken.
  • Salt and Pepper – For seasoning the chicken to taste.

For the Alfredo Sauce

  • Olive Oil – Helps create a rich base for the sauce.
  • Butter – Adds creaminess and depth to the Alfredo sauce.
  • Minced Garlic – Brings out a bold and aromatic flavor.
  • All-Purpose Flour – Helps thicken the sauce.
  • Half & Half – Gives the sauce a rich and creamy consistency.
  • Milk – Balances out the creaminess without making it too heavy.
  • Italian Five Cheese Blend – Melts into the sauce, making it extra cheesy.

For Assembly and Baking

  • More Cheese – Because you can never have too much cheese!
  • Italian Seasoning – A finishing touch for extra flavor.
  • Non-Stick Spray – Prevents the casserole from sticking to the pan.

Print

Cheesy Chicken Alfredo Bake

Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 588
A delicious, creamy Chicken Alfredo casserole that’s easy to make and perfect for any night of the week!

Ingredients

  • 12 oz penne pasta
  • 3 boneless, skinless chicken breasts (marinated in Italian dressing, if desired)
  • 1-2 tbsp  vegetable oil
  • ¼ tsp thyme
  • ¼ tsp poultry seasoning
  • Salt & pepper, to taste
  • 2 tbsp olive oil
  • ½ cup butter
  • 2 tsp minced garlic
  • 4 tbsp all-purpose flour
  • 3 cups half & half
  • 3 cups milk
  • 3 cups  shredded Italian five-cheese blend, divided
  • Italian seasoning (for garnish)

Instructions 

Prepare the Chicken & Pasta

  • If possible, marinate the chicken in Italian dressing for a few hours or overnight for extra flavor.
  • Cook the pasta according to package instructions, then drain and set aside.
  • Heat 1–2 tbsp vegetable oil in a skillet over medium heat.
  • Slice the chicken breasts in half lengthwise for even cooking.
  • In a small bowl, mix salt, pepper, thyme, and poultry seasoning, then rub onto the chicken.
  • Cook the chicken in the skillet for about 15–20 minutes, flipping halfway through, until fully cooked. Set aside to cool, then cut into bite-sized pieces.

Make the Alfredo Sauce

  • Preheat oven to 350°F (175°C).
  • In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes.
  • Whisk in the flour and cook until bubbly.
  • Gradually whisk in half & half and milk. Bring to a gentle boil, then reduce to low heat and simmer for 5 minutes.
  • Stir in 1½ cups of shredded cheese and cook for another 5 minutes, until the sauce thickens. Remove from heat.

Assemble & Bake

  • In a large bowl, combine the cooked pasta, chicken, and Alfredo sauce, mixing well.
  • Lightly grease a 9×13-inch baking dish and pour in the pasta mixture.
  • Sprinkle the remaining 1½ cups of cheese evenly over the top.
  • Garnish with Italian seasoning and a sprinkle of pepper.
  • Bake for 30 minutes, or until the casserole is bubbly and golden brown.
Calories: 588kcal
Course: Main Course
Cuisine: Italian-American
Keyword: Chicken Alfredo Bake

  1. Can I prepare the Chicken Alfredo Bake ahead of time?

Yes, absolutely! You can assemble the casserole in advance and pop it in the fridge for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20–30 minutes before putting it in the oven to cook.

  1. Can I freeze this Chicken Alfredo Bake?

Definitely! Just assemble the casserole, but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze. When you’re ready to eat, thaw it overnight in the fridge and bake according to the original instructions.

  1. What kind of chicken should I use?

Boneless, skinless chicken breasts work great for this recipe. If you’re short on time, rotisserie chicken is a perfect shortcut. You could also use chicken thighs if you prefer a juicier option!

  1. Can I add vegetables to this dish?

Of course! You can sneak in some veggies like broccoli, spinach, or even mushrooms. Just cook or blanch them before adding them to the pasta mixture so they stay tender and blend well with the sauce.

  1. Can I use a different type of pasta?

Totally! Penne is great for holding the creamy sauce, but feel free to swap it out for rotini, rigatoni, or even macaroni. Just be sure to cook the pasta according to the package instructions and it’ll work just fine!

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Chicken Recipes

Creamy Chicken Alfredo Recipe

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Chicken Alfredo – Creamy, Comforting & Better Than Takeout! 

Craving a restaurant-quality meal without the hefty price tag?

This Chicken Alfredo is the ultimate comfort food—featuring golden pan-seared chicken, perfectly cooked fettuccine, and a luxuriously creamy homemade Alfredo sauce.

Made with simple pantry staples, it’s quick, easy, and unbelievably delicious—all in just 33 minutes!

If you’ve ever wanted that rich, velvety Alfredo, but better and fresher than takeout, this is the one.

    Bonus: It tastes even better the next day!

Let’s make it.

For the Chicken

  • Chicken Breasts – Boneless and skinless, these are perfect for this creamy dish. You can substitute with thighs if you prefer dark meat.
  • Italian Seasoning – A flavorful mix of herbs that brings a subtle Mediterranean twist.
  • Salt and Pepper – Basic seasonings to enhance the natural flavors of the chicken.
  • Olive Oil – Used for frying the chicken, giving it a crispy golden exterior.
  • Butter – Adds richness and helps to finish cooking the chicken to perfection.

For the Alfredo Sauce

  • Butter – Provides the creamy base for the sauce.
  • Heavy Cream – Gives the sauce its rich, velvety texture.
  • Garlic – Fresh garlic adds aromatic depth to the sauce.
  • Garlic Powder – A little extra garlic flavor for balance.
  • Italian Seasoning – To tie the sauce together with a perfect blend of herbs.
  • Salt and Pepper – To season the sauce and elevate all the flavors.

Parmesan Cheese – Freshly grated for a smooth, cheesy finish that makes the sauce perfectly creamy.

Print

Creamy Chicken Alfredo Recipe

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6
Calories 920
With simple ingredients and a quick cook time, this comforting dish is perfect for a satisfying weeknight meal or a special occasion. Serve with fresh parsley and extra Parmesan for the ultimate finishing touch!

Ingredients

For the Pasta

  • 16 ounces fettuccine pasta

For the Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 tsp Italian seasoning
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp butter

For the Alfredo Sauce

  • ½ cup butter (cut into cubes)
  • 2 cups  heavy whipping cream
  • 1 clove garlic (minced)
  • ¾ tsp garlic powder
  • ¾ tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 cups freshly grated Parmesan cheese

Instructions 

Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add fettuccine and cook according to package directions until al dente (approximately 10 minutes).
  • Reserve ½ cup of the pasta water, then drain and set aside.

Prepare the Chicken

  • Season chicken breasts with Italian seasoning, salt, and pepper.
  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Once hot, add chicken and cook undisturbed for 5–7 minutes until golden brown.
  • Flip the chicken, add butter, and continue cooking for another 5–7 minutes until the internal temperature reaches 165°F.
  • Transfer chicken to a cutting board, let it rest for 3 minutes, then slice into ½-inch thick pieces. Cover loosely with foil.

Make the Alfredo Sauce

  • In the same pan, melt butter over medium-low heat.
  • Stir in the heavy cream and whisk until combined.
  • Add garlic, garlic powder, Italian seasoning, salt, and black pepper. Whisk until smooth.
  • Let the sauce gently simmer for 3–4 minutes, whisking constantly until it thickens slightly.
  • Stir in Parmesan cheese until melted and the sauce becomes smooth.
  • If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Assemble the Dish

  • Remove the sauce from heat and toss with cooked fettuccine.
  • Divide among plates and top with sliced chicken.
  • Garnish with fresh parsley, additional Parmesan, and black pepper if desired.
Calories: 920kcal
Course: Main Course
Cuisine: Italian
Keyword: Chicken Alfredo Recipe

1. Can I use a different type of pasta?

Absolutely! While fettuccine is the classic choice, feel free to swap it out for penne, spaghetti, or even rigatoni. Just make sure to cook it according to the package instructions for perfect results.

2. How can I make the sauce thicker?

If the sauce is too thin for your liking, you can thicken it by adding a small amount of cornstarch. Mix it with a little pasta water to create a slurry, then stir it into the sauce until it thickens to your preference.

3. Can I skip the frying and use pre-cooked chicken?

You bet! If you’re short on time, you can absolutely use pre-cooked chicken, like rotisserie chicken. Just heat it in the sauce before tossing it with the pasta for a quicker, easier meal.

4. My sauce seems to be separating. What can I do?

To keep your sauce nice and smooth, make sure you’re cooking it over low heat and avoid boiling it. Once the cheese has melted and the sauce is smooth, take it off the heat promptly for the best consistency.

5. Can I add veggies or other proteins to this?

Yes, feel free to mix it up! Add veggies like spinach, broccoli, or mushrooms to the sauce for extra flavor and nutrition. You can also toss in some cooked shrimp, or grilled chicken to make it even heartier.

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Chicken Recipes

Lemon Chicken Pasta

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Lemon Chicken Pasta

Looking for a quick, fresh, and ridiculously delicious dinner?

This Lemon Chicken Pasta is your answer! Juicy, seasoned chicken, sautéed summer veggies, and a bright lemon-butter sauce all come together in just 20 minutes.

It’s light yet satisfying, packed with flavor, and perfect for busy weeknights.

Bonus? You can easily swap in your favorite veggies or pasta.

One bite, and you’ll be making this on repeat!

For Lemon Chicken Pasta

  • Pasta – Use 16 oz mini farfalle or your favorite bite-size pasta.
  • Chicken – 2-3 boneless, skinless chicken breasts. Season with salt, pepper, lemon zest, and spices.
  • Seasonings –
    • Lemon Zest – Adds a refreshing citrus flavor.
    • Garlic Powder – A mild yet flavorful seasoning that pairs well with the chicken.
    • Italian Seasoning – For that Italian-inspired flavor.
    • Onion Powder – Adds depth to the seasoning blend.
  • Vegetables –
    • Zucchini – Chopped, adds a fresh crunch and mild flavor.
    • Yellow Squash – Complementary to zucchini, brings a soft texture.
    • Garlic – Minced, for a punch of aromatic flavor in the dish.
  • Cooking Oil & Butter –
    • Olive Oil – For cooking the chicken and vegetables.
    • Butter – Adds richness and helps the pasta come together in the sauce.
  • Lemon Juice – Freshly squeezed for a tart and fresh zing in the sauce.
  • Parmesan Cheese – Freshly grated for a creamy, salty finish.
  • Fresh Parsley – Chopped, for garnish and a hint of freshness.

Print

Lemon Chicken Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 24 minutes
Servings 5
Calories 685
A bright and flavorful garlic lemon chicken pasta, perfect for summer! Ready in just 20 minutes, it's a great way to use fresh garden vegetables.

Ingredients

Pasta:

  • 16 oz mini farfalle (or preferred bite-size pasta)

Chicken:

  • 2-3 boneless, skinless chicken breasts

Seasoning

  • Salt & freshly ground black pepper
  • 1 tsp lemon zest
  • 1 tsp garlic powder, divided
  • 1 tsp Italian seasoning, divided
  • ½ tsp onion powder

Cooking Oil & Butter:

  • 3 tbsp olive oil, divided
  • 4 tbsp butter

Vegetables:

  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 3 cloves garlic, minced

Finishing Touches:

  • ¼ cup fresh lemon juice
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup fresh parsley, chopped

Instructions 

Cook the Pasta:

  • Prepare pasta according to package instructions. Drain and set aside.

Prepare & Cook the Chicken:

  • Season chicken on both sides with salt, pepper, lemon zest, ½ tsp garlic powder, ½ tsp Italian seasoning, and onion powder.
  • Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  • Cook chicken for 3-5 minutes per side until fully cooked. Remove, cover with foil, and let rest.

Sauté the Vegetables:

  • Add 1 tbsp olive oil to the skillet.
  • Sauté zucchini and squash with salt, pepper, remaining garlic powder, and Italian seasoning for 2 minutes.
  • Stir in minced garlic and cook for 30 seconds.

Combine Everything:

  • Add hot pasta to the skillet with butter and lemon juice. Toss until butter melts.
  • Stir in Parmesan cheese and mix well.

Serve:

  • Slice the chicken and add it back to the skillet.
  • Garnish with fresh parsley and extra Parmesan if desired.

Notes

  • Parmesan: Use freshly grated for the best texture and flavor.
  • Lemon Juice: Freshly squeezed makes a difference!
  • Vegetables: Swap in broccoli, asparagus, or spinach.
  • Pasta: Works well with any short pasta shape.
Calories: 685kcal
Course: Main Course
Cuisine: American
Keyword: Lemon Chicken Pasta

  1. Can I use pre-cooked chicken to save time?
     Of course! Pre-cooked or rotisserie chicken is a great shortcut. Just chop or shred it, and add it to the pan during the veggie step to heat through.
  2. What if I don’t have mini farfalle pasta?
     No worries! You can swap it with any bite-sized pasta you love—penne, shells, or even spaghetti. Just follow the cooking instructions for whatever pasta you choose.
  3. Do I really need fresh lemon juice and zest?
     Fresh is best for the brightest flavor, but if you’re in a pinch, bottled lemon juice will work fine. It won’t quite match the zest, but it’ll still give that citrusy pop.
  4. Can I throw in other veggies?
     Absolutely! Feel free to add broccoli, spinach, or bell peppers—just toss them in with the zucchini and squash. You can’t go wrong with more veggies!
  5. 5. How can I make it spicier?                                                       If you like a bit of heat, add red pepper flakes while you sauté the veggies or sprinkle them on top before serving. Just adjust to your taste—spicy goodness in every bite!

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