These five easy evening meals are perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Each recipe uses simple ingredients and clear steps, so you can get dinner on the table fast. From creamy one-pot pasta to crispy sheet-pan chicken, these dishes are designed to be practical, satisfying, and family-friendly.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 1 lb (450 g) baby potatoes, halved
- 2 cups (240 g) broccoli florets
- 1 lemon, sliced
- 2 tbsp (30 g) butter
- 2 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 8 oz (225 g) fettuccine pasta
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (10 g) fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix paprika, garlic powder, oregano, salt, and pepper. Rub the chicken breasts with 1 tbsp (15 ml) olive oil and coat evenly with the spice mixture.
- Place the chicken on one side of the prepared baking sheet. Toss the baby potatoes with the remaining 1 tbsp (15 ml) olive oil and arrange them on the other side. Roast for 20 minutes.
- After 20 minutes, add the broccoli florets and lemon slices to the baking sheet. Continue roasting for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum).
- While the chicken roasts, cook the fettuccine according to package directions in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Let it reduce slightly, about 3-4 minutes.
- Stir in the heavy cream and Parmesan cheese, whisking until the sauce is smooth. Simmer for 2-3 minutes until slightly thickened.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce. Stir in the cherry tomatoes and fresh basil.
- Slice the roasted chicken and serve over the creamy fettuccine, with the potatoes and broccoli on the side.
Tips
- For extra flavor, marinate the chicken in the spice mixture and a splash of lemon juice for 30 minutes before roasting.
- If you prefer a lighter sauce, replace the heavy cream with half-and-half or whole milk, but note the sauce will be thinner.
- Don’t overcrowd the baking sheet; if needed, use two sheets to ensure even browning.
- To save time, use pre-cut broccoli florets and baby potatoes that are already washed.
Serving Suggestions
Serve this dish with a crisp green salad dressed with lemon vinaigrette or a side of garlic bread to soak up the extra sauce. A glass of dry white wine, like Sauvignon Blanc, pairs beautifully with the creamy pasta and roasted chicken.
Variations
Swap the chicken for shrimp (cook until pink and opaque, about 3-4 minutes per side) or use Italian sausage instead—just ensure it reaches 160°F (71°C). For a vegetarian version, skip the chicken and add extra mushrooms or zucchini to the roasting pan. You can also use any short pasta like penne or rigatoni in place of fettuccine.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 3-4 days. To reheat, warm individual portions in the microwave on high for 1-2 minutes, stirring halfway. For the chicken, reheat in a 350°F (175°C) oven for 10-15 minutes to keep it moist. The sauce may thicken when chilled; add a splash of milk or broth when reheating to loosen it.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, thighs are more forgiving and stay juicy. Cook them to the same safe internal temperature of 165°F (74°C).
Can I make this dairy-free? Absolutely. Use olive oil instead of butter, and substitute the heavy cream with coconut milk or a dairy-free cream alternative. Omit the Parmesan or use a dairy-free version.
How do I know when the chicken is fully cooked? Always use a food thermometer inserted into the thickest part of the breast. The USDA FSIS safe minimum is 165°F (74°C).
Can I prep this ahead of time? Yes, you can marinate the chicken and chop the vegetables a day in advance. Store them separately in the fridge. The pasta sauce can also be made ahead and reheated gently.
What if I don’t have baby potatoes? Use regular potatoes cut into 1-inch chunks. Adjust roasting time as needed—check for tenderness with a fork.
Can I freeze the leftovers? The pasta and sauce freeze well for up to 2 months, but the chicken and potatoes may become watery upon thawing. Freeze in airtight containers and thaw overnight in the fridge before reheating.
Related
- Japanese Egg Salad Sandwich (7-Eleven Style)
- Pork Curry Udon: Cozy Japanese Noodle Bowl
- Sticky Rice vs White Rice: Nutrition Compared
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).