If there is one thing I never get tired of, it’s a dinner that feels comforting but doesn’t leave me with a sink full of dishes afterward. This One Pot Chicken Alfredo Pasta is exactly that kind of meal.

You get tender chunks of chicken, creamy Alfredo sauce, perfectly cooked pasta, and vegetables all cooked together in one pot. No separate pasta pot, no homemade sauce that takes forever, and no complicated prep work.

The best part? It uses simple ingredients, comes together quickly, and tastes like something you’d order at a restaurant.

This is one of those easy chicken pasta dinners that the whole family loves and nobody realizes how little effort it actually took.

Why This Recipe Works So Well

This recipe takes everything people love about classic Chicken Alfredo and makes it weeknight-friendly.

Instead of boiling pasta separately, cooking chicken in another pan, and making a sauce from scratch, everything cooks together in one pot.

The pasta absorbs flavor as it cooks, the chicken stays tender, and the Alfredo sauce creates a rich creamy coating without any complicated steps.

If you love easy comfort food dinners, you’ll probably also enjoy my Creamy Salmon Pasta Bake, Mediterranean Chicken and Rice Bake, or Creamy Italian Chicken Pasta.

Ingredients You’ll Need

• Boneless, Skinless Chicken Breast

• Favorite Alfredo Sauce in a Jar

• Chicken Broth

• Milk

• Fresh Garlic

• Seasonings: Italian Seasoning, Salt, Black Pepper

• Hot Sauce

• Short Pasta (penne, rotini, or fusilli)

• Frozen Mixed Vegetables

• Shredded Mozzarella Cheese

• Grated Parmesan Cheese

How To Make One Pot Chicken Alfredo Pasta

Step One – Add Ingredients and Bring to Boil:

• In a large Dutch oven or deep skillet, add the chicken, Alfredo sauce, chicken broth, milk, garlic, Italian seasoning, salt, pepper, hot sauce, and uncooked pasta. Stir well. Bring to a gentle boil over medium-high heat.

Step Two – Cook on Low:

• Reduce heat to medium-low, cover, and cook for 15 to 20 minutes, stirring every few minutes to prevent sticking, until the pasta is tender and the chicken is cooked through.

Step Three – Cook Vegetables and Add Cheese:

• Stir in the frozen mixed vegetables and cook for 2 to 3 more minutes until heated through. Remove from heat and stir in the mozzarella and Parmesan until melted and creamy.

Step Four – Set and Serve

• Let the pasta sit for 3 to 5 minutes to thicken before serving. Garnish with parsley and extra Parmesan if desired. Serve hot with garlic bread or a simple side salad.

Storage and Reheating

Store leftover Chicken Alfredo Pasta in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk or chicken broth and warm gently on the stovetop or in the microwave. The extra liquid helps bring the creamy sauce back to life.

Freezing is not recommended since Alfredo-based sauces can separate after thawing.

FAQ

What To Serve With Chicken Alfredo Pasta

This creamy pasta goes well with just about any simple side dish. Serve it with garlic bread or cheesy breadsticks to soak up the extra sauce.

If you’d like to add some vegetables, roasted broccoli, steamed green beans, or garlic Parmesan Brussels sprouts are all great options. A Caesar salad or simple garden salad also pairs perfectly with this rich and creamy pasta.

More Easy Pasta Recipes You’ll Love

If you enjoyed this One Pot Chicken Alfredo Pasta, try these other family-friendly dinners:

• Creamy Salmon Pasta Bake
• Creamy Italian Chicken Pasta
• Mediterranean Chicken and Rice Bake
• One Pot Chicken Kabsa
• Paprika Chicken and Potatoes
• Dump and Bake Mediterranean Chicken and Potatoes

Print

Lazy One Pot Chicken Alfredo Pasta

This One Pot Chicken Alfredo Pasta is an easy weeknight dinner made with tender chicken, pasta, Alfredo sauce, vegetables, and cheese all cooked in one pot. It's creamy, comforting, family-friendly, and perfect for busy nights when you need a simple meal with minimal cleanup.

Course Dinner, Main Course

Cuisine American

Keyword chicken alfredo pasta, easy chicken pasta recipe, one pot chicken alfredo pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 725kcal

Author Raya

Equipment

• Large Dutch oven or deep skillet with lid
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 1 pound boneless skinless chicken breast cut into bite-sized cubes
• 3 cloves garlic minced (or 1 tsp garlic powder)
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp hot sauce
• 2 cups chicken broth
• 1 cup milk
• 2 16 oz jars Alfredo sauce
• 16 oz short pasta penne, rotini, or fusilli
• 1 cup frozen mixed vegetables
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• fresh parsley for garnish chopped (optional)

Instructions

• In a large Dutch oven or deep skillet, add the chicken, garlic, Italian seasoning, salt, black pepper, hot sauce, chicken broth, milk, Alfredo sauce, and uncooked pasta. Stir well to combine. Bring to a gentle boil over medium-high heat.
• Reduce heat to medium-low and cover. Cook for 15 to 20 minutes, stirring every few minutes to prevent sticking, until the pasta is tender and the chicken is cooked through.
• Stir in the frozen mixed vegetables and cook for 2 to 3 minutes, or until heated through. Remove from heat and stir in the mozzarella cheese and Parmesan cheese until melted and creamy.
• Let the pasta rest for 3 to 5 minutes to allow the sauce to thicken. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot with garlic bread or a simple side salad.

Notes

• If the pasta absorbs too much liquid before becoming tender, add an extra ½ cup chicken broth as needed.
• Rotini and penne work especially well because they hold the sauce.
• For extra flavor, add 1 tsp onion powder and 1/2 tsp paprika.
• If you want a richer restaurant-style Alfredo, add 2 oz cream cheese with the cheeses at the end.
• Calories are estimated and will vary depending on the brands of Alfredo sauce, cheese, pasta, and other ingredients used.

Food Safety

• Don’t leave chicken or marinade out for more than 1–2 hours.

• Cook chicken to 74°C (165°F) using a Meat Thermometer.

• Don’t reuse raw marinade unless boiled first.

• Wash hands, knives, and cutting boards after handling raw chicken.

Follow safe storage and handling tips from USDA.

If there is one thing I love, it’s a dinner that looks impressive but secretly requires very little effort. This One Pan Sticky Garlic Lime Chicken and Rice is exactly that kind of meal.

You get juicy garlic lime chicken, fluffy rice that cooks right in the same pan, and a creamy lime drizzle that makes everything taste like you spent way more time cooking than you actually did.

The best part? There’s no separate rice pot, no complicated vegetable salad, and no million dishes waiting for you afterward.

This is one of those lazy one pan chicken dinners that somehow feels fresh, comforting, and meal-prep friendly all at the same time.

Why This Recipe Works So Well

This recipe takes everything people love about cilantro lime chicken bowls and turns it into a true lazy dinner.

Instead of cooking chicken separately, making a vegetable topping, cooking rice in another pot, and blending sauces, everything cooks together in one pan.

The quick garlic lime marinade gives the chicken lots of flavor without needing hours of prep, while cooking the chicken directly on top of the rice lets all those juices drip into the pan while everything cooks.

The result is fluffy rice, sticky chicken, vegetables, and minimal cleanup.

If you love easy dinners like this, you’ll probably also enjoy my Ultimate Chicken Marinade Guide, Mediterranean Chicken and Rice Bake, or Dump and Bake Mediterranean Chicken and Potatoes.

It’s the kind of dinner that feels productive even when you absolutely did not want to cook.

Ingredients You’ll Need

This recipe uses simple ingredients but still tastes fresh and flavorful.

Boneless Skinless Chicken Thighs: Chicken thighs stay juicy, cook quickly, and are much harder to dry out compared to chicken breast.

Garlic: Fresh garlic gives the marinade most of its flavor. Jarred garlic works too if you want to keep things extra easy.

Honey: Adds sweetness and helps create that sticky glaze on the chicken.

Lime Juice: Brings freshness and balances the sweetness from the honey.

Basmati Rice: Cooks directly in the pan while absorbing all the chicken juices and flavor.

Frozen Vegetables: Because nobody wants cut up vegetables on a weeknight.

Creamy Lime Drizzle: A quick mix of mayo, sour cream, lime, and garlic powder that takes the whole dish from good to “make this again next week.”

How to Make One Pan Sticky Garlic Lime Chicken and Rice

1. Quickly marinate the chicken

Mix together olive oil, garlic, honey, lime juice, chili powder, salt, and pepper.

Add chicken thighs and toss until coated.

Let sit for about 10–15 minutes while preparing the remaining ingredients.

2. Brown the chicken

Heat a large deep pan over medium-high heat.

Cook the chicken thighs for 2–3 minutes per side until lightly browned.

They do not need to be fully cooked.

Transfer to a plate.

3. Build the rice pan

Reduce heat slightly.

Add uncooked basmati rice, chicken broth, and frozen mixed vegetables directly into the pan.

Stir everything together.

Bring to a gentle simmer.

4. Finish cooking

Place the browned chicken thighs directly on top of the rice.

Cover and cook on low heat for 18–20 minutes.

The rice becomes fluffy while the chicken finishes cooking and releases all of its flavor into the pan.

Remove from heat and let rest for 5 minutes before serving.

5. Make the creamy lime drizzle

Mix together mayonnaise, sour cream, lime juice, honey, garlic powder, and salt until smooth.

Drizzle over the pan before serving.

Storage & Meal Prep

Fridge: Store leftovers for up to 4 days

Freezer: Freeze portions for up to 2 months

Reheat: Microwave with a splash of water or broth to keep the rice soft.

Related Recipes

If you enjoyed this Sticky Garlic Lime Chicken and Rice, try these next:

• Mediterranean Chicken and Rice Bake — another easy rice dinner with minimal prep
• Creamy Italian Chicken Pasta — comfort food with very little effort
• Lemon Garlic Chicken — bright, easy, and family friendly
• Honey Garlic Chicken — sticky, sweet, and takeout-inspired
• Chili Honey Chicken Rice Bowls — quick, spicy, and meal prep friendly

What to Serve It With

This is already a full meal, but it pairs well with:

• Simple cucumber salad
• Roasted vegetables
• Warm flatbread

The leftovers are also amazing stuffed into wraps or meal prep bowls.

Print

One Pan Sticky Garlic Lime Chicken and Rice

Juicy sticky garlic lime chicken thighs cooked over fluffy rice and vegetables in one pan, finished with a creamy lime drizzle for an easy family dinner.

Course Dinner, Main Course

Cuisine American, Fusion

Keyword chicken recipes, easy chicken dinner recipe, one pan dinner, one pan sticky garlic lime chicken and rice

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 610kcal

Author Raya

Ingredients

Chicken Marinade

• 2 lbs boneless skinless chicken thighs about 8 thighs
• 2 tbsp olive oil
• 4 garlic cloves minced (or 1 tbsp jarred garlic)
• 2 tbsp honey
• 3 tbsp lime juice
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper

Rice Skillet

• 1½ cups basmati rice
• 2½ cups chicken broth
• 1 cup frozen mixed vegetables
• 2 tbsp chopped cilantro optional

Creamy Lime Drizzle

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 tbsp lime juice
• ½ tsp honey
• ½ tsp garlic powder
• ¼ tsp salt

Instructions

• In a large bowl, combine olive oil, garlic, honey, lime juice, chili powder, salt, and black pepper. Add the chicken thighs and toss until evenly coated. Let marinate for 10–15 minutes while preparing the remaining ingredients.
• Heat a large deep skillet or saute pan over medium-high heat. Add the chicken thighs in a single layer. Cook for 2–3 minutes per side until lightly browned. The chicken does not need to be fully cooked. Transfer the chicken to a plate and set aside.
• Reduce heat to medium. Add the rinsed rice, chicken broth, and frozen mixed vegetables to the pan. Stir everything together and bring to a gentle simmer.
• Place the browned chicken thighs on top of the rice mixture. Cover with a lid. Reduce heat to low and cook for 18–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F. Remove from heat and let rest, covered, for 5 minutes.
• While the pan rests, combine mayonnaise, sour cream, lime juice, honey, garlic powder, and salt in a small bowl. Mix until smooth.
• Fluff the rice gently with a fork. Sprinkle with cilantro if using. Drizzle with the creamy lime sauce and serve with extra lime wedges if desired.

Food Safety

• Don’t leave chicken or marinade out for more than 1–2 hours.
• Cook chicken to 74°C (165°F) using a Meat Thermometer.
• Don’t reuse raw marinade unless boiled first.
• Wash hands, knives, and cutting boards after handling raw chicken.

Follow safe storage and handling tips from USDA.

This Instant Pot Mongolian Beef is a quick and easy takeout-style dinner made with tender beef in a rich garlic ginger sauce. The Instant Pot makes the beef incredibly tender while keeping the sauce glossy, sticky, and full of flavor with very little effort.

It’s perfect for busy weeknights because everything cooks in one pot with minimal cleanup, and the flavor tastes even better than takeout.

This easy Instant Pot Mongolian beef recipe gives you tender beef and a thick glossy sauce without needing a wok or long cooking time.

Why You’ll Love This Instant Pot Version

The Instant Pot cooks flank steak quickly while keeping it tender and juicy instead of chewy. As the beef pressure cooks, it absorbs the garlic ginger soy sauce mixture, creating deep flavor in a much shorter time than traditional stovetop methods.

It also turns this into a true one-pot meal with minimal cleanup, which makes it perfect for busy weeknights or meal prep.

Ingredients

• Flank Steak (thinly sliced across the grain)

• Cornstarch

• Olive Oil

• Brown Sugar

• Low Sodium Soy Sauce

• Water

• Rice Vinegar

• Fresh Garlic

• Fresh Ginger

• Red Pepper Flakes

• Cornstarch Slurry

• Optional Garnish: Green Onion, Sesame Seeds

See recipe card for quantities…

Instructions

1. Prep the beef:

• Add sliced flank steak to a zip-top bag with 1 tbsp cornstarch. Shake until evenly coated.

2. Sear the beef (Instant Pot – Saute mode):

• Turn Instant Pot to Saute and add oil. Once hot, add beef in batches. Sear for 2–3 minutes, stirring occasionally, until lightly browned (do not overcrowd). Remove beef and set aside. Turn off Saute mode.

3. Build the sauce:

• Add soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes to the pot. Stir well, scraping the bottom to remove any browned bits.

4. Pressure cook:

• Return beef to the pot and stir to coat in sauce. Seal lid and set valve to Sealing. Cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then carefully release remaining pressure.

5. Thicken the sauce:

• Turn Instant Pot to Saute mode. Stir in cornstarch slurry and simmer for 2–4 minutes, or until sauce thickens and becomes glossy.

6. Serve:

• Serve over rice and garnish with green onions and sesame seeds.

Scroll all the way down for the full recipe card!

Equipment

Storage & Meal Prep

Store leftover Mongolian beef in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even better the next day.

To reheat, warm in the microwave or on the stovetop with a splash of water to loosen the sauce.

You can also freeze it for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

This recipe is great for meal prep because the sauce thickens and develops even more flavor the next day.

FAQ

Related

If you enjoy quick takeout-style dinners with bold flavor, here are a few more easy recipes to try next:

• Korean Beef Bulgogi Rice Bowls
• Easy Soy Garlic Chicken
• Honey Garlic Chicken
• Instant Pot Chicken Kabsa
• Air Fryer Chicken Shawarma

Pairing & Make It a Full Meal

This Instant Pot Mongolian Beef is best served over a bowl of fluffy white rice, which soaks up all that rich, sweet-savory sauce. You can also pair it with steamed broccoli, green beans, or stir-fried vegetables for a more balanced plate. If you want to keep it lighter, serve it over cauliflower rice or a simple veggie stir-fry for a low-carb option that still feels just as satisfying.

Print

Instant Pot Mongolian Beef (Better Than Takeout, Easy Dinner)

This Instant Pot Mongolian Beef is a quick and easy takeout-style dinner made with tender flank steak coated in a rich, sweet and savory garlic ginger sauce.

Course Dinner, Main Course

Cuisine Asian, Chinese-Inspired

Keyword Instant Pot Mongolian beef, quick weeknight dinner

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 410kcal

Author Raya

Equipment

• Pressure Cooker

Ingredients

• 1-1.5 pounds flank steak, thinly sliced against the grain
• 1 tbsp cornstarch for coating
• 1 tbsp olive oil or sesame oil

Sauce

• ⅔ cup brown sugar
• ½ cup low sodium soy sauce
• 1 cup water
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 8-10 cloves garlic, minced
• 1 tsp red pepper flakes

Cornstarch Slurry

• 2 tbsp cornstarch
• ½ cup water

Instructions

• Add sliced flank steak to a zip-top bag with 1 tbsp cornstarch. Shake until evenly coated.
• Turn Instant Pot to Saute and add oil. Once hot, add beef in batches. Sear for 2–3 minutes, stirring occasionally, until lightly browned (do not overcrowd). Remove beef and set aside. Turn off Saute mode.
• Add soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes to the pot. Stir well, scraping the bottom to remove any browned bits.
• Return beef to the pot and stir to coat in sauce. Seal lid and set valve to Sealing. Cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then carefully release remaining pressure.
• Turn Instant Pot to Saute mode. Stir in cornstarch slurry and simmer for 2–4 minutes, or until sauce thickens and becomes glossy.
• Serve over rice and garnish with green onions and sesame seeds.

Notes

• Slice the beef thinly against the grain for the most tender texture.
• Do not overcrowd the pot when sauteing—brown the beef in batches for better flavor.
• The sauce will look thin before thickening; it becomes glossy after adding the cornstarch slurry.
• If the sauce is too thick after cooking, add a splash of water to loosen it.
• If it’s too salty or strong, balance it with a little extra water or a touch more brown sugar.
• For best results, let the beef sit in the sauce for a few minutes after cooking so it absorbs more flavor.
• For easier slicing, freeze the beef for 20–30 minutes before cutting it thinly.

Serve over fluffy white rice to soak up the sauce, or pair with steamed broccoli, green beans, or stir-fried vegetables. For a lighter option, serve with cauliflower rice or extra vegetables.

Nutrition information is an estimate and may vary depending on ingredients used, portion sizes, and substitutions.

Food Safety

• Do not leave cooked beef out at room temperature for more than 2 hours.

• Store leftovers promptly in the refrigerator in an airtight container.

• Reheat until steaming hot before serving.

• Follow safe food handling guidelines when working with raw beef and utensils.

Follow safe storage and handling tips from USDA.

This Korean Beef Bulgogi Rice Bowl is sweet, savory, spicy, and ridiculously flavorful. Thin slices of beef get marinated in a rich Korean BBQ sauce made with soy sauce, garlic, sesame oil, pear, and gochujang, then cooked until caramelized and glossy before being served over fluffy rice with your favorite toppings.

It’s an easy Korean Beef Bulgogi Rice Bowl recipe that tastes like restaurant-quality Korean BBQ but comes together fast at home and is perfect for busy weeknight dinners or meal prep.

Why You’ll Love This Korean Beef Bulgogi Rice Bowl

This is one of those recipes you’ll keep coming back to. Here are some reasons why this rice bowl will become your new favorite…

• You get authentic Korean BBQ flavor right at home
• The sweet, spicy, sticky marinade caramelizes beautifully
• It’s easy to customize with toppings and veggies
• It’s perfect for meal prep and easy lunches
• You can have it ready in under 30 minutes (after marinating)
• It’s way better and cheaper than takeout

A Korean Beef Bulgogi Rice Bowl are so flavorful, satisfying, and one of the easiest weeknight dinners you can make!

What is a Korean Beef Bulgogi Rice Bowl?

A Korean Beef Bulgogi Rice Bowl is a simple meal made with steamed rice topped with Korean-style marinated beef and fresh toppings.

Bulgogi (불고기) literally means “fire meat” in Korean cuisine and refers to thinly sliced beef marinated in soy sauce, sugar, garlic, sesame oil, and fruit like pear or apple. The fruit naturally tenderizes the meat while adding sweetness and flavor.

In this version, the bulgogi is served over rice to make it a complete meal, and I add gochujang (Korean chili paste) for a spicy twist.

Ingredients

FOR THE KOREAN BEEF BULGOGI:

FOR THE RICE BOWL:

Instructions

1. Make the marinade

• In a bowl, whisk together soy sauce, dark soy sauce, brown sugar, honey, sesame oil, vegetable oil, garlic, ginger, onion powder, grated Asian pear (or apple), rice vinegar, black pepper, and gochujang until smooth and glossy.

2. Marinate the beef

• Add the sliced beef and mix well until fully coated. Cover and marinate for at least 30 minutes or a few hours if you have time.

3. Cook the rice:

• Rinse the jasmine or basmati rice under cold water until the water runs mostly clear. Add the rice, water, and salt to a pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–18 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5–10 minutes, then fluff with a fork.

4. Prepare your toppings:

• While the rice cooks, prepare the shredded carrots, sliced cucumber, sliced avocado, kimchi, green onions, and sesame seeds.

5. Cook the beef:

• Heat a large skillet or cast iron pan over medium-high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Cook for 2–4 minutes per side until the beef is caramelized, slightly charred around the edges, and cooked through.

6. Assemble the bowls:

• Divide the cooked rice evenly among serving bowls. Top with the cooked bulgogi, shredded carrots, cucumber, avocado, kimchi, and green onions.
• Sprinkle with sesame seeds and drizzle with spicy mayo or extra gochujang sauce if desired. Add pickled vegetables, edamame, or lettuce wraps on the side and serve immediately.

Scroll down for the full recipe card…

Substitutions

FAQ

Storage & Meal Prep

Store leftovers in airtight containers in the fridge for up to 3–4 days. For best texture, keep the beef, rice, and toppings stored separately.

Reheat the beef in a skillet for the best caramelization and flavor. Rice can be microwaved with a splash of water to keep it fluffy.

You can also freeze the marinated raw beef for up to 2 months. This is one of the best meal prep rice bowl recipes because everything can be prepped ahead for quick lunches or dinners.

Related

If you like this recipe, you’ll also love:

• 

  Best Chicken Shawarma Marinade (Oven, Air Fryer & Grill)

• 

  Easy Gochujang Chicken Marinade (Sweet, Spicy & Sticky)

• 

  Best Chicken Marinade for Oven (Juicy Baked Chicken Breast Every Time)

• 

  Easy Garlic Yogurt Chicken Marinade (Juicy & Tender Every Time)

Pairing

If you want to make these bowls even more filling or turn dinner into a full Korean-inspired feast, there are plenty of delicious side dishes you can serve alongside them. For a classic Korean BBQ-style meal, pair your Korean Beef Bulgogi Rice Bowl with tangy kimchi or quick pickled vegetables to balance the rich, caramelized beef.

If you want something fresh and light, try serving them with a cucumber salad or steamed and chilled edamame. You can also add comforting sides like miso soup.

Print

Korean Beef Bulgogi Rice Bowls

Sweet, savory, spicy Korean BBQ-style beef served over fluffy rice with fresh toppings for the ultimate easy weeknight dinner.

Course Dinner, Main Course

Cuisine Asian-inspired, Korean-Inspired

Keyword Beef Bulgogi Bowl

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinate Time (Optional) 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 690kcal

Author Raya

Ingredients

For the Beef Bulgogi

• 1.5 pounds ribeye or sirloin thinly sliced

Marinade

• ⅓ cup light soy sauce
• 1½ tsp dark soy sauce
• 1½ tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 3½ tbsp brown sugar
• 1½ tbsp honey
• 5-6 garlic cloves minced
• 1½ tsp fresh ginger, grated (or ½ tsp ground ginger)
• 1½ tsp onion powder
• 1½ tbsp Asian pear or apple grated
• 1-2 tbsp gochujang adjust to spice level
• 1¼ tsp black pepper

For the Rice Bowls

• 2 cups uncooked jasmine rice or basmati rice
• 4 cups water
• 1 tsp salt

Optional Toppings

• carrots shredded
• cucumber sliced
• avocado sliced
• kimchi
• green onions sliced
• sesame seeds
• spicy mayo
• extra gochujang sauce
• pickled vegetables
• edamame
• lettuce leaves for wraps

Instructions

• In a large bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, sesame oil, vegetable oil, brown sugar, honey, minced garlic, grated ginger, onion powder, grated Asian pear (or apple), gochujang, and black pepper until smooth and well combined.
• Add the thinly sliced ribeye or sirloin to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to a few hours for more flavor.
• Rinse the jasmine or basmati rice under cold water until the water runs mostly clear. Add the rice, water, and salt to a pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–18 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5–10 minutes, then fluff with a fork.
• While the rice cooks, prepare the shredded carrots, sliced cucumber, sliced avocado, kimchi, green onions, and sesame seeds.
• Heat a large skillet or cast iron pan over medium-high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Cook for 2–4 minutes per side until the beef is caramelized, slightly charred around the edges, and cooked through.
• Divide the cooked rice evenly among serving bowls. Top with the cooked bulgogi, shredded carrots, cucumber, avocado, kimchi, and green onions.
• Sprinkle with sesame seeds and drizzle with spicy mayo or extra gochujang sauce if desired. Add pickled vegetables, edamame, or lettuce wraps on the side and serve immediately.

Notes

• Slice beef very thin (freeze 20–30 minutes for easier cutting).
• Cook in batches to get proper caramelization, not steaming.
• Marinate at least 30 minutes, longer for deeper flavor.
• Adjust gochujang to control spice level.
• Ribeye is best, but sirloin or flank steak works well too.

Calories are an estimate and may vary based on toppings and portions.

Food Safety

• Don’t leave chicken or marinade out for more than 1–2 hours.

• Cook chicken to 74°C (165°F) using a Meat Thermometer.

• Don’t reuse raw marinade unless boiled first.

• Wash hands, knives, and cutting boards after handling raw chicken.

Follow safe storage and handling tips from USDA.

Other Recipes You’ll Love

I make this honey garlic shrimp marinade on nights when I want something fast but still really good. It takes maybe 10 minutes to throw together, and the shrimp comes out juicy, garlicky, and slightly sticky from the honey. It’s one of those recipes that feels a little special, but it’s honestly as easy as tossing everything in a bowl and cooking it.

It’s the same reason I keep going back to recipes like my Juicy Air Fryer Chicken Shawarma or Instant Pot Harissa Mac and Cheese. This marinade uses simple ingredients you probably already have, and it works whether you cook the shrimp in a pan or on the grill. I usually just serve it over rice or with something quick on the side and call it dinner.

If you’ve tried any of my marinades before, like the ones in my Ultimate Chicken Marinade Guide, this follows that same idea, keep it simple, but make sure every ingredient actually does something. A little sweetness, a little acidity, plenty of garlic. That’s really all you need to make shrimp that doesn’t taste boring.

Why You’ll Love This Honey Garlic Shrimp Marinade

This is one of those recipes you end up making on repeat without even thinking about it. It’s simple, reliable, and always turns out really good.

Ingredients

See recipe card for quantities…

Instructions

Scroll all the way down for the full recipe card!

Substitutions

• Shrimp: You can use frozen shrimp (just thaw first) or substitute with scallops or bite-sized chicken pieces (adjust cook time).

• Soy Sauce: Use tamari for gluten-free or coconut aminos for a slightly sweeter, less salty option.

• Honey: Swap with maple syrup or brown sugar (it will be a little less sticky but still works).

• Lemon Juice: Use lime juice or a splash of vinegar for a similar taste.

• Olive Oil: Use avocado oil or any neutral oil you have on hand.

• Fresh Garlic: Swap with garlic powder (¼ teaspoon per clove).

• Red Pepper Flakes: Use a pinch of cayenne, chili paste, or leave it out if you prefer no heat.

Equipment

Storage

Store any leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat just until warmed through, adding a splash of water or a little extra lemon juice if needed to loosen it up. I don’t recommend freezing cooked shrimp since the texture can get a bit rubbery, but it’s definitely best enjoyed fresh.

FAQ

Related

Looking for other recipes like this? Try these:

• 

  Best Chicken Shawarma Marinade (Oven, Air Fryer & Grill)

• 

  Easy Gochujang Chicken Marinade (Sweet, Spicy & Sticky)

• 

  Easy Garlic Yogurt Chicken Marinade (Juicy & Tender Every Time)

• 

  Best Chicken Marinade for Air Fryer (Juicy, Crispy & Easy)

Pairing

This shrimp goes with just about anything, which is why I make it so often. I usually serve it over steamed rice or noodles when I want something filling, but it’s just as good with a simple side of veggies. If you want to turn it into more of a full dinner, it also works really well alongside pasta dishes like my Instant Pot Harissa Mac and Cheese for that sweet-and-savory mix.

On lighter nights, I’ll keep it simple with a salad or even tuck the shrimp into lettuce wraps. And if you’re into building quick weeknight meals, this fits right in with my Juicy Air Fryer Chicken Shawarma, both are easy, flavorful, and don’t leave you with a pile of dishes afterward.

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Easy Honey Garlic Shrimp Marinade

I make this honey garlic shrimp marinade on nights when I want something fast but still really good. It takes maybe 10 minutes to throw together, and the shrimp comes out juicy, garlicky, and slightly sticky from the honey.

Course Dinner, Main Course

Cuisine Asian-inspired, Fusion

Keyword honey garlic shrimp

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Marinating Time 15 minutes minutes

Total Time 31 minutes minutes

Servings 4 servings

Calories 260kcal

Author Raya

Ingredients

• 1 pound shrimp peeled & deveined
• 3 tbsp soy sauce
• 1½ tbsp honey
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3 garlic cloves minced
• ¼ tsp red pepper flakes (optional)
• chopped parsley or green onion (optional for garnish)

Instructions

• Make the marinade: In a medium bowl, whisk together the soy sauce, honey, lemon juice, olive oil, garlic, and red pepper flakes (if using) until well combined.
• Prepare the shrimp: Pat the shrimp dry with paper towels. This helps them cook properly and absorb the marinade better.
• Marinate: Add the shrimp to the marinade and toss to coat well. Cover and refrigerate for 15 – 30 minutes (up to 1 hour max).
• Cook the shrimp: Heat a large skillet over medium-high heat and add a drizzle of oil. Remove the shrimp from the marinade, letting any excess drip off. Cook for 2–3 minutes per side, or until the shrimp are pink, opaque, and just cooked through.
• Finish and serve: Transfer to a serving plate and drizzle lightly with honey if you like a touch more sweetness. Top with chopped parsley or green onions and serve right away.

Food Safety

• Don’t leave chicken or marinade out for more than 1–2 hours.

• Cook chicken to 74°C (165°F) using a Meat Thermometer.

• Don’t reuse raw marinade unless boiled first.

• Wash hands, knives, and cutting boards after handling raw chicken.

Follow safe storage and handling tips from USDA.

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If you’re anything like me, weeknights are usually a mix of “what’s fast?” and “what will everyone actually eat?” This salmon feta pasta bake checks both boxes. It’s creamy, comforting, and made in one dish with simple ingredients like cherry tomatoes, feta cheese, and salmon.

It reminds me of some of my other easy, no-stress dinners like my Creamy Italian Chicken Pasta, which has that same cozy, one-pan feel, or my Instant Pot Harissa Mac and Cheese when I want something rich and comforting without standing over the stove.

What I really love about this recipe is how flexible it is. If you’re a fan of my super popular yogurt marinated chicken, you’ll appreciate how simple this method is, everything just goes into one baking dish and turns into something way better than you’d expect.

And if your family loves bold flavors like mine does, you might also enjoy recipes like Lemon Garlic Chicken, Paprika Chicken and Potatoes, or my Air Fryer Chicken Shawarma, which all have that same easy-but-packed-with-flavor vibe.

Whether you call it baked salmon pasta, feta salmon pasta bake, or easy salmon pasta dinner, it always turns out rich, flavorful, and satisfying.

Why You’ll Love This Recipe

Quick & Easy. Everything bakes in one dish, then you just mix and add pasta.

Simple Ingredients. Pantry staples like feta, tomatoes, olive oil, and spices.

Creamy Without Cream. The feta and tomatoes melt into a rich, silky sauce.

Family-Friendly. Mild, comforting flavors that even picky eaters enjoy.

Ingredients For Salmon Feta Pasta Bake

• Pasta

• Salmon Fillet

• Feta Cheese

• Cherry Tomatoes

• Olive Oil

• Fresh Parsley

• Seasonings: Salt, Black Pepper, Garlic Powder, Smoked Paprika

See recipe card for quantities…

Instructions

1. Preheat oven:

• Preheat oven to 400°F.

2. Assemble the baking dish:

• Add cherry tomatoes, feta cheese, and salmon to a baking dish. Drizzle with olive oil and season with salt and black pepper.

3. Bake:

• Bake for 20–25 minutes or until tomatoes are soft, feta is creamy, and salmon is cooked through.

4. Cook Pasta:

• While everything bakes, cook penne pasta in salted water until al dente. Reserve a little pasta water, then drain.

5. Mix and Serve:

• Remove the baking dish from the oven and gently mix everything together to create a creamy sauce. Add cooked pasta, garlic powder, smoked paprika, and parsley. Toss well to coat. Serve warm.

Scroll all the way down for the full recipe card!

Substitutions

• Salmon: Use shrimp or chicken instead

• Feta: Swap with goat cheese or cream cheese for a milder flavor

• Pasta: Penne, rigatoni, or fusilli all work
  
• Cherry tomatoes: Can use grape tomatoes or chopped regular tomatoes

• Olive oil: Avocado oil works too

Equipment

• Baking Dish

• Pot for Pasta

• Mixing Spoon

• Foil (optional for easier cleanup)

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

To reheat, warm gently in a pan or microwave with a splash of water or olive oil to loosen the sauce. The salmon stays flavorful, but it’s best enjoyed fresh.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

I usually keep things simple when I serve this salmon feta pasta bake because the dish is already rich and filling on its own. On busy nights, I’ll add a light side like a simple lemon green salad or fresh cucumber salad to balance out the creamy feta sauce.

If I want to make it a bigger family dinner, I’ll sometimes add something like my Sheet Pan BBQ Chicken Drumsticks and Veggies or even Air Fryer Chicken Shawarma when I’m feeding extra hungry people at home. And honestly, no matter what, I almost always serve it with warm air fryer garlic bread or crusty bread on the side because that sauce deserves to be scooped up until the very last bite.

This is one of those dinners that works beautifully on its own, but also fits right into a full table of easy, comforting family recipes.

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Creamy Salmon Feta Pasta Bake (Easy One Pan Dinner)

This salmon feta pasta bake is creamy, cozy, and made for busy nights when you still want something homemade without the stress.

Course Dinner, Main Course

Cuisine Mediterranean

Keyword salmon feta pasta bake

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 3 servings

Calories 520kcal

Author Raya

Equipment

• Baking Dish

Ingredients

• 100 g dry penne pasta
• 1 salmon fillet 6–8 oz / 170–225 g
• 1½ cups cherry tomatoes
• 1 cup feta cheese
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp fresh parsley chopped

Optional:

• 2 –3 tablespoons reserved pasta water
• squeeze of lemon juice
• red pepper flakes

Instructions

• Preheat oven to 400°F.
• Add cherry tomatoes, feta cheese, and salmon to a baking dish. Drizzle with olive oil and season with salt and black pepper.
• Bake for 25-30 minutes or until tomatoes are soft, feta is creamy, and salmon is cooked through.
• While everything bakes, cook penne pasta in salted water until al dente. Reserve a little pasta water, then drain.
• Remove the baking dish from the oven and gently mix everything together to create a creamy sauce. Add cooked pasta, garlic powder, smoked paprika, and parsley. Toss well to coat. Serve warm.

Notes

• Don’t over bake the salmon, it should flake easily but still stay juicy
• Use block feta for the creamiest texture
• Save a little pasta water to loosen the sauce if needed

Food Safety

• Don’t leave chicken or marinade out for more than 1–2 hours.

• Cook chicken to 74°C (165°F) using a Meat Thermometer.

• Don’t reuse raw marinade unless boiled first.

• Wash hands, knives, and cutting boards after handling raw chicken.

Follow safe storage and handling tips from USDA.

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Craving an easy chicken dinner that basically cooks itself but still tastes like you put in real effort? This Honey Orange Dijon Chicken is exactly that. Juicy butterflied chicken is coated in a sweet, tangy honey orange Dijon marinade and baked until golden and slightly sticky, all on one pan with minimal cleanup. It’s one of those recipes you can throw together quickly but still feels a little different from your usual chicken dinners.

What makes this marinade so good is the balance of flavors. The sweet, tangy glaze is similar to the flavor balance in my Honey Mustard Chicken Marinade, just with a citrus twist. This is one of those simple sheet pan dinners like my spicy Sheet Pan Chili Honey Chicken.

Why This Honey Orange Dijon Chicken Works

This recipe works because the balance of sweet, tangy, and savory flavors creates a light glaze that coats the chicken as it cooks. The honey helps it caramelize, while the Dijon adds depth and the orange keeps everything fresh and bright.

The olive oil locks in moisture, so the chicken stays juicy while developing a slightly sticky, golden finish in the oven.

Ingredients

• Boneless, Skinless Chicken Breast, Butterflied

• Dijon Mustard

• Honey

• Olive Oil

• Fresh Orange Juice

• Orange Zest

• Fresh Garlic

• Fresh Rosemary

• Seasonings: Smoked Paprika, Salt, Black Pepper, Optional Chili Flakes

See recipe card for quantities…

Instructions

1. Prepare the chicken:

• Butterfly the chicken breasts by slicing them horizontally through the centre to create two even cutlets. Lightly flatten if needed to ensure even thickness.

2. Make the marinade:

• In a bowl, whisk together the Dijon mustard, honey, olive oil, orange juice, orange zest, garlic, rosemary, smoked paprika, salt, pepper, and chilli flakes (if using).

3. Marinate the chicken:

• Add the chicken to the bowl and coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for best results.

4. Preheat the oven:

• Preheat the oven to 400°F. Line a baking tray with baking paper.

5. Bake the chicken:

• Arrange the chicken pieces in a single layer on the tray. Spoon over any remaining marinade. Bake for 20–25 minutes, or until the chicken is cooked through and lightly golden.
• For a more caramelized top, place under a hot grill for 2–3 minutes at the end of cooking.

6. Rest and serve:

• Rest for 5 minutes before slicing. Spoon over any tray juices before serving.

Scroll all the way down for the full recipe card!

Make It a Full Sheet Pan Meal

You can easily turn this into a full one-pan dinner by adding vegetables to the tray. I usually go with baby potatoes, broccoli, carrots, or green beans.

Just toss them in a little olive oil, salt, and pepper, then spread them around the chicken so everything roasts together. They soak up all the extra flavor from the marinade and make the whole meal feel complete with almost no extra work.

This is what makes it a true sheet pan dinner!

Equipment

• Baking Sheet/Sheet Pan

• Mixing Bowl

• Whisk and Tongs

• Cutting Board and Knife

• Measuring Spoons

• Zester or Fine Grater

Storage

This honey orange Dijon chicken is best enjoyed fresh out of the oven when it’s juicy, glossy, and full of flavor. If you do have leftovers, let them cool completely and then store them in an airtight container in the fridge within a couple of hours of cooking. It will keep well for up to 3 days.

To reheat, warm it gently in the oven at 350°F until heated through, or use the microwave if you’re in a hurry. Either way, the chicken stays tender and flavorful when reheated properly, especially if you add a small splash of water or extra orange juice to keep it moist.

For more marinade timing tips, see my Ultimate Chicken Marinade Guide.

FAQ

Related

Looking for other chicken recipes like this? Try these:

• 

  Best Chicken Shawarma Marinade (Oven, Air Fryer & Grill)

• 

  Lazy One Pot Chicken Alfredo Pasta

• 

  One Pan Sticky Garlic Lime Chicken and Rice

• 

  Dump and Bake Mediterranean Chicken and Potatoes

Pairing

Serve this honey orange Dijon chicken with simple sides like rice, roasted potatoes, or a fresh green salad. It also goes really well with roasted vegetables like broccoli or green beans for an easy, balanced meal. For a full sheet pan dinner, you can roast the chicken alongside vegetables on the same tray.

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Sheet Pan Honey Orange Dijon Chicken (Easy One Pan Dinner)

This honey orange Dijon chicken is exactly that kind of recipe. Juicy butterflied chicken breast is coated in a sweet, tangy marinade and baked until golden and slightly sticky on top, all on one pan with barely any cleanup.

Course Dinner, Main Course

Cuisine American

Keyword easy chicken dinner recipe, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating Time (optional) 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 340kcal

Author Raya

Ingredients

• 1 pound boneless, skinless chicken breast, butterflied
• 3 tbsp Dijon mustard
• 2 tbsp honey runny
• 1½ tbsp olive oil
• 2-3 tbsp fresh orange juice
• 1-2 tsp orange zest
• 1 garlic clove finely minced
• ½ tsp fresh rosemary finely chopped
• ¼ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp chilli flakes optional

Instructions

• Butterfly the chicken breasts by slicing them horizontally through the centre to create two even cutlets. Lightly flatten if needed to ensure even thickness.
• In a bowl, whisk together the Dijon mustard, honey, olive oil, orange juice, orange zest, garlic, rosemary, smoked paprika, salt, pepper, and chilli flakes (if using).
• Add the chicken to the bowl and coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for best results.
• Preheat the oven to 400°F. Line a baking tray with baking paper.
• Arrange the chicken pieces in a single layer on the tray. Spoon over any remaining marinade. Bake for 20-25 minutes, or until the chicken is cooked through and lightly golden. For a more caramelised top, place under a hot grill for 2–3 minutes at the end of cooking.
• Rest for 5 minutes before slicing. Spoon over any tray juices before serving.

Notes

To turn this into a full sheet pan dinner, add vegetables like broccoli, carrots, or potatoes to the tray. Toss them with a little olive oil, salt, and pepper, then roast everything together for an easy one-pan meal.

Calories may vary slightly depending on orange juice used.

Food Safety

• Don’t leave chicken or marinade out for more than 1–2 hours.

• Cook chicken to 74°C (165°F) using a Meat Thermometer.

• Don’t reuse raw marinade unless boiled first.

• Wash hands, knives, and cutting boards after handling raw chicken.

Follow safe storage and handling tips from USDA.

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