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Close-up of a portion of colorful freezer meals on a wooden board.

Freezer Meals

A versatile and easy-to-make freezer meal recipe featuring seasoned chicken, vegetables, and creamy pasta, perfect for busy days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 2 lbs bone-in chicken pieces thighs, breasts, and/or drumsticks
  • 1 pound baby red potatoes leave whole if small, cut larger in half
  • ½ pound carrots peeled and sliced or whole baby carrots
  • 1 unit onion chopped into large chunks
  • 1 tablespoon olive oil
  • ½ teaspoon minced dried onion
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon minced dried garlic
  • ½ teaspoon salt
  • 4 pieces boneless skinless chicken breasts
  • 2 units bell peppers
  • 1 small onion diced
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice or apple cider vinegar
  • 1 tablespoon taco seasoning or 1/2 teaspoon each of chili powder, paprika, cumin
Tortillas for serving
Your favorite toppings for serving
  • 16 ounces pasta of your choice
  • 4 tablespoons butter
  • 4 cloves garlic, finely minced
  • ½ tablespoon dried basil
  • 8 ounces cream cheese softened and cubed
  • 8 ounces sun-dried tomatoes rinsed, drained, chopped
  • 2 cups milk
  • 8 ounces parmesan cheese grated
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt more to taste if needed
  • 1 pound chicken, cooked and cubed

Method
 

  1. Divide chicken and vegetables into two foil pans, drizzle with oil, herbs, and salt, then freeze.
  2. Thaw overnight, then bake at 375°F (190°C) for 60 minutes until cooked and tender.
  3. Cook pasta separately, prepare sauce with butter, milk, cheeses, garlic, and spices, then combine with cooked chicken, sun-dried tomatoes, and pasta.

Notes

Use fresh or rotisserie chicken for convenience, and customize toppings to taste.