Cooler weather means it’s time for cozy dinners that bring everyone to the table. From cheesy casseroles to comforting soups and hearty pasta bakes, this lineup of fall dinner recipes covers everything a family could want on a chilly night.
Every recipe here leans into fall flavors like butternut squash, pumpkin and warm spices, while keeping prep simple enough for a weeknight. Whether you’re craving a quick pasta dish or a slow-simmered soup, there’s something here for every kind of cook.
18. Cheesy Chicken Butternut Squash Casserole
Cubed chicken breast and tender butternut squash bake together in a creamy mixture of cream cheese, sour cream and Parmesan, all topped with a golden panko crust and cubes of Gruyere. Fresh sage and thyme add a warm, herby background note, and the whole dish comes together in one pan for easy cleanup. This casserole feeds a crowd and reheats well, so leftovers make for an easy dinner the next day.
Chicken Butternut Squash Casserole
Ingredients
Method
- Preheat oven to 375 degrees.
- Dice the onion.
- In a large mixing bowl, combine the sour cream, cream cheese, Parmesan, egg and herbs until the mixture it smooth. Fold in the onions, squash and chicken.
- Transfer the squash mixture to a 9×13 baking dish. Arrange the cubed gruyere cheese over the casserole.
- Melt the butter in a small bowl. Stir in the bread crumbs until coated. Sprinkle the breadcrumb mixture evenly over the chicken mixture.
- Bake 65-70 minutes, until squash is fork tender. Allow the casserole to rest for 20 minutes before serving.
17. Stovetop Chicken with Wild Rice & Mushrooms
Tender chicken and earthy mushrooms simmer together in one skillet with wild rice, garlic and shallots for a meal that tastes like it took all day. Goat cheese melts into the broth for a tangy, creamy finish, and a splash of sherry rounds out the flavor with warmth and depth. Fresh spinach stirred in at the end adds color and a boost of greens without any extra fuss.
Stovetop Chicken with Wild Rice & Mushrooms
Ingredients
Method
- Heat oil in a large saute pan over medium heat. Brown the chicken in the olive oil and remove to a paper towel-lined plate.
- Add garlic and shallots to the pan and saute until soft. Add mushrooms and cook until they are soft and no longer release liquid. Remove to a separate plate and season with salt and pepper.
- Add the sherry to the pan and allow to reduce, scraping up any brown bits that are left in the pan. Increase heat to high and add chicken stock, goat cheese and half-and-half. Bring to a boil and let the cheese start to melt.
- Reduce heat to low. Add cooked rice, chicken, mushroom mixture, herbs and salt. Simmer until thickened, 5-10 minutes. Before serving, add the spinach leaves and cook until wilted, 2-3 minutes.
16. Old Fashioned Chicken and Vegetable Stew
Chunks of chicken breast simmer with potatoes and a mix of veggies in a rich, herby broth finished with a touch of heavy cream. Fresh thyme and rosemary bring warmth to every spoonful. The whole thing comes together in a single pot on the stove. This stew only gets better as it sits, so leftovers taste even more comforting the next day.
Old Fashioned Chicken and Vegetable Stew Recipe
Ingredients
Method
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and black pepper. Remove the chicken onto a separate plate.
- Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil over medium-high heat, whisking constantly to scrape all the browned bits off the pot.
- Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.
- Season with additional salt and pepper to taste.
15. Creamy Stuffed Chicken with Boursin Cheese & Spinach
Thin chicken breasts wrap around a filling of creamy Boursin cheese and fresh spinach, then bake in a lemony broth until tender. This is a dish special enough for a fall family dinner without much fuss.
Basting partway through baking keeps every bite juicy on even the busiest fall weeknight. A light breadcrumb coating adds a nice bit of texture on the outside. For a finishing touch, serve it alongside rice or a simple green salad for a family dinner that feels like an occasion any night of the week.
Chicken with Boursin Cheese & Spinach
Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Allow Boursin cheese to soften at room temperature. Chop the spinach leaves.
- Slice each chicken breast crosswise to make 2 thinner pieces. You should have 8 thin chicken breasts in total.
- Combine breadcrumbs, garlic powder, onion powder, paprika, salt and pepper in a shallow bowl. Dredge the chicken in the bread crumb mixture on both sides.
- In a small bowl, stir the Boursin and chopped spinach together. Spread the cheese mixture down the center of each chicken breast. Roll chicken up and place in the baking dish, seam side down.
- Whisk the juice of 1 lemon into the chicken broth. Pour the broth in between the chicken pieces in the baking dish. Drizzle the top of the chicken generously with olive oil.
- Bake chicken in the preheated oven for 45 minutes. Baste the chicken with the pan juices half way through baking, and again after you remove the pan from the oven.
14. Chicken Parm Casserole
Layers of chicken cutlets, pasta and a ricotta mixture bake together with plenty of mozzarella for a dish that delivers every flavor of classic chicken Parmesan in one cozy, fall-ready pan. Using pre-cooked chicken cutlets keeps this recipe quick enough for a weeknight family dinner.
The entire casserole can be assembled ahead of time and refrigerated until it’s ready for the oven on a busy fall evening. Once that cheese turns golden and bubbly, this one is ready to serve straight out of the oven for a comforting family meal.
Chicken Parm Casserole
Ingredients
Method
- Preheat oven to 375F degrees. Boil and drain the pasta according to package directions for al dente.
- Take the cooked chicken cutlets and cut them into bite sized pieces.
- In a large bowl, combine the ricotta, 1 cup of mozzarella, pasta sauce dried spices, salt, sugar and egg.
- In a 9×13 baking dish, layer half of the ricotta mixture, then half of the cooked pasta, then half of the chicken. Repeat the layers one more time.
- Sprinkle the remaining mozzarella evenly across the top of the casserole. Bake in the preheated oven 25-30 minutes, until cheese is melted and bubbling.
13. Vegetable Lasagna with White Sauce
Layers of tender pasta alternate with a garlicky white sauce and a colorful mix of broccoli, bell peppers, onion and spinach for a meatless fall dinner that still feels hearty enough for the whole family.
Two kinds of cheese blend into the sauce for richness that fits the season. No-boil noodles keep the layers from turning watery, so it’s just as good reheated on a chilly weeknight. Just remember, letting it rest for a few minutes before slicing helps every piece hold its shape for a clean family-style serving.
Best Vegetable Lasagna Recipe with White Sauce Recipe
Ingredients
Method
- Heat olive oil over medium heat in a large skillet. Sautee the onions, bell peppers, spinach and broccoli in the oil until softened. Remove from heat, season with salt and pepper and set aside.
- Melt butter over medium-low heat in a large saucepan. Stir in the garlic and let it start to sizzle. Add the flour and whisk constantly until it starts to bubble. Pour in the milk, salt, broth, parmesan and 3 cups of mozzarella. Bring to a boil. Then lower the heat and whisk, allowing mixture to thicken. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of the cheese sauce on the bottom of a 9×13 casserole dish. Layer the lasagna noodles:Layer 1: On top of the cheese sauce, layer the noodles, then sprinkle with 1/3 of the vegetable mixture. Dot the vegetable layer with ricotta cheese. Pour 1/4 of the white sauce over the ricotta, making sure all noodles are covered.Layer 2: Noodles, 1/3 vegetables, ricotta, 1/4 of the sauce. Layer 3: Noodles, remaining vegetables, ricotta, 1/4 of sauce. Finish with one last layer of noodles, remaining layer of white sauce, then remaining 1 cup of mozzarella.
- Cover with aluminum foil and bake 45-50 minutes, until bubbly. For extra browning, remove foil and bake an additional 5-10 minutes.
12. Meatballs Alfredo
Tender turkey meatballs simmer in a rich, homemade Alfredo sauce made with heavy cream, butter, garlic and Parmesan cheese. This is fall comfort food at its best! Cooking the meatballs in the oven or air fryer keeps this recipe simple on a busy fall weeknight.
Reserved pasta water helps thin the sauce to the perfect consistency for a cozy family meal. In the end, tossing everything together with a favorite long pasta shape creates a dinner the whole family will want on repeat all season.
Meatballs Alfredo
Ingredients
Method
- Combine the egg, Parmesan cheese, milk, breadcrumbs and garlic powder in a large bowl. The meatball mixture should have a thick consistency.
- Stir in the ground turkey and mix well to combine.
- Coat your hands in a little olive oil. Form 12 meatballs using your hands. (For uniformly sized meatballs, try using a large cookie scoop or small ice cream scoop).
- Preheat oven to 400F degrees. Coat the air fryer basket with nonstick cooking spray. Place the meatballs into the basket in a single layer.
- Air fry for 4-5 minutes. Flip. Air fry for an additional 4-5 minutes, until meatballs are golden brown.
- Alternatively, place meatballs on a baking sheet lined with parchment paper. Bake in the oven for 12 minutes at 425F degrees.
- Cook and drain pasta according to package directions for al dente, reserving some pasta water.
- In a large pan, melt butter over medium heat. Saute the garlic until sizzling.
- Pour in the cream, Parmesan cheese and salt. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer. Add pasta water to thin the sauce, if desired.
- Gently stir the cooked pasta and meatballs into the sauce.
11. Creamy Tomato Pesto Pasta
Fresh basil pesto blends with tomato paste and heavy cream for a rich, homemade sauce that turns a simple pasta dinner into a fall family favorite. Making the pesto from scratch takes just a few minutes in a blender, even on a busy fall weeknight. Reserved pasta water helps thin the sauce to a silky consistency that coats every noodle. To round things out, add garlic bread or a simple salad on the side for a complete family dinner.
Creamy Tomato Pesto Pasta Sauce
Ingredients
Method
- Cook pasta according to package instructions for al dente. Reserve 1 cup of the pasta water and drain.
- Puree the basil, garlic, parmesan cheese, pine nuts, olive oil, salt and pepper in a blender or food processor until smooth.
- Add pesto sauce to a large pot or skillet over medium-low heat. Stir in the tomato paste and cream and simmer until thickened, about 5-10 minutes. Use reserved pasta water to thin the sauce, if desired.
- Add cooked pasta back into the skillet and toss to combine. Garnish with additional Parmesan cheese and fresh basil.
10. Spicy Cajun Alfredo
Cajun seasoning gives classic Alfredo sauce a bold, spicy kick that pairs perfectly with a big bowl of pasta on a cool fall night. Heavy cream, Parmesan and butter come together in one pan for a sauce that thickens quickly, making it an easy family dinner even on a weeknight. It coats every noodle in rich, spiced flavor that feels right for the season. For an even heartier meal, stir in shrimp, chicken or andouille sausage.
Spicy Cajun Alfredo
Ingredients
Method
- Cook and drain pasta according to package directions for al dente.
- Melt butter over medium-low heat in a large nonstick pan. Saute the garlic until it sizzles and starts to brown.
- Stir in the cream, cheese, Cajun seasoning and salt. Bring to a boil. Reduce heat to a simmer. Stir until thickened. Remove from heat.
- Add the pasta to the pan and toss to coat. Stir in the chopped parsley/chives.
9. Million Dollar Chicken Casserole
Shredded rotisserie chicken and crispy bacon mix into a rich blend of cream cheese, sour cream and cheddar for a casserole with the kind of cozy appeal that fits right into fall dinner rotation. A buttery, crushed cracker topping bakes up golden for a fall-ready finish. It adds crunch to every bite the whole family will enjoy. Since rotisserie chicken keeps prep short, this one is an easy pick for busy fall weeknights.
Million Dollar Chicken Casserole
Ingredients
Method
- Preheat oven to 350F degrees .
- Shred cooked rotisserie chicken using forks. Set aside. Cook and dice the bacon. Set aside.
- In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, cream of chicken soup, garlic powder, onion powder, bacon and chicken. Spread the mixture into a 9×13 casserole dish.
- Sprinkle the grated cheddar cheese evenly over the chicken mixture.
- Place the Ritz crackers into a large freezer bag and crush them, using a rolling pin or a heavy measuring cup. Melt the butter in a microwave safe bowl. Stir in the cracker crumbs until coated.
- Sprinkle the bread crumbs evenly over the chicken and cheese. Bake for 35 minutes.
8. Pumpkin Mac and Cheese
Sharp cheddar and pumpkin puree combine with a splash of lager beer for a pasta sauce loaded with fall flavor the whole family can enjoy. Garlic and dry mustard round out the seasoning for a dish that tastes like the season. A quick trip in the oven gives the top a golden, cheesy crust perfect for a family dinner table. Either way, this one works just as well as a hearty side for a holiday table as it does as a main course.
Pumpkin Mac and Cheese
Ingredients
Method
- Preheat oven to 400 degrees.
- Cook pasta in a large pot of salted water according to package directions for al dente. Drain pasta and set aside.
- In a large pot, melt butter over medium heat.
- Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
- Whisk in the beer, milk, pumpkin puree, dry mustard and salt. Bring the mixture to a boil.
- Lower the heat and stir in 3 cups of cheddar cheese and the cream cheese. Stir until smooth. Add the pasta.
- Transfer the mixture to a baking dish. Sprinkle the remaining 2 cups of cheddar cheese evenly over top. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
7. Butternut Squash Soup with Garlic Cheddar Biscuits
Butternut squash simmers with onions, cumin and fresh thyme until soft enough to blend into a smooth, creamy soup with no cream required, making it a fall dinner staple. A dollop of goat cheese on top adds richness for a cozy family meal. Warm garlic cheddar biscuits on the side are perfect for dunking on a chilly evening. Even better, making the soup a day ahead only deepens the flavor, so it reheats beautifully for a fall family dinner or holiday meal.
Butternut Squash Soup with Garlic Cheddar Biscuits
Ingredients
Method
- Heat the oil over medium heat in a large stock pot. Put onions in the pot and stir to coat them with the oil. Lower the heat, cover and simmer for 15 minutes, stirring occasionally.
- Add the squash, salt, pepper, cumin and thyme and stir together. Cover and simmer another 15 minutes, stirring occasionally.
- Stir in the broth and bring to a boil. Once boiling, reduce the heat again, cover and simmer another 30 minutes. Remove from heat, discard the thyme, and puree until smooth using an immersion blender. If you do not have an immersion blender, puree the soup in batches in a standard blender.
- To make the biscuits, preheat oven to 425 degrees. Stir together the Bisquick, milk and cheese. The dough will be sticky. Line a baking sheet with parchment paper and drop the dough in rounded spoonfuls onto the baking sheet. Bake 10-12 minutes.
- Combine the melted butter and garlic powder. Brush the warm biscuits with garlic butter.
- To serve, ladle the soup into bowls and top each bowl with goat cheese. Garnish with freshly ground black pepper and serve with biscuits for dunking.
6. Zesty Italian Chicken Soup
Seasoned chicken breast, orzo pasta and baby spinach come together in a Parmesan-studded broth finished with a classic egg drop technique for a soup that warms up any fall evening. Homemade Italian seasoning brings garlic, basil, oregano and a touch of heat to every spoonful, perfect for a family dinner on a cooler night. The eggs cook right in the hot broth for delicate ribbons throughout. To finish, serve it with crusty bread for a soup hearty enough to call a complete fall dinner.
Zesty Italian Chicken Soup
Ingredients
Method
- Combine all of the ingredients for the Italian seasoning in a shallow bowl. Coat chicken in the seasoning, pressing to adhere. Heat oil over medium heat in a nonstick pan. Brown the chicken, 5-7 minutes per side, until cooked through. Remove chicken onto a cutting board and shred with forks.
- Bring broth to a boil over medium high heat in a large pot. Beat the eggs and pour them into a glass measuring cup, or anything that has a spout. Add orzo to the broth. and cook 1 minute. Lower heat to a simmer and pour in the egg. Add the shredded chicken and spinach.
- Ladle soup into serving bowls and sprinkle with parmesan cheese and black pepper.
5. Homemade Chickarina Soup with Mini Meatballs
Tender shredded chicken, a mirepoix of carrots, celery and onion, and tiny homemade chicken meatballs simmer together in a big pot of chicken stock for a family dinner that feels like fall in a bowl. Pastina pasta cooks right in the broth at the end for a comforting, almost nostalgic texture on a chilly night. It rounds out the soup into a filling family meal all on its own. Since this soup freezes well, it’s worth doubling the batch for an easy fall dinner on busier nights.
Homemade Chickarina Soup Recipe with Mini Meatballs
Ingredients
Method
- Prepare the meatballs: Combine all ingredients in a large bowl. Use a 1 tsp. measure to scoop out the mixture. Using clean hands, roll the chicken mixture into a ball. Wet hands frequently, as necessary. You should finish with about 80 meatballs.Set meatballs aside on a large baking sheet or piece of parchment paper or aluminum foil.
- Heat oil over medium heat in a large Dutch oven or large pot.
- Cook the celery, carrots, onions, salt and pepper in the oil until they are softened, about 7-10 minutes.
- Add the chicken breasts and chicken stock. Bring to a boil over medium-high heat, then reduce heat and simmer 10 minutes.
- Remove the chicken from the pot and place it onto a work surface.
- Drop meatballs into the simmering broth. Simmer until meatballs rise to the top, about 20-25 minutes.
- While the meatballs are cooking, shred the chicken breasts into pieces with forks.
- When the meatballs are cooked, add the chicken back into the pot. Add the pastina. Simmer 15 more minutes.
4. Ginger Chicken Ramen
Strips of marinated chicken and a ginger miso broth give this ramen bold flavor for a family dinner that warms up any fall evening. Carrots, baby corn and spinach add color and crunch to a bowl that feels like the perfect cooler-weather meal. A soft-boiled egg on top makes every serving feel complete for the whole family. Best of all, skipping the seasoning packet that comes with instant noodles keeps full control over the flavor and sodium level.
Easy Ginger Chicken Ramen
Ingredients
Method
- In a shallow dish, combine the soy sauce, 1/2 tsp. ginger, 1 tsp. garlic, honey and turmeric. Cut the chicken into strips and toss in the marinade.
- Heat 2 Tbsp. sesame oil in a large pan over medium heat. Cook the chicken until browned outside and tender inside, about 7-8 minutes. Remove onto a separate plate.
- Make the soft-cooked eggs: Bring 1 inch of water to a boil in a small saucepan. Carefully place the eggs into the saucepan and cover tightly. Cook for exactly 6 minutes. Remove eggs and immediately plunge into a bowl of ice water. When cool enough to handle, peel off the shells. Slice each egg in half.
- Heat the remaining sesame oil in a stock pot. Cook the remaining garlic, ginger and white parts of the scallions until sizzling, about 1-2 minutes. With the heat on medium low, pour the broth into the pot.
- Allow the broth to warm. Then, ladle out 1 cup of broth. Stir the miso paste into the warm cup of broth until dissolved. Add it back into the pot.
- Add the noodles and chicken to the broth. Cook 5-6 minutes. Add the carrots and corn. Turn off heat and stir in the spinach. Divide the soup between 4 large bowls. Garnish each bowl with one soft-cooked egg and the green parts of the scallions.
3. Creamy Cajun Smothered Chicken
Pan-fried chicken thighs simmer in a rich, homemade gravy loaded with bell peppers, onion and celery for a true taste of Southern cooking that fits right into a fall dinner lineup. Reserving the seasoned flour used to coat the chicken helps build a deeply flavored gravy fit for a family meal. No extra ingredients are needed to get there, which keeps the weeknight version just as easy.= To soak up every bit of the sauce, serve it over rice or alongside cornbread.
The Best Creamy Cajun Smothered Chicken Recipe
Ingredients
Method
- Combine flour, garlic powder, onion powder, paprika, salt and cayenne pepper in a shallow bowl.
- Heat oil over medium heat in a large nonstick pan. Dredge the chicken in the flour mixture on both sides. Reserve the flour mixture for later in the process.
- Place chicken into the pan and cook, about 10-12 minutes per side, until golden brown and cooked through. (If the pan looks dry, add a little more oil.) Remove the chicken onto a separate plate.
- To the pan, add butter, garlic, onions, celery and peppers. Saute until the vegetables are soft and sizzling.
- Stir in the reserved flour mixture and cook 1-2 more minutes.
- Pour in the chicken stock. Raise the heat to a boil, then reduce to a simmer. Place the chicken back into the pan and simmer until thickened. Serve warm.
2. Lasagna al Forno
Layers of no-boil pasta, rich bolognese sauce and a garlicky bechamel bake together for a classic take on lasagna that feels made for a fall family dinner. Ground meat and Italian sausage give the sauce serious depth that fits the season. A generous layer of mozzarella melts into every bite for a dish the whole family will want at the table. Just be sure to let the lasagna rest before slicing so the layers stay intact for clean, hearty portions.
Lasagna al Forno
Ingredients
Method
- In a large stock pot, heat the olive oil over medium heat. Add the diced onions and minced garlic. Cook until softened and sizzling.
- Add the diced sweet pepper strips. Cook another 2-3 minutes.
- Add the ground meat and Italian sausage. Brown the meat, using a wooden spoon or potato masher to bread it into small pieces.
- Pour in the tomato puree and all of the spices. Reduce heat to low. Cover and simmer for one hour, stirring occasionally.
- Melt butter over medium-low heat in a medium saucepan. Add the flour, garlic and salt. Saute 1-2 minutes, until the mixture begins to bubble.
- Stir in the milk, chicken broth, Parmesan cheese and mozzarella. Bring to a boil.
- Reduce heat and simmer, stirring, until slightly thickened. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of bolognese sauce on the bottom of a 9×13 casserole dish.
- Arrange lasagna noodles in a single layer over the sauce. It's okay if they overlap a bit. Break the noodles as necessary to cover the bottom of the baking dish.
- Spread a layer of bechamel sauce over the noodles, followed by a layer of bolognese sauce and 1/4 of the Parmesan cheese.
- Repeat this pattern two more times: noodles, bechamel, bolognese, 1/4 cup of Parmesan cheese.
- Finish with a final layer of noodles. Spread the remaining bolognese sauce over the noodles. Sprinkle the grated mozzarella on top.
- Cover with aluminum foil. Bake 45-50 minutes. Remove the foil and bake another 10 minutes. Allow the lasagne to rest for 15-20 minutes before cutting into it.
1. Turkey Sausage Pasta Bake
Sweet and hot Italian turkey sausage simmer low and slow in a rich tomato gravy before joining ricotta, mozzarella and pasta in one big baking dish, closing out this fall dinner lineup on a comforting note. A generous layer of cheese on top bakes until melted and lightly golden for a family dinner made for cooler nights. Pair it with a green salad and garlic bread for a complete family dinner.
Turkey Sausage Pasta Bake
Ingredients
Method
- Coat the bottom of a large stockpot with extra virgin olive oil. Add diced onions and minced garlic and toss in the olive oil until coated. Set the pot to medium heat. Once the garlic and onions start to sizzle and soften, add the diced sweet peppers and stir to combine. Allow this mixture to soften, 2-3 minutes.
- Add tomato puree, dry spices, salt, pepper and sugar. Stir until combined. Lower heat to a simmer.
- Peel the casing off the sausage links and break into bite-sized pieces. Drop the pieces into the gravy. Cover and simmer for at least 2 hours, occasionally stirring gently.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente pasta. Drain.
- Preheat oven to 375 degrees.
- In a large bowl, combine the ricotta, egg and 1 cup of shredded mozzarella. Add 3-4 cups of tomato gravy and sausage, depending on how saucy you like it. Add the cooked pasta.
- Pour the entire thing into a 9×13 baking dish. Dot with additional spoonfuls of gravy and sprinkle the remaining mozzarella over top. Bake for 20 minutes, until cheese is melted.
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