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pasta recipes

Dinner Recipes/ Pasta Recipes

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It’s totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!

Creamy Cajun Chicken Pasta

You can make variation for this recipe, adjust the heat and make it creamy or not creamy.

Adjust the Heat

This pasta is spicy. BUT you can adjust the heat by adjusting the amount of cayenne pepper in the Cajun seasoning. You can cut it in half for just a little heat, or if you are completely spicy intolerant, leave the cayenne out all together.

 

Make it Creamy (or not)

If you can’t do cream cheese, feel free to replace it with a splash of heavy cream or half-and-half. You can use about 1/4 cup heavy cream, or 1/2 cup of half-and-half. OR, if you don’t want it creamy at all, that works too. This pasta was quite delicious even before added with the cream cheese, but the creaminess does balance the heat and acidity very well.

 

Make it “Extra”

If you want this pasta to be super over the top, try adding some cooked bacon, or a final dusting of Parmesan cheese. That little bit of extra umami flavor will really take this Cajun Chicken Pasta over the top! Or, in place of or in addition to, you could add shrimp.

Creamy Cajun Chicken Pasta

How To Make Creamy Cajun Chicken Pasta

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into bite size and place it in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
On a large skillet, add the olive oil and butter. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color.
Next add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften.
After that, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Finally, Top the pasta with sliced green onions

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It's totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Italian
Servings 4

Ingredients
  

Cajun Seasoning

  • 1 tsp oregano
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp thyme
  • ¼ tsp cayenne pepper
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Chicken Pasta

  • ½ lb. penne pasta
  • 2 cups chicken broth
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 1 lb. boneless skinless chicken breast
  • 15 oz. fire roasted diced tomatoes
  • 2 oz. cream cheese
  • 3 green onions sliced

Instructions
 

  • Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  • Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  • Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  • Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  • Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
Dinner Recipes/ Pasta Recipes

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!

Easy Spinach & Ricotta Stuffed Shells

This is a pasta bake pure and simple. Tender pasta shells stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. They are delicious, full of flavor and comforting. Perfect for your hectic week!

How To Make Ricotta Stuffed Shells in 30 Minutes

Boil pasta shells and drain. Until al dente according to package directions
Mix the ricotta and spinach in a bowl with salt, pepper and a pinch of nutmeg. Make sure that you season the ricotta to your own taste. Ricotta is kinda bland and needs some help, so lend it a hand with some salt and pepper.
Make the sauce. Simmer a jar of passata with some onions and garlic. Add in some oregano, thyme and rosemary.
Stuff the shells, snuggle them into the sauce and bake the whole dish over with cheese!

Easy Spinach & Ricotta Stuffed Shells

You can freeze stuffed pasta shells in an airtight container in the refrigerator for up to 4 days. Just make sure that you wrap and cover them tightly with a layer of cling film then a layer of foil. That helps protect everything from the freezer burn.

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 8
Calories 255 kcal

Ingredients
  

  • 20 large pasta shells
  • 1 ½ cups low fat ricotta
  • 10 oz frozen spinach thawed excess water squeezed out
  • pinch of nutmeg
  • 2 cups grated mozzarella
  • Salt to taste

For the sauce

  • 2 cloves garlic grated
  • 1 onion chopped
  • 1 tablespoon dried oregano
  • 2 cups passata or any think tomato sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Instructions
 

  • Cook the pasta in plenty of salted boiling water according to the package instructions. Drain and reserve.
  • To make the ricotta filling, place the ricotta, spinach nutmeg and salt and pepper in a medium boil and stir to combine with a fork. Stuff this mixture into the drained and cool shells. There should be enough filling for about 1 tablespoon of mixture per shell.
  • To make the sauce, sweat the onions and garlic in a large pot and cook until the onions and garlic are soft and fragrant. Add the dried herbs and the passata or tomatoes and simmer for about 10 minutes. Place the sauce in the bottom of a pan and layer the stuffed shells over top. Generously sprinkle the cheese over the shells and bake until the whole dish is hot and the cheese is turning golden and starting to bubble.
Dinner Recipes/ Healthy Recipes/ Pasta Recipes

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.

Lighter Spinach Alfredo Pasta

When you got yourself a hectic day and need a little comfort food, this lightER Spinach Alfredo Pasta is perfect. This is basically pasta with butter, Parmesan, and salt and pepper, but with more whoooole lot of heavy cream.

Well, not exactly heavy cream, swapped the heavy cream for whole milk, reduced the butter by a lot, and used a little cream cheese to help thicken and stabilize the sauce. So, it’s no longer technically an alfredo, but it’s close enough for me to pretend and feel like I’m eating something super indulgent.

Lighter Spinach Alfredo Pasta

This Lighter Spinach Alfredo Pasta is definitely better when fresh, so if you’re cooking for one or two consider cutting the recipe in half. Luckily, this one is super easy to scale up or down. Just change the number of servings in the “servings” box on the recipe card below and the ingredients will auto-adjust.

For the veggie, you can use frozen spinach if necessary, just keep in mind that the texture will not be as nice as the fresh spinach. To use frozen spinach, thaw it completely, then squeeze out as much extra moisture as possible (or else it may turn your sauce green). Add the squeezed frozen spinach at the same point the fresh spinach is added in the recipe below.

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 1

Ingredients
  

  • 12 oz. penne pasta
  • 2 cloves garlic minced
  • ¾ cup grated Parmesan
  • 2 Tbsp butter
  • 6 oz. cream cheese
  • 2 cups whole milk
  • 4 cups baby spinach
  • ¼ tsp salt
  • Freshly cracked black pepper

Instructions
 

  • Bring a large pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
  • While the pasta is cooking, prepare the sauce. Add the butter and minced garlic to a deep skillet or pot and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
  • Turn the heat down to medium-low. Add the milk to the skillet along with the cream cheese (cut into chunks). Heat the milk and cream cheese while whisking, until the cream cheese has fully melted into the milk.
  • Whisk in the grated Parmesan cheese and continue to whisk as the sauce comes up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
  • Add the fresh spinach to the sauce and stir it in until it has wilted and become limp.
  • Finally, add the cooked and drained pasta to the spinach alfredo sauce and stir to combine. Serve immediately.
Dinner Recipes/ Pasta Recipes

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer’s refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.

Ravioli With Sauteed Asparagus and Walnuts

Fresh store bought ravioli is cooked and then tossed with asparagus that has been sautéed in a simple butter and lemon sauce. A little bit of grated parmesan cheese, minced parsley and crunchy walnuts are added at the end. This ravioli with sautéed asparagus and walnuts is full of flavor, quick to make and you can have dinner on the table in 15 minutes.

How To Make Ravioli With Sauteed Asparagus and Walnuts

You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach are all good choices. But I preferebly use cheese ravioli.
For the asparagus use thinner asparagus. If you use thick asparagus, you will need to test for doneness. Thicker asparagus will take longer to cook.

Ravioli With Sauteed Asparagus and Walnuts

First, prep all your ingredients before you begin. This is a super fast dish to put together so have everything prepped and ready to go before you start cooking. It takes no time to do the prep work so chop the asparagus and parsley and measure out your ingredients while you’re waiting for the water to boil.
Cook your ravioli as per the package instructions. Drain and add to a large bowl when done.
Melt butter in a large sauté pan and add the asparagus. Cover with a lid and cook for 4 to 5 minutes. Then add the lemon juice to the asparagus in the pan.
Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley. Gently toss to combine and you’re ready to serve.

 

The sauce is really simple to make – it’s light and lemony and you make it in the pan while you sauté the asparagus. It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer's refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 1-8 oz package of fresh cheese ravioli
  • ½ lb of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 2 tbs butter
  • 1 half lemon – about 2 tablespoons
  • ¼ cup walnut pieces
  • 6 twists of pepper
  • 2 tbs minced parsley
  • 2 tbs grated parmesan plus some to serve at the table.

Instructions
 

  • Bring a large pot of water to a boil.
  • While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
  • In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  • While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.
  • Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
  • Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce – you just want enough to lightly coat the ravioli. Make sure to scrape out the saute pan.
  • Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.
Chicken Recipes/ Dinner Recipes/ Pasta Recipes

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you’ll have it on the table in just 20 minutes!

The Best Chicken Pasta Of Your Dreams!

This is the best pasta dish you’ll ever have! When you’ve had a great day or even a bad day, this amazing Creamy Chicken Alfredo will make your the best day ever.

This is terrifically quick and easy to make with a nice flow to it. Cook the chicken while the pasta cooking water comes to the boil. Then make the sauce while the pasta is cooking. You’ll have dinner on the table in 20 minutes, and plates mopped clean minutes thereafter. How good is that??!

The Best Chicken Pasta Of Your Dreams!

This is the pasta you make when you need a quick dinner that everyone will devour and this is the pasta that you make just because there are few things in this world that can rival the feeling of complete and utter satisfaction as you slurp down a big bowl of creamy chicken pasta!

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you'll have it on the table in just 20 minutes!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 30 g / 2 tbsp butter separated
  • 300 g / 10 oz fettuccine
  • 2 chicken breasts cut in half horizontally
  • 2 garlic cloves minced
  • 100 g / 3oz sun dried tomato strips
  • ½ tsp each salt and pepper
  • ½ cup 125ml chicken stock / broth , low sodium
  • ½ cup 125ml dry white wine (sub more chicken broth)
  • ¾ cup 75g parmesan , finely shredded
  • 1 ¼ cups 315ml cream , thickened / heavy
  • 70 g / 2.5oz baby spinach

Serving:

  • 120 g / 4oz bacon cooked and crumbled
  • More parmesan
  • Parsley for garnish (optional)

Instructions
 

  • Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
  • Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

Chicken:

  • Sprinkle both sides of chicken with salt and pepper.
  • Melt half the butter in a large skillet over hig heat.
  • Add chicken and cook for 2 minutes on each side until deep golden.
  • Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

Alfredo Sauce:

  • Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
  • Cook garlic for 30 seconds until golden, then add wine.
  • Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
  • Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.

Essential Tossing:

  • Add spinach, chicken and cooked pasta.
  • Toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands. Use pasta cooking water if needed if it gets too thick.
  • Serve immediately with parmesan, crumbled bacon and parsley (if desired).
Healthy Recipes/ Salad Recipes

Spaghetti Salad

This spaghetti salad recipe is full of delicious flavor! Amazing pasta salad full of crunchy vegetables and parmesan cheese. The perfect dish to feed a crowd when you’re entertaining. This is a must-have recipe for summer potlucks!

Spaghetti Salad

This cold spaghetti salad is definitely favorite recipe to bring to gatherings. There’s something satisfying about being able to twirl spaghetti noodles around your fork. It just beats spearing rotini or bowtie pasta, doesn’t it? It’s a familiar favorite that’s always the first dish to disappear. This spaghetti salad is a hit at all of our gatherings – it’s fresh, colorful and feeds a crowd!

How To Make Spaghetti Salad

There are just so many different ways you could make this classic potluck recipe. You can really get creative with the fresh veggies you choose, To make spaghetti salad you’ll need cooked spaghetti, cherry tomatoes, cucumbers, olives, bell peppers and red onions. The veggies are all chopped coarsely and tossed with the pasta in Italian dressing.

Next, you’ll just want to follow these easy instructions :
First, cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
After that, add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated. Let it chill for 1 hour before serving.

Spaghetti Salad

Honestly, like a lot of great pasta salads, it probably tastes even better on day two. Letting the pasta salad rest in the refrigerator allows the Italian salad dressing to soak into the spaghetti noodles.

In other words, a little time in the refrigerator can mean a whole lot of flavor in this spaghetti pasta salad! Keep in the refrigerator for a few days as a side dish for weeknight summer grilling.

Grilling is so great for busy weeknights when you don’t really feel like cooking. Just throw some burgers, chicken or steak on the grill and then pull out my large bowl of spaghetti pasta salad. It’s the perfect summer dinner combination.

Spaghetti Salad

This spaghetti salad recipe is full of delicious flavor! Amazing pasta salad full of crunchy vegetables and parmesan cheese. The perfect dish to feed a crowd when you’re entertaining. This is a must-have recipe for summer potlucks!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8

Ingredients
  

  • 1 pounds Thin spaghetti broken into thirds
  • 2 tablespoons McCormick’s Salad Supreme Seasoning
  • 1 16-ounce bottle Italian salad dressing
  • 1 10 oz. package cherry tomatoes, sliced in half
  • ½ cup grated parmesan cheese
  • ½ red onion diced
  • 1 red bell pepper diced
  • 2 2.5-ounce cans sliced black olives
  • 1 English cucumber sliced and quartered
  • 1 cup mini pepperoni

Instructions
 

  • Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
  • When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
  • Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.
  • Chill for 1 hour before serving.
Healthy Recipes/ Pasta Recipes

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This Italian-inspired recipe features bow-tie shaped pasta smothered with easy cream sauce along with vegetables and mushrooms. Simple ingredients, healthy and creamy. Perfectly matched wìth rìch and buttery Parmesan sauce. Satìsfyìng and comfortìng dìnner dish that your famìly wìll love. It’s a perfect dish to make for your family weeknight dinner.

 

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

For the pasta, I use Farfalle. Farfalle is a bow-tie shaped Italian pasta. This pasta is meant to be used with creamy sauces, such as with chicken broccoli alfredo (with or without chicken) or with this creamy four-cheese pasta sauce. Farfalle works great both in meatless recipes and in dishes with meat. This particular recipe is meatless. But you can easily add any kind of meat or seafood.

This simple recipe requires basic ingredients that you can buy pretty much at any store: bow-tie pasta, spinach, mushrooms, onions, garlic, cream, and Parmesan cheese. For the veggies, use spinach and caramelized onions. It’s a great and delicious way to incorporate more vegetables into your dinners. Caramelized onions add so much flavor and sophistication to this dish!

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This easy recipe is perfect for those busy weeknights when you don’t have much time for cooking. It’s also a great recipe to use any leftover chicken. Just throw in some leftover cooked chicken together with creamy farfalle pasta, and you have a perfect family dinner! And other thing that I love about this recipes is that you can serve it as is, without meat! Or, you can add protein, if you like.

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This Italian-inspired recipe features bow-tie shaped pasta smothered with easy cream sauce along with vegetables and mushrooms. Simple ingredients, healthy and creamy. Perfectly matched wìth rìch and buttery Parmesan sauce. Satìsfyìng and comfortìng dìnner dish that your famìly wìll love. It’s a perfect dish to make for your family weeknight dinner.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4

Ingredients
  

For Pasta

  • 8 oz farfalle pasta

For Caramelized Onions

  • 3 yellow onions large, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt

For Creamy Pasta Sauce

  • 10 oz mushrooms sliced (I used button mushrooms)
  • 1 cup half-and-half
  • 1 tablespoon olive oil
  • 6 oz spinach
  • 1/4 teaspoon salt
  • 1 cup Parmesan cheese shredded

Instructions
 

How to caramelize onions:

  • Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • The onions should start to brown, but without burning.
  • Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.
  • Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
  • Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to cook mushrooms and spinach:

  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
  • Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to make creamy pasta sauce:

  • Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
  • Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
  • Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:

  • Cook pasta according to package instructions. Drain.
  • Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
  • Serve with more shredded parmesan cheese sprinkled on top.
Dinner Recipes/ Pasta Recipes

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

Tortellini in parmesan cream sauce wìth spìnach and sun-drìed tomatoes is a weeknight meal or a meal to impress guests! Sìmple, delìcìous dìnner ready ìn just an half hour! It all combines for a perfect pasta dish to make on a weeknight or for your next dinner party.

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

This pasta dish came together and ready in less than 30 minutes. Incredibly easy to prepare before we sat down to eat on weekend. Maybe some of us likes to grill some chicken to go with this but that’s totally not necessary – it’s a totally satisfying meal without any meat. Simply slice up the spinach and sun-dried tomatoes, drop the tortellini in water and while it boils, you can make the sauce. All you need to do is sauté the onions, add the sun-dried tomatoes and spinach, and cook until the spinach is wilted. It only takes a couple minutes. Then you add the rest of the sauce ingredients and just let it cook while your tortellini finishes.

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

A wonderfully simple but incredibly impressive dish. Everyone loved the bright green and red colors from the spinach and sun-dried tomatoes, and they were even more impressed with the flavor. The sauce is creamy, but much lighter than a traditional alfredo sauce, which is typically quite thick. If you want you can mix it all together and serve with a side salad or grilled chicken. Or both. Or steak!

Tortellini In Parmesan Cream Sauce With Spinach And Sun-Dried Tomatoes

Tortellini in parmesan cream sauce wìth spìnach and sun-drìed tomatoes is a weeknight meal or a meal to impress guests! Sìmple, delìcìous dìnner ready ìn just an half hour! It all combines for a perfect pasta dish to make on a weeknight or for your next dinner party.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 1 lb cheese tortellìnì
  • 1 clove garlìc mìnced
  • 1 tbsp unsalted butter
  • cup grated Parmesan cheese
  • cups heavy cream
  • 2 tbsp sall-purpose flour
  • ½ tsp salt
  • 7 ounces ar sun-drìed tomatoes thìnly slìced
  • 5 ounces baby spìnach thìnly slìced

Instructions
 

  • Boil the tortellini according the package directions.
  • While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
  • Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce.
  • Serve immediately.
Chicken Recipes/ Pasta Recipes

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

This incredible Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce will be your perfect dinner experience! So simple to make for the weeknight dish! With just 30 minutes of total work, this family dinner recipe is easy, quick and delicious!

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

Treat your family and friends with some flavorful and delicious restaurant quality chicken pasta dish. We all love good creamy pasta dish any night of the week Combined creamy white wine parmesan sauce, it will make your dinner super special. I used dry Pinot Grigio white wine to make my creamy chicken pasta, which produced an excellent flavor for the sauce. When cooking with wine, never use “cooking wine”. Cooking with a regular drinking wine will always give you a better tasting dish because the quality is much higher. Creamy Italian chicken pasta dishes benefit greatly in flavor when the wine is added during the cooking process. Using a good quality drinking wine is such an easy way to create a tasty creamy chicken pasta dish!

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

To make this Creamy Chicken Pasta, I am using spaghetti but 10 oz of your favorite variety will work just as well (linguine is always a popular option to make an Italian Chicken pasta tasty!). For the chicken, you will need 4 boneless skinless chicken breasts. Use thin chicken breasts. If you can’t find thin ones, just butterfly thick ones.

If you don’t plan to serve this creamy chicken pasta right away, you can make it in advance to serve later. In fact, the flavors will develop even more as it sits! However, keep in mind that the pasta will absorb a lot of the sauce. Therefore your dish will be less creamy if you make it in advance and store all the ingredients together.

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce

This incredible Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce will be your perfect dinner experience! So simple to make for the weeknight dish! With just 30 minutes of total work, this family dinner recipe is easy, quick and delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

Chicken

  • 4 boneless skinless chicken breasts halved horizontally and paper towel dried
  • 1/2 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

Pasta

  • 12 oz of spaghetti

Sauce

  • 4 tablespoons butter
  • 1 small yellow onion or use 1/2 onion chopped
  • 4 garlic cloves minced
  • 2 scallions chopped
  • 2 small tomatoes diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt more to taste
  • ¼ teaspoon crushed red pepper flakes

Instructions
 

Cooking Pasta

  • Cook according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

Cooking Chicken

  • Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
  • In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

Preparing the Sauce

  • Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
  • Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

Finishing

  • Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
  • SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
Dinner Recipes/ Pasta Recipes

The Best Creamy Beef and Shells

These Creamy Beef and Shells ìs a delìcìous, quìck, sìmple pasta dìsh that ìs perfect for the whole famìly all week long! So creamy, meaty, cheesy, flavorful and so comfortìng!! You can finish cooking this in under 30 minutes! Everyone even kìds wìll love ìt!

 

The Best Creamy Beef and Shells

With the perfect combination of marinara sauce and dairy, makes it so tasty and yummy. You’ll have carbs and protein in single dish and that will makes this hearty and filling. And also, you get all kinds of savory flavors from the aromatics and the different herbs and seasonings.

How Do You Make Beef And Shells?

The whole thing couldn’t be easier. You’ll season and brown ground beef; add pasta shells, savory beef broth, and marinara sauce; and then finish off the whole skillet with a little cream and a lot of cheese.

If you’ve ever made a one-pot pasta, you know that cooking the pasta directly in the sauce is a shortcut to creaminess, because as it cooks the pasta releases starch that thickens the cooking liquid. In this beefy version, we’re upping the creaminess factor by finishing the dish with a bit of cream. You can use half-and-half in a pinch, but we prefer heavy cream. As for the cheese, sharp white cheddar is our favorite — but Colby Jack and mild cheddar also work well.

The Best Creamy Beef and Shells

Cook the pasta: Follow the instructions on the packaging.
Sauté the meat: In a skillet, brown the ground beef, drain the excess fat, then, set aside.
Make the sauce: In the same large skillet, sauté onion and garlic. Stir in the flour for about a minute. Slowly stir in the stock, marinara sauce, and the herbs and seasonings. Let the whole thing boil and thicken.
Combine: Add in the pasta, meat, heavy cream, salt, and pepper. Then, add in the sour cream and cheese.
Serve: Once the cheese has melted, serve it while hot!

Tips:
You can choose from penne, elbow macaroni, or rotini as a substitute for the shells.
To prevent the pasta from being soggy, you can cook it just al dente so that when you combine it with the sauce, further cooking will not make it too mushy.
You can vegetables like bell peppers and carrots.

The Best Creamy Beef and Shells

These Creamy Beef and Shells ìs a delìcìous, quìck, sìmple pasta dìsh that ìs perfect for the whole famìly all week long! So creamy, meaty, cheesy, flavorful and so comfortìng!! You can finish cooking this in under 30 minutes! Everyone even kìds wìll love ìt!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 8 oz medìum pasta shells
  • 1 lb ground beef
  • 1 cup beef stock
  • 1 tbsp olìve oìl
  • 5 cloves garlìc mìnced
  • 1 small sweet onìon dìced
  • 1 tsp ìtalìan seasonìng
  • 1/2 tsp drìed oregano
  • 1 tsp drìed parsley
  • 1 15oz can marìnara sauce
  • 1/2 tsp smoked paprìka
  • 2 tbsp all-purpose flour
  • 1/4 cup sour cream
  • 3/4 cup heavy cream
  • 1 1/2 cups cheddar cheese freshly grated
  • Kosher salt and black pepper to taste

Instructions
 

  • Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  • Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  • To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, for about 1 minute.
  • Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  • Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  • Stir in cooked pasta, add back beef.
  • Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  • Stir in sour cream.
  • Stir in cheddar cheese until melted, about 1-2 minutes.
  • Serve immediately, garnish with parsley if desired.