Pasta Recipes
Cajun Chicken Pasta.
Ingredients:
8 ounces linguine
1 pound chicken breast, sliced
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
4 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a bowl, coat the sliced chicken breast with Cajun seasoning.
In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add sliced red and green bell peppers, onion, and minced garlic. Sauté until the vegetables are tender.
Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper.
Add the cooked linguine and cooked chicken back to the skillet, tossing to coat with the Cajun cream sauce. Garnish with chopped parsley and serve hot.
Tuscan Chicken Pasta.
Ingredients:
8 ounces penne pasta
1 pound chicken breast, sliced
2 tablespoons olive oil
4 cloves garlic, minced
1 cup sun-dried tomatoes, sliced
1 cup fresh spinach leaves
1 cup chicken broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves, torn (for garnish)
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add sliced chicken breast to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add sun-dried tomatoes, fresh spinach leaves, chicken broth, and heavy cream. Simmer for a few minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Add the cooked penne pasta and cooked chicken back to the skillet, tossing to coat with the creamy Tuscan sauce. Garnish with torn fresh basil leaves and serve hot.
Smoked Salmon Pasta.
Ingredients:
8 ounces fettuccine
4 ounces smoked salmon, flaked
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 cup heavy cream
Zest and juice of 1 lemon
Salt and pepper to taste
Fresh dill, chopped (for garnish)
Instructions:
Cook fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is softened.
Add the smoked salmon to the skillet and cook for a few minutes to heat through.
Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Stir in the lemon zest and lemon juice. Season with salt and pepper.
Toss the cooked fettuccine with the smoked salmon cream sauce. Garnish with chopped fresh dill and serve hot.
Eggplant Parmesan Pasta.
Ingredients:
8 ounces spaghetti
1 small eggplant, diced
4 tablespoons olive oil, divided
4 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1/4 cup tomato paste
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves, torn (for garnish)
Grated Parmesan cheese (for serving)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
Preheat the oven to 425°F (220°C).
Toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread the eggplant on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant.
Stir in the diced tomatoes, tomato paste, dried oregano, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
Toss the cooked spaghetti with the tomato sauce and roasted eggplant. Garnish with torn fresh basil leaves and serve hot with grated Parmesan cheese on top.
Lemon Artichoke Pasta.
Ingredients:
8 ounces linguine
2 tablespoons olive oil
4 cloves garlic, minced
1 can (14 ounces) of artichoke hearts, drained and quartered
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the quartered artichoke hearts to the skillet and cook for a few minutes to heat through.
Stir in the lemon zest, lemon juice, grated Parmesan cheese, salt, and pepper.
Toss the cooked linguine with the lemon artichoke sauce. Garnish with chopped parsley and serve hot.
Tomato Basil Pesto Pasta.
Ingredients:
8 ounces penne pasta
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a food processor, combine cherry tomatoes, basil leaves, pine nuts, garlic, grated Parmesan cheese, and olive oil. Pulse until well blended.
Toss the cooked penne pasta with the tomato basil pesto sauce. Season with salt and pepper to taste. Serve hot.
Creamy Lemon Chicken Pasta.
Ingredients:
8 ounces fettuccine
1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant. Stir in the lemon zest, lemon juice, chicken broth, and heavy cream. Simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper.
Add the cooked fettuccine and cooked chicken back to the skillet, tossing to coat with the creamy lemon sauce. Garnish with chopped parsley and serve hot.
Creamy Spinach and Artichoke Pasta.
Ingredients:
8 ounces linguine
2 tablespoons olive oil
4 cloves garlic, minced
1 can (14 ounces) of artichoke hearts, drained and quartered
2 cups fresh spinach leaves
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the quartered artichoke hearts to the skillet and cook for a few minutes to heat through.
Stir in the fresh spinach leaves and cook until wilted.
Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Toss the cooked linguine with the creamy spinach and artichoke sauce. Serve hot.
Creamy Mushroom and Truffle Pasta.
Ingredients:
8 ounces fettuccine
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup chicken or vegetable broth
1/2 cup heavy cream
1 tablespoon truffle oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic, and sauté until the mushrooms are golden brown.
Pour in the chicken or vegetable broth and simmer for a few minutes to reduce slightly.
Stir in the heavy cream and simmer for a few more minutes until the sauce thickens slightly. Season with salt and pepper.
Stir in the truffle oil. Toss the cooked fettuccine with the creamy mushroom and truffle sauce. Garnish with chopped parsley and serve hot.
Creamy Bacon and Pea Pasta.
Ingredients:
8 ounces penne pasta
8 slices bacon, cooked and crumbled
1 cup frozen peas
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Stir in the cooked and crumbled bacon, frozen peas, and heavy cream. Simmer for a few minutes until the peas are heated through.
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Toss the cooked penne pasta with the creamy bacon and pea sauce. Garnish with chopped fresh chives and serve hot.
