One Pot Chicken Fajita Pasta

for 2 servings

3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup shredded pepper jack cheese


  1. Heat oil in a large pot over high heat
  2. Add chicken and cook until no pink is visible, then take the chicken out.
  3. Add the bell peppers and onion, cooking until the onion is translucent.
  4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated.
  5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
  6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
  7. Add the cheese and mix until melted.
  8. Enjoy!

Cajun Chicken Alfredo

for 3 servings

3 tablespoons olive oil
3 cloves garlic, chopped
1 cup cooked sausage, diced
2 chicken breasts, thinly sliced
1 tablespoon cajun seasoning
2 cups heavy cream
4 cups penne pasta, cooked
1 cup
¼ cup fresh parsley


  1. Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
  2. Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
  3. Add the cream, and bring to a boil.
  4. Add the pasta, stirring until evenly mixed.
  5. To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
  6. Serve.
  7. Enjoy!

One-pot Lemon Garlic Shrimp Pasta

for 4 servings

8 oz linguine
2 tablespoons olive oil
8 tablespoons unsalted butter, 1 stick
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ lb shrimp
salt, to taste
pepper, to taste
1 teaspoon oregano
4 cups baby spinach
¼ cup parmesan cheese, grated
2 tablespoons parsley, chopped
1 tablespoon lemon juice


  1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
  2. Drain and set pasta aside.
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  5. Add oregano and spinach, cook until wilted.
  6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  8. Enjoy!

Cheesy Chicken Alfredo Pasta Bake

for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
590 mL (2 ½ cups) chicken broth
590 mL (2 ½ cups) heavy cream
900 g (2 lb) penne pasta, uncooked
220 g (2 cups) parmesan cheese
230 g (2 cups) mozzarella cheese
1 handful fresh parsley, chopped


  1. In a pot, heat oil and add chicken.
  2. Season chicken with salt and pepper.
  3. Add garlic, then brown the chicken.
  4. Add broth, heavy cream, and pasta, and bring to a boil.
  5. Cover and reduce the heat to a simmer for 15-20 min.
  6. Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
  7. Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
  8. Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
  9. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
  10. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
  11. Serve warm and enjoy!

Chicken Parm Lasagna

for 10 servings

3 chicken breasts
2 cups italian bread crumbs
5 eggs
1 cup flour
24 oz marinara sauce
15 oz ricotta cheese
8 lasagna noodles
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
vegetable oil
fresh basil, to garnish
salt, to taste
pepper, to taste


  1. Preheat oven to 350°F (180°C).
  2. Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper.
  3. Coat the chicken in flour, egg, and finally in bread crumbs.
  4. Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side).
  5. Set aside.
  6. In a bowl, whisk one egg into the ricotta, then set aside.
  7. In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle.
  8. Spread half of the ricotta mixture on top of the noodles and layer with chicken.
  9. Top the chicken with ½ cup (50 gram) of mozzarella and a ½ cup (50 gram) of parmesan.
  10. Continue layering in the same order and top with remaining cheeses.
  11. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  12. Serve with a sprinkle of fresh basil.
  13. Enjoy!

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03:50 2018-1-15


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