This is another one of my husband’s favorite dishes. We first made this while I was pregnant and it became a staple during that time of fickle taste buds.
1/2 lb Fettuccine Pasta (or spaghetti noodles)
4 Tbs Butter
2/3 c Grated Parmesan Cheese
1/2 c Cream (or milk)
Bring a large pot of water to boil. Cook pasta according to directions. Meanwhile, melt butter in a large saute pan over low heat. Add the cream and stir to combine. Keep the burner at it’s lowest setting while the pasta finishes cooking. Once the pasta is al dente, take it out of the pot with tongs (do not strain the pasta!) and put it in the saute pan. Bring the heat on the saute pan up to medium. Swirl the pasta around, adding extra pasta water if needed. Add half the cheese, swirl to coat, and then add the remainder of the cheese. Once it’s all incorporated, dish up and serve topped with pepper and/or nutmeg.
2 Tbs Olive Oil
1 lb Italian Sausage Links
1 lb Rotini Pasta
1 batch Famous Pasta Sauce
Parmesan Cheese, to taste
Start up a batch of my famous pasta sauce. While that is cooking, get your sausages in a pan with olive oil and cook, turning often, until they reach 170°. While the sausages are cooking and the pasta sauce is cooking, don’t forget to stir the sauce, go ahead and cook up your pasta. When the sausage is done, transfer to a cutting board and slice into roughly 1/2″ pieces. When the pasta is done, drain and set aside. When your pasta sauce is done, it’s time to dish up. On a plate layer the pasta, sausage and pasta sauce. Then top with however much Parmesan cheese you like.
Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
2 c Pasta
2 Tbs Olive Oil
1 lb. Chicken, cut into strips
1 1/4 c Chicken Stock
4 tsp Flour
1/8 tsp Pepper
1/8 tsp Garlic Powder
4 oz. Cream Cheese
1/4 c Parmesan Cheese, grated
Cook pasta according to directions on package. Meanwhile, heat oil in a high sided skillet. Cook chicken, about 5 minutes, then take out and keep warm on a plate. Pour chicken stock into pan and get all the delicious brown bits up. Add your flour, pepper, and garlic powder. Whisk to mix very well. Add cream cheese and stir until it’s melted. Add 2/3 of your Parmesan cheese and return the chicken to the pan. When the pasta is done and drained, add it to the pan too. Mix everything together and dish up! Top with additional Parmesan cheese and serve with a simple salad.
If you like my Cream Cheese Chicken Alfredo, you’ll love my other recipes!
This recipe has so many varieties. As I was making it, I thought that this would make an excellent cold pasta salad! I’ve made this version with turkey I had on hand. You can make it vegetarian (leave out the meat) or substitute chicken or shrimp. Get creative and always cook with what you have on hand. Cheers!
3 c Dried Pasta (pick a fun shape, 8 oz.)
2 Tbs Olive Oil
1/4 tsp Dried Minced Garlic (2 cloves)
3 Tbs Dried Basil (2/3 c fresh basil)
1 Avocado, diced
3 Medium Tomatoes, diced
Salt and Pepper, to taste
1 c Turkey, cooked (optional, can use chicken or shrimp too)
Cook pasta according to directions on box with a drizzle of olive oil in the water. Drain and set aside. In the same pot you cooked the pasta in (fewer dishes), heat up olive oil and add garlic and basil, toss to coat. Add tomatoes, stir. Add pasta, stir. Add in any meat you are using and heat through. Plate up and dust with fresh ground pepper and salt.