Grilled Chicken with Lemon Basil Pasta

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Simple grilled lemon pepper chicken is sliced and served over top a lemony cream sauce. This easy dinner is done in less than 30 minutes and is perfect for summer!

Memorial Day unofficially means the start of summer around here - especially since the kids start ending their school year. And summer means fresh produce! Last week when I went grocery shopping, I went a little hog wild in the produce section and am now hurriedly cooking through them before they spoil!


This pasta lets 2 items that you can easily find at the farmers market this summer shine: lemon and basil. They are perfectly matched, aren't they? It's creamy, tart, and flavorful. The grilled chicken is perfect over the light pasta but you could also use shrimp or scallops.

Lemons vary in size and juice amount so it's important to measure the juice or you'll sour the dish. This is a dish for lemon lovers - which we both are - but if you don't love lemon, you won't like this. It's the shining star!

Don't reach for the bottled stuff - you really want fresh lemon juice for this. It's worth it, I promise!

 
Grilled Chicken with Lemon Basil Pasta
1 pound boneless/skinless chicken breasts
1 tablespoon lemon pepper seasoning
1 pound penne pasta
1/2 stick butter
1/2 cup fresh lemon juice, about 3 lemons worth
3/4 cup heavy cream
1/4 cup half-and-half
1.5 cups grated Parmesan cheese
salt and pepper, to taste
20 whole basil leaves, chopped

Preheat the grill to high and lightly oil the grates. Rub the lemon pepper seasoning on all sides of the chicken and place on the grill. Cook, turning as needed, until cooked through, about 6-8 minutes per side. Remove from grill and allow to rest.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving 1 cup of pasta water. 

Return the now empty pasta pot to the stove and melt the butter over medium heat. Add the lemon juice and whisk together, then add the cream and half-and-half. Continue whisking and add the cheese; whisk until melted. Add salt and pepper, to taste. Check the consistency, adding pasta water to loosen if needed.

Add the drained pasta to the sauce and combine. Stir in half of the chopped basil and then pour into a large serving bowl. Thinly slice the grilled chicken and lay on top of the pasta, then sprinkle the remaining basil over top. Serve hot.

Adapted from Pioneer Woman

Herb Pasta and Meatballs (one pot!)

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Incredible flavor made in just 1 pot - pasta included! Meatballs are browned and then nestled in a creamy herb based sauce and cooked alongside egg noodles. This recipe is quick, easy, and perfect for busy weeknights!

Spring usually means longer days spent outside - whether it's yardwork, ball practice, or just enjoying the sun. I always find that I hibernate in the winter evenings but am anxious to get out of the house when it's so beautiful outside! Charlotte in the spring is especially lovely so I've been reaching for quick and easy weeknight meals. Who wants to stay inside and cook or do dishes? This recipe is perfect!

You quickly mix together Boursin cheese and ground beef to create small meatballs. Brown the meatballs in your pan, remove, then make the creamy herb sauce. Once it's going, you add the quick cooking egg noodles and browned meatballs back in the pan to finish cooking. Add a little more Boursin and some chives and you've got dinner!

Boursin cheese is a soft cheese - often flavored - found in your specialty cheese section of the grocery store. I used garlic and herb but you could switch it up. 

Herb Pasta & Meatballs
1 pound lean ground beef
1 package garlic and herb Boursin cheese
Salt and pepper
Extra virgin olive oil
1 onion, finely chopped
2 tablespoons all purpose flour
3.5 cups low sodium chicken broth
8 ounces egg noodles
1/4 cup white wine
1/4 cup finely chopped fresh chives

Combine beef, 5 tablespoons Boursin cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and gently combine. Form mixture into 1 inch meatballs. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate and pour off all but 1 tablespoon fat from pan.

Add the onion to the reserved fat and cook until browned, about 6-8 minutes. Sprinkle in flour and stir, cooking until golden, about 1 minute. Add the broth, noodles, and wine and bring to a boil. Cover, reduce heat to med-low, and cook, stirring often, until pasta begins to soften, about 5 minutes. Add meatballs and simmer, covered, until meatballs are cooked through and noodles are al dente, about 4 minutes.

Turn off the heat and stir in the  remaining Boursin cheese and chives. Season with salt and pepper.

Source: adapted from Cooks Country Magazine

Maggiano's Copycat Rigatoni "D"

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Balsamic mushrooms, chicken, caramelized onions, and rigatoni all tossed in a Marsala cream sauce. This copycat recipe is easy to make at home! There is no wonder why it's one of Maggiano's most popular dishes!

I hope that you and yours had a lovely Easter. You may have noticed the blog was dark all Holy Week; it's a super busy time at work for me and my blog got pushed to the back burner. Spring has sprung and the longer daylight hours have me tricked into thinking I can get a lot more done in a day :) I have some great recipes coming your way!

Maggiano's may be a chain restaurant but it's one of our favorites! I especially love their on the house classic pastas. Perhaps one of the most popular dishes they serve is Rigatoni "D" - the "D" is for it's creator, David DiGregorio. The Marsala cream sauce is the star in this dish but don't discount those balsamic mushrooms! You may find yourself eating them straight off the baking sheet :)

 

Rigatoni "D"

1/4 cup balsamic vinegar

8 ounces mushrooms, sliced

1 yellow onion, diced (about 1 cup)

2 cloves garlic, minced

1 lb rigatoni pasta

2 cups cold chicken broth

1 tablespoon cornstarch

2 tablespoons extra virgin olive oil

1 lb boneless/skinless chicken breasts, sliced into thin 2 inch pieces

1/2 cup white wine

3/4 cup sweet Marsala wine

2 cups heavy cream

2 tablespoons fresh basil, chopped

Grated Parmesan, if desired

Salt and pepper

Preheat oven to 450. On a baking sheet, toss together the balsamic vinegar, mushrooms, onion, and garlic until well combined. Spread into an even layer and bake for 15 minutes or until all liquid has evaporated. Set aside.

Cook the rigatoni according to package directions. Drain well and set aside.

In a glass measuring cup, whisk together the cornstarch and cold chicken broth. Set aside.

In a large deep skillet or Dutch oven, heat the oil over medium-high.Add the sliced chicken to the pan and cook for 3-4 minutes, or until lightly golden in color. Add the white wine and cook until evaporated. Add the Marsala wine and cook until reduced by half. Add the reserved chicken broth and bring to a simmer. Add the heavy cream, salt, pepper, and reserved mushrooms, onion, and garlic. Bring to a simmer and allow the sauce to thicken. 

Add the drained pasta and cook another 2 minutes, carefully combining the sauce with the pasta. 

Top with chopped basil and grated Parmesan, if desired.

Source: adapted from Recipelink and Maggiano's

David DiGregorio

David DiGregorio

Lemony Spinach and Artichoke Baked Ziti

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If you like spinach & artichoke dip, you'll love it transformed into pasta! Cheesy, creamy, and with 2 green veggies, it totally counts as health food :)

I'm back with yet another pasta dish! I just can't get enough of them - which is probably why I'm no skinny minnie. In this house, we're all about 1 dish meals. Saves on dishes, saves on time, and it's easy to eat sitting in front of the TV. Pasta typically fits the bill, unfortunately (or fortunately for my taste buds!).This was delicious, slightly sinful, and easy enough for a weeknight!

My cast-iron skillet was once again my go-to pan. Using an oven safe skillet will make this recipe super simple and cut down on the dishes. If you don't already own a cast iron pan (or 3), you should. They are cheap, easy to clean, and are a breeze to cook with. I'm up to 8 now and my old Calphalon pans have slowly been pushed to the back of the cabinet. Cast iron is not just for campfires!

Lemony Spinach & Artichoke Baked Ziti

1 lb rigatoni

1 (5 oz) bag baby spinach

For the filling:

3 tbsp butter

1 tbsp olive oil

1 large onion, diced

1 lb frozen artichoke hearts

¼ cup dry white wine

1 cup grated Parmigiano-Reggiano cheese

2 large egg yolks

1 tbsp lemon juice

½ tsp kosher salt

black pepper, to taste

For the sauce:

4 tbsp butter

¼ cup all purpose flour

2 cups 2% milk

½ cup ricotta

2 tbsp lemon juice

½ tsp salt

black pepper, to taste

Heat oven to 350. 

Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions, adding the baby spinach to the pot in the last minute of cooking. Drain and set aside.

Meanwhile, for the filling, melt the butter in a large heavy-bottomed oven safe skillet (like cast iron) over medium heat and cook until it turns amber. Add 1 tbsp of olive oil, followed by the onion, and cook until the onion starts to caramelize, about 7 minutes. Add the artichoke hearts and cook until they are warmed through and softened, about 5-7 minutes. Add the wine and simmer until it evaporates.

Remove the pan from the heat and transfer the artichoke mixture to the bowl of a food processor. Add the grated cheese, egg yolks, lemon juice, salt, and black pepper to the food processor bowl and pulse until combined, but still coarse. Set aside.

To make the sauce, melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until smooth. Whisk in the milk, a little bit at a time, until it is all added and has reached a batterlike consistency. Bring to a simmer and let it thicken, whisking constantly. Whisk in the ricotta, lemon juice, salt and black pepper. Season to taste with more lemon juice and/or salt.

In the oven safe skillet you used for the filling, gently mix together the drained pasta and spinach, artichoke filling, and sauce. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes. 

Source: adapted from Eats Well With Others

Carbonara with Seared Scallops

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Just in time for Valentine's Day! Make this restaurant quality dish at home in minutes (and a whole lot cheaper!).

Let's be real. There are few things less drool worthy than a big bowl of pasta carbonara. Pasta is tossed with copious amounts of crispy bacon bits and coated in a sinful cream sauce. Since my husband believes meat is a must, I paired mine with seared scallops - making it the ultimate weeknight splurge!

Man, I love scallops. And pasta. And cream. And cheese.

This would be an easy (and impressive!) Valentine's Day dinner to whip up this weekend. Or just a "I barely survived the workday and need a bowl of pasta" dinner. Not that I ever have those nights.

I use a pound of bacon because, well, bacon, but feel free to cut back if you're not as fanatical about it as I evidently am. 

Carbonara with Seared Scallops

1 lb spaghetti

1 lb thick cut bacon, diced into small pieces

1 tablespoon vegetable oil

1 lb sea scallops, beard removed and patted very dry

1 tablespoon butter

3 eggs

3/4 cup finely grated Parmesan

3/4 cup heavy cream

salt and pepper

Bring a large pot of water to a boil and cook the spaghetti according to package directions. Drain, reserving a cup of pasta water, and return the pasta to the pot. Put the lid back on to help keep it warm.

Meanwhile, in a large saute pan or cast iron skillet, fry the bacon pieces until crispy. Remove to a paper towel lined plate with a slotted spoon. Wipe out the pan with a paper towel and return to the stove.

Add the vegetable oil to the pan and bring to a high heat. Salt and pepper both sides of each scallop. Once the oil is shimmering, add the scallops to the pan, making sure they are not touching. Let cook for 2 minutes or until there is a nice deep sear on one side. Carefully flip and add the butter to the pan. Cook another 90 seconds or so, spooning the melted butter over top of each scallop to help them finish cooking.

In a small bowl, whisk together the eggs, Parmesan, cream, and lots of salt and pepper. Slowly drizzle the mixture into the pot of hot drained pasta, mixing well with tongs. Add the crispy bacon, salt, and pepper and mix well. Add small amounts of the reserved pasta water, if needed, to thin it out.

Top each serving with 3-4 scallops nestled on top. Serve immediately.

Spicy Thai Steak Coconut Curry Noodle Bowls

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The perfect meal in a bowl! Creamy coconut-curry noodles are topped with carrots, cabbage, and thinly sliced steak. Start to finish, you can be enjoying this dish in 30 minutes!

I am a noodle addict! When I menu plan, the noodle based dishes are always the ones I'm most drawn to (unfortunately!). Who doesn't love a carb based meal? Noodles don't always have to be used in Italian based meals; they are also delicious in Thai dishes! This noodle bowl is not at all authentic, but it sure is tasty!

The noodles are coated with a gorgeous curry-coconut sauce (that I could eat just on it's own!) but then you throw in some matchstick carrots, crunchy cabbage, and thinly sliced steak. Have some spare veggies sitting around the produce drawer? Throw them in too! Cut them into bite size pieces and stir fry alongside the carrots until your desired doneness.

Spicy Thai Coconut Curry Noodle Bowls

For the sauce:

1 tablespoon oil

1 shallot, thinly sliced

1 tablespoon grated or minced fresh ginger

2 tablespoons green curry paste

1 (14 ounce) can light coconut milk

3 tablespoons sugar

1 tablespoon chili garlic sauce

2 tablespoons fish sauce

2 tablespoons soy sauce

For the bowls:

8 ounce package lo mein noodles

1 tablespoon oil

3/4 lb sirloin steak, thinly sliced into 3 inch pieces

1 carrot, cut into matchsticks

10 ounce bag thinly sliced cabbage (cole slaw mix)

2 green onions, thinly sliced

First, soak the noodles in a bowl of hot water for 25 minutes. Drain and rinse.

While the noodles soak, heat the oil in a large Dutch oven over medium heat. Add the shallots and ginger and cook, stirring often, for 3 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, sugar, chili garlic sauce, fish sauce, and soy sauce. Simmer 15 minutes - it should thicken a bit.

While the sauce simmers, heat 1 tablespoon oil in a wok over high heat. Add the steak and cook on each side about 1 minute. Remove and set aside. Add the carrots and cook about 2 minutes. Add the drained noodles to the carrots and stir fry about a minute. 

Add the noodles/carrots to the Dutch oven and, using tongs, gently mix util the noodles are coated well. Add the steak and allow to heat through. 

Top each bowl with a scoop of cabbage and green onions. 

Source: sauce recipe adapted from Pinch of Yum

Homemade SpaghettiOs

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This homemade version of my childhood favorite canned pasta with meatballs is 100x better than the kind found in the pantry!

This is my second time attempting homemade SpaghettiOs. I admittedly loved the canned stuff as a kid/poor college student but just couldn't buy it anymore. I desperately wanted a relatively easy way to fill my SpaghettiOs void! The first time flopped; my meatballs fell apart, my sauce was thin, and I was incredibly frustrated by the end.

Couple years later, I found the courage to try it again thanks to everyone's favorite America's Test Kitchen. Is there anything they can't do?

This time was a huge success! I desperately wanted to hoard the entire pot for myself but finally relented and let my husband enjoy it, too. It was relatively easy - took only 1 pot and about 45 minutes, much of which is hand's off. The use of an immersion blender shaves tons of time and hassle - you should definitely invest in one (they are around $15 and take up very little space!).

You could make your own pesto... but in this recipe, it's hardly worth the effort. Save the homemade version for dishes that let it shine!

Homemade SpaghettiOs
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
3 garlic cloves, minced
3.5 cups chicken broth
1 (28-ounce) can diced tomatoes
8 ounces meatloaf mix (50% lean ground beef & 50% ground pork)
1/4 cup basil pesto
1/4 cup panko
salt and pepper
1 cup (4 ounces) ditalini

In a large Dutch oven, heat the oil over medium heat. Add the onion and carrot and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth and tomatoes with their juices. Simmer until the vegetables are tender, about 10 minutes.

Meanwhile, in a large bowl mix together the ground meat, pesto, panko, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pinch off heaping teaspoons of meat mixture and roll into small, 3/4-inch meatballs (there should be around 32 total).

Remove the pot from heat and puree the soup using your immersion blender. Once the soup is smooth, move the pot back to the burner and bring it back to a simmer. Stir in the pasta and carefully add the meatballs. Continue to simmer, uncovered, until the pasta is tender and the meatballs are cooked through, 10-12 minutes. Be careful when stirring to avoid breaking apart the meatballs.

Season with additional salt and pepper, if needed, and carefully ladle into bowls.

Source: adapted from America's Test Kitchen

Cheesy Sausage Tortellini

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30 minutes, one pan, and super tasty! You're just 7 ingredients away from a new family favorite.

I adore quick and easy weeknight meals, but not if it's at the expense of flavor! After a long day of work, I rarely want to walk in the door and make an elaborate dinner - and I'm assuming you're the same, too! With very little hands on time needed, this dish is perfect for long days. Bonus: it was a huge hit! My husband, especially, loved it.

You simply brown sliced sausage, saute it in garlic for extra flavor, and then let it simmer with tomato sauce, cream, broth, and store bought tortellini. Once the pasta is cooked through, it's ready to serve!

It's creamy, cheesy, and smoky - what more do you need?

Cheesy Sausage Tortellini

2 tablespoons olive oil

1 lb smoked sausage, thinly sliced

2 cloves garlic, minced

3/4 cup chicken broth

1 cup tomato sauce

1/2 cup heavy cream

9 ounce package refrigerated or frozen cheese tortellini (no need to thaw)

salt and pepper, to taste

In a large skillet, heat the oil over medium-high heat. Once hot, add the sliced sausage (being careful to not overlap) and cook until well browned, about 3-4 minutes a side. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the broth, tomato sauce, heavy cream, and tortellini. Stir well and bring to a simmer. Cover, reduce heat to low, and let simmer for 12 minutes or until the pasta is tender and cooked through. 

Serve hot.

Slightly adapted from Kevin and Amanda

Creamy Stovetop White Cheddar Mac and Cheese

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The creamiest, cheesiest mac and cheese you'll ever taste! This quick and easy stove top version can be ready in 20 minutes and is perfect as either a splurge worthy dinner or tasty side dish!

I have a hard time turning down a good mac and cheese - sometimes I channel my inner 5 year old and order it simply as my meal! While I'm an equal opportunity mac and cheese fan (I'll even eat the - gasp - microwave in a cup kind when a craving hits!), super creamy versions are my favorite.

I've made this recipe several times (including this summer with my children's chef camp - they inhaled it!) and I will warn you that it doesn't reheat well. You really need to serve it almost immediately or it begins to break apart and become gummy and grainy. The upside is that it only takes 20 minutes so you can easily whip it up just a few minutes before dinner is served.

Creamy Stovetop White Cheddar Mac & Cheese

16 oz pasta, any shape (cavatappi is my favorite)

1/4 cup butter

1/4 cup all purpose flour

1 cup milk

2 cups heavy cream

16 oz sharp white cheddar, shredded (do not use pre-shredded)

1 tsp Kosher salt

1/4 tsp Dijon mustard

fresh ground black pepper, to taste

Cook pasta according to package directions; drain and set aside.

While the pasta cooks, melt the butter in a large pot over medium high heat. Once the butter melts, whisk in the flour; cook for 1 1/2 minutes, whisking constantly. 

Reduce heat to medium and gradually whisk in the milk and heavy cream until no lumps remain. Continue cooking, whisking often, until the sauce thickens and bubbles. 

Reduce heat to low and slowly add the cheese, whisking until melted and smooth. Add the salt, mustard, black pepper, and cooked pasta; stir well. Cook another 1-2 minutes or until the pasta is well coated and hot.

Taste and adjust salt and pepper if needed. 

Serve immediately.

Creamy Tomato Chicken Pasta

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Chicken sausage, tomatoes, cream, fresh spinach, basil, and cheese: all the makings of a big bowl of yum. This delicious meal is weeknight friendly and super easy!

Can you believe we are *thisclose* to Christmas? Every year, I decide I'm going to be on the ball: decorate the house, bake for the office, make homemade gifts, ship the presents home in plenty of time, and order cards to send out. And every year, the first Sunday of Advent arrives on the heels of Thanksgiving and I find myself in a race to the finish line. This week and next week, in particular, are crazy busy with work related events to attend and host. And that list above? Not a single thing done!

All that to say - I get it. Pinterest has blown up with adorable baked goods, fancy kids crafts, and professional looking decorations and I'll be lucky to ship my presents out on time!

This pasta is for the rest of us - the people barely holding it together this holiday season. It's so easy you won't find yourself wishing you had just thrown in a frozen pizza when you got home. It's absolutely one of our favorite pasta dishes!

I typically use sundried tomato chicken sausage but you can use any variety you like.

Creamy Tomato Chicken Pasta

1 pound pasta (I love spirals!)

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

¼ teaspoon red pepper flakes

½ teaspoon Kosher salt

3 tablespoons tomato paste

1 pound chicken sausage, casings removed

1½ cups half and half

1 cup grated Parmesan, plus more for garnish

1 8-ounce bag baby spinach, coarsely chopped

2 15-ounce cans diced tomatoes, drained

1 tablespoon chopped fresh basil, plus more for garnish

Cook pasta in a large pot of well-salted water until al dente. Drain, reserving ½ cup of pasta water, and set aside.

While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic, red pepper flakes, salt, and tomato paste and continue cooking for an additional minute. Add the chicken sausage, using a wooden spoon to break up the pieces. Cook for 6-8 minutes, or until the sausage is completely cooked through. 

Reduce heat to medium-low and stir in the half and half and Parmesan. Simmer lightly, stirring frequently, until the sauce reaches your desired consistency. Add the spinach, tomatoes, and basil and stir to combine, using the reserved pasta water to thin the sauce if needed. 

Top with extra Parmesan and basil and serve.

Adapted from Cook Like a Champion

Creamy Shrimp Pasta

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An easy 30 minute meal! Sauteed shrimp is tossed with penne pasta, tomatoes, and a creamy herb sauce. Elegant enough for company but quick enough for a weeknight!

Last night we had that conversation that many families probably do, especially after a long workday. Should we just grab something quick? Or cook what we were planning? After weighing the various drive-through options, I realized that I could just cook dinner in about the same amount of time and it'd be 1) cheaper 2) healthier and 3) way tastier. Plus I wouldn't have to put my shoes on :)

This pasta is just like one of the meals I made last night - quick, easy, and delicious.

Creamy Shrimp Pasta

1 lb penne pasta

1/4 cup olive oil

1 lb medium shrimp, peeled and deveined

4 garlic cloves, minced

1 (15 ounce) can diced tomatoes, drained

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/3 cup bottled clam juice

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

salt and pepper, to taste

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8-10 minutes. Drain and set aside.

Meanwhile, add the oil to a large skillet over medium high heat. Add the shrimp, garlic, salt, and pepper. Cook, stirring frequently, until the shrimp is pink and cooked through, about 3 minutes. Remove from pan with a slotted spoon and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and red pepper to the skillet and cook for 2 minutes, stirring frequently. Add the wine and simmer another 2 minutes. Add the clam juice and cream. Bring the mixture to a boil then reduce heat to medium-low and simmer for 7-8 minutes, or until the sauce thickens.

Add 1/4 cup Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley. Toss well and season with salt and pepper.

Sprinkle with remaining cheese and serve.

Source: adapted from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

Meatball and Ziti Bake

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A delicious classic! This tasty pasta is loaded with meatballs and weeknight easy!

I love pasta - particularly because most pasta dishes are easily a one pot meal! I'm all about easy on a busy weeknight. This particular pasta is not loaded with cream, cheese, or even empty carbs so I had no guilt chowing down on a big bowlful.

Most households with children would especially love it. It's even easy enough for kids to help cook!

Meatball & Ziti Bake
6 ounces uncooked whole-wheat ziti
1/3 cup panko
2 tablespoons minced garlic, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
16 ounces 90% lean ground sirloin
1 large egg
1 tablespoon olive oil
1/4 cup chopped fresh basil, divided
1/2 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1 cup shredded mozzarella cheese

Preheat broiler to high.

Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.

In a medium mixing bowl, combine the panko, 1 tablespoon garlic, 1/4 teaspoon salt, black pepper, ground beef, and egg. Mix until just combined - don't overmix. Shape into 1 inch meatballs and set aside.

In a large ovenproof skillet, heat oil over medium-high heat. Add the meatballs to the pan and cook for 5 minutes, browning on all sides. Add remaining 1 tablespoon garlic and cook for 30 seconds. Add reserved 1/2 cup cooking water, remaining 1/4 teaspoon salt, 3 tablespoons basil, crushed red pepper, and tomatoes to pan. Reduce heat to medium; cover and simmer 15 minutes.

Stir pasta into tomato mixture and spread evenly. Sprinkle cheese over top. Broil 1 minute or until cheese melts. Sprinkle with remaining 1 tablespoon basil before serving.

Source: adapted from Cooking Light

(Lightened Up) Cheesecake Factory Louisiana Chicken Pasta

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Even better than the original! This creamy chicken pasta is bursting with Cajun flavor that can easily be adjusted to suit your taste. It'll quickly become a new family favorite!

Cheesecake Factory and their novel sized menu is not known for being healthy. Instead, they are known for huge portions, delicious food, and cheesecake! While lots of their dishes are popular, the Louisiana Chicken Pasta is one of the most popular - and for good reason! It's creamy, a tad spicy, and downright sinful.

The original calls for deep frying the chicken. Delicious? Yes! But messy for a home cook to make and loaded with calories. This version is (very) lightened up compared to the original but please don't think that means this version is health food - it's not - but it's definitely splurge worthy!

Dare I say it's better than the original version?

I hesitated from making this recipe years ago due to my fear of spice. I scaled back the cayenne a tad but really found it to be perfect. Feel free to adjust to your taste!

Louisiana Chicken Pasta

For the chicken:

2 boneless/skinless chicken breasts, cut into bite-sized pieces

Salt and pepper

Cajun seasoning

For the pasta:

8 oz. bowtie pasta

Kosher salt 

For the sauce:

1 tbsp. butter

1 tbsp. olive oil

1 red bell pepper, seeded and thinly sliced

1/4 cup chopped yellow onion

3/4 tsp. kosher salt

Freshly ground black pepper, to taste

1/4 tsp. garlic powder

1/2 tsp. Cajun seasoning

1/4 tsp. ground cayenne pepper

1.5 cups half-and-half

1 tbsp. cornstarch

1 tbsp. water 

3 scallions, chopped 

Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.

Heat a small amount of butter or olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and a generous sprinkle of Cajun seasoning. Add to the skillet and cook until lightly browned and cooked through. Transfer to a plate and set aside.

Return the skillet to medium heat and heat 1 tablespoon butter and 1 tablespoon olive oil until the butter has melted. Add the bell pepper, onion, salt, pepper, Cajun seasoning, and cayenne pepper to the pan. Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half and bring to a simmer. 

In a small bowl, whisk together the cornstarch and water and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.

When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. 

Adjust the amount of Cajun seasoning if necessary to suit your tastes. Stir in the scallions. Serve immediately and top with additional Cajun seasoning, if desired.

Source: adapted from Annie's Eats

Chicken Enchilada Spaghetti

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The deliciousness of traditional chicken enchiladas without the multi-step cooking method! This pasta is easy, quick, and tasty - dinner is just 20 minutes!

A lot of good Mexican food isn't made quickly; tamales, enchiladas, carnitas - they all take time. Good things come to those who wait! But sometimes, I've had a long day and just need something delicious and quick that'll satisfy my enchilada craving. This recipe is perfect!

It's absolutely one of our favorite weeknight meals and we're usually trying to beat the other to the leftovers. I've shared it before but it needed another look :)

You're just 20 minutes from a big bowl of cheesy pasta!

Chicken Enchilada Spaghetti

8 ounces spaghetti

1 tablespoon olive oil

1/2 onion, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

2 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

pinch of cayenne pepper

2 cups shredded cooked rotisserie chicken

1 (10 oz) can of red enchilada sauce

3/4 cup grated sharp cheddar cheese

fresh cilantro, for garnish

Cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.

Meanwhile, add the oil to a large skillet set over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the garlic, cumin, chili powder, paprika, and cayenne, and cook for only a minute or so, stirring constantly. Add the chicken and enchilada sauce and stir to incorporate. 

Reduce the heat to low and add the pasta to the skillet. Use tongs to toss until the pasta is coated with the sauce. 

Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. 

Garnish with cilantro before serving. 

Source: adapted from Tracey's Culinary Adventures 

Pasta with Tuna and Tomato Sauce

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A creamy tomato based pasta dish, dotted with tuna and cheese. This Italian classic is weeknight friendly AND budget friendly, thanks to the use of canned tuna.

Long time no see! I just returned from a lovely holiday (they rub off on you!) in London and Dublin and neglected to get posts scheduled before I left. We had a great time, and now that I'm back I'm anxious to share the loads of recipes I have on hand!

This pasta dish was enjoyed for the first time a few years ago and it was so delicious, I just had to share it again. It's easy, quick, and SO tasty. Now, you must like tuna to make it. Though the can is small, the tuna flavor does come out (not strong, but present). You can easily whip this up on a weeknight, especially when half the time is completely hand's off while the sauce and pasta cooks.

Don't pick up tuna packed in water by accident!

Pasta with Tuna and Tomato Sauce

4 tablespoons butter

1 28-ounce can of crushed tomatoes

1 pound pasta shells

1/2 cup ricotta cheese

1 5-7 ounce can tuna, packed in olive oil

1/4 cup fresh basil, chopped

1/2 cup shredded mozzarella cheese

salt

Melt the butter in a medium pot over medium heat and add the can of tomatoes, including the juice. Simmer gently, partially covered, for 30 minutes.

Once the sauce is cooking, bring a large pot of water to boil in an oven-safe pot and cook the pasta al dente, according to package directions. Drain and return to the pot.

Preheat the broiler to high.

Pour off the excess oil from the can of tuna and stir the tuna into the tomato sauce. Stir in the ricotta cheese and add salt to taste.  

Add the tomato sauce and basil to the drained pasta; stirring well. Sprinkle shredded mozzarella over top and broil until melted and browned, about 5 minutes. 

Serve hot. 

Source: adapted from Leone's Italian Cookbook by Gene Leone via Simply Recipes

Creamy Taco Mac

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A family friendly 20 minute meal! This is like Hamburger Helper except MUCH tastier. Creamy, flavorful, inexpensive, and {relatively} healthy. You'll be fighting over the leftovers!

I won't lie; Hamburger Helper tastes darn good. While I probably wouldn't buy it anytime soon, I'd have no issue devouring a bowl of it if someone handed it to me. Sometimes a big bowl of creamy pasta just sounds amazing. Thankfully, you can whip up this version just as quickly as the box kind! Sub in whole wheat pasta and make your own taco seasoning and it's even better for you.

This was originally shared over 4 years ago and deserved a revisit! 

Creamy Taco Mac
8 oz. dry pasta (any shape)
1¼ lbs. ground turkey
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
salt and pepper
shredded cheddar cheese, for topping (optional)

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion. Once the turkey is cooked through, add the garlic and cook until fragrant, about 30 seconds. Stir in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water. Stir until the cream cheese is melted and the sauce is well blended. Season with salt and pepper and simmer over medium-low heat for 3-5 minutes to reduce the sauce. Remove from heat and top with shredded cheddar cheese, if desired.

Source: Annie's Eats

Shrimp Scampi Linguine

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This 20 minute meal will soon be a family favorite! All the flavor of a lemony shrimp scampi - in pasta form!

I'm one of those people that don't think slaving over a stove necessarily results in a fantastic meal. Sure, some foods are better when cooked low and slow (cough these green beans cough) but there are plenty of super fast meals that still yield delicious flavor.

Thanks to quick cooking shrimp, you can have this on your table in 20 minutes - start to finish. And it's not because you're reaching for a mix or can of soup, either! Other than making your own fresh pasta, it's all real, fresh ingredients.

Shrimp Scampi Linguine

3/4 lb linguine

3 tablespoons salted butter

2.5 tablespoons olive oil + enough to drizzle in pasta water

4 cloves garlic, minced

1 lb large shrimp, peeled and deveined

1/3 cup chopped fresh parsley

1/2 lemon, zest grated

1/4 cup fresh squeezed lemon juice (about 2 lemons)

1/8 teaspoon red pepper flakes

salt and fresh ground pepper, to taste

thin sliced lemon, for garnish

Bring a large pot of salted water to boil. Drizzle in some olive oil and add the pasta. Cook, according to package directions, until al dente. Drain and return to the pot.

In a large pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for `1 minute. Add the shrimp and saute until just turning pink, about 5 minutes, stirring often. 

Remove from heat and add the parsley, lemon zest, lemon juice, red pepper flakes, and a decent amount of fresh ground pepper. Add the drained pasta to the pan and toss well. Taste and adjust seasonings if needed. Garnish with lemon slices and serve immediately.

Source: slightly adapted from Ina Garten

Spinach and Prosciutto Lasagna Rolls

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These delicious lasagna rolls are stuffed with cheese, spinach, and prosciutto and served in perfectly portioned rolls! Easy enough for a weeknight but pretty enough for guests.

I hope you and yours are staying warm this winter! It's been cold here but there hasn't been a snowflake in sight. I'm cool with the frigid temps IF there is some pretty snow to look at... and shut the city down :) Last year, we had an entire week off school/work due to the snow and ice and I quickly adapted to the life of a hermit. It was quite lovely!

Cheesy pasta is one of my winter cravings. There is something warm, filling, and hearty about a big pan of pasta on a cold day. This is a delicious twist on a traditional lasagna - plus it's much prettier! I originally shared this dish over 4 years ago and the picture is SO bad that I just had to remake it. I tweaked it a little but overall, it's just as tasty as I remembered!

This makes 12 rolls - so a huge amount! It's great for company or big family meals. 

Spinach & Prosciutto Lasagna Rolls
12 uncooked lasagna noodles
1 (15 ounce) container ricotta cheese
1 (10 ounce) box frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
6 ounces thin sliced prosciutto, chopped
1 large egg, lightly beaten
1 (32 ounce) jar marinara sauce
1 cup shredded mozzarella
Extra virgin olive oil, drizzle
Salt and pepper, to taste

Preheat oven to 450.

Bring a large pot of salted water to a boil and drizzle in some olive oil. Add the noodles and cook until just tender. Drain well and then lay the noodles out on a baking sheet to avoid sticking.

In a mixing bowl, stir together the ricotta, spinach, Parmesan, prosciutto, egg, salt, and pepper until well blended.

Spread 1 cup of the marinara sauce on the bottom of a 9x13 baking dish. Spread about 3 tablespoons of the ricotta mixture evenly on a cooked noodle. Starting at one end, roll the noodle as tightly as possible. Lay it seam side down in the pan and repeat until all the noodles have been used. Pour the remaining marinara sauce evenly over top of the rolls and sprinkle with the mozzarella.

Cover tightly with foil and bake for 20 minutes. Remove foil and bake until the cheese is golden brown, about 15 more minutes. Let stand 10 minutes before serving.

Source: adapted from Giada De Laurentiis

Baked Broccoli & Ham Mac and Cheese

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Hot pasta, diced ham, and broccoli florets are tossed in a creamy cheese sauce, topped with breadcrumbs and Parmesan, and baked to perfection. Comforting, warm, and a crowd pleaser.

Yeah, mac and cheese is where it's at. I've yet to meet someone who isn't a fan and if I did, I wouldn't want to know them long as there is something seriously wrong. Pasta. Cheese. The End.

Sometimes, you just want to eat mac and cheese for dinner. And while you think a big bowl of it is a perfectly acceptable meal, your husband does not... because there is no meat.

So you toss in ham for him. And because he insisted on meat, you throw in broccoli because you love it. And it makes it healthy.

Baked until bubbly and stuff your face worthy.

This is also perfect for those times when you need to deliver a home cooked meal to a friend!

Baked Broccoli & Ham Mac and Cheese

16 ounces pasta (your choice of shape)

1.5 tablespoon butter

1/4 cup finely chopped onion

1/4 cup flour

2 cups milk

1 cup chicken broth

2 cups shredded sharp cheddar cheese

salt and pepper to taste

12 ounce bag fresh broccoli florets, cut into bite sized pieces

8 ounces diced ham

2 tablespoons grated Parmesan

1/4 cup seasoned bread crumbs

In a large pot of boiling water, cook the pasta and broccoli according to the package directions for al dente. Drain well and set aside.

Coat a 9x13 baking pan with cooking spray and set aside. Preheat oven to 375.

In a large skillet, melt butter. Add the onion and cook over low heat for 2 minutes. Sprinkle in the flour and cook another minute. Add the milk and chicken broth and whisk. Raise heat to 375 and bring to a boil; cook about 5 minutes or until the sauce is smooth and thick. Season with salt and pepper.

Remove sauce from heat and add the cheese, a handful at a time, stirring until completely melted. Taste and adjust seasonings if needed. Stir in the chopped ham, cooked pasta, and broccoli and mix well.

Pour into the prepared pan and top with breadcrumbs and Parmesan. Lightly spray the top with additional cooking spray.

Bake for 15-20 minutes, then broil for an additional 1-3 minutes or until the breadcrumbs are golden brown on top.

Source: adapted from Skinnytaste