Pasta Recipes Easy

Pasta Recipes Easy

Today I will tell you a Great Pasta Recipes Easy you can easily make this recipe at home. I am going to discuss this recipe in a step by step all detail. Read the article at the end and after that, you will able to make Pasta Recipes EasyBaingan at home very easily.

I actually test this Pasta Recipes Easy at home, you can,t believe that it is very delicious and tasty. Let,s go together and Pasta Recipes Easy Minestrone in your home. I am telling you all about Pasta Recipes Easy full ingredients and Method. I am sure that Pasta Recipes Easy increases your love with your family and relation.

Spicy Lasagna Hotdish. Pasta, tomatoes, a lump of meat and cheese. Amen. Seafood Pasta Baked in Parchment Paper. It’s like a pasta gift from someone who really loves you. Do you love and like chicken parmesan, but don’t love and like all the dishes that come with it? Then this is the dish for you! One pot, 35 minutes! The pasta cooks in the pot with all the sauce and chicken, making it very super flavorful!

You guys… have you tried one-pot pasta before? They. Are. AMAZING!! No waiting for a big pot of water to a medium boil, no draining, no extra pot to wash… I love chicken parmesan… too much. But I definitely don’t like and love the tedious breading process, so dishes to wash, and how long it can take to make it! I dreamt up this dish a while ago, then found out The Cookie Rookie had already made a good version… so I headed over to her page and made some tweaks based on what I had top hand. This version is made with every day all ingredients, and is incredibly flavorful!

You can make this one-pot chicken parmesan pasta in any big skillet or pot, but I always make it in my enameled dutch oven. When I’m stirring the pasta as it cooks, I don’t want to be worried about the liquid slopping up and over the sides. I’m a messy cook, but no one likes to clear up burn on sauces from their stovetop! If you don’t have a dutch oven, you can use a  very deep-sided skillet or a stock pot… but I recommend picking up a dutch oven, they have many uses!!

To go alongside this pasta, I like to serve either my homemade cheesy bread, cheesy garlic rolls, or no-knead artisan bread. Add a green salad and it makes the perfect trio!

As the weeknights get busier and busier, do yourself whip up this 35 minute one pot chicken parmesan pasta! Things you may need for this recipe:

Dutch oven – I own several Le Creuset’s that I love, but this is a much more affordable option, and it’s been a workhorse in my beautiful kitchen!
Box grater – I like to my own cheeses… they get extra gooey and melty this way
Marinara – This is the brand of marinara sauce that I like and I love to use


  • 2-3 boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16 oz dried short-cut pasta (I used rigatoni)
  • 24 oz jar of your favorite marinara sauce
  • water to fill empty marinara sauce jar
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • salt and pepper, to taste
  • additional dried Italian seasoning, your optional
  • fresh parsley and/or basil, minced for garnish


To a large pot  (I used my dutch oven), add a drizzle of olive oil and heat over med-high heat. Add chicken, season with salt, pepper, seasoning, and garlic powder. Cook about 7 minutes, until chicken is most of the way cooked through. Remove to plate.

Then Add onion and garlic to the pot and cook about 4-5, until soft. Pour in marinara sauce, fill up clear sauce jar with water and add to the pot. Bring to a boil, then reduce to a powerful simmer.

Add chicken and pasta stir, then cover and cook for 15-20 minutes, until pasta is cooked to your liking. Stir in parmesan  1/4 cup of the mozzarella cheese.

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Sprinkle  3/4 cup mozzarella cheese on topmost of your full dish and cook another 7 minutes, until cheese is melted and gooey.

Sprinkle with additional seasoning if desired, and garnish with parsley or basil.

Cajun Chicken Pasta

A standout amongst the most well-known figures on the Food Network is Ree Drummond, the top of the line cookbook writer and the figure behind the top of the line cooking appear, “The Pioneer Woman.”

Cajun Chicken Pasta

Level: Easy
Total: 25 mins.
Prep: 10 mins.
Cook: 15 mins.
Yield: 6 servings

  • 1 pound fettuccine
  • Around 3 teaspoons Cajun zest blend
  • 3 entire boneless, skinless chicken bosoms, cut into solid shapes
  • 2 tablespoons margarine
  • or 2 tablespoons olive oil
  • and then 3 cloves garlic, minced
  • 1 entire green ringer pepper, seed, and cut
  • or 1 entire red ringer pepper, seed, and cut
  • 1/2 vast red onion, cut
  • Salt
  • 4 entire Roma tomatoes, diced
  • 2 glasses low-sodium chicken stock
  • and 1/2 glass white wine
  • 1 glass substantial cream
  • Cayenne pepper, for sprinkling
  • Naturally ground dark pepper
  • Slashed crisp parsley, for embellishment


1. Cook the pasta as indicat by bundle bearings. Channel when the pasta is as yet still somewhat firm; don’t overcook!

2. Sprinkle 1/2 teaspoons Cajun flavor (or progressively) over the chicken shapes. Hurl around to coat. Warmth 1 tablespoon margarine and 1 tablespoon oil in a substantial skillet over high warmth. Include a large portion of the chicken in a solitary layer; don’t mix. Enable the chicken to dark color on one side, around 1 minute. Flip to the opposite side and cook an extra moment. Evacuate with an open spoon and spot on a perfect plate. Rehash with the staying chicken. Evacuate the chicken, leaving the skillet on high warmth. Include the rest of the margarine and olive oil. Whenever warm, including the garlic, peppers, and onions. Sprinkle on the rest of the Cajun zest, and include salt if necessary. Cook over high warmth for 1 minute, blending tenderly and endeavoring to get the vegetables as dull/dark as would be prudent. Include the tomatoes and cook for an extra 30 seconds. Expel every one of the vegetables from the skillet.

3. With the skillet still over high warmth, pour in the chicken stock and wine. Cook for 3 to 5 minutes, scratching the base of the dish to deglaze. Lessen the warmth to medium-low and pour in the cream, mixing/whisking continually. Cook the sauce over medium-low warmth for a couple of minutes, until the cream begins to thicken the blend. Taste and include crisply ground dark pepper, cayenne pepper, as well as salt to taste. The sauce ought to be fiery!

4. At long last, add the chicken and vegetables to the sauce, making a point to incorporate every one of the juices that have to deplete onto the plate. Mix and cook until the blend is bubbly and hot, 1 to 2 minutes. Include the deplete fettuccine and hurl to consolidate.

5. Top with slash new parsley and chow down!