Alright, pasta lovers, gather ’round! When life throws you a curveball, or maybe you’re just living your best, busiest life, there’s one thing that consistently has your back: a warm, soul-soothing bowl of creamy pasta. Forget the idea that comfort food means spending hours slaving away in the kitchen. Oh no, honey, we’re talking about deliciousness that comes together faster than you can decide what to watch on streaming. We’ve rounded up some seriously epic creamy pasta dishes that are about to become your new weeknight heroes.
We totally get it—between juggling work, friends, family, and trying to remember if you fed the cat (you did, don’t worry!), cooking can sometimes feel like another chore. But what if we told you that restaurant-worthy, indulgent pasta could be on your table in under 30 minutes? Yeah, we know, mind blown! From rich, savory masterpieces to creative twists packed with flavor, these recipes are here to prove that you can absolutely have it all.
So, buckle up, buttercups! Get ready to dive into a world where your cravings are satisfied, your weeknights are stress-free, and your taste buds are doing a happy dance. We’re kicking things off with seven absolutely sensational creamy pasta dishes that are quick to prepare, bursting with flavor, and guaranteed to have everyone begging for seconds. Say goodbye to basic meals and hello to your new favorite comfort zone.
1. **Creamy Lemon Pesto Pasta**Imagine a dinner that feels fancy but takes less time than scrolling through your social media feed. This Creamy Lemon Pesto Pasta is exactly that. It’s a vibrant dish that sings with fresh flavors, making it an ideal choice for when you need a quick pick-me-up or a surprisingly elegant meal. The simplicity is truly its superpower, ensuring you can whip it up even on your most hectic days.
At the heart of this dish is its simple yet incredibly flavorful sauce. It brings together the brightness of fresh lemon zest and lemon juice, the earthy richness of pine nuts, and a medley of aromatic herbs, all generously blended with lots and lots of cheese. This combination creates a sauce that is both light and deeply satisfying, coating every strand of pasta with zesty, herby goodness.
What makes this recipe a true game-changer is its speed. You can have this delightful creamy lemon pesto pasta ready to eat in around 30 minutes. That means less time fussing in the kitchen and more time enjoying a delicious, homemade meal. It’s perfect for busy weeknights when you crave something wholesome and flavorful without the extensive effort.
This dish is proof that comfort food doesn’t have to be heavy. The lemon adds a refreshing tang that cuts through the creaminess, creating a beautifully balanced flavor profile. It’s a dinner that’s quick and easy, offering a burst of fresh ingredients that will instantly elevate your mealtime experience. Get ready for a new favorite!
Creamy Pesto Chicken Pasta
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For searing chicken and making sauce
- 1 Cutting Board
- 1 Chef’s knife
- 1 Food Processor For making fresh pesto
Ingredients
Main
- 150 grams 5.3 oz pasta, shells or orecchiette
- 2 boneless skinless chicken breasts, thinly sliced
- 3 tablespoons olive oil
- 30 grams 2 tbsp unsalted butter
- 4 garlic cloves minced
- 200 milliliters 3/4 cup heavy cream, or half-and-half
- 40 grams 1/3 cup grated Parmesan
- salt + black pepper
- toasted pine nuts for serving
- grated Parmesan for serving
- pesto
- 40 grams 1.4 oz basil
- 40 grams 1.4 oz toasted pine nuts
- 80 milliliters 1/3 cup olive oil
- 30 grams 1/4 cup grated Parmesan
- salt + black pepper
- 1 tablespoon lemon juice
Instructions
- To make pesto, combine basil, toasted pine nuts, 1/3 cup olive oil, 1/4 cup Parmesan, 1 tablespoon lemon juice, salt, and pepper in a food processor; blend until smooth. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- While pasta cooks, thinly slice chicken breasts. Season with salt and black pepper.
- Heat 1.5 tablespoons of olive oil and the unsalted butter in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium. Add remaining 1.5 tablespoons of olive oil and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn.
- Pour in heavy cream and bring to a gentle simmer. Stir in 1/3 cup grated Parmesan.
- Add the prepared pesto to the cream sauce and stir until well combined and heated through.
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta.
- Toss everything together, adding reserved pasta water a little at a time if needed to reach your desired sauce consistency.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra grated Parmesan and toasted pine nuts.
Notes
2. **Smoked Salmon & Spinach Pasta**If you’re looking for a dish that feels luxurious but remains incredibly approachable, then this Smoked Salmon & Spinach Pasta is calling your name. It’s the kind of meal that makes you feel like you’re dining at a charming bistro, but guess what? You made it right in your own kitchen! And the best part? It’s astonishingly quick to prepare, meaning more time for you to actually relax.
This pasta dish is a flavor powerhouse, perfectly marrying the rich, distinctive taste of smoked salmon with the delicate earthiness of fresh spinach. These two ingredients are a match made in culinary heaven, creating a profile that’s both comforting and sophisticated. The subtle lemon notes often paired with smoked salmon further brighten the overall experience, tying all the flavors together beautifully.
The beauty of this recipe lies in its efficiency. It’s designed to be quick to prepare, making it a fantastic choice for those evenings when time is of the essence but you refuse to compromise on taste. Imagine having a gourmet-quality meal on your table in a fraction of the time it would take to order takeout, and let’s be honest, probably for a lot less money too.
This is truly a meal you’ll want to make again and again, not just because of its speed, but because of its undeniable deliciousness. The creamy sauce complements the salmon and spinach perfectly, creating a harmonious blend of textures and tastes. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly memorable for any night of the week.
Bluestem’s Smoked Salmon Panna Cotta
Equipment
- 1 Small Saucepan
- 1 Whisk
- 1 Measuring Spoons and Cups
- 10 Ramekins or Molds Appropriate for individual servings
- 1 Small Bowl For blooming gelatin
Ingredients
Main
- 2 cups heavy cream chilled
- 2 1/2 teaspoons powdered gelatin
- 5 ounces smoked salmon
- 1 tablespoon sugar
- 3 tablespoons smoked salmon roe
Instructions
- In a small bowl, sprinkle the powdered gelatin over 2-3 tablespoons of cold water or a small portion of the chilled heavy cream. Let it sit for 5-10 minutes to bloom and soften.
- Meanwhile, finely chop the smoked salmon. In a medium saucepan, combine the remaining heavy cream and sugar. Heat gently over medium-low heat, stirring occasionally, until the sugar is dissolved and the cream is warm but not boiling.
- Remove about 1/4 cup of the warm cream mixture and blend it with the finely chopped smoked salmon until smooth. For a very fine texture, you may press this mixture through a fine-mesh sieve back into the saucepan.
- Add the bloomed gelatin to the warm cream mixture in the saucepan, stirring continuously with a whisk until the gelatin is completely dissolved and no granules remain.
- Carefully pour the panna cotta mixture into individual ramekins or molds, distributing it evenly among the 10 servings.
- Transfer the ramekins to the refrigerator and chill for at least 4 hours, or preferably overnight, until the panna cotta is fully set and firm to the touch.
- To serve, gently loosen the edges of each panna cotta with a small knife, then carefully invert each mold onto a serving plate.
- Garnish each panna cotta generously with smoked salmon roe just before serving.
Notes
3. **Pink Pasta Sauce with Bacon**Sometimes, you just need a dish that delivers on pure, unadulterated comfort with a little bit of sass. Enter the Pink Pasta Sauce with Bacon! This isn’t just any pasta dish; it’s a celebration of rich flavors and satisfying textures that will make your taste buds sing. It’s the perfect choice for when you need a satisfying meal that feels like a warm hug, but with a delicious, crispy twist.
The heart of this dish is its incredibly rich and creamy tomato sauce. But wait, there’s a kick! This isn’t your grandma’s plain red sauce; it’s infused with a delightful zest that keeps things interesting and incredibly flavorful. The ‘pink’ comes from the wonderful creamy element blended with the tomato, creating a beautifully inviting hue that’s as appealing to the eye as it is to the palate.
Now, let’s talk about the star player that elevates this creamy concoction: crispy bacon. The savory, salty crunch of bacon bits provides a fantastic contrast to the smooth, rich sauce, adding depth and an irresistible textural element. Each bite is a delightful combination of creamy, tangy, and salty, making it an incredibly addictive experience that you’ll crave again and again.
This dish is more than just a meal; it’s an experience. It’s a great option for a satisfying meal that doesn’t just fill you up but genuinely delights you. Whether it’s a cozy night in or a casual get-together with friends, the Pink Pasta Sauce with Bacon is sure to be a crowd-pleaser that leaves everyone feeling happy and satisfied, proving that a little kick and some bacon make everything better.
Pappardelle with White Bolognese
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For slow simmering the bolognese.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the pot.
- 1 Large Pot For cooking pappardelle.
Ingredients
Main
- 3 tablespoons extra-virgin olive oil
- 1 pound ground veal
- ½ pound ground pork
- ½ cup dry white wine
- 1 ¼ cups half-and-half
- 1 cup chicken stock or low-sodium broth
- 1 sprig thyme
- 2 leaves sage
- 1 bay leaf
- 1 clove garlic small minced
- ¼ teaspoon pink peppercorns optional freshly ground
- 1 pinch of crushed red pepper
- 1 pinch of nutmeg freshly grated
- Kosher salt
- Freshly ground black pepper
- ¼ cup bacon finely chopped
- 1 cup onion finely chopped
- ¼ cup white or cremini mushrooms finely chopped
- ¼ cup celery root finely chopped peeled
- ½ pound pappardelle
- Parmigiano-Reggiano cheese Freshly grated for serving
Instructions
- Finely chop bacon, onion, mushrooms, peeled celery root, and mince garlic, prepping all aromatics.
- In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in the pot.
- Add ground veal and pork to the pot (add a tablespoon of olive oil if needed) and brown thoroughly over medium-high heat, breaking up the meat. Drain excess fat.
- Add remaining olive oil, chopped onion, mushrooms, and celery root to the pot. Sauté until softened, then add minced garlic and cook for another minute until fragrant.
- Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Reduce the wine by half.
- Stir in chicken stock, half-and-half, thyme sprig, sage leaves, bay leaf, crushed red pepper, and freshly grated nutmeg. Bring to a gentle simmer.
- Reduce heat to low, cover partially, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally, until the sauce is rich and thickened. Season generously with kosher salt and freshly ground black pepper, and pink peppercorns if desired.
- About 15 minutes before serving, bring a large pot of heavily salted water to a rolling boil and cook pappardelle according to package directions until al dente. Reserve about 1 cup of pasta water.
- Remove herb sprigs and bay leaf from the bolognese sauce. Add the cooked pappardelle directly to the sauce and toss to coat, adding a splash of reserved pasta water if needed to achieve desired consistency.
- Serve immediately in warm bowls, garnished with a generous grating of fresh Parmigiano-Reggiano cheese and the reserved crisp bacon.
Notes
4. **Sun-dried Tomato Chicken Pasta**For those evenings when you want maximum flavor with minimal fuss, the Sun-dried Tomato Chicken Pasta steps up to the plate. This dish is a true testament to how simple ingredients can come together to create something truly extraordinary. It’s packed with a depth of flavor that feels sophisticated, yet it’s wonderfully straightforward to prepare, making it a dream for any home cook.
The secret to this pasta’s incredible taste lies in the sun-dried tomatoes. These little flavor bombs are concentrated with sweet and tangy notes, providing a rich, savory backbone to the dish. Combined with fragrant herbs, they infuse every element of the pasta with a warmth and brightness that’s utterly delicious. It’s a taste profile that transports you straight to a sun-drenched Mediterranean kitchen.
What’s truly fantastic about this recipe is its commitment to ease. It utilizes simple ingredients that are likely already in your pantry or easily accessible, so you won’t be scrambling to find obscure items. This thoughtful selection of components means you can whip up this tasty option for dinner without much effort, making it perfect for those times when you’re short on time but not on appetite.
This creamy pasta isn’t just easy; it’s incredibly satisfying. The tender chicken, the chewy sun-dried tomatoes, and the creamy sauce all meld together into a harmonious symphony of flavors and textures. It’s a dish that feels gourmet but is totally achievable on a regular weeknight, proving that delicious, flavorful meals don’t have to be complicated to be utterly delightful.
Creamy Tuscan chicken
Equipment
- 1 Large Frying Pan or Skillet Preferably oven-safe if finishing in the oven
- 1 Whisk
- 1 Tongs For handling chicken
- 1 Chef’s knife
- 1 Chopping Board
Ingredients
Main
- 2 tbsp plain flour
- 1 tbsp smoked paprika
- 2 tsp oregano
- 4 skin-on chicken breasts
- 80 g sundried tomatoes chopped, plus 1 tbsp oil from the jar (or use olive oil)
- 4 garlic cloves finely grated or crushed
- 125 ml white wine
- 250 ml chicken stock
- 200 g spinach
- 150 ml double cream
- 75 g grated parmesan
- cooked rice to serve
- small handful of parsley chopped
Instructions
- In a shallow dish, combine the plain flour, smoked paprika, and oregano. Dredge the chicken breasts thoroughly in this mixture, ensuring an even coating.
- Heat 1 tbsp of oil from the sundried tomato jar (or olive oil) in a large frying pan over medium-high heat. Place the chicken breasts skin-side down and sear for 5-7 minutes until golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Remove chicken from the pan and set aside.
- Add the finely grated garlic and chopped sundried tomatoes to the same pan, cooking for 1-2 minutes until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes to reduce slightly.
- Stir in the chicken stock and bring the mixture to a gentle simmer.
- Return the seared chicken breasts to the pan, nestling them into the sauce. Cover the pan, reduce the heat to low, and cook for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Remove the chicken from the pan once cooked. Stir in the double cream and grated Parmesan cheese into the sauce. Simmer gently for 2-3 minutes, stirring constantly, until the sauce thickens slightly. Do not boil vigorously to prevent curdling.
- Add the fresh spinach to the sauce, stirring until it just wilts, which should take about 1-2 minutes.
- Return the cooked chicken breasts to the pan, coating them well with the creamy Tuscan sauce. Heat through briefly for a minute.
- Garnish with chopped fresh parsley and serve immediately with cooked rice.
Notes
5. **Shrimp Carbonara**Alright, shrimp lovers, get ready for a game-changer! Shrimp Carbonara takes the beloved classic Italian pasta dish and gives it a magnificent, succulent twist. This isn’t just another pasta recipe; it’s a quick and tasty take on tradition that brings the best of both worlds to your plate. If you thought carbonara couldn’t get any better, prepare to be delightfully surprised.
The magic of this dish lies in its exquisite blend of textures and flavors. It perfectly combines the creamy goodness that is the hallmark of traditional Carbonara with the delicate, sweet bite of succulent shrimp. The result is a truly satisfying meal that feels both familiar and exciting, offering a fresh perspective on a well-loved favorite.
One of the biggest wins for this Shrimp Carbonara is how incredibly easy it is to prepare. You don’t need to be a seasoned chef to master this one. The steps are straightforward, allowing you to create a dish that tastes like it took hours, but actually comes together remarkably quickly. It’s all about smart cooking that delivers big on flavor without the big fuss.
This dish truly stands out as a satisfying meal that’s easy to prepare, making it an excellent choice for a busy weeknight when you’re craving something special. The creamy sauce, often made with eggs, cheese, and a hint of pasta water, coats the pasta beautifully, ensuring every forkful is a rich, flavorful experience. So go ahead, treat yourself to this fantastic fusion of Italian tradition and seafood delight.
Shrimp Carbonara
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet For sautéing shrimp and aromatics, and combining with pasta
- 1 Whisk For preparing the egg and cheese mixture
- 1 Tongs For tossing pasta and sauce
Ingredients
Main
- 1 16 ounce package spaghetti
- 20 uncooked medium shrimp peeled and deveined
- 2 tablespoons extra-virgin olive oil divided
- salt and ground black pepper to taste
- 1 small onion minced
- 2 cloves garlic minced
- 1 cup skim milk
- 0.25 cup half-and-half
- 4 large eggs beaten
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley
Instructions
- Cook spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- While the spaghetti cooks, season the peeled and deveined shrimp with salt and ground black pepper.
- Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of extra-virgin olive oil. Add the minced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a medium bowl, whisk together the skim milk, half-and-half, and beaten eggs until well combined. Gradually whisk in the 1 cup of grated Parmesan cheese.
- Add the drained hot spaghetti to the skillet with the cooked onion and garlic. Reduce heat to low or remove the skillet from the heat temporarily.
- Pour the egg and cheese mixture over the hot spaghetti, immediately and continuously tossing with tongs to coat the pasta evenly and prevent the eggs from scrambling. Add a splash of reserved pasta water as needed to create a creamy sauce consistency.
- Return the cooked shrimp to the skillet with the pasta. Toss gently to combine and heat through, ensuring everything is well coated.
- Serve immediately, garnished with fresh parsley and additional grated Parmesan cheese, if desired.
Notes
6. **Instant Pot Chili Mac**Get ready for a serious comfort food mashup that’s about to become your new obsession: Instant Pot Chili Mac! This incredible dish perfectly combines the hearty, robust flavors of classic chili with the cheesy, indulgent goodness of mac and cheese. It’s like two of your favorite comfort foods had a delicious baby, and trust us, you’re going to want seconds (and thirds!).
This isn’t just a fusion; it’s a one-pot wonder designed for maximum flavor and minimum cleanup. With ground beef providing a savory base, pasta soaking up all the deliciousness, a generous amount of cheese melting into perfection, and a kick of chili spices, every ingredient plays its part in creating a truly unforgettable meal. It’s robust, it’s cheesy, and it’s unbelievably satisfying.
The true hero here is the Instant Pot, which transforms this potentially multi-pot meal into a quick, one-pot marvel. The efficiency of the Instant Pot means less time spent scrubbing pots and pans and more time enjoying your culinary creation. This quick one-pot meal is bound to be a hit with the whole family, satisfying even the pickiest eaters with its familiar yet exciting flavors.
So, if you’re looking for a dish that’s packed with flavor, incredibly comforting, and ridiculously easy to make, Instant Pot Chili Mac is your answer. It’s perfect for those busy nights when you need a hearty dinner on the table in a flash, delivering a double dose of comfort that will leave everyone feeling happy and completely satisfied. It’s a testament to how modern cooking tools can make comfort food dreams a quick reality.
Instant Pot Chili Mac
Equipment
- 1 Instant Pot
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Heat-Proof Spatula
- 1 Measuring Cups and Spoons Set
Ingredients
Main
- 1.5 pounds lean ground beef
- 1 onion diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- ¼ cup ketchup
- 3 cups elbow macaroni
- 3 cups beef broth
- 1 cup shredded cheddar cheese
Instructions
- Prepare ingredients: Dice the onion and measure out all other components.
- Set your Instant Pot to the ‘Sauté’ function. Once hot, add the lean ground beef and break it apart with a wooden spoon or spatula. Brown the beef thoroughly.
- Drain any excess fat from the pot. Add the diced onion to the pot and continue to sauté until it is softened and translucent.
- Stir in the salt, pepper, dried thyme, and ketchup. Cook for an additional minute, stirring well to combine the flavors.
- Pour in the beef broth. Use your spoon to scrape the bottom of the pot, ensuring any browned bits are loosened to prevent a ‘Burn’ notice.
- Add the elbow macaroni to the pot. Gently push down to ensure all the macaroni is fully submerged in the liquid. Do not stir further after this point.
- Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ on High pressure for 4 minutes.
- Once the cooking cycle is complete, perform a Quick Pressure Release (QPR) by carefully turning the valve to ‘Venting’ to release the steam quickly.
- Carefully remove the lid. Stir in the shredded cheddar cheese until it is completely melted and the sauce becomes creamy and well combined.
- Taste the Chili Mac and adjust seasoning with additional salt and pepper if desired. Serve hot, garnished as you please.
Notes
7. **Creamy Chicken Pasta with Red Wine & Mushrooms**Prepare your taste buds for a truly sophisticated yet surprisingly simple dinner experience with this Creamy Chicken Pasta with Red Wine & Mushrooms. This dish isn’t just a meal; it’s a flavor journey that combines rich, earthy notes with tender chicken and a creamy sauce that feels utterly luxurious. It’s the kind of meal that impresses without requiring you to spend hours in the kitchen.
The magic happens with the thoughtful combination of ingredients. The red wine adds a deep, complex layer of flavor, beautifully complemented by the earthy richness of mushrooms and the aromatic freshness of thyme. These elements work in harmony to create a sauce that is both robust and velvety smooth, coating the chicken and pasta in a truly delectable embrace.
One of the most impressive aspects of this Creamy Chicken Pasta is its incredible speed. It’s ready in just 30 minutes, which is simply fantastic for those busy weeknights when you’re craving something delicious but don’t have endless time. This quick turnaround doesn’t compromise on flavor; instead, it showcases how expertly combined ingredients can deliver maximum taste in minimum time.
This dish is always a hit, and here’s a little secret: it’s great for leftovers the next day! The flavors often deepen and meld even further, making your next-day lunch or dinner just as delightful, if not more so. It’s a simple dinner that truly delivers on taste, convenience, and comforting satisfaction, proving that elegance and speed can absolutely go hand-in-hand in your kitchen.
Alright, pasta pals, if you thought we were done with the creamy goodness, think again! We’re just getting started on this culinary adventure. Our next set of recipes is all about elevating your meal game, bringing you innovative twists and indulgent flavors that are perfect for when you want to impress without the stress. Get ready to unlock some serious creamy delights that are anything but basic.
We’re talking about dishes that feel a little fancy, a little daring, and a whole lot delicious. These aren’t just meals; they’re experiences, designed to wrap you in comfort and excite your taste buds. So, clear your kitchen counters, because these seven innovative and indulgent pasta creations are about to become your new go-to for elevating any meal, whether it’s a special occasion or just a Tuesday night when you deserve something extra.
Creamy spinach, basil & chicken pasta
Equipment
- 1 Large Stockpot For cooking the pasta.
- 1 Large, deep skillet For preparing the sauce.
- 1 Chef’s knife For chopping vegetables and herbs.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Colander For draining the cooked pasta.
Ingredients
Main
- 300 g long pasta we used mafaldine
- 2 tbsp leftover chicken fat from the roast chicken recipe, below
- 1 onion finely chopped
- 1 red chilli finely chopped, or 1 tsp chilli flakes
- 4 leftover roasted garlic cloves mashed
- 2 tbsp tomato purée
- 200 ml white wine
- 300 g spinach
- 200 g-300g leftover chicken shredded from the roast chicken recipe, below
- ½ lemon juiced
- small handful of basil leaves chopped into fine ribbons
- 200 g crème fraîche
Instructions
- Cook the long pasta according to package instructions until al dente, ensuring to reserve about a cup of the starchy pasta cooking water before draining.
- While the pasta cooks, heat the leftover chicken fat in a large, deep skillet or pot over medium heat.
- Add the finely chopped onion and chili (or chili flakes) to the skillet and sauté until the onion is softened and translucent, about 5-7 minutes.
- Stir in the mashed roasted garlic cloves and tomato purée; cook for another 1-2 minutes, allowing the purée to deepen in color.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan, and bring to a simmer, reducing slightly for 2-3 minutes.
- Add the fresh spinach to the skillet, stirring until it just wilts down, which should only take a minute or two.
- Fold in the shredded leftover chicken, lemon juice, and crème fraîche. Heat gently, ensuring the sauce doesn’t boil vigorously.
- Add the drained pasta directly to the skillet with the sauce.
- Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired creamy consistency.
- Stir in the finely chopped basil ribbons just before serving.
Notes
8. **Salmon Crème Fraîche Pasta**Ready for a dish that feels utterly gourmet but secretly takes almost no effort? Say hello to Salmon Crème Fraîche Pasta! This is the kind of recipe that makes you feel like a culinary genius, serving up sophistication without breaking a sweat. It’s perfect for when you want to impress a dinner guest or simply treat yourself to something truly special on a busy weeknight.
The magic here comes from the fantastic trio of salmon, crème fraîche, and lemon. The salmon brings a rich, savory depth that’s utterly satisfying, while the crème fraîche adds this beautifully light, delicate creaminess that’s simply divine. And that hint of lemon? It’s the perfect bright counterpoint, tying all those luxurious flavors together into one harmonious bite.
Seriously, one of the best things about this recipe is how quick it is. You can whip this flavor-packed dish up in no time, making it an incredible choice for literally any weeknight dinner. Plus, whether you’ve got fresh salmon on hand or just a trusty frozen fillet, this recipe is super flexible, ensuring you can enjoy it whenever the craving strikes, all year long!
This isn’t just another salmon dish; it’s an elegant, flavorful experience that proves you don’t need hours in the kitchen to create something truly memorable. The crème fraîche truly adds a light touch, making it a delightful option that satisfies without feeling too heavy. Prepare to fall head over heels for this one!
farfalle with salmon and creme fraiche
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Non-stick Frying Pan For searing salmon
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Skillet or Sauté Pan For preparing the sauce
Ingredients
Main
- * 1 5 cup whole grain pasta (around 300 g)
- * 250 g salmon filet
- * 300 g creme fraiche
- * 1 garlic clove
- * 2 small tomato
- * 1 fresh onion
- * 10 olive green or black whatever you prefer
- * 10 caper
- * 10 big basil leaf
- * 2 tbsp olive oil
- * salt and white pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the farfalle and cook according to package instructions until al dente. Drain, reserving approximately 1/2 cup of the pasta cooking water.
- While the pasta cooks, pat the salmon fillet dry with paper towels and season generously with salt and white pepper.
- Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Carefully place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily. Remove from the pan and set aside.
- Finely mince the garlic clove and the fresh onion. Roughly chop the small tomatoes, olives, and capers.
- In a large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and fresh onion, sautéing for 2-3 minutes until softened and fragrant.
- Stir in the chopped tomatoes, olives, and capers. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
- Reduce the heat to low. Stir in the crème fraîche. Gently warm the sauce, being careful not to bring it to a vigorous boil. If the sauce appears too thick, add a splash of the reserved pasta water to achieve your desired consistency.
- Flake the cooked salmon into large chunks and gently fold them into the crème fraîche sauce in the skillet.
- Add the drained farfalle to the skillet with the sauce and salmon. Toss gently to combine all ingredients thoroughly, ensuring the pasta is well coated.
- Tear or coarsely chop the fresh basil leaves and stir them into the pasta. Taste and adjust seasoning with additional salt and white pepper as needed. Serve immediately.
Notes
9. **Crème Fraîche Carbonara**If you thought classic Carbonara was the peak of creamy pasta, prepare to have your mind blown! Crème Fraîche Carbonara takes everything you love about the original and dials it up a notch, packing in even more flavor and a lush texture that’s simply irresistible. This isn’t just a twist; it’s an upgrade, making a beloved dish even more sensational.
Imagine that iconic Carbonara richness, but with an extra layer of creamy decadence thanks to the crème fraîche. It softens the traditional egg and cheese sauce, making it even silkier and more indulgent. This isn’t just about adding an ingredient; it’s about enhancing the entire experience, creating a truly unforgettable pasta dish that you’ll crave constantly.
And the best part? Despite its elevated flavor profile, this dish remains incredibly approachable. It’s a great option for a satisfying meal that genuinely doesn’t require a ton of work. You can achieve that restaurant-quality taste right in your own kitchen without feeling overwhelmed, making it perfect for both seasoned cooks and kitchen novices alike.
So, if you’re looking for a meal that feels both familiar and exciting, this Crème Fraîche Carbonara is your answer. It’s truly packed with even more flavor, offering a delightful richness that will make every forkful a luxurious treat. Get ready to redefine your comfort food standards with this sensational spin on a classic!
Ham And Pea Carbonara recipes
Equipment
- 1 Large Saucepot For cooking spaghetti and peas
- 1 Large Frying Pan For sautéing aromatics and combining the sauce
- 1 Colander For draining pasta and peas
- 1 Box Grater For Parmesan and lemon zest
- 1 Tongs or Spatula For mixing and serving
Ingredients
Main
- 325 g 11oz spaghetti
- 275 g 9oz frozen peas
- 1 tbsp olive oil
- 1 garlic clove finely chopped
- 8 spring onions finely chopped
- pinch chilli flakes optional
- 120 g 4oz pulled ham hock or thickly sliced ham, shredded
- 175 g 6oz half-fat crème fraîche
- 40 g 1 1/2oz Parmesan, grated, plus extra shavings to serve
- 1 lemon zested and juiced
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
- During the last minute of spaghetti cooking, add the frozen peas to the pot.
- While pasta cooks, heat olive oil in a large frying pan or skillet over medium heat. Sauté the chopped garlic, spring onions, and chilli flakes (if using) for 2-3 minutes until fragrant.
- Add the shredded ham to the frying pan and gently warm through for another 1-2 minutes.
- Drain the spaghetti and peas, reserving about 1 cup of the starchy pasta cooking water.
- Add the drained spaghetti and peas directly to the frying pan with the ham and aromatics.
- Remove the pan from the heat or reduce to very low. Stir in the half-fat crème fraîche, grated Parmesan, lemon zest, and lemon juice.
- Gradually add the reserved pasta water, a splash at a time, stirring continuously until the sauce is creamy, smooth, and coats the spaghetti beautifully.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with extra Parmesan shavings if desired.
Notes
10. **Tahini Pasta**Okay, get ready for something totally fresh and undeniably delicious that will shake up your weeknight routine: Tahini Pasta! If you’re on the hunt for a new, simple pasta dish that brings a unique flavor to the table, this is your moment. It’s quick, it’s easy, and it’s about to become your latest obsession.
The star of this show is the incredible tahini sauce, which delivers a creamy, tangy, and nutty goodness that is SO GOOD! This isn’t your average red or white sauce; it’s an innovative blend of flavors that will awaken your palate and leave you wondering where this recipe has been all your life. It’s surprisingly versatile and incredibly satisfying.
And the speed? Oh my goodness, the speed! This easy tahini pasta recipe is ready in just 20 minutes! That means you can go from “what’s for dinner?” to “wow, this is amazing!” faster than you can queue up your favorite show. It’s the ultimate hack for those super busy nights when you still want something homemade and flavorful.
So, if you’re brave enough to step outside your pasta comfort zone, trust us, this creamy tahini pasta is a winner. It’s the perfect combination of speed, simplicity, and utterly delicious, flavorful sauce. Get ready to add this quick, unique, and incredibly satisfying dish to your regular rotation – your taste buds will thank you!
Green Tahini Pasta Salad with Feta and Fried Chickpeas
Equipment
- 1 Blender or Food Processor For blending the green tahini dressing to a smooth consistency.
- 1 Large Pot For cooking the pasta.
- 1 Large Mixing Bowl For combining all salad ingredients and dressing.
- 1 Skillet or Frying Pan For frying the chickpeas until crispy.
- 1 Colander For draining pasta and chickpeas.
Ingredients
Main
- For the green tahini:
- 1 cup 10 oz./315 g tahini
- Handful of fresh flat-leaf parsley leaves and tender stems about 2 cups/3/4 oz./20 g loosely packed
- Handful of fresh cilantro leaves and tender stems about 2 cups/3/4 oz./20 g loosely packed
- 2 green onions trimmed and cut into 1-inch (2.5-cm) pieces
- 2 large garlic cloves peeled
- 1/2 cup 4 fl. oz./125 ml fresh lemon juice (from about 3 lemons), plus 1/2 lemon for serving
- 6 Tbs. 3 fl. oz./90 ml extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup 8 fl. oz./250 ml cold water
Instructions
- In a blender or food processor, combine the tahini, parsley, cilantro, green onions, garlic, 1/2 cup (125 ml) lemon juice, 6 Tbs. (90 ml) olive oil, kosher salt, and freshly ground pepper.
- Blend until very smooth, adding the 1 cup (250 ml) cold water gradually to achieve a creamy, pourable consistency. Taste and adjust seasoning as needed.
- Cook your chosen pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking and cool the pasta.
- While the pasta cooks, heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Add the drained chickpeas and fry, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Season with a pinch of salt and pepper.
- In the large mixing bowl, combine the cooled pasta, fried chickpeas, and crumbled feta cheese.
- Pour the green tahini dressing over the pasta mixture and toss gently but thoroughly until all ingredients are evenly coated.
- Taste the salad and adjust with more salt, pepper, or lemon juice if desired for optimal flavor balance.
- Serve immediately, or chill for at least 15 minutes for flavors to meld, garnished with a squeeze from the reserved 1/2 lemon.
Notes
11. **Creamy Chili Crab Pasta**Hold the phone, because we’ve got a pasta dish that’s anything but average: Creamy Chili Crab Pasta! This isn’t just a meal; it’s an experience, bringing together bold flavors and luxurious textures that will transport your taste buds to a whole new level of deliciousness. Get ready for a dish that truly stands out from the crowd!
This incredible pasta is a harmonious blend of creamy, spicy, and perfectly garlicky notes. The star, of course, is the crab, offering a delicate sweetness that perfectly complements the rich, savory sauce. It’s a dynamic flavor profile that’s exciting yet comforting, making every forkful an absolute delight.
What truly sets this dish apart is its silky sauce. It’s expertly crafted to coat every strand of pasta and every piece of crab, ensuring a consistently luscious and flavorful experience. The “just right amount” of silky sauce means it’s rich without being heavy, allowing all those amazing flavors to truly shine through.
If you’re looking to shake up your dinner routine with something truly special, Creamy Chili Crab Pasta is an absolute must-try. It’s a sophisticated yet incredibly satisfying meal that proves innovative flavors can also be deeply comforting. Prepare to be wowed by this creamy, spicy, and utterly delicious creation!
12. **Quick Creamy Cajun Pasta**Who says you can’t have restaurant-quality deliciousness on a weeknight? Not us! Get ready to spice things up with this Quick Creamy Cajun Pasta. This homemade recipe absolutely hits the mark, delivering a powerful punch of flavor that makes for the perfect weeknight dinner, proving that gourmet doesn’t have to mean long hours in the kitchen.
This dish is all about bold, vibrant Cajun flavors infused into a rich, creamy sauce. Think smoky paprika, zesty cayenne, and aromatic herbs, all swirling together to create an unforgettable taste sensation. It’s got that signature Cajun kick, but it’s balanced beautifully with a luxurious creaminess that makes it incredibly satisfying and truly addictive.
The best part? This entire culinary masterpiece can be ready in only 20 minutes! Yes, you read that right—twenty minutes! That means you can have an unbelievably flavorful, restaurant-worthy meal on your table faster than you can decide on a takeout menu. It’s the ultimate win for busy evenings when you’re craving something exciting.
So, if you’re looking to add some serious zing and comfort to your dinner lineup, this Creamy Cajun Pasta is your go-to. It’s a testament to how incredible flavors can come together swiftly, creating a satisfying and unforgettable meal that will have everyone begging for the recipe. Prepare for your new favorite quick-and-spicy obsession!
5-Ingredient Cajun Pasta
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For sautéing sausage and preparing sauce
- 1 Colander For draining pasta
- 1 Wooden Spoon or Spatula For stirring
- 1 Measuring Cups and Spoons
Ingredients
Main
- 12 ounces bow tie pasta
- 2 teaspoons olive oil
- 1 14 ounce package smoked sausage, cut into 1/2-inch thick slices
- 1 10 ounce frozen seasoning blend
- 1 teaspoon Cajun seasoning or more to taste
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan cheese
- finely chopped parsley for garnish optional
Instructions
- Bring a large pot of salted water to a rolling boil. Add bow tie pasta and cook according to package directions until al dente; drain well and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add sliced smoked sausage to the skillet and cook, stirring occasionally, until deeply browned and slightly crispy, about 5-7 minutes. Remove sausage from the skillet and set aside, leaving rendered fat in the pan.
- Add the frozen seasoning blend to the skillet and cook, stirring frequently, until softened and fragrant, about 3-5 minutes.
- Return the browned sausage to the skillet with the seasoning blend. Stir in Cajun seasoning, adding more to taste if desired.
- Pour in the heavy cream and bring the mixture to a gentle simmer, stirring continuously.
- Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth and slightly thickened.
- Add the drained cooked pasta to the skillet with the sauce and sausage.
- Toss everything together until the pasta is thoroughly coated in the creamy sauce and heated through, about 1-2 minutes.
- Serve immediately, garnished with finely chopped fresh parsley, if desired.
Notes
13. **Creamy Steak Pasta**Buckle up, buttercups, because this is where comfort food meets pure decadence: Creamy Steak Pasta! This isn’t just a meal; it’s a celebration, the perfect dish for a weeknight when you need a serious pick-me-up or an impressive weekend dinner party. Get ready for restaurant-quality pasta that feels like a warm, luxurious hug.
What makes this dish so utterly divine? It’s the tender, perfectly cooked steak combined with a luscious, creamy sauce that’s rich in flavor. This isn’t just a side of steak with pasta; it’s a seamless integration of savory meat into a comforting pasta dish, ensuring every forkful is a symphony of textures and tastes that will make your taste buds sing.
And here’s the kicker: this incredible, restaurant-quality pasta recipe is prepared in just 30 minutes! Seriously, you can whip up this luxurious comfort food in less time than it takes to scroll through social media. It’s all about smart, efficient cooking that delivers big on flavor and indulgence without the big fuss.
Made with just 10 ingredients, this Creamy Steak Pasta truly defines comfort food at its finest. It’s a meal that feels special, satisfying, and utterly delicious, making it a fantastic choice for any occasion. Treat yourself and your loved ones to this unbelievably good dish—you absolutely deserve it!
Steak and Linguini Pasta with Creamy Tomat
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet Heavy-bottomed, preferably cast iron, for searing steak and preparing sauce
- 1 Baking Sheet For roasting carrots
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- * 1 16 oz package barilla whole grain linguini pasta
- * creamy tomato basil sauce:
- * 1 24 oz jar of barilla tomato and basil sauce
- * 1 14.5 oz jar barilla garlic alfredo sauce
- * 1/2 cup diced onion
- * 1 teaspoon minced garlic
- * 1-2 teaspoon olive oil
- * 1/2 cup thinly sliced fresh basil leaf
- * spice rubbed steak:
- * 1.5 pound beef loin strip steak
- * 2 teaspoon italian pizza seasoning spice
- * ⅛ teaspoon red pepper flake
- * 1/4 teaspoon sea salt
- * ⅛ teaspoon black pepper
- * 1 1/2 teaspoon olive oil
- * roasted carrot:
- * 1 16 ounce package petite multi color carrot
- * 2 teaspoon olive oil
- * 1 teaspoon italian pizza seasoning spice
- * 1/2 teaspoon sea salt
- * 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss petite carrots with 2 teaspoons olive oil, 1 teaspoon Italian pizza seasoning, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast until tender and slightly caramelized, about 20-25 minutes.
- Season the beef loin strip steak generously with 2 teaspoons Italian pizza seasoning, ⅛ teaspoon red pepper flake, 1/4 teaspoon sea salt, and ⅛ teaspoon black pepper on both sides.
- Bring a large pot of salted water to a rolling boil. Add the 16 oz package of linguini pasta and cook according to package directions until al dente. Drain, reserving about 1 cup of the pasta water.
- In a large skillet or pot, heat 1-2 teaspoons olive oil over medium heat. Sauté diced onion until softened, about 3-5 minutes, then add minced garlic and cook for another minute until fragrant.
- Stir in the 24 oz jar of Barilla tomato and basil sauce and the 14.5 oz jar of Barilla garlic alfredo sauce. Bring to a gentle simmer, then stir in 1/2 cup thinly sliced fresh basil leaf. Keep warm over low heat.
- While the sauce simmers, heat 1 1/2 teaspoons olive oil in a separate heavy-bottomed skillet (e.g., cast iron) over medium-high heat until shimmering. Carefully place the seasoned steak in the hot skillet.
- Sear the steak for 3-5 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to check internal temperature if preferred.
- Remove steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing thinly against the grain.
- Add the cooked linguini pasta to the creamy tomato basil sauce. Toss to coat evenly, adding a splash of reserved pasta water if needed to reach desired consistency.
- Portion the linguini pasta with sauce onto plates. Arrange sliced steak alongside the pasta and serve with the roasted carrots.
Notes
14. **Creamy Goat Cheese Pasta**Alright, prepare to discover your new secret weapon for dinner success: Creamy Goat Cheese Pasta! If you’re on the hunt for a fast and easy dinner recipe that tastes like it took all day, well, darling, you’ve found it. This dish is about to become a favorite, trust us.
This pasta brings together the vibrant, tangy notes of goat cheese with a smooth, creamy base to create something truly magical. The goat cheese melts into the sauce, giving it a unique piquant flavor that’s both sophisticated and incredibly comforting. It’s a delightful twist that elevates a simple pasta dish into something extraordinary.
The absolute best part? This creamy goat cheese pasta is done in a mere 20 minutes! That’s right, you can have a gourmet-tasting, deeply satisfying meal on the table in less time than it takes to decide what to wear. It’s the perfect solution for those hectic days when you crave something special but are seriously short on time.
So, if you’re ready to impress your taste buds and simplify your life, this Creamy Goat Cheese Pasta is the answer. It’s fast, it’s easy, and it delivers on flavor in a big way, proving that you can absolutely have it all when it comes to weeknight dinners. Get ready for a dish that’s going to be on repeat in your kitchen!
There you have it, pasta enthusiasts! We’ve journeyed through a world of creamy pasta dreams, from quick weeknight fixes to innovative, indulgent creations. These 14 recipes are your golden ticket to never having a boring meal again. Whether you’re craving zesty lemon, bold Cajun, elegant salmon, or unique tahini, there’s a dish here ready to wrap you in comfort and delight your senses.
Creamy Goat Cheese Pasta with Roasted Asparagus
Equipment
- 1 Baking Sheet For roasting asparagus
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Whisk For emulsifying the goat cheese sauce
- 1 Chef’s knife For preparing asparagus and chives
Ingredients
Main
- 2 bunches asparagus 2 pounds total tough ends removed
- 4 tablespoons butter cut into small pieces
- 12 ounces cavatappi or other short pasta
- 1 small log soft goat cheese 5 ounces crumbled
- 2 to 3 tablespoons snipped fresh chives for garnish
Instructions
- Preheat your oven to 400°F (200°C) for roasting the asparagus.
- Wash the asparagus, snap off the tough ends, and arrange them on a baking sheet. Drizzle with a little olive oil (optional) and season with salt and pepper.
- Roast the asparagus in the preheated oven for 10-15 minutes, or until tender-crisp.
- While the asparagus roasts, bring a large pot of generously salted water to a rolling boil for the pasta.
- Add the cavatappi or other short pasta to the boiling water and cook according to package directions until al dente.
- Before draining the pasta, reserve approximately 1 cup of the starchy cooking water. Then, drain the pasta thoroughly using a colander.
- Return the empty pot to low heat. Add the butter pieces and let them melt, stirring occasionally.
- Add the crumbled goat cheese to the melted butter in the pot. Gradually whisk in the reserved pasta water, a few tablespoons at a time, until a creamy, smooth sauce forms.
- Add the drained pasta and roasted asparagus to the pot with the goat cheese sauce. Toss gently to combine, ensuring all ingredients are well coated.
- Transfer the creamy goat cheese pasta to serving bowls and garnish generously with snipped fresh chives before serving hot.
Notes
Remember, life’s too short for bland dinners, and you absolutely deserve to enjoy delicious, satisfying food without the stress. So grab your aprons, pick a recipe (or two, or three!), and get ready to transform your kitchen into a haven of creamy, dreamy pasta perfection. Happy cooking, and may your bowls always be full!
