Everyone needs a great pasta dish in their weekly dinner rotation. So here’s three CRAZY delicious ones to try: Cajun Skillet Pasta, Chicken Alfredo Shells, and Spicy Chicken Spaghetti! These are all totally different, so try them all this week! At least one of these is bound to be a hit with the family!

Cajon Pasta

#1: Cajun Skillet Pasta
Ingredients:

14OZ package Turkey Smoked Sausage cut into 1/4-inch slices
8OZ Pasta
2 CUPS Heavy Cream
1 TBSP Cajun seasoning
1 CUP Grated Parmesan cheese

Directions:

Prepare pasta according to package directions; drain and set aside.
Sauté sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
Add cream and Cajun seasoning; bring to a boil. Reduce heat.
Simmer gently until mixture begins to thicken. Remove from heat, stir in Parmesan cheese.
Add pasta to sauce and toss.
Enjoy!

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#2: Chicken Alfredo Shells
Ingredients:

Large Pasta Shells
1lb Cooked shredded chicken
1 1/2 CUP Cottage cheese
1 CUP Freshly grated Mozzarella Cheese
1/2 CUP Shredded Parmesan Cheese
1/2 CUP Shredded Romano Cheese
1 Egg, beaten
1/2 tsp Pepper
1/2 tsp Salt
1 15oz Jar garlic Alfredo sauce

Fresh parsley for garnish, if desired

Directions:

Preheat oven to 350°F
Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Prepare shells according to package directions.
Drain water from shells, pat dry with paper towels.
In a large bowl combine Mozzarella, Parmesan and Romano cheese.
Remove 1/2 cup for topping.
Add cottage cheese, egg, pepper and salt. Stir until well combined. Add chicken and stir until completely combined.
Spoon 1 cup Alfredo sauce on the bottom of the prepared pan.
Stuff shells with chicken mixture either using a spoon or a small scoop.
Arrange in prepared pan in single layer. Spoon remaining Alfredo sauce over shells. Sprinkle with reserved cheese.
Bake in preheated oven for 20 minutes or until cheese is lightly browned and bubbly.
Garnish with parsley.
Enjoy!

 

 spicychickspag-header#3: Spicy Chicken Spaghetti
Ingredients:

1 lb Pasta – cooked
1 lb Chicken tenders
2 Tbsp Butter
16 oz Velveeta
1 CUP Milk
1 10oz Can Rotel (tomatoes & chilies)
1 10oz Can Cream of chicken soup
1/2 tsp Cumin
3 TBS Sriracha
1 CUP Panko or other bread crumbs
1 CUP Grated Cheddar cheese
S&P to taste
Crushed red pepper as garnish

Directions:

Cook & drain the pasta.
Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up.
Melt the butter in a deep stock pot sprayed with cooking spray, too.
The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later.
Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat.
Add the chicken.
Toss it with the pasta.
Add S&P to taste.
Spray a casserole dish with cooking spray & put the chicken spaghetti in it.
Top with grated cheese & bread crumbs.
Cook at 350°F for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.

 

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