Make the Creamiest Pasta Dishes in 10 Easy Recipes

Ingredients (for 4 servings)

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 cup cooked sausage(140 g), sliced
• 2 chicken breasts, thinly sliced
• 1 tablespoon cajun seasoning
• 2 cups heavy cream(480 mL)
• 4 cups penne pasta(400 g), cooked
• 1 cup parmesan cheese(110 g)
• ¼ cup fresh parsley(10 g)

Instructions

1. Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
2. Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
3. Add the cream, and bring to a boil.
4. Add the pasta, stirring until evenly mixed.
5. To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
6. Serve.
7. Enjoy!

Ingredients (for 3 servings)

• 3 tablespoons butter
• 2 lb shrimp(905 g), deveined and peeled
• 1 cup tomato(200 g), chopped
• ½ cup green onion(50 g), chopped
• 2 tablespoons chili powder
• ½ cup fresh parsley(15 g), chopped
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup milk(240 mL)
• 1 ¼ cups rotini pasta(250 g)

Instructions

1. Melt butter in a large pot over medium-high heat.
2. Cook the shrimp until pink.
3. Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
4. Pour in the milk, bringing to a boil.
5. Stir in the cooked pasta until well-coated.
6. Enjoy!

Ingredients (for 6 servings)

• 1 tablespoon olive oil
• 3 chicken breasts, cubed
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 2 ½ cups chicken broth(600 mL)
• 2 ½ cups heavy cream(600 mL)
• ½ lb penne pasta(200 g), uncooked
• 2 cups parmesan cheese(220 g)
• 2 cups mozzarella cheese(200 g)
• 1 handful fresh parsley, chopped

Instructions

1. In a pot, heat oil and add chicken.
2. Season chicken with salt and pepper.
3. Add garlic, then brown the chicken.
4. Add broth, heavy cream, and pasta, and bring to a boil.
5. Cover and reduce the heat to a simmer for 15-20 min.
6. Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
7. Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28×18 cm or 33×23 cm) baking dish.
8. Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
9. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
10. Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
11. Enjoy!

Ingredients

• 1 pound penne pasta
• 3 cloves garlic, minced
• 1 whole medium onion, chopped finely
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup vodka
• One 14-ounce can tomato puree or tomato sauce
• 1 cup heavy cream
• 1 generous pinch red pepper flakes, plus more if needed
• 1/4 to 1/2 teaspoon salt
• Freshly ground black pepper
• Grated Parmesan, for serving

Instructions

1. Cook the pasta according to package directions.
2. Sauté the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. 
3. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding).
4. Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it’s thoroughly combined, then reduce the heat to low.
5. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. 
6. Sprinkle in the red pepper flakes and add salt and pepper to taste. 
7. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Ingredients (for 3 servings)

• 2 tablespoons olive oil
• 2 chicken breasts, thinly sliced
• 3 cloves garlic, minced
• 6 strips bacon, cooked, chopped
• 5 oz spinach(140 g)
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 cups heavy cream(470 mL)
• 1 ¼ cups rotini pasta(250 g), cooked
• 1 cup parmesan cheese(100 g)
• ½ cup fresh parsley(15 g), chopped

Instructions

1. Heat oil in a large pot over high heat.
2. Cook the chicken until no pink is showing.
3. Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
4. Pour in the cream and bring to a boil.
5. Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
6. Enjoy!

Ingredients

• 1 lb shrimp(455 g), peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ cups milk(355 mL)
• 1 ½ cups chicken broth(355 mL)
• 8 oz fettuccine pasta(230 g)
• 4 cups spinach(900 g)
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon Italian seasoning
• ¼ cup grated parmesan cheese(30 g), extra to garnish

Instructions

1. In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
2. Cook until shrimp is pink, then put aside.
3. In the same pot, add milk, broth, and pasta.
4. Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
5. Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
6. Add the shrimp back in and give it a stir until fully incorporated.
7. Serve with some extra parmesan cheese, if desired.
8. Enjoy!

Ingredients (for 4 servings)

• 4 slices bacon
• 2 chicken breasts, sliced
• salt, to taste
• pepper, to taste
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 cups spinach(80 g)
• 4 small tomatoes, diced
• 1 ½ cups cream(360 mL)
• 1 cup shredded parmesan cheese(100 g), plus more for serving
• ½ teaspoon red pepper flakes, plus more for garnish
• 10 oz penne pasta(285 g), cooked until al dente
• 3 tablespoons Chopped fresh parsley, for garnish

Instructions

1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
2. In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
3. Add the garlic and cook until softened.
4. Add spinach and tomatoes and cook until the spinach is wilted.
5. Add the cream, Parmesan, an red pepper flakes and bring to a boil.
6. Add the penne and bacon, and stir until fully coated in sauce.
7. Serve with parsley, Parmesan, and red pepper flakes, if desired.
8. Enjoy!

Ingredients (for 4 servings)

• 4 slices bacon
• 2 chicken breasts, sliced
• salt, to taste
• pepper, to taste
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 cups spinach(80 g)
• 4 small tomatoes, diced
• 1 ½ cups cream(360 mL)
• 1 cup shredded parmesan cheese(100 g), plus more for serving
• ½ teaspoon red pepper flakes, plus more for garnish
• 10 oz penne pasta(285 g), cooked until al dente
• 3 tablespoons Chopped fresh parsley, for garnish

Instructions

1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
2. In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
3. Add the garlic and cook until softened.
4. Add spinach and tomatoes and cook until the spinach is wilted.
5. Add the cream, Parmesan, and red pepper flakes and bring to a boil.
6. Add the penne and bacon, and stir until fully coated in sauce.
7. Serve with parsley, Parmesan, and red pepper flakes, if desired.
8. Enjoy!

Ingredients (for 3 servings)

• 2 tablespoons olive oil
• 5 oz spinach(140 g)
• 1 cup artichoke heart(170 g), drained
• 16 oz cream cheese(455 g), softened
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups milk(470 mL)
• 4 cups penne pasta(400 g), cooked

Instructions

1. Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
2. Add cream cheese until melted, stirring until there are no lumps.
3. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
4. Add pasta and mix until pasta is evenly coated.
5. Enjoy!

Ingredients (for 6 servings)

• 5 strips thick cut bacon, sliced
• 1 lb chicken breast(455 g), cubed
• 1 teaspoon seasoned salt
• pepper, to taste
• 1 small onion, sliced
• ½ lb asparagus(225 g), cut into 1-inch or 2 1/2 cm long pieces
• 3 cloves garlic, minced
• 2 cups fresh spinach(450 g)
• ⅓ cup sun-dried tomato(20 g), roughly chopped
• 6 cups milk(1.3 L)
• 1 lb rotini pasta(455 g)
• 1 ¼ cups shredded parmesan cheese(125 g)

Instructions

1. In a large pot, crisp the bacon on medium heat.
2. Drain excess grease so there’s about 3 tablespoons left in the pot.
3. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
4. Once the chicken is nicely browned, remove it from the pan but leave the bacon.
5. Add in the onion and asparagus. Stir until the onions begin to become translucent.
6. Add the garlic and spinach. Stir until spinach is wilted.
7. Add in the sun-dried tomatoes and season with remaining salt and pepper.
8. Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
9. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
10. Stir in chicken and parmesan cheese and mix until cheese is melted.
11. Enjoy!