Description
A quick and flexible pasta recipe that allows for various protein and sauce combinations, perfect for weeknight dinners.
Ingredients
- Pasta (spaghetti, fettuccine, or penne)
- Cooked chicken (or bacon for Carbonara)
- Alfredo sauce
- Eggs
- Cheese (Parmesan or Pecorino)
- Olive oil
- Garlic
- Spinach
- Broccoli
- Pesto sauce
- Salt
- Pepper
Instructions
- Cook pasta according to package instructions until al dente.
- Heat olive oil in a large pan over medium heat and sauté minced garlic until fragrant.
- For Chicken Alfredo: Add cooked chicken and Alfredo sauce to drained pasta, toss well.
- For Carbonara: Beat eggs and cheese together, combine with hot pasta and crispy bacon, stirring quickly.
- For Chicken Pesto: Toss drained pasta with cooked chicken and pesto.
- For Vegan Option: Mix cooked pasta with plant-based cream and vegetables like spinach and broccoli.
- Season with salt, pepper, and additional cheese if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Keywords: pasta, quick meal, family dinner, Italian, chicken Alfredo, vegetarian