Creamy Penne Pasta Food

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

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

CREAMY GARLIC PENNE PASTA

Steps:

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

CREAMY PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes. Stir in cream cheese until melted. (Add meat, if desired, at this time.) Heat through, toss with cooked pasta and serve.

CREAMY GARLIC CHICKEN PENNE

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Season chicken with salt, pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, heat oil, then cook chicken until browned on both sides and cooked through. Dice chicken, set aside, and cover to keep warm.
• Wipe skillet clean, then melt butter over medium-high heat. Stir in garlic and cook, 1 to 2 minutes. Sprinkle flour over butter and garlic and stir until thick.
• Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted.
• Stir in chicken and penne, then top with pepper, thyme or parsley, and more Parmesan. Serve immediately.

CREAMY HAM AND PENNE PASTA

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

CREAMY PENNE PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, melt butter.
• Stir in the oil, flour, garlic and seasonings until blended.
• Gradually add the half and half, broth and water.
• Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Remove from heat; stir in cheese and sour cream.
• Drain pasta and toss with the sauce.

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
• Drain pasta. Add to skillet; mix lightly.

CREAMY PARMESAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

CREAMY SAUSAGE PASTA

Steps:

• In a deep skillet, or pot, bring 4 cups water to a boil. Stir in penne noodles along with 1 teaspoon salt. Boil 6-9 minutes until fork-tender. Drain, toss with 1 teaspoon oil, and set aside.
• In the same skillet you used for the pasta (or a new one if you used a pot) cook sausage over medium-high heat, breaking up with a spoon or spatula as it cooks, for 6-8 minutes or until completely browned. Use a slotted spoon to transfer to a bowl and cover to keep warm.
• Reduce heat to medium and add butter to the pan. Once melted, stir in garlic 1-2 minutes til fragrant. Add mushrooms and saute 3-4 minutes until very tender.
• Stir in chicken broth and heavy cream and simmer over medium-low heat until reduced (about 5-10 minutes).
• Stir in cooked sausage and noodles. Season with salt and pepper to taste. Top with parmesan and parsley or thyme if desired and serve.

CREAMY PENNE PASTA & GROUND BEEF SKILLET DINNER

Steps:

• Brown meat with vegetables in large skillet; drain. Return to skillet.
• Stir in water and garlic powder. Bring to boil. Stir in Penne; cover. Simmer 12 min. or until pasta is tender, stirring occasionally.
• Add Sauce; cook and stir until heated through.

WHITE SAUCE PASTA RECIPE

Steps:

• Cook pasta according to packaged directions.
• Melt butter in a medium sauce pan, add garlic.
• Cook for 1 minute over medium heat
• Add flour and cook for an additional minute, stirring constantly.
• Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
• Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
• Pour sauce over pasta and serve.

CREAMY GARLIC PENNE PASTA

Steps:

• Cook and drain pasta. Add a teaspoon of oil to keep it from sticking.
• In a large skillet, melt the butter and saute the garlic for about a minute.
• Mix in the flour and cook it for another minute.
• Pour in the chicken broth and milk. Add in the red pepper flakes, half of the parmesan cheese, chopped parsley, salt, and pepper. Cook until thickened.
• To the sauce, add the cooked pasta and the rest of the parmesan cheese. Serve while hot.

CREAMY VEGAN PINK PASTA (30 MINUTES!)

Steps:

• Add 3/4 cup cashews (90 g // adjust amount if altering batch size) to a bowl and cover with at least 2 inches of water. Set aside to soak.
• For the pasta, bring a large pot of well-salted water to a boil.
• Heat a large rimmed skillet (or large pot) over medium heat. Add olive oil and onions and cook until tender - about 4-5 minutes. Add garlic and red pepper flakes and continue cooking until fragrant - about 30 seconds.
• Add crushed tomatoes, tomato paste, and salt and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
• When the pasta water is boiling, add the pasta and stir to prevent clumps. Cook to al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta water and drain the pasta.
• Drain cashews and add them to a high-speed blender with nutritional yeast and 1 cup (240 ml // adjust amount if altering batch size) of water. Blend until smooth and creamy.
• To the tomato sauce, add cashew mixture and stir to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding more tomato paste for tomato flavor, nutritional yeast for cheesiness, red pepper flakes for heat, or salt for overall flavor.
• Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Serve warm and garnish with fresh basil and vegan parmesan cheese (optional).
• Leftovers will keep in a sealed container in the refrigerator up to 3-4 days. Sauce can be frozen up to 1 month.

30 WAYS TO COOK PENNE PASTA

Steps:

• Cook penne according to directions on package.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
• Toss in pasta and season with salt and pepper.

CREAMY MUSHROOM PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
• Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
• Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
• Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.