Top 10 Twisted Pasta Recipes | Twisted
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Creamy Chicken Fajita Pasta combines the vibrant flavors of traditional fajitas with the comfort of pasta. This dish reflects the Tex-Mex culinary tradition, where Mexican and American flavors blend seamlessly. It's a popular weeknight meal in many American households, offering a quick and satisfying dinner option that appeals to both adults and children alike.
Ingredients
- ●chicken breast
- ●fajita seasoning
- ●bell peppers
- ●onion
- ●garlic
- ●pasta
- ●heavy cream
- ●chicken broth
- ●cheddar cheese
- ●lime juice
- ●cilantro
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add sliced chicken breast to the skillet; season with fajita seasoning and cook until browned, about 5-7 minutes.
- 4Add sliced bell peppers and onion to the skillet; sauté until softened, about 3-4 minutes.
- 5Stir in minced garlic and cook for an additional minute until fragrant.
- 6Pour in chicken broth and bring to a simmer; let cook for 3-4 minutes to reduce slightly.
- 7Stir in heavy cream and bring back to a simmer; cook for another 2-3 minutes until thickened.
- 8Add cooked pasta to the skillet; toss to combine with the sauce and chicken mixture.
- 9Stir in shredded cheddar cheese until melted and creamy; season with salt and black pepper to taste.
- 10Remove from heat and stir in lime juice and chopped cilantro before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingboiling
Equipment
large potskilletcolandermeasuring cupsspatula
🌶️🌶️🌶️Mediummilkwheat
Also Known As
Fajita PastaCreamy Chicken Fajitas Pasta
Ingredients
- ●2 cups popcorn chicken
- ●8 oz penne pasta
- ●1/2 cup buffalo sauce
- ●1/2 cup ranch dressing
- ●1 cup shredded cheddar cheese
- ●1/2 cup chopped green onions
- ●1 tbsp olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add the popcorn chicken and cook until golden brown and heated through, about 5-7 minutes.
- 3Add the cooked pasta to the skillet with the popcorn chicken.
- 4Pour in the buffalo sauce and ranch dressing, stirring to combine everything evenly.
- 5Sprinkle in the garlic powder, onion powder, salt, and black pepper. Mix well to coat the pasta and chicken.
- 6Reduce the heat to low and add the shredded cheddar cheese, stirring until melted and creamy.
- 7Remove from heat and garnish with chopped green onions.
- 8Serve immediately, enjoying the spicy and creamy flavors.
Equipment
large potskilletcolanderspatula
🌶️🌶️🌶️Medium
Ingredients
- ●2 cups penne pasta
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup grated Parmesan cheese
- ●2 cups marinara sauce
- ●1 egg
- ●1 tsp dried oregano
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh basil, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3In a mixing bowl, combine ricotta cheese, egg, oregano, garlic powder, salt, and black pepper. Mix well until smooth.
- 4In a baking dish, spread a layer of marinara sauce on the bottom.
- 5Layer half of the cooked penne pasta over the sauce, followed by half of the ricotta mixture, half of the mozzarella cheese, and a sprinkle of Parmesan cheese.
- 6Repeat the layers with the remaining penne, ricotta mixture, marinara sauce, mozzarella, and Parmesan cheese.
- 7Cover the baking dish with aluminum foil and bake for 25 minutes.
- 8Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- 9Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil.
Equipment
large potmixing bowlbaking dishaluminum foilmeasuring cupsmeasuring spoons
Ingredients
- ●12 oz elbow macaroni
- ●1 lb ground beef
- ●1 packet taco seasoning
- ●1 can (10 oz) diced tomatoes with green chilies
- ●1 cup sour cream
- ●2 cups shredded cheddar cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup chopped green onions
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 3Add the taco seasoning to the cooked beef along with the diced tomatoes (with juices). Stir to combine and cook for 2-3 minutes.
- 4Reduce heat to low and stir in the sour cream until well mixed.
- 5Add the cooked macaroni to the skillet and mix until the pasta is evenly coated with the beef and sauce mixture.
- 6Stir in the cheddar and mozzarella cheeses until melted and creamy.
- 7Season with garlic powder, onion powder, salt, and black pepper. Mix well.
- 8Remove from heat and sprinkle chopped green onions on top.
- 9Serve hot, garnished with additional cheese or green onions if desired.
Equipment
large potlarge skilletcolanderspatula
🌶️🌶️🌶️Low
This dish combines elements of Southern cooking with a creamy pasta twist, reflecting the rich culinary traditions of Louisiana.
Ingredients
- ●8 oz penne pasta
- ●1 lb chicken breast, cut into strips
- ●1 cup buttermilk
- ●1 cup all-purpose flour
- ●1 tsp paprika
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup vegetable oil
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1/2 cup heavy cream
- ●1/2 cup chicken broth
Instructions
- 1Cook the penne pasta according to package instructions. Drain and set aside.
- 2In a bowl, marinate the chicken strips in buttermilk for at least 30 minutes.
- 3In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 4Remove the chicken from the buttermilk and dredge each piece in the flour mixture, ensuring they are well coated.
- 5In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken strips and cook until golden brown and crispy, about 5-7 minutes per side. Remove and drain on paper towels.
- 6In the same skillet, add the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- 7Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
- 8Stir in the grated Parmesan cheese and chopped parsley, mixing well.
- 9Serve the crispy chicken on top of the pasta and garnish with additional parsley if desired.
Equipment
large potlarge skilletmixing bowlsmeasuring cupsmeasuring spoonstongs
This dish combines classic Italian flavors with a creamy sauce, making it a comforting and hearty meal, perfect for family dinners.
Ingredients
- ●2 cups penne pasta
- ●1 lb chicken breast, diced
- ●2 cups heavy cream
- ●1 cup grated Parmesan cheese
- ●1 cup cherry tomatoes, halved
- ●2 cups fresh spinach
- ●3 cloves garlic, minced
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp olive oil
- ●1/2 cup mozzarella cheese, shredded
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- 4Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- 5Stir in the heavy cream, Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a simmer.
- 6Add the cherry tomatoes and spinach to the skillet, cooking until the spinach wilts, about 2-3 minutes.
- 7Combine the cooked pasta with the creamy chicken mixture, stirring to coat evenly.
- 8Transfer the mixture to a greased baking dish. Top with grated Parmesan and mozzarella cheese.
- 9Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- 10Remove from the oven and let it cool for a few minutes before serving.
Equipment
large potskilletbaking dishmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●12 lasagna noodles
- ●2 cups cooked macaroni
- ●1 lb ground beef
- ●1 can (15 oz) chili beans
- ●1 can (15 oz) diced tomatoes
- ●2 cups shredded cheddar cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 cups marinara sauce
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- 4Add the chili beans, diced tomatoes, garlic powder, onion powder, chili powder, salt, and pepper to the skillet. Stir to combine and simmer for 5 minutes.
- 5In a large bowl, mix the cooked macaroni with ricotta cheese, half of the cheddar cheese, and half of the mozzarella cheese.
- 6Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 7Layer 4 lasagna noodles over the sauce, followed by half of the macaroni mixture, half of the chili mixture, and a layer of marinara sauce. Repeat the layers.
- 8Top the final layer with the remaining lasagna noodles, marinara sauce, and sprinkle the remaining cheddar, mozzarella, and Parmesan cheese on top.
- 9Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- 10Let the lasagna cool for 10 minutes before slicing and serving.
Equipment
large skillet9x13 inch baking dishpot for boiling noodlesmixing bowlaluminum foil
🌶️🌶️🌶️Low
Ingredients
- ●12 large pasta shells
- ●200g Camembert cheese
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1 cup spinach, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup marinara sauce
- ●1/4 cup fresh basil, chopped
- ●1/2 cup mozzarella cheese, shredded
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- 3In a mixing bowl, combine the Camembert cheese, ricotta cheese, Parmesan cheese, chopped spinach, garlic powder, salt, and black pepper. Mix until well combined.
- 4Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
- 5Pour the marinara sauce over the stuffed shells, ensuring they are well covered.
- 6Sprinkle the shredded mozzarella cheese on top of the marinara sauce.
- 7Cover the baking dish with aluminum foil and bake for 20 minutes.
- 8Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 9Garnish with fresh basil before serving.
- 10Serve hot.
Equipment
large potmixing bowlbaking dishaluminum foil
dairy-free
Ingredients
- ●8 oz penne pasta
- ●1 lb ribeye steak, thinly sliced
- ●1 tbsp olive oil
- ●1 medium onion, sliced
- ●1 green bell pepper, sliced
- ●2 cloves garlic, minced
- ●1 cup beef broth
- ●1 cup heavy cream
- ●1 1/2 cups provolone cheese, shredded
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp Italian seasoning
Instructions
- 1Cook the penne pasta according to package instructions. Drain and set aside.
- 2In a large skillet, heat olive oil over medium-high heat.
- 3Add the sliced ribeye steak to the skillet and season with salt, pepper, and Italian seasoning. Cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- 4In the same skillet, add the sliced onion and green bell pepper. Sauté until softened, about 5 minutes.
- 5Add minced garlic and cook for an additional minute until fragrant.
- 6Pour in the beef broth and bring to a simmer. Let it reduce slightly for about 3-4 minutes.
- 7Stir in the heavy cream and bring to a gentle simmer.
- 8Add the cooked penne pasta and the cooked steak back into the skillet. Stir to combine.
- 9Gradually add the provolone cheese, stirring until melted and creamy.
- 10Serve hot, garnished with additional cheese if desired.
Equipment
large potlarge skilletcolanderspatula
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