It’s crucial to rejoice in the excitement of the upcoming weekend after working all week. Having delicious food is the finest way to celebrate anything and everything, especially Friday. What meal could possibly be superior to pasta? Everyone enjoys spaghetti! They adore it in all forms, colors, and sizes—especially when it’s non-vegetarian! It can be challenging to decide which non-vegetarian pasta to eat because there are so many varieties available.

Chicken Arrabbiata

Chicken Arrabbiata is a delicious and spicy Italian pasta dish that features tender chicken, a rich tomato-based sauce, and fiery red pepper flakes. It’s perfect for those who enjoy bold flavors and a little bit of heat. Here’s how to make it:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 1 pound penne pasta
• Fresh parsley leaves, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes and sauté for an additional 1-2 minutes, until fragrant.
3. Add the can of crushed tomatoes to the skillet, along with the dried oregano and basil. Stir to combine and bring the mixture to a simmer.
4. Return the cooked chicken to the skillet and stir to coat it in the tomato sauce. Season with salt and black pepper to taste.
5. Meanwhile, cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and add it to the skillet with the chicken and tomato sauce.
6. Toss the penne pasta with the chicken and tomato sauce until well coated. Serve hot, garnished with chopped fresh parsley leaves.

Tips:

• If you like your Chicken Arrabbiata extra spicy, add more red pepper flakes or use a spicy arrabbiata sauce instead of the crushed tomatoes.
• You can also use other types of pasta instead of penne, such as spaghetti or linguine.
• To make this recipe even quicker, you can use pre-cooked or leftover chicken.

In conclusion, Chicken Arrabbiata is a flavorful and spicy Italian pasta dish that is sure to impress. With tender chicken, a rich tomato-based sauce, and a kick of red pepper flakes, it’s the perfect meal for those who love bold and spicy flavors. Serve it hot with a side salad or some garlic bread for a complete and satisfying meal. Enjoy!

Chicken Tetrazine

Chicken Tetrazzini is a classic Italian-American pasta dish that features tender chicken and spaghetti noodles in a creamy sauce with mushrooms, cheese, and a hint of sherry. It’s a comforting and delicious meal that is perfect for family dinners or special occasions. Here’s how to make it:

Ingredients:

• 1 pound spaghetti
• 4 tablespoons unsalted butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup dry sherry
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups cooked chicken, shredded
• Salt and black pepper, to taste
• Fresh parsley leaves, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms and sauté until the mushrooms are browned and tender, about 5-6 minutes.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Slowly whisk in the chicken broth and dry sherry, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-6 minutes, until the sauce has thickened.
5. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, until the cheese has melted and the sauce is smooth.
6. Add the cooked chicken to the sauce and stir to combine. Season with salt and black pepper to taste.
7. Combine the cooked spaghetti with the chicken and mushroom sauce, tossing to coat the noodles evenly.
8. Transfer the pasta to a large baking dish and bake for 20-25 minutes, until the top is golden brown and the sauce is bubbly.
9. Let the Chicken Tetrazzini cool for a few minutes before serving. Garnish with chopped fresh parsley leaves and serve hot.

Tips:

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• If you don’t have sherry, you can use white wine or chicken broth instead.
• To make this recipe vegetarian, omit the chicken and use vegetable broth instead of chicken broth.

In conclusion, Chicken Tetrazzini is a comforting and delicious pasta dish that is perfect for family dinners or special occasions. With tender chicken, a creamy mushroom sauce, and a hint of sherry, it’s sure to be a crowd-pleaser. Serve it hot with a side salad or some garlic bread for a complete and satisfying meal. Enjoy!

Spaghetti Carbonara

Spaghetti Carbonara is a classic Italian pasta dish that originated in Rome. It’s a simple yet delicious meal that features spaghetti noodles tossed with a rich and creamy sauce made from eggs, Parmesan cheese, pancetta (or bacon), and black pepper. Here’s how to make it:

Ingredients:

• 1 pound spaghetti
• 6 ounces pancetta or bacon, chopped
• 4 cloves garlic, minced
• 4 large egg yolks
• 1 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon black pepper
• Salt, to taste
• Fresh parsley leaves, chopped, for garnish

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta water and drain the rest.
2. In a large skillet, cook the chopped pancetta or bacon over medium heat until crispy and golden brown, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. In a medium bowl, whisk together the egg yolks, grated Parmesan cheese, black pepper, and a pinch of salt.
4. Remove the skillet from the heat and add the cooked spaghetti to the pancetta and garlic mixture. Toss to combine.
5. Add the egg mixture to the skillet and toss to coat the spaghetti evenly. If the sauce seems too thick, add some of the reserved pasta water a little at a time until it reaches the desired consistency.
6. Serve the Spaghetti Carbonara hot, topped with additional grated Parmesan cheese and chopped parsley leaves.

Tips:

• Be sure to use a high-quality Parmesan cheese for the best flavor.
• Use a pasta water to loosen the sauce as needed, but be careful not to make it too thin.
• Some recipes call for cream or butter in the sauce, but a traditional Carbonara does not include these ingredients.
• Serve the Carbonara immediately after tossing with the egg mixture to prevent the eggs from scrambling.

In conclusion, Spaghetti Carbonara is a classic Italian pasta dish that is simple to make yet packed with flavor. The combination of crispy pancetta, creamy Parmesan sauce, and al dente spaghetti is a winning combination that’s sure to please. Serve it with a side salad and some crusty bread for a complete meal that’s perfect for any occasion. Enjoy!

Lasagna

Chicken Caesar Pasta Salad

Chicken Caesar pasta salad is a delicious and easy-to-make meal that combines the flavors of a classic Caesar salad with pasta and chicken. Here’s how to make it:

Ingredients:

• 8 oz pasta (penne or fusilli work well)
• 2 boneless, skinless chicken breasts, cooked and sliced
• 1 head of romaine lettuce, washed and chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1/4 cup croutons

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta, sliced chicken, chopped romaine lettuce, Caesar dressing, and grated Parmesan cheese. Toss to coat everything evenly.
3. Divide the salad among plates or bowls, and top each serving with a handful of croutons.
4. Serve immediately or chill in the refrigerator until ready to serve.

Tips:

• You can use leftover cooked chicken or rotisserie chicken to make this recipe even easier.
• If you prefer a lighter dressing, you can use a vinaigrette or make your own Caesar dressing using olive oil, lemon juice, garlic, and anchovy paste.
• Add extra vegetables like cherry tomatoes, cucumber, or bell pepper for more color and nutrition.
• This recipe can be easily doubled or tripled to feed a crowd.

In conclusion, chicken Caesar pasta salad is a flavorful and filling meal that’s perfect for a quick lunch or dinner. With its combination of pasta, chicken, romaine lettuce, and Caesar dressing, it’s a crowd-pleasing dish that’s easy to customize to your taste. Give it a try and enjoy!