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CR Pasta corner, Killeen, TX (2026)

03/05/2022

Chicken Bacon Ranch Pasta

Ingredients
2 cups cheddar cheese, shredded
6 strips bacon
Salt/Pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 small boneless skinless chicken breasts
2 cups uncooked pasta, I used rotini
1 tablespoon butter
2 tablespoons flour
1 tablespoon garlic, minced
2 cups half and half
2 tablespoons dry ranch dressing seasoning mix
Instructions
Cook the Bacon
Cook the bacon in a large skillet over low heat (low and slow is best for bacon). Set aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean. Roughly chop the bacon once cooled.

Prepare the Chicken
Cut the chicken breasts into thinner slices, 2-3 slices each. They will plump up more when cooked. Pat dry and season each side with a light sprinkling of salt/pepper, as well as onion powder and Italian seasoning.
Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat. Olive or vegetable oil may also be used in lieu of drippings.
Sear the chicken on each side for 3-4 minutes, until a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.
Boil the Pasta
Now is a good time to boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.
Make the Sauce
Melt 1 tbsp. butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.
Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. (Note: It will continue to thicken upon standing.)
Combine the Pasta/Chicken/Bacon
Add the pasta to the skillet and use a silicone spatula to carefully combine with the sauce. Add the chicken and allow it to heat back up a bit. Garnish with bacon or stir it right into the sauce and serve!
Notes
Pro Tips:
Heavy cream can be used instead of half and half.
If possible, shred the cheese from a block instead of using bagged shredded cheese as it will melt and taste much better. I use Cracker Barrel Sharp Yellow Cheese in this recipe.
Thick Cut bacon will produce more drippings for you to cook the chicken in.
Leftover chicken can also be used in this recipe.
Any kind of pasta can be used for this recipe, I prefer Rotini as it clings onto this sauce really well. Penne, Bowtie Pasta, Cavatappi, or Cellentani all work well too.
Sliced smoked sausage would make a nice addition to this meal instead of chicken.
Frozen mixed vegetables can be added to make it a complete meal as well.
Garlic Bread with Cheese makes a great side dish!
Casserole Method
Prepare recipe as outlined, be sure to cook the pasta until just al dente.
Transfer to a 9 x 13 casserole dish (or leave in an oven-safe skillet).
Top with 1.5 cups additional shredded cheddar cheese.
Cover and bake at 350° for 30 minutes.

02/14/2022

Easy Creamy Chicken Pasta With Bell Peppers

Ingredients
12 ounces rotini pasta
1 pound (about 2 small) boneless skinless chicken breasts cut into 1-inch cubes
1 small green bell pepper diced small
1 small red bell pepper diced small
2 cups half and half*
1/2 cup (4oz) butter
3/4 cup (3oz) shredded Parmesan cheese plus more for topping
1 teaspoon chives or green onions minced, optional
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt

Instructions
Pasta
In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
Chicken & Peppers
While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
Sauce
In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
Combine
Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.

01/31/2022

Mediterranean Pasta

Ingredients
2 tbsp extra virgin olive oil
1 large sweet onion (chopped)
4 garlic cloves (chopped)
1/2 tsp crushed red pepper
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1 28oz can diced tomatoes
1 3.5oz jar capers
1 cup kalamata olives (sliced in half)
1 13oz can artichoke hearts (sliced into quarters)
1/2 cup pasta water
1 16oz package of spaghetti

freshly grated parmesan cheese (as much as you like)
chopped fresh parsley (as much as you like)

Instructions
Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.

To make the sauce add oil, onions, garlic, salt, black pepper, crushed red pepper, dried oregano and dried basil to a pan. Let this sauté for five minutes then add in the diced tomatoes and let this simmer over medium heat for 15 minutes.

Add in the capers, kalamata olives, and artichoke to the sauce and simmer for 5 more minutes.

Once the spaghetti is cooked, drain it and add it to the pot of sauce. Gently mix the spaghetti with the sauce until it is fully coated.

Serve warn with a sprinkle of freshly grated parmesan cheese and some fresh chopped parsley.

01/25/2022

Penne With Garlic, Oil, and Anchovies

LIST OF INGREDIENTS
11 OZ. of spelt penne
4 of oil-packed anchovies
1 of garlic clove, sliced
chervil, chopped
red chili pepper
extra-virgin olive oil
salt

METHOD
1Cook penne in a large pot of salted boiling water for 7-8 minutes, until very al dente, about 1 minute less than time indicated on the package (pasta will finish cooking in the sauce).
2Heat 1/4 cup oil in a pan with sliced garlic clove and anchovies. Sauté until anchovies dissolve and garlic is slightly golden.
3Drain pasta and add to flavored oil. Sauté for 1 minute and finish with chopped chervil and a pinch of chili pepper.

01/20/2022

Baked Rigatoni Pasta

INGREDIENTS
For the sauce
2 teaspoons olive oil
1 pound ground beef I use 90% lean
1 pound mild Italian sausage casings removed
1/2 cup onion finely chopped
2 teaspoons garlic minced
24 ounce jar marinara sauce
8 ounce can tomato sauce
salt and pepper to taste
For assembly
16 ounces rigatoni pasta cooked according to package directions
2 cups mozzarella cheese shredded
2 tablespoons chopped parsley
cooking spray

INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
For the sauce
Heat the oil in a large pan over medium high heat. Add the ground beef and sausage to the pan. Season the meat with salt and pepper.
Cook the meat for 3-4 minutes, breaking it up into small pieces with a spoon. Add the onion to the pan. Cook for an additional 5 minutes or until meat is browned and cooked through and onion is softened.
Add the garlic and cook for 30 seconds. Add the marinara sauce and tomato sauce to the pan and bring the sauce to a simmer.
Let the sauce simmer for 5 minutes or until just thickened
For assembly
Toss the cooked rigatoni with the sauce.
Pour the pasta mixture into the prepared pan and top with mozzarella cheese.
Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.

Sprinkle with parsley. Let stand

01/10/2022

Cheesy Ranch Chicken Pasta

INGREDIENTS
2 cups shredded chicken, cooked
1 package dry ranch seasoning mix
8 ounces penne noodles, uncooked
3 1/2 cups chicken broth
4 ounces cream cheese, room temperature
4 slices thick-cut bacon, cooked and crumbled
2 cups cheddar cheese, shredded
1 tablespoon fresh parsley, chopped

INSTRUCTIONS
In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. Reduce heat to low and then cover and cook for about 15 to 20 minutes or until the pasta is cooked to your preference. There should still be some liquid in the pot when the pasta is done cooking.

Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.

Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
Garnish with parsley and serve.

01/05/2022

Fall Weeknight Pasta

Ingredients
1 tablespoon olive oil
4 ounces guanciale (or thick-cut bacon, if you can't find guanciale), cut into 1/2-inch dice
8 ounces butternut squash, cut into 1/2-inch dice
1 bunch Tuscan kale, cut into 1-inch pieces
1/2 pound orecchiette
Freshly grated Pecorino Romano, to taste
Salt and pepper, to taste

Directions
While the oven is preheating at 400°F, cut up the guanciale and butternut squash. Toss them onto a sheet pan, drizzle with the olive oil, shmoosh them around a little, and roast for 30 minutes. At this point, take the sheet pan out, stir in the kale, and place back into the oven to roast for another 10 minutes.
Meanwhile, bring a pot of generously salted water to a boil and cook the orecchiette according to the box’s instructions, usually 9 to 11 minutes or al dente. Drain and add back to the pot. Tip the contents of the sheet pan into the pasta pot and toss with the Pecorino Romano. Salt and pepper to taste.

12/28/2021

IOne Pot Chicken Fajita Pasta

ngredients
3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded
Nutrition Info
View Info
Preparation
Heat oil in a large pot over high heat
Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
Add the cheese and mix until melted.
Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
Enjoy!

12/24/2021

Creamy Tomato Pasta Bake

Ingredients
▢1 pound penne or rigatoni
▢1 tablespoon olive oil
▢½ onion diced
▢2 cloves garlic minced
▢1 teaspoon Italian seasoning
▢⅔ cup heavy cream
▢24 ounces marinara sauce or pasta sauce
▢14 ½ ounces petite diced tomatoes drained
▢2 cups mozzarella cheese shredded
▢2 tablespoons fresh basil or parsley

Instructions
Preheat the oven to 350°F.
Cook pasta in salted water al dente according to the package directions and drain.
Meanwhile, heat oil in a medium saucepan. Add onion and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute or until fragrant. Add cream, tomatoes and marinara sauce. Simmer 2 minutes.
Place pasta in a 9x13 pan. Add sauce and toss to combine.
Top with shredded cheese and bake 20-25 minutes or until hot and cheese is bubbly.
Remove from the oven, cool 5 minutes and top with fresh herbs.

12/18/2021

One Pot Philly Cheesesteak Pasta

Ingredients
▢2 Tbsp olive oil, divided
▢2 Tbsp unsalted butter, divided
▢1 - 1 1/2 lbs boneless ribeye steak, excess outer fat trimmed, sliced into thin slices
▢12 oz cremini (or baby portobello) mushrooms, sliced
▢1 large yellow onion, cut in half, then sliced thinly
▢1 green bell pepper, seeds and ribs removed, then thinly sliced
▢1/2 tsp dried thyme
▢1 lb dried cavatappi pasta (or other short cut)
▢4 cups beef stock
▢1 cup water
▢1/2 cup sour cream
▢1/4 cup cream cheese
▢8 slices provolone cheese, chopped, divided
▢salt and black pepper, to taste
▢minced fresh parsley, for garnish

Instructions
Heat a dutch oven, or large heavy bottomed pot, over MED HIGH heat. Add 1 Tbsp oil and 1 Tbsp butter and let butter melt. Add steak slices in an even layer. You may need to cook this in batches, depending on the size of your pot. Let steak cook undisturbed for 1 minute, then stir around for about 30 seconds to 1 minute more. Don't cook any longer or they'll be too overcooked. Remove steak to a plate.
Add remaining 1 Tbsp of oil and 1 Tbsp of butter to hot pot, then add mushrooms, onions and green pepper. Cook, stirring occasionally, 5 minutes or so, until tender and mushrooms have browned. Season with thyme and a pinch of salt and pepper.
Pour in beef stock and water, bring to a boil. Add pasta, reduce heat so liquid is at a gentle boil, and boil for approximately 12-15 minutes. Stir pasta frequently to prevent uneven cooking and pasta sticking to the bottom of the pot.
When most of the liquid has been absorbed, turn off the heat. Add sour cream, cream cheese, cooked steak slices, and half the chopped provolone slices. Stir to combine well. Taste, and add salt and pepper if needed.
Top pasta with remaining chopped provolone and broil for 2-3 minutes, until cheese is melted and gooey. Sprinkle with black pepper and minced parsley (optional), and serve hot.

12/12/2021

Easy Lemon Pasta with Chicken

Ingredients
1 pound dried penne

2 chicken cutlets, cut into fingers

Salt and freshly ground black pepper

3 cloves garlic, sliced

1/4 teaspoon red pepper flakes

3 tablespoons olive oil

3 tablespoons roughly chopped fresh parsley, for garnish

2 lemons, juiced

1/2 cup grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

12/04/2021

ONE POT GARLIC PARMESAN PASTA

INGREDIENTS:
2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.

CR Pasta corner

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