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Our best pasta recipes - 414 recipes

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At Macaroni Grill, one of the classic dishes is the Shrimp Portofino

  • LEMON BUTTER SAUCE:
  • 24 jumbo shrimp, peeled & deveined, cut in half
  • 3 cups mushrooms, sliced
  • 1 1/2 tablespoons roasted pine nuts
  • 6 handfuls fresh spinach leaves
  • 6 cups cooked vermicelli pasta
  • 4 tablespoons butter
  • 2 tablespoons fresh garlic, minced
  • 1 tablespoon shallots, minced
  • 1 tablespoon fresh garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup lemon juice
  • 1/8 teaspoon white pepper
  • 2 sticks salted butter, cut in tablespoons
3.8/5 (219 Votes)

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The best part of this chicken piccata is it only requires one dish to make, and we recommend a cast-iron skillet

  • 4 (5- to 6-oz.) chicken cutlets
  • 1/2 cup (2 oz.) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg white, lightly beaten
  • 6 tablespoons (3 oz.) salted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons brined capers, drained and rinsed
  • 1/3 cup chopped fresh flat-leaf parsley
  • Hot cooked pasta
4.3/5 (3 Votes)

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Calories 380 Fat 12.2 g Satfat 4

  • 6 ounces uncooked whole-wheat fusilli pasta
  • 1 medium shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 3 ounces Brie cheese, rind removed and finely chopped
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
  • 2 teaspoons cider vinegar
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces fresh baby arugula
  • 1 large heirloom tomato, chopped
4.3/5 (9 Votes)

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This simple and scrumptious macaroni salad recipe is served at the L&L Hawaiian BBQ chain

  • 1/2 gallon water
  • 1 pound elbow macaroni, dried
  • 1/2 cup onion, minced
  • 1/2 cup carrot, finely chopped
  • 3 cups mayonnaise (Best Foods or Hellman's)
  • 1/2 teaspoon white pepper
  • 2 teaspoons salt
4.3/5 (3 Votes)

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1. Preheat oven to 350 degrees F

  • 1 pound elbow macaroni
  • 3 cloves garlic, crushed
  • 1 1/2 containers (3 cups) plain vegan creamer
  • 1 tablespoons garlic powder, divided
  • 2 tablespoons onion powder, divided
  • 2 tablespoons paprika, divided
  • salt and pepper, to taste
  • 1 tablespoon parsley, divided
  • 2 (8 ounce) packages vegan shredded cheddar cheese, divided
  • 1/2 cup vegan breadcrumbs
4.3/5 (3 Votes)

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Cook NO YOLKS according to package directions, adding broccoli slaw at the 4 minute mark

  • 2/3 package cooked NO YOLKS
  • 1 bag (16 oz.) broccoli slaw (found near the coleslaw in the produce section)
  • 1 tablespoon canola oil
  • 8 oz. lean chicken or boneless pork chops, in bite-sized pieces
  • 2 green onions, sliced
  • 2 cloves garlic, finely chopped or 2 teaspoons jarred minced garlic
  • 1 cup low sodium chicken broth
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons corn starch
  • 1 teaspoon red pepper flakes
4.3/5 (3 Votes)

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Bring home the flavors of Louisiana in this Cajun Chicken Shrimp Broccoli Alfredo!

  • 1 bag shrimp
  • 3-4 boneless, skinless chicken breast halves
  • 4 tablespoon cajun seasoning
  • 2 tablespoon butter
  • 3 cups heavy cream
  • 2 tablespoon butter
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1-2 bags shredded white cheese of your choice
  • 1 bag frozen broccoli
  • Pasta of your choice
4/5 (27 Votes)

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1. Heat oil in a large stock pot or dutch oven over medium heat

  • 2 Tsp. garlic-infused olive oil
  • 1 cup carrot, sliced thin
  • 1 bunch of green onions, greens only, chopped aprox. 3/4 t. salt
  • 1/2 t. black pepper
  • 1 1/2 T. tuscan-herb low-fodmap spice mix (or add other italian herbs like parsley, basil, oregano, thyme, or rosemary to your liking)
  • 1/2 cup dry white wine (or whichever you have on hand)
  • 4 cups low-fodmap chicken stock
  • 2 cups chopped cooked chicken (leftovers from making chicken stock would be great)
  • 2-3 oz. dry corn pasta (any shape), cooked
4.1/5 (9 Votes)

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Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown

  • 250 g chicken livers trimmed and chopped
  • 2 small onions sliced
  • 175 ml cream
  • 2 eggs beaten
  • Salt and pepper
  • Parmesan cheese
  • Oil for frying
3.7/5 (19 Votes)

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Tender cuts of asparagus and grilled chicken breast strips with pasta in a creamy lemon sauce

  • GARNISHES:
  • 1 pound chicken breasts, boneless, skinless, grilled and cut into strips
  • 1 pound asparagus, ends removed, cut into 1-inch pieces
  • 10 ounces linguine pasta (spaghetti or fettuccine will also work)
  • 3/4 cup heavy cream
  • 2 tablespoons of butter
  • Salt and pepper, to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/3 cup parmesan cheese, finely shredded
  • Lemon slices, optional
  • 1/4 cup chopped parsley, optional
4.4/5 (39 Votes)

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1. Set a large saucepan of salted water to boil

  • Coarse salt and ground pepper
  • 8 thin chicken cutlets (1 1/2 lb total)
  • 2 Tbsp Dijon mustard
  • 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
  • 4 oz Brie cheese, cut into 8 slices
  • 1 cup orzo
  • 2 plum tomatoes, cored and chopped
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp butter
  • 1 Tbsp fresh lemon juice
4.2/5 (9 Votes)

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Creamy chicken lasagna soup give you all of the flavors of lasagna in a warm bowl of soup

  • 1 pound boneless, skinless chicken breasts, cubed, cooked
  • 10 lasagna noodles, broken into small pieces
  • 7 cups low-sodium chicken broth, divided
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (10 ounce) package frozen baby spinach, thawed
  • 1 1/2 cups heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 4 cloves garlic, minced
  • 2 carrots, peeled and finely chopped
  • 2 bay leaves
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground pepper, to taste
  • Parmesan cheese, grated, to taste
  • Ricotta cheese, optional
3.8/5 (47 Votes)

Any burning questions? Our chefs answer!

Creamy White Chicken Lasagna Soup Macaroni Grill's Shrimp Portofino