I love making skillet pasta for those end of the week type days when you have a little of this and a little of that on hand, and you just don’t know what to make. My dad served an LDS mission to Italy, so I grew up eating pasta as pretty much a staple. We had it several times a week. So I really love pasta. My husband however, managed an Italian restaurant for several years, and ate “free” so after eating nothing but pasta for far too long, he is not the biggest fan. Thus, I rarely make it anymore, but find that a good skillet pasta tends to go over well.
I always base my sauce choice on what veggies I have on hand, and thus what will be found in the skillet, but I find this Cajun Alfredo to be pretty yummy with whatever I have, peppers, squash, carrots, etc. I sometimes serve it with chicken, sometimes without any meat.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 sliced green onion
- 1 c heavy cream
- 2 tbs chopped sun-dried tomatoes
- 1/4 tsp salt
- 1/4 tsp dried basil
- 1/8 tsp ground black pepper
- 1/8 tsp garlic salt
- 1/4 c grated parmesan cheese
- 4 ounces linguine or pasta of choice (penne is good also)
- 2 tsp cajun seasoning
- 2 boneless skinless chicken breasts cut into thin strips (optional)
- 1 med onion sliced thin (optional)
- 1 med bell pepper sliced thin (optional)
- Whatever veggies you have, sliced thinly
- Cook chicken, and sliced veggies in a skillet with Cajun seasoning until tender
- Cook linguine according to package directions.
- Mix all other ingredients together in a bowl
- Dump over cooked veggies and chicken.
- Heat until warmed through.
- Add linguine into skillet, and stir thoroughly.
- Serve hot.
Because I always seem to be cooking for several, this is my all time favorite non-stick, quart sized pan to cook on. And it is cheap! Which is a big plus.
Do you love pasta? Try this Easy Alfredo Sauce
Or this super simple to make Summer Squash Tortellini Bake
Or a classic Spaghetti and Meat Sauce